The Leftovers

Wotcha!

I know folks who read this newsletter do so for different reasons. But if you're anything like me and live and breathe all things adult non-alcoholic drinks, then this event may be of interest to you.

My friends at the Adult Non-Alcoholic Beverage Association (ANBA) are releasing their first-ever State of the Adult Non-Alcoholic Beverage Industry Report at a two-day ANA Virtual Summit on November 17–18, and you're invited to attend.

Registration is free and includes first access to the Industry Report, sent out at the end of Day 1, plus panel sessions packed with data deep dives, expert discussions, and insights into what's next for the adult non-alcoholic (ANA) category.

November 17–18, 2026 | 12–3 PM Eastern | Free and open to a global audience on LinkedIn Live

Enjoy some great drinks this week!

Myles

In last week’s issue (MODSUB154), Crafty Strange Drinks, this link got the most attention.

In this week’s edition:

NAN
New NA Drink News

COCKTAILS
4 Grapefruit Cocktails

CIDER
Beaglepuss - Them Apples Spiced Cider

Read time: 5 minutes 02 seconds

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NORTH AMERICA

WINE: One for the Prosecco fans: La Marca are launching a non-alcoholic version of their sparkling wine. (Link)

COCKTAIL: Here’s a cocktail as we head towards the holidays—Spiced Cranberry Wisconsin Old Fashioned from Mock & Co. (Link)

WORLDWIDE

COCKTAIL: Back over to Japan, where Suntory have another new cocktail release with Nonaru Sakaba 0.00% Grapefruit Sour to accompany last week’s Lemon Sour. (Link)

MIXER: I don’t normally include soft drinks or mixers, but this chilli ginger beer from The Root Co. in the UK looks like something to keep an eye out for. (Link)

WINE ALTERNATIVE: German tea company Paper & Tea have teamed up with Denmark’s Arensbak to produce Aperitivo Rosé, Aperitivo Red and Aperitivo Orange. (Link)

BEER: Ah, the memories a bottle of Budweiser Budvar brings back. And here’s to many more with a 0.0% version of the Czech lager now available in the UK! (Link)

COCKTAILS

ModSub thoughts: After last week’s mini-dive into Gnista’s Floral Wormwood and making one of their cocktails, Grape Milk, I was left with a huge bottle of freshly squeezed grapefruit juice. What to do? Well, drink it, of course, but what other cocktails could I explore to use up the bottle?

The obvious answer is a non-alcoholic Paloma, and the internet has about 3 million virtually identical recipes, which I’m sure are fine but frankly seem a little boring. Where better to turn, then, than the All The Bitter recipe page, where their recipe uses a split base of Free Spirits The Spirit of Tequila and Almave Blanco.

Lime juice, grapefruit juice, orange bitters and agave syrup join the two non-alc tequilas in the shaker. Pop it into a Collins glass and add sparkling water. This ATB recipe, of course, requires you to have both tequilas on hand, but it’s certainly worthwhile if you can swing it, and I guarantee this recipe won’t let you down. Invest in the ingredients and you’ll never look at those generic online recipes again.

French non-alc retailer Sanzalc has a phenomenal recipe utilising an Aperol alternative, rosemary syrup, sparkling wine and, of course, grapefruit juice.

I opted for Wilfred’s Bittersweet Aperitif, which, along with the rosemary syrup, creates a sweet, herbal bitterness with a touch of citrus that’s boosted by the more robust citrus of the grapefruit.

The real tour de force, though, is the addition of the sparkling wine, in this case the wonderful Tomorrow Cellar’s Sparkling Blanc de Rhône. The wine wraps itself around the other flavours, adding peach, pear and floral depth, elevating this cocktail from really rather good to really rather exceptional. Another one to jot down as the holidays approach. And yes, the Sparkling Blanc de Rhône is maybe a little luxurious to used as the sparkling wine option in this cocktail, but if the occasion calls for a special cocktail, I say treat yourself.

For a nice and simple after-work cocktail, look no further than Monday De Mayo, using just three ingredients: Monday Gin, grapefruit juice and soda water.

Monday has remained one of my favourite gins since I started this newsletter, and if it’s not on your bar cart, it should be. Here, the strong notes of juniper and botanicals from the gin combine with the tart, zesty citrus of the grapefruit. The soda provides a little relief from the wonderfully intense flavours.

Not interested in watering down the experience? Take out the soda water for a non-alcoholic Greyhound.

Yeah, bit of a rubbish name for a cocktail, but with time running out on this issue, let’s call it a placeholder until I come up with something better or find out someone else already has a name for this!

Just a super simple non-alc cocktail with muddled mint, 2 oz of grapefruit juice, five shakes of All The Bitter’s Orange Cardamom Bitters and topped up with Fever Tree’s Blood Orange Ginger Beer.

It’s a drink with some zip, that’s for sure. Bold citrus up front, with spicy ginger and mint wrestling for the last word. It won’t win any awards, but I think you’ll like it and it takes just a minute or two to knock up.

Do you have any favourite grapefruit juice cocktails you can share? I still have half a quart!!

Where to buy the ingredients for these cocktails:

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CIDER

ModSub thoughts: As you may remember, I’ve already written a piece on Beaglepuss a few weeks back. So it seems a little redundant to go over old ground again. That issue of the newsletter covered three of the Rhode Island brewery’s beers and, to put it mildly, I’m a fully paid up member of the Beaglepuss fan club.

However, I left out their ciders because sometimes you can have too much of a good thing. Truth be told I wanted to fit in just one more cider recommendation before the cider guide comes out next week.

Beaglepuss have two ciders—Them Apples (Hopped Cider) and Them Apples (Spiced Cider). I’m currently sampling the latter and, of course, shocker, it’s an exquisitely tasty number. Poured, Them Apples (Spiced Cider) comes out a cloudy, dirty orange with moderately soft carbonation. It’s got the characteristics of an English scrumpy without any of the harshness. There’s a lovely depth to the flavour—apples, obviously, but also ginger, orange peel and a healthy dose of cinnamon. Think of a quality Thanksgiving apple pie, then translate it into a pint of cider, and you’ll get what they are going for here with Them Apples. To be honest, you can keep the pie. I’ll take the pint.

Anyway, so not only have they nailed the beer, they’ve also nailed cider. Can Beaglepuss do no wrong?

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