Why not drinking alcohol is trendy + a festive mocktail recipe
/It’s not surprising that alcohol consumption increased dramatically in 2020 and the next few years thanks, in part, to the global pandemic (1). Working from home, stress coupled with fear, the convenience of having alcohol nearby (all the time) were just some of the factors contributing to more drinking (2). For people over 40 suffering from mood disorders, alcohol consumption was even more pronounced (2). As the mental health crisis rose to mainstream conversation, views about alcohol and behaviors began shifting.
Now, more people across all ages believe even moderate drinking is bad for our health, which supports numbers showing less alcohol consumed more recently, equating to the lowest percentage of drinkers – only 54% – in 90 years of polling (3). This trend is staggering and gives me hope for improved wellbeing and healthier cultural norms.
Still, alcohol consumption significantly increases between Thanksgiving and the New Year (4). Data indicates that 23% of men and 18% of women binge drink during the winter holidays and those numbers more than double on New Year’s Eve (5). It’s an indulgent time of year – more celebrations with treats, hors d’oeuvres, feasts and libations. No wonder approximately half of my clients “pause” on their nutrition efforts until “sober January” (only to find themselves starting over).
And yet, younger people – Gen Z-ers and Millennials – are drinking less than people over 40. This “sober curious” movement shows more mindfulness around drinking due to issues like economic hardships, boredom with binge drinking, the desire to remain productive and social media professionalism inspiring a healthier lifestyle (6).
My own drinking journey tells a similar story. Upon entering undergrad at Washington State University – an acclaimed party school – and studying abroad in Europe for a year, alcohol was at my fingertips everywhere and all the time. I became a different person. My physical body and self-perception changed. My mind and emotions were a mess. I switched my major because I couldn’t focus on the hard work required of an architecture student. The entire trajectory of my life was altered. Alcohol was not good for me – yet I partied on…
In my twenties in Ketchum, I found Pappy Van Winkle bourbon – it was my roommates’ family business and legacy. One pivotal encounter with one ounce of a well-crafted beverage opened my eyes to consider that alcohol could be more than just drinking – it could be an experience of the senses, the mind, the body. It could be a mindful presence, teeming with history, tradition and rich with flavor and warmth. As I became more aware my own lifestyle and habits, I slowly stopped binge drinking – quite simply, it affected my trail running, yoga practice and enjoyment of the outdoors. But since my night job was a wine steward (remember The Evergreen restaurant?), I continued to imbibe – with more curiosity.
When I moved to Portland, I was drawn to alcohol artisans. Thanks to a gin-maker friend, I wrote my very first food article for Edible Portland about craft cocktails using small-batch, locally distilled spirits. Alcohol kickstarted my writing profession. Whereas now I seek farm-to-fork restaurants, back then I prioritized finding the best craft cocktail in every town (and vegan food). Drinking remained an integral part of my social, work, home and travel life, even as my health consciousness blossomed.
Fast forward to motherhood and grad school, I stopped drinking for financial, focus and family reasons. Then, when I started practicing personalized nutrition and guiding liver detox programs, I remained committed to the idea of consciously considering everything we put into (and onto) our bodies. Several clients claimed they feared working with me, lest I recommend they give up drinking. Deep down, giving up booze was something they wanted to do (eventually), but felt they needed “the drink” to cope with parenthood, partnership, work dynamics and other life circumstances.
Y’all, I get it. Drinking is fun! What better way to lighten up, celebrate and connect with our people and meet new ones? I literally met my former husband at a bar (remember Whiskey Jacques?) – while drinking. Dinner party? Bring wine. Holiday celebration? Champagne. Apres-ski? Drink specials. Happy hour? Cocktails. Big game? Tailgate party.
The times may be a changin’ but, truly, old habits die hard. Still, I encourage you to be curious about drinking less (or no) alcohol during winter celebrations. I’ll give you 12 reasons why, and a recipe, too.
1. It’s becoming culturally and socially acceptable to drink non-alcoholic (NA) beverages at parties.
2. There are more NA choices on the market than ever before (7) to help you feel festive.
3. Herbal mocktails are fun to make, beautiful, delicious – and potentially healing.
4. You can prepare drinks with ingredients tailored to your personal wellbeing.
5. You’ll be proud to model improved behaviors for your children – and you can share your drinks with them, too.
6. Your digestion, hydration and overall nutrient status will improve.
7. Your skin, blood sugar, motility and sleep will improve.
8. You’ll reduce systemic inflammation.
9. You’ll save money.
10. You’ll feel better.
11. It’s safer for everyone.
12. You can commit to a healthier version of yourself now vs. waiting until January.
Simple Spiced Switchel
Yield: ~4 cups
Ingredients:
· 4 cups filtered water
· 1 chopped apple
· 1 tbsp peeled, grated ginger root
· ½ cinnamon stick
· 3 cardamom pods, crushed
· 2 tbsp apple cider vinegar
· 2 tbsp blackstrap molasses
· 1 tbsp raw honey or bourbon-infused maple syrup*
· Optional: sparkling water, pomegranate arils
Directions:
In a medium saucepan, combine water, apple, ginger, cinnamon and cardamom. Simmer, covered, for 20 minutes. Remove from heat. Steep for 10 minutes. Strain liquid into a quart jar or pitcher. While still warm, whisk apple cider vinegar, blackstrap molasses and raw honey or maple syrup until dissolved. Serve warm or chill until later. If serving chilled, pour over ice and/or add sparkling water in a 1:1 ratio. Garnish with pomegranate arils.
If you’d like to consult with me about which herbs, botanicals and tinctures would be ideal in mocktails, aperitifs and digestifs to benefit your cognition, mood, energy, digestion, hormones, etc., reach out.
To read more about my pathway to a healthier life, starting with Pappy Van Winkle bourbon, read my book, “Clean Food, Messy Life: A food lover’s conscious journey back to self.” (PS, it makes a great gift! Read the reviews & purchase the book on Amazon. If you’re local to the Wood River Valley, buy the book from Iconoclast Bookstore.)
*Buy bourbon-infused maple syrup, and other artisan products to create a well-equipped mocktail bar, from my dear friends and their company, Pappy & Co.
References
(1) https://arg.org/news/new-study-reveals-why-alcohol-use-increased-during-the-pandemic/
(2) https://pmc.ncbi.nlm.nih.gov/articles/PMC9063034/
(3) https://news.gallup.com/poll/693362/drinking-rate-new-low-alcohol-concerns-surge.aspx
(4) https://www.niaaa.nih.gov/publications/brochures-and-fact-sheets/truth-about-holiday-spirits
(5) https://alcohol.org/guides/booziest-holidays/
(7) https://publichealth.jhu.edu/2025/the-health-risks-of-drinking-alcohol
Originally written for my column, “Clean Food, Messy Life,” published by 5bGazette.com