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So, youre interested in learning more about how to make non-alcoholic drinks.
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Thats expected to only increase in the months ahead.
The reasons why everyones suddenly so sober curious vary and are hard to pin down.
As more states legalize weed, its possible marijuana is simply the more popular vice.
Drinking alcohol can bereally hard on your body, says Serena Poon, a certified nutritionist and celebrity chef.
With its bold and sweet flavor, it knows how to deliver.
6 or 7 blackberries
3 leaves of basil
Juice of 12 a lime
1 tsp.
ground cloves (or to your liking)
Seltzer
Muddle blackberries, then finely chop the basil leaves.
Combine both with the remaining ingredients and ice.
Garnish with a lime wedge and basil leave and serve.
The base of the cocktail is very versatile.
non-alcoholic spirit of your choosing
1 oz.
chilled white tea
12 oz.
pineapple juice
12 oz.
pink peppercorn syrup
12 oz.
lime juice
Combine all ingredients in a shaker with ice.
Pour in a wine glass over fresh ice and garnish as you wish.
Strain over ice and top with the non-alcohollic sparkling wine.
grapefruit cordial
3 oz.
non-alcoholic sparkling wine
1 oz.
Ritual Zero-Proof Apertif Alternative
12 oz.
Ritual Zero-Proof Tequila Alternative
1 oz.
Itll keep 4 to 5 days in the fridge.
To make the cocktail, build directly into a wine glass over ice.
Garnish with a grapefruit slice.
Lyres American Malt non-alcoholic bourbon alternative
12 oz.
Lyres Amaretti non-alcoholic spirit
34 oz.
lemon juice
14 oz.
Strain over fresh ice and top with the espresso soda.
Garnish with a long orange twist.
2 Meyer lemons, sliced
2 starfruits, sliced
1 mango, cubed
8 oz.
pineapple juice
8 oz.
hibiscus tea
6 cans of LaCroix HI-Biscus!
Place lemon, starfruit, and mango in a pitcher.
Pour pineapple juice and hibiscus tea on top.
Mix together and infuse overnight in fridge.
Before serving, add ice, then LaCroix, and stir.
Garnish with fresh lemon and starfruit.
Its become a menu staple at bothSuperfricolocations in Las Vegas and Atlantic City.
10 dashes white balsamic vinegar
12 oz.
passion fruit juice
12 oz.
black pepper simple syrup
34 oz.
Shake until the ice is diluted, then pour into a highball glass.
Garnish with mint and pineapple.
Its tart with a hint of sweetness for a fresh start to 2023. jasmine tea, iced or room temperature
12 oz.
simple syrup
1 oz.
Garnish with edible flowers.
grenadine syrup
1 can (12 oz.)
Grenadine will slowly sink to the bottom.
Top with blackberry and thyme for garnish.
Blueberry PiNO Colada
Fox also makes this sober take on the pina colada year round.
Who doesnt want a beach vibe for an instant pick-me-up?
The hint of pineapple mixed with light coconut milk will transport you to the beach instantly.
1 can (34 oz.)
unsweetened light coconut milk
1 Tbsp.
Add the simple syrup and splash of pineapple with bits.
Top with a handful of blueberries for garnish.
coriander mint cordial
2 oz.Seedlip Garden 108non-alcoholic spirit
12 oz.
aquafaba (chickpea brine)
2 oz.
soda
To make the coriander mint cordial: Destem 30 grams of mint and 5 grams of coriander.
Place them, along with 16 oz.
of simple syrup, in a blender.
To make the mocktail: Fill a cocktail shaker with ice; add 34 oz.
coriander mint cordial and the remaining ingredients (except soda).
Give it a nice quick shake, then add your soda.
Pour into a highball glass over fresh ice and garnish with a mint sprig.
This coffee mocktail is rich, sweet, and just the pick-me-up you might need after a meal.
It’s a lighter twist on a traditional heavy-cream martini.
unsweetened vanilla almond milk creamer
1 oz.
Combine ice, espresso, creamer, simple syrup, and salt in a cocktail shaker.
Shake vigorously and pour intothe prepared glass.
Top with a few coffee beans.
Chico Fresco
The best non-alcoholic drinks are often frozen.
