At Robert Rose, we’re always drawn to authors who care as much about the people around the table as what’s on it. And Maureen Petrosky is exactly that kind of host, with a real knack for making every occasion feel thoughtful, inclusive, and refreshingly uncomplicated. With a background that spans food television, styling, writing, and judging some of the biggest culinary stages, Maureen brings both experience and ease to the world of entertaining. A CIA-trained chef and a familiar face on NBC’s Today show, she has an instinctive understanding of what makes food and drinks feel welcoming rather than intimidating. That mindset runs through everything she does, including Zero Proof Drinks and More, a book that feels especially relevant to how we entertain today.
We recently caught up with Maureen to talk about mindful drinking, inclusive hosting, and the little details that make a gathering feel memorable. Keep reading for a closer look at her approach, inspiration, and the stories behind the sips.
You’ve worn so many hats, be it a chef, a food stylist, a sommelier, a TV host, and an author. When you look back on your journey, did you ever envision your career unfolding like this?
Yes! I always wanted a creative career, and media suited my many interests right away. I love writing, creating, and entertaining, and working as an author in the lifestyle space lets me do all of it.
Let’s talk about your book, Zero Proof Drinks & More. What inspired you to dive into the world of no- and low-alcohol beverages
So many of my friends don’t drink, and I always wanted to make them feel just as special as my other guests. Seltzer and water just weren’t making the cut. So whether people are giving up the booze for one night or forever, I made delicious and beautiful drinks that can feel just as indulgent as those with alcohol.
You’ve mentioned that this isn’t just about Dry January anymore, and that mindful drinking is a year-round lifestyle. What are some ways people can incorporate that shift without feeling like they’re “missing out”?
It all starts with the glassware. Choose something special, and you will already feel like you are having a treat. Even if I am somewhere they don’t offer zero proof drinks i ask for my club soda in a wine glass, or my ginger ale in a champagne flute. You don’t have to give up the fun just because you are giving up the alcohol.
For someone new to no or low-alcohol drinks, what’s the first recipe from the book you’d recommend they try, and why?
Make a shrub. It sounds weird but it’s easy and its a great building block for lots of drinks. Once you have a batch of this in your fridge, you can make several drinks easily.
Recipe image: No-Groni
What was the most surprising or unexpected drink recipe to come out of your testing process for this book?
The biggest mistake? The drinks are made with tea. Tea is such a simple ingredient available everywhere that lends body and interesting flavors without doing a lot of work. The Yuzu mar tea ni, the matcha sour, and the Hibiscus Berry Punch are all delightful and surprising.
Given your vast experience, what’s the one piece of advice you find yourself giving aspiring chefs or content creators who are just starting out?
Smile. If you look like you’re having fun, your audience will too.
Working in food media can be fast-paced and ever-changing. How have you managed to stay true to your voice over the years?
I don’t know any other way, plus I’m a terrible liar so if I’m telling you to try something it is because I truly like it.
Who says celebration needs alcohol?
Whether you’re hosting a crowd, planning a cozy night in, or just looking to expand your drink repertoire, Zero Proof Drinks and More meets you where you are. Packed with creative recipes and practical tips, the book makes it easy to offer something special to every guest. It’s a thoughtful addition to any home bar—proof that celebration comes in many forms.
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Photography Credit: Levi Miller
