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MY PEN IS MIGHTY
Cheers To Another ‘Sober October’
Giving up booze for 31 days is revolutionary — especially when you drink for a living. Plus: How to find a lovely, spirit-free drink.
I’m one of those people who celebrates her birthday for an entire month. The festivities begin in late August and end late September, and popping bottles complement almost every meal.
But even before that, summer is chock full of occasions designed for liquid indulgences: street festivals, backyard cookouts, rooftop parties, other people’s birthdays, staycations, bottomless mimosa brunches, extended weekend trips, weddings, and so much more. Add on top of that the fact that I write about alcoholic beverages for a living, from checking out a new cocktail or wine menu at the hottest new restaurants to sampling bottles of artisanal spirits sent my way.
Yes. I know. My liver needs a break. That’s why — for almost 20 years — I’ve abstained from alcohol the entire month of October. This was long before it was declared Sober October, a cancer awareness program started in Australia in 2010. To be honest, I did it so that I could lose a few pounds so I could squeeze into flattering Halloween costumes, and so I could also give myself a mini-detox before jumping into the hectic holiday season.
Over the years, the tradition of Sober October has become more of an introspection than a challenge for me. I look forward to it because it offers the opportunity to strengthen my meditation and yoga practices. It also gives me a chance to seek out the best in spirit-free beverage offerings at restaurants, retail stores, and drinking establishments.
We’re talking, of course, beyond sodas, coffee drinks, and teas. To keep me engaged, I’ve got to have something as creative as the craft cocktails at trendy restaurants. Luckily, more restaurants than ever are jumping aboard the spirit-free bandwagon, adding exciting, non-boozy options to their menus. It’s always a great feeling when a bartender thoughtfully puts together such a program with unconventional ingredients like fresh herbs, the citrus essence of yuzu, lavender-infused honey, or rooibos tea-flavored ice cubes.
