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How beClub worksThe Dry Pour
What is in these drinks, how they are made, and how to choose. Written by people who buy the catalog and taste most of it.
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Recipes & Mocktails
Drinks grouped by the bottle they start from, so you can tell before you read whether you can make one tonight.
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6 recipes
Everything built on agave — tequila alternatives, mezcal, and the margaritas that made both worth buying. Lime, salt, and a base with something to say.

A non-alcoholic margarita is lime juice, agave syrup and a non-alcoholic tequila alternative, shaken with ice and served in a salt-rimmed glass. The base is what separates it from limeade — agave alternatives carry the pepper and vegetal character a palate reads as tequila, while mezcal alternatives add smoke. Fresh lime matters more than anything else in the glass.
Mezcal, ginger and lime with a smoked salt rim — the margarita for people who've had enough margaritas.
Then a point for every dollar you spend, up to 2 as your level rises, 100 the first time you review a bottle, and 100 on your birthday. 300 points is $5 off.
Those three characteristics are what a palate reads as tequila before it registers anything else. What the category cannot reproduce is the warmth alcohol brings, which is why most bottles lean harder on the pepper to compensate.
Shake it properly. The aeration and the chill both do work the alcohol used to do — in a drink with nowhere to hide, the gap is far more obvious.

Agave and green pepper with a salted, mineral finish.
The most distinctive category on the non-alcoholic shelf, and the one most worth trying if you have written the aisle off — because smoke is one of the few things a producer can deliver in full without alcohol carrying it.
It changes the balance, not the recipe. Lime stops being the loudest thing in the glass and the drink turns savory, almost dry. Swapping the whole measure works, but it is easier to add than to take back.

Bottled juice loses its lift within a day of opening. A flat margarita is almost always the lime rather than the base.
Most of what people miss in a drink that seems sweet is acidity, not sugar. Where a syrup or liqueur is already carrying sweetness, the agave can come out entirely.
The bottles that come up most often in the recipes above.
Earthy agave and mesquite smoke, with lime, guava and a peppery finish.
Cinnamon and clove over cinchona bark, dry and firmly bitter.
Warm, lemony, bitter and earthy notes with a hint of lemongrass.
Delicate elderflower with lychee, citrus, and floral elegance.
Tequila alternative if you mostly want margaritas: it is the more forgiving base and works in anything with citrus. Mezcal if you want the drink to taste of something rather than like a substitute. Plenty of people end up with both and use half of each.
Not exactly, and the ones claiming otherwise are overpromising. What they reproduce is the agave, the pepper and the green vegetal edge — the characteristics a palate reads as tequila before it registers anything else. What they cannot reproduce is the warmth alcohol brings, which is why most lean harder on the pepper to compensate.
The classic, and not out of caution — it is three ingredients, so it shows you what the base actually tastes like before anything is layered over it. After that everything above is a decision rather than a guess. If you already know you like the drink, start with the smoky one; it is the least like anything you can buy.
Same structure, different bottle.
— The Dry Pour —

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