With only two main ingredients, a gin and tonic cocktail may be simple to make, but mimicking the complexity of the gin in a virgin version is a challenge. To capture the spirit’s trademark bitter and herbal flavors, we infused nonalcoholic white wine with fresh lemon peel and the spices juniper, coriander, and anise. Mix this infusion with tonic water and a wedge of lime or lemon and you’ll swear you’re drinking the real thing.
What to buy: Nonalcoholic or dealcoholized wines are produced by removing the alcohol from fermented grape juice, but they do contain a minuscule percentage of alcohol. They can be found at well-stocked liquor stores or online.
Game plan: This recipe makes 2 cups of the nonalcoholic white wine infusion, which is enough to make 8 Virgin Gin and Tonics. The infusion can be refrigerated in a covered container for up to 1 month.
Also, this recipe calls for the use of juniper berries, which pregnant women should avoid.
For the drink: