Zero-Proof at The Purple Pig
Can you pair non-alcoholic drinks with food from a James Beard Award-winning chef? The Purple Pig, which recently moved to 444 N. Michigan Avenue after a decade in their original location, believes you can. Their motto has long been Cheese, Swine and Wine but for those looking to skip the wine portion of the trifecta, they offer a selection of non-alcoholic drinks designed to complement the restaurant’s Mediterranean-inspired menu. Chef/Proprietor Jimmy Bannos Jr. and his team felt it was important to create an inclusive environment for all diners, regardless of their choice of libation, and when asked what directive, if any, he gave his team in developing their spirit-free offerings, Chef Jimmy said, “I told them to make sure the ingredients were seasonal, the flavors paired well with our menu, and most importantly, make them delicious so our guests don’t feel like they’re missing out on the experience.” Sommelier and Head Bartender, Alan Beasey and his team took inspiration from the Mediterranean and incorporated fresh herbs, citrus juices and even Greek sodas to create drinks that mimic the bright acidity of a red or white wine. The tangy notes provide a refreshing contrast to richer menu items such as milk braised pork shoulder, lamb ribs or pork liver and pate. This thoughtful approach of pairing non-alcoholic drinks with intricate menu items is on par with a recent trend of an increasing number of restaurants doing the same. Cheese, Swine and a mocktail in lieu of the wine? If you’re dining at the Purple Pig, you’ll be just fine.
Three Cents Sodas imported from Greece
The Purple Pig kindly provided me with the recipes for three of their most popular spirit-free drinks. They’re excellent non-alcoholic pairing options and I’ve provided a few suggested dishes along with each drink for your consideration.
Cranberry Tarragon Soda
Swap-out for rose or Pinot Noir. Pair with cheese, cured meats and dishes rich in fat.
1 oz Cranberry Tarragon Syrup (see recipe below)
1/2 oz Cranberry Juice
1/2 oz Fresh Lemon Juice
1/2 oz Simple Syrup
Soda Water
Combine all of the ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a Collins glass filled with ice. Top with soda water. Garnish with a sprig of tarragon and an orange wedge.
Cranberry Tarragon Simple Syrup
2 parts fresh or frozen cranberries
1 part sugar
1 part water
Boil water, sugar, and cranberries until the cranberries pop. Simmer for 15-20 minutes and add tarragon as it cools. Strain into a clean container.
NoStigmas Cocktail
Named in support of NoStigmas, a national organization that provides peer-to-peer support for anyone dealing with mental health-related issues. Swap-Out for the NoStigmas Cocktail for Sauvignon Blanc and pair with any foods served with a squeeze of lemon.
1-1/2 oz Pineapple Juice
1/2 oz Fresh Ginger Syrup (see recipe below)
1/2 oz Lemon Juice
4 basil leaves
Three Cents Lemon Tonic or Regular Tonic
Combine all of the ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a Collins glass filled with ice and top with tonic. Garnish with a slice of lemon peel and a basil leaf.
Ginger Syrup
1 cup thinly sliced fresh ginger
1 cup sugar
1 cup water
Add sugar and water to a small saucepan and simmer over medium heat until the sugar has dissolved. Add the sliced ginger, cover the pot with a lid and simmer for 15 minutes. Remove from the heat and steep for at least and hour. Cool and strain into a clean container.
Orange is the New
Swap-out for Riesling and off-dry white wines. Pairs well with Asian dishes and spicier foods.
1-1/2 oz carrot juice (a store-bought brand like Naked or Bolthouse Farms works fine)
3/4 oz honey
3/4 oz lemon juice
4 mint leaves
Top with Three Center Ginger Beer (or brand of your choice)
Combine all of the ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a Collins glass filled with ice and top with ginger beer. Garnish with a mint leaf.