Daring and bold, Étienne Boulay has always done things his way. With Atypique, his line of non-alcoholic drinks, the former football player continues to score points.
“When I got sober, a little over four years ago, I quickly noticed that there was nothing interesting for me to drink at parties. Most of the time I had to settle for water. When Jonathan Robin, the founder of the NOROI distillery in Saint-Hyacinthe, spoke to me about his idea to create a line of non-alcoholic beverages, I didn’t hesitate for a second, before embarking on the adventure. Our first ready-to-drink cocktails (Gin & Tonic, Mojito, Spiced Rum & Cola and Spritz) were immediately successful, and proof that we were responding to a need that wasn’t being met for people wanting to reduce their consumption of alcohol, wholly or partially. That made us want to take it even further, and that’s how our three new drinks were born, two spirits with which we could create all sorts of cocktails without alcohol. —Étienne Boulay
Three new non-alcoholic cocktails
Served in a large glass with lots of ice, sliced citrus fruit and seasonal berries, this bubbly, ready-to-drink sangria is perfect for hot, sunny days.
With subtle aromas of juniper berries, elderflower and citrus, this non-alcoholic preparation will appeal to gin-lovers. Put on your mixologist cap and mix it with different flavoured products like cucumber or elderflower tonic, or ginger or lime syrup.
Perfect to concoct a Spritz to your personal taste, this Italian-insprired liqueur with bitter and sweet notes, will also pair well with white cranberry juice for a refreshing cocktail. Using the non-alcoholic gin, it’ll also go well in a negroni-type drink, traditionally prepared with gin, Campari and red vermouth.
- 8.5 oz aperitivo
- 2 oz Monsieur Cocktail grapefruit syrup
- 2 oz of lime juice
- Sparkling water to taste
- Apple must to taste
- Garnish: some lime slices and basil leaves
- Add all the ingredients to a pitcher filled with ice
- Stir with a bar spoon
- Garnish with some lime slices and a few basil leaves