M. Carrie Allan wrote a story in this weekend's Washington Post about how to make quality non-alcoholic cocktails by taking into account things like texture, bitterness, and spice. My brief place in the story is in this quote:
Drinks writer Camper English noted that he uses the word “slow” to talk about what makes good nonalcoholic drinks — “something bitter or spicy or weird that makes you sip rather than gulp.”
Three recipes are included: a n/a Penicillin, a chocolate-cherry drink, and a coconut cream drink. Check it out!