Drink anyone?

Can we talk about alcohol please?

2024 was the first year as an adult that I experienced no hangovers, and it’s sparked a shift in how I think about alcohol. I positively embraced a low-alcohol / alcohol-free life. Living in Saudi Arabia, where alcohol is prohibited, reading Catherine Gray's 'The Unexpected Joy of Being Sober', and watching 'The Outrun' made me reflect on how alcohol has shaped my life and those around me. Growing up with an alcoholic father, I’ve seen firsthand the toll that alcohol addiction can take.
As we move through life and navigate social settings, alcohol often takes centre stage. I don’t think we need to be so tied to this tradition. What if, at events, we could offer thoughtfully selected non-alcoholic drinks alongside wine? Or make it just as common to toast with coffee or a crafted mocktail? Why must “champagne moments” always be about alcohol?
I’m encouraged by the younger generation’s embrace of alcohol-free living. I’m not saying we need to eliminate alcohol altogether—rather, I’d love to see a more balanced approach, where alcohol-free options are as celebrated as their alcoholic counterparts.

I think the tourism, hospitality, cultural and events industries can and should do more to accelerate this balance. Who'll raise a glass of sparkling apple & hibiscus to that with me?

(If you’re looking for non-alcoholic inspiration, I tried making a few fruit ‘shrubs’ - recipes below. I find them great on flavour but the vinegars give the kick that I think we’re used to with many alcoholic drinks. If you try these, let me know how you get on….)

Pineapple + White Wine Vinegar + Basil

Ingredients

• 150g fresh pineapple chunks

• 150ml white wine vinegar

• 75g granulated sugar

• 5–6 fresh basil leaves

Method:

1. Peel, core, and dice the fresh pineapple into small chunks.

2. Combine the pineapple, sugar, and basil leaves in a saucepan.

3. Heat gently over medium-low heat, stirring until the sugar dissolves and the pineapple softens (about 10–12 minutes).

4. Remove from heat and stir in the white wine vinegar.

5. Let the mixture cool, then strain through a sieve into a jar or bottle, pressing the pineapple to extract the liquid.

6. Chill for 1–2 hours before use.

Strawberry + Balsamic Vinegar + Black Pepper

Ingredients:

• 150g frozen strawberries

• 150ml balsamic vinegar

• 75g granulated sugar

• 1/4 tsp freshly ground black pepper

Method:

1. Combine the strawberries, sugar, and black pepper in a saucepan.

2. Heat gently over medium-low heat, stirring until the sugar dissolves and the strawberries soften (about 7–10 minutes).

3. Stir in the balsamic vinegar and remove from heat.

4. Cool slightly, then strain through a sieve into a jar or bottle, pressing the strawberries to extract the liquid.

5. Chill for 1–2 hours before serving.

Raspberry + Apple Cider Vinegar + Thyme

Ingredients:

• 150g frozen raspberries

• 150ml apple cider vinegar

• 75g granulated sugar

• 4–5 sprigs fresh thyme

Method:

1. Combine the raspberries, sugar, and thyme in a small saucepan.

2. Heat gently over medium-low heat, stirring until the sugar dissolves and the berries release their juices (about 5–7 minutes).

3. Remove from heat and stir in the apple cider vinegar.

4. Let the mixture cool slightly, then strain through a fine-mesh sieve into a jar or bottle, pressing the berries to extract the liquid.

5. Chill in the fridge for 1–2 hours, and it will be ready to serve.