See this refreshing tropical mocktail created by Juan Ramirez ofFondaTribeca that uses blood orange puree as a mixer.
blood orange puree
2 oz.
pineapple juice
3 basil leaves
12 oz.
agave syrup
Topo Chico mineral water
Combine all ingredients except Topo Chico in a shaker filled with ice.
Shake, then double strain into a glass with fresh ice.
Top it off with Topo Chico and garnish with a pineapple slice.
Enero Seco
The Enero Secoor the Dry Januarywas also created by Ramirez for Fonda Tribeca.
The fruity flavors are balanced well by the bitterness of the ginger beer.
lime juice
112 oz.
blackberry puree
112 oz.
cranberry juice
12 oz.
honey
5 mint leaves
Ginger beer
Combine all ingredients except ginger beer in a shaker filled with ice.
Shake and strain onto fresh ice.
Top it off with ginger beer and use three blackberries on a bamboo skewer to garnish.
Although muddling the fresh ingredients is more work and more mess, it pays off.
Muddling releases the essential oils, free from oxidation, directly into the drink.
It cant get fresher than that.
lemon juice
1 oz.
Add ice, shake, then fine-strain into an ice-filled rocks glass.
Top with soda and garnish with an additional blackberry and sage leaf on a pick.
Ombre Rosemary Grapefruit Spritzer
This mocktail is a work of art, says Fox.
diet or regular lemon-lime soda, chilled
1 Tbsp.
simple syrup, regular or sugar-free
1 tsp.
grenadine
Combine grapefruit juice and simple syrup in a wine glass or stemless wine glass.
Top off with the soda and a teaspoon of grenadine.
Dont stir until after its served or it will no longer be ombre!
Garnish with a sprig of rosemary and a grapefruit slice.
honey clove syrup
112 oz.
fresh blood orange juice
1 oz.Seedlip Grove 42non-alcoholic spirit
34 oz.
Simmer over medium heat until the honey dissolves.
Add 14 cup whole cloves and let simmer for 10 minutes, stirring occasionally.
Remove from heat and let cool.
To make the mocktail: Combine 34 oz.
Top with club soda and garnish with a clove-studded orange crescent.
Have fun with your barware to turn it into a fine-drinking experience.
rose water
2 Tbsp.
fresh lemon juice
1 Tbsp.
simple syrup, sugar-free or regular (optional)
12 cup (or half a 12 oz.
Add fresh roses for garnish.
Lush blood orange juice adds some tartness to round out the flavor profile.
Its inspired by the tranquil views of theKenroku-en Gardenin autumn.
double-brewed oolong tea
34 oz.
blood orange juice
34 oz.Szechuan/black peppercorn syrup
1 tsp.
yuzu juice
Shake all ingredients with ice and strain into a Collins glass.
Garnish with a sprig of babys breath.
It calls for Seedlip Garden, but you could swap that out for any non-alcoholic spirit of your choice.
1 12 oz.Seedlip Garden 108non-alcoholic spirit
1 oz.
Top with a splash of soda water.
Garnish with a sprig of mint.
Lemon Pomegranate Spritzer
You dont need to overcomplicate mocktails, says Fox.
Impress your friends or family with this simple and beautiful drink.
Its super easy to make, zero proof, and includes pomegranates, which are loaded with antioxidants.
A quarter lemon
4 to 6 raspberries
1 to 2 mint leaves
1 can (12 oz.)
Add sparkling water, then top with fresh pomegranate seeds for garnish.
The allspice and cardamom in the alcohol-free spirit are a perfect compliment to the bitter orange of the aperitif.
Just because youre lowering your proof, doesnt mean you have to lower your flavor.
vanilla syrup
112 oz.Seedlip Spice 94non-alcoholic Spirit
34 oz.Giffard Aperitifsyrup
12 oz.
Using a spoon or end of a knife, scrape out the vanilla beans and add to the syrup.
Cut the pod into pieces and add to the syrup as well.
Remove from heat and let sit 24 hours, then strain.
To make the mocktail: Fill a wine glass with ice and add in a splash of ginger beer.
Com bine 12 oz.
Strain into glass with ginger beer.
Add a couple of lemon wheels and a sprig of fresh rosemary for garnish.
Top with club soda and quickly stir for three seconds.
