A former competitive trail runner who won two national championships, Bryan Dayton has offered nonalcoholic drinks at Oak at Fourteenth since the day he opened the Boulder restaurant more than ten years ago. My favorite, though, is this one from his fourth spot, Corrida.
There are many ways you can use Seedlip, I think its best expression is like this, simply with tonic. The bubbles breathe life into all of those botanicals, and the sweet and bitter notes complement their flavors. While you could use a regular tonic water, Bryan likes Fever-Tree’s Mediterranean Tonic because it’s lighter on quinine and flavored with rosemary and lemon thyme. I’m with him. —Julia Bainbridge
Julia Bainbridge is an editor who has worked at Condé Nast Traveler, Bon Appétit, Yahoo Food, and Atlanta Magazine and a James Beard Award-nominated writer whose stories have been published in The New York Times, The Wall Street Journal, and The Washington Post, among others. Her book, Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason, was named one of the best cookbooks of 2020 by the Los Angeles Times and Wired and Esquire magazines. Julia is the recipient of the Research Society on Alcoholism's 2021 Media Award and she is one of Food & Wine magazine's 25 first-annual "Game Changers" for being "a pivotal voice in normalizing not drinking alcohol."