Cocktails or Mocktails? Neil Patrick Harris & David Burtka's New Book Does Both
Their new release, "Both Sides of the Glass," serves up 70 recipes that make everyone feel included.
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Photo by Julia Gartland
If there’s one thing that’s clear about drink trends lately, it’s that nonalcoholic options have soared in popularity. The influx of high-quality options in grocery and liquor store aisles alone is proof enough, but we’ve also reported firsthand on how craft NA beer, wine, and spirits are leveling up.
So it feels like perfect timing that Neil Patrick Harris and David Burtka—the actor and chef, who have been together for more than 20 years—just released Both Sides of the Glass, their first book together. Officially on shelves September 30, the book packs 70 recipes: 35 cocktails and 35 matching mocktails. Whether you’re looking for a stiff drink or something spirit-free, there’s a seat at the table for everyone.
Photo by Plume; Dane Tashima
Behind the book
For Harris, cocktails have long been a passion (he even has a signature drink at Disney’s Epcot). Burtka, meanwhile, has been sober since 2016.
That difference is exactly what sparked the project. After years of experimenting at home, the two realized they could share recipes that let everyone enjoy the party. They don’t claim to be professional mixologists, but their recipes are accessible, well-balanced, and fun to make. Having tried a few myself, I can confirm: they deliver.
The book is divided into four sections—Air, Water, Fire, and Earth—offering riffs on mojitos, mai tais, martinis, and even whiskey classics like the Old Fashioned and Manhattan. There are seasonal treats too, like a summery watermelon limeade and lemonade duo. As they dedicate it, it’s “to anyone and everyone who likes a good drink.”
What’s inside
Food52 got a sneak peek when Burtka visited our Test Kitchen to make one of the recipes: the Antibiotic, a nonalcoholic match for the Penicillin cocktail. We were also able to sample a couple more at their exclusive book launch in New York City on September 29, where the duo signed books at Williams Sonoma in Columbus Circle.
The drinks impressed: the French 75 had a delicate pink hue with a dried herb garnish, while the French 57 showcased a surprisingly well-balanced NA gin (always a hard find for me).
Ahead of the launch, Food52 also sat down with Harris and Burtka to talk inspiration, flavors, and holiday hosting tips.
The process
After more than 20 years together, Harris said the book still taught them new things about each other.
“David has a really amazing palate,” Harris said. “I knew it with food—he can taste a sauce and immediately know what it needs—but it’s the same with mixology, which impressed me.”
Burtka admitted he was eager to explore on that front: “I stopped drinking nine years ago, but I was always in charge of the food, and Neil would do the mocktails.” For the longest time, that was the rhythm. But as nonalcoholic options and ingredients started to improve, Burtka began experimenting more in the kitchen. “Now I do both.”
In the book, they go beyond NA spirit substitutes, playing around with a lot of botanicals and ingredients with natural healing properties. Some mocktails are intentionally less spirit-forward, making them more accessible to the sober community while still delivering complex flavors.
We all agreed that certain spirits are a bit harder to riff on—NA bourbons and scotches are still evolving as producers refine the process.
“There was one drink that just kept tasting like cola, and we’d have to keep scrapping it,” Burtka added, “until we finally balanced it out.”
But for Harris, that challenge is part of the fun.
“You’re not exactly trying to replicate a drink without the alcohol,” he said. “It’s more of an opportunity to make something new that tastes just as good.”
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The holiday hosting playbook
Because Harris and Burtka are avid entertainers, we couldn’t resist asking what they’d serve in the months ahead. Here are a few of their seasonal picks from the pages:
- Halloween: The Black Magic Marg—garnished with blackberries, blueberries, or lychee “eyes” for spooky flair.
- Fall: Fire-leaning, smoky cocktails like the Golden Ember or Hot & Bothered, made with scotch and warming spices like cinnamon. Or try their Antibiotic and Penicillin duo for honey, ginger, and lemon comfort (see below).
- Holidays: Harris reaches for bourbon riffs, especially the Old Fashioned. There’s also a chocolate martini that gets festive when rimmed with crushed peppermint and chocolate.
Try it yourself
To get a sense of the book, here are two standouts the duo shared with us—their takes on the Penicillin cocktail. Though it sounds like a Prohibition-era classic, the drink is actually a newer invention inspired by common cold remedies (think lemon, ginger, and honey with a scotch backbone).
Neil’s Penicillin is a comforting cocktail with a bold, smoky aroma and a surprisingly gentle sweetness. If you’re not a fan of neat scotch, this one’s approachable: the homemade ginger syrup and honey syrup smooth out the edges, creating a layered, warming drink that’s perfect for fall evenings.
David’s take on the Penicillin has a great balance of herbal and bitter notes. When he visited the Food52 Test Kitchen, he demonstrated a tip for flaming an orange peel over the drink, releasing aromatic oils that add depth and a touch of smokiness. With lemon and ginger as well, it offers all the comfort of the original cocktail without the alcohol.
Where to find it
Both Sides of the Glass is out now (Plume; $35), available wherever books are sold, and also as an eBook and audiobook.