I'm not exactly a master of keeping New Year's resolutions (let's not count how many years I've vowed to drink 64 ounces of water a day—though I'm still trying to stick with that one), so I tend not to make many of them.
However, this year I figured I'd try something a bit different: instead of going for the usual, I'd set goals related to cocktails. Hello, motivation! And to keep things even more interesting, my plan is to work on one resolution per month, rather than making a whole batch at the beginning of the year and then having to try to keep them all going at once.
So join me on this year-long adventure of (let's be honest) completely softball goal setting and achieving. First up: lightening up.
Many people aim to take a month off from drinking after the holidays, which has spawned the idea of dry January. First of all, were I to lay off the hooch altogether, I'd pick a month without 31 days (hello, sweet 'n' petite February). But second of all, unless I had a compelling medical reason not to drink (or consume carbs, or enjoy chocolate, or start every damn day with coffee), trying to go cold turkey for a full month would just make me feel grumpy and resentful.
However, that doesn't mean there's nothing to be said for taking it a bit easier this month as a way of resetting and rebalancing after the holidays.
Enter The Art of the Shim: Low-Alcohol Drinks to Keep You Level, by Dinah Sanders. Sanders argues that while delicious high-test cocktails—that is, those made from full-proof spirits (whiskey, vodka, gin, etc.)—are delightful, sometimes they're not quite right. Maybe you're having a drink before or after a dinner that includes lots of wine, for example, or maybe you're enjoying some day drinking. In both cases, hitching your wagon to Manhattans may leave you tipsier (and fuller) than you want to be. So, shims to the rescue.
Shims are cocktails made with amari, vermouth, sherry, cordials, or lighter liqueurs that don't pack the same punch as full spirits (think Chartreuse, allspice dram, and the like). These aren't necessarily simpler cocktails than their boozier kin; they're just less alcoholic. As Sanders writes, the goal of a shim is "more drink, less drunk."
There are a few dozen recipes in this book, each categorized by Kind (such as Spiritous Dry or Juicy Bubbles), Mood (Spicy & Stimulating, Lively & Cooling), and Era (Prohibition, Years of Reform). They also run the gamut from exceptionally easy to bartender-ly involved (i.e., involving homemade spiced syrups and the like).
I picked one of the easiest in the book, Bobby Heugel's Apparent Sour, because I had just come off a five-day hellscape of a cold and was feeling lazy. But while the cocktail took only slightly more than zero effort on my part (shake Aperol, St.-Germain, and lime juice; strain; consume), it had a delicious complexity, and, as the name suggests, was pleasantly tart.
It also had the benefit of not wearing me out as I sipped it while I made dinner. Bonus.
I'm not going to claim I've gone completely without boozy cocktails this month, but it has definitely been nice to take things in a lighter direction for a few weeks. And in the two remaining weeks of January, I have plenty of more complex shims to choose from in Sanders' book.
It's all in the name of sticking to my goals.