Garnish with dehydrated lemon wheel.
and the freshly sliced pear garnish to finish, says Peter Kalleward, mixologist atDestination Kohlerin Kohler, Wisconsin.
Its a perfectly balanced and refreshing sip.
112 oz.Seedlip Grove 42non-alcoholic spirit
34 oz.
fresh lime juice
34 oz.
fresh pineapple juice
1 oz.
pear sorbet
Combine all ingredients in a shaker tin and add ice.
Shake vigorously for 10 seconds and double-strain into a coupe glass with a rim of glitter sugar.
1 oz.Liber & Co. Orgeatalmond syrup
1 oz.
fresh lime juice
1 oz.
orange juice
12 tsp blue spirulina powder
Combine all ingredients in a cup with ice.
Roll ingredients into a mixing tin and back into cup.
Garnish with a lime wheel and serve.
1 oz.Coco Realcream of coconut
1 oz.Barmalade Blood Orange-Guavacocktail mixer
2 oz.
fresh lime juice
2 tsp.
pink pitaya powder
Combine all ingredients in a cup with ice.
Roll ingredients into mixing tin and back into cup.
Garnish with a lime wheel and serve.
At Ta Boy!
Non-alcoholic beverageslike Red Bull, in this instancemake an easy base for a zero-proof cocktail.
This recipe comes from theOmni Boston Hotel at the Seaports Lifted bar and restaurant.
12 oz.Guava Realguava syrup
3 oz.Red Bull energy drink
3 oz.Red Bull Yellow Editionenergy drink
112 oz.
pineapple juice
14 oz.
grenadine
Combine all ingredients in a cup with ice.
Roll ingredients into a mixing tin and back into cup.
Serve with garnish of your choice.
Fresh or frozen pineapple is packed with vitamin C and great for gut health.
The cucumber is incredibly hydrating.
Simply blend these two ingredients with wateror for more hydration, use coconut wateralong with fresh mint and strain.
Garnish with mint and enjoy.
Optional: Add a handful of chia seed at the end for an added boost of nutrition.
Shake vigorously until tins are cold.
Strain over fresh ice in a rocks glass.
Garnish with a lime wheel and cherry.
Shake vigorously until tins are ice cold.
Strain cocktail into a Collins glass over fresh ice.
Top with ginger beer.
Garnish with a blackberry.
See this twist on the Moscow Mule fromBarton Creek Resort and Spain Austin.
1 partSeedlip Grove 42non-alcoholic spirit
1 part ginger beer
Fill glass or copper mug with ice.
Add Seedlip Grove 42 and lime juice, then ginger beer.
Garnish with mint and a lime wedge.
Below, find a mocktail she created that combines both.
unsweetened pomegranate juice
16 oz.
freshly squeezed orange juice
8 oz.
citrus kombucha
2 oz.
sparkling water
Combine juices and kombucha in a cocktail shaker with ice and shake to combine.
Add sparkling water and swirl.
Pour into chilled cocktail glasses and serve with a garnish of your choice.
Some options: pomegranate seeds, an orange or lemon twist, or orange slices.
8 oz.Natalies Orchid Carrot Ginger Turmeric Juice, or juice of your choice
4 oz.
ginger beer
Combine the carrot ginger juice, ginger beer, and lime juice in a pitcher and stir.
Its very dynamic and refreshing for a non-alcoholic cocktailperfect for summer.
Place everything into a blender, add 2 Tbsp.
sweet paprika, and blend until very smooth.
Adjust with water if necessary.
To make the mocktail, add 2 oz.
Garnish with fresh plum and a mint sprig.
lemon juice
2 chamomile tea bags
2 lavender tea bags
2 oz.
honey
1 tsp ginger paste
8 oz.
tonic water
In a microwave safe bowl, combine the lemon juice with the tea bags.
Microwave for 1 minute.
While still warm, whisk in the honey and ginger paste.
Let cool for 5 minutes.
Remove the tea bags.
Fill two glasses with ice, and pour the lemon tea mixture over the ice.
Top with tonic water and stir.
Garnish with a lemon slice.Serves 2. fresh-squeezed orange juice
Shake ingredients in cocktail tin without ice to aerate.
Pour into juice glass with 1 or 2 ice cubes.
Garnish with orange slice.
