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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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Sugar cane, molasses and vanilla — and the mint, lime and pineapple that do most of the work alongside them. The tropical shelf is the one where the drinks arrive nearly intact.
Tropical drinks are built on fruit, sugar and ice as much as on the spirit, which makes them the most forgiving classics to make without alcohol. A cane alternative supplies the vanilla and molasses underneath — enough that a piña colada or a mojito tastes like itself rather than like a smoothie with mint in it.
Lyre's White Cane is the reference here. Bright and restrained, built to sit behind lime and mint rather than in front of them.
Its job is texture more than flavor. In a mojito the mint and lime are the drink; the cane gives it a spine. Judge it by whether the finished glass tastes like something or like sweetened lime.

A dark rum profile: ripe banana and burnt orange over clove and star anise.
Lyre's Dark Cane, RONSIN and Monday sit here — molasses forward, with the sweetness the style implies.
This is the more convincing half of the category. Molasses and vanilla are flavors rather than sensations, so they survive the absence of alcohol nearly intact.

Rich rum-style spirit with molasses, vanilla, and warm spice character.
Dark and spiced cane bottles carry real sweetness of their own. A colada or a daiquiri built to the classic ratio on top of one will be cloying — cut the syrup by a third and adjust upward.
An espresso martini is foam or it is nothing, and without alcohol there is less to build it from. Fresh espresso, hard shake, and pour immediately.
The mai tai and a darker mojito. Everything else here is one bottle plus fruit.

Molasses and spice. Half a measure on top of a mai tai is the first thing you taste.

Two dashes give a mai tai the peel-oil aroma that juice alone cannot. A bottle is hundreds of them.
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.
Dark, unless you specifically want mojitos. It is the more convincing half of the category, because molasses and vanilla are flavors rather than sensations and survive without alcohol nearly intact. White cane is subtler and needs a drink built around it.
Closer than most conversions, because a mojito is mostly mint, lime and sugar with the cane providing backbone. Press the mint once rather than grinding it, be generous with the lime, and it holds up well.
The shake, almost always. Foam comes from air forced into hot coffee and cold liquid, and without alcohol there is less to hold it. Use espresso made in the last minute, shake hard for a full ten seconds, and pour straight away.
Orange juice with a bar spoon of syrup, and two dashes of orange bitters over the top. The juice carries the flavor, the syrup the sweetness, the bitters the aroma — and the aroma is the part most versions skip, which is why they taste right and smell of nothing.
Same structure, different bottle.
— The Dry Pour —

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