“When I come up with mocktails, the challenge is to keep the flavors ‘adult’ and spirit-like,” says John deBary. For this revamp of the brandy-based Holy Roller, he amps up nonalcoholic beer with assertive ingredients like cilantro, jalapeño and lime. Slideshow: More Nonalcoholic DrinksRecipe from Food & Wine Cocktails 2015
Fennel Syrup: In a saucepan, boil 4 ounces of water. Remove from the heat, add 1/2 cup cubed fennel (1/2-inch pieces cut from 1/2 small bulb) and let steep for 6 minutes. Remove and discard the fennel. Add 1/2 cup sugar to the saucepan and bring to a boil, stirring until dissolved. Remove from the heat, let cool and transfer the syrup to a jar. Refrigerate for up to 2 weeks. Makes about 6 ounces.