Pregnancy Whiskey Proxy

A glass of faux whiskey for when you can't have the real thing (say, because you're pregnant).

I love whiskey. I didn’t like it the first time I tried it. Or the second. In fact, for years I thought I hated it. Then a magical trip to Ireland changed my mind and now I love it. And although there are much worse hardships with being pregnant, I have missed pouring a little whiskey over some ice and enjoying it with a nice long chat with a friend. As I’ve been thinking about pleasurable drinks I can still enjoy during pregnancy, I’ve realized there’s NOTHING that can actually replace it or quite emulate whiskey.

Follow me and subscribe!

But I can approximate the general experience of drinking a whiskey. I want something deeply brown sugary tasting with a little vanilla and other kinds of uncertain complexity to it. So here is a syrup made with molasses and honey, vanilla and spices. You pour a little over ice and top with just a bit of seltzer. It’s strongly flavored and complex, for sipping, not gulping. See the full post with all recipe links here.

My whiskey substitute along with the syrup that created it.


A glass of faux whiskey for when you can't have the real thing (say, because you're pregnant).
Pregnancy Whiskey Proxy
Print Recipe
A rich, molasses and honey syrup infused with vanilla, ginger and spices for serving with seltzer and ice as a whiskey replacement.
Servings
16 drinks
Servings
16 drinks
A glass of faux whiskey for when you can't have the real thing (say, because you're pregnant).
Pregnancy Whiskey Proxy
Print Recipe
A rich, molasses and honey syrup infused with vanilla, ginger and spices for serving with seltzer and ice as a whiskey replacement.
Servings
16 drinks
Servings
16 drinks
Ingredients
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1/2 cup water
  • 1 cinnamon stick
  • 5 cloves
  • 1 inch ginger cut into medallions
  • 1/4 tsp salt
  • 1 Tbsp vanilla extract
  • 2 liters seltzer
  • lime cut into wedges (optional)
Instructions
  1. Bring molasses, honey, water, cinnamon stick, cloves and ginger to a boil and stir to make sure the molasses and honey has dissolved. Turn off the heat and let it cool to room temperature. Store in the fridge overnight to let the spices infuse.
  2. The next day, add the salt and vanilla and stir. Pour it into a jar.
  3. To make one drink, pour one tablespoon (or shot!) of the syrup in a glass over ice. Top with 1/4 cup of seltzer, (or to taste) and a squeeze of lime if using. I'd suggest making the drinks one at a time to your taste rather than mixing the syrup with the seltzer all at once. There is something ritualistic about mixing up a little drink for yourself so make it part of the experience.

2 Comments

  • Jennifer says:

    Oh my goodness! My problems with Bourbon do not stem from expecting a baby but from side-effects of prescription medications and chronic digestive issues.

    This lovely libation hits the spot and since it is cold now, I have made a sort of toddy by heating it and oh so comforting!

    Thank you so much for this!
    Jenn

    • Leanne Brown says:

      Oh hooray!! So glad it appeals. I’ve been enjoying it and thinking some other spice infusions could be great too. Let me know if you try it.

Tell me what you think!

(Don't worry, your email address won't be published.)

Leanne Brown

Hi! I'm Leanne Brown, a home cook in Brooklyn by way of Canada. I write cookbooks, like the one below!

Sign up for my newsletter!

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded over 1,000,000 times. I have more cookbooks!

Sign up for my newsletter!