There's a Right Way — and a Very Wrong Way — to Day Drink

Here's how to live to tell the tale (with minimal slurring)

By Kirk Miller

 
Day Drinking
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23 May 2017

There is an actual art to day drinking — the art being you need to survive the day.

The key isn’t just moderation. And it’s not just light beer (please, no). It’s entering a world of refreshing, low-alcohol cocktails, an art summed up nicely in Kat Odell’s new book Day Drinking: 50 Cocktails for a Mellow Buzz.

In her colorful new tome Odell—a contributing editor at Eater and founding editor of Eater’s drinks column — curates low ABV drinks (Pimm’s Cup, Micheladas, Bellinis) from the world’s best bars and mixologists (Pamela Wiznitzer, Devon Espinosa, Ryan Gannon). She also crafts assorted syrups for cocktails, defines a few bar basics and even outlines warm, low-booze drinks for cooler days.

Her philosophy on day drinking: “[It] takes place on weekend between the hours of noon and 6 p.m., but, hey, if you want to start drinking mimosas at 10 a.m. on a Tuesday, I’d definitely file that under day drinking, too.” And the idea behind sunlight boozin', as she notes, is that you’ll be able to speak without slurring and accomplish something later in the day (outside of more drinking).

Day Drinking is available now.

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