Many of us are trying to cut back on alcohol after indulging too heavily during the holiday season. But that doesn’t mean we have ourselves to club soda when dining out! There’s some beautiful and delicious mocktails that offer all the fun of a cocktail, minus the hangover.
Virgin Mood Ring
At The Bower in New Orleans, this cocktail is made with Mexican vanilla bean lemonade, butterfly pea flower syrup and soda water. “I always create some zero proof mocktails just in time for the new year and like to use ingredients that also have some health benefits (because why not). Butterfly pea flower is rich in antioxidants and offers a nice herbaceous flavor to balance out the vanilla lemonade,” said Mickey Mullins, beverage director.
At Chao Baan in St. Louis, Missouri, this slightly sweet and tart mocktail is made with lychee juice, fresh lime, Thai Basil syrup, and sparkling water. “The sweet lychee juice with its grape-like flavor plus the subtle spice from Thai Basil syrup makes for a tingly bubbly mocktail that is reminiscent of lychee soda from my childhood, which was a staple drink in the summer months. One of the reasons the Tokay Boomer is so popular, in addition to the cheeky name, is because the sweet and tart flavors from the mocktail pair well with every dish on our menu, regardless of spice level,” said Shayn Prapaisilp, owner.
Spiced Blackberry Fizz
At Commons Club at Virgin Hotels New Orleans, a spiced shrub made from anise, cinnamon, blackberries and allspice is combined with egg white and Fever Tree ginger beer. “I love using winter spices and made a shrub from star anise, allspice and cinnamon. Adding egg white and Fever Tree ginger beer gives this non-alcoholic warming cocktail some depth, froth, and a bit of fizz.,” said Christy Bradley, spirit guide.
The Watermelon Basil
At Pazza on Porter in Boston, Massachusetts, this cocktail is made with watermelon syrup, lemon juice, water and basil. Add the pinch of basil and garnish with a piece of dried lemon and a piece of basil. “With guests looking for interesting drinks without alcohol, I wanted to create a mocktail with a lot of flavor. With The Watermelon Basil, we can offer a fun and refreshing option to our menu and provide our guests with a delicious nonalcoholic alternative,” said Pazza on Porter’s mixologist Josue Castillo.
Smoked New Fashion
At The Apothecary 330 in Fort Lauderdale, Florida, this cocktail is made with Earl Gray tea, Demerara, Fee Brothers Aromatic, cherry bitters and an orange twist. “This is a guilt-free twist on the classic old fashioned cocktail. You get the same effect without the booze,” said bartender Lauren Navarro.
At Elvie’s in Jackson, Mississippi, the Lucy-tini is an herbal lemon drop martini that features a zero-proof spirit, AMASS Riverine, that is packed with traditional gin botanicals. “We have several mocktails on our menu but the most popular is the Lucy-tini. We use our house-made faux Cointreau made from an IPA reduction and citrus peels to give it an extra special twist,” said Brandi Carter, beverage program director.
At HERD Provisions in Charleston, South Carolina, this is a refreshing and flavor-forward mocktail made with Ritual Spirit-Free liqueur, lemon, apricot and muddled blueberries. “This refreshing and crushable mocktail utilizes “Ritual’s” spirit free tequila-which blends together Chiles, agave nectar, charred oak, guava, lime, and mesquite smoke to create a fantastic base “non-spirit”. We blend this with lacto fermented blueberries, lemon juice, and apricot syrup for a briney, tart and fruity effect. Topped with soda water and an orange peel and you have the perfect drink for your dry January,” says HERD beverage manager Jules Schneider.
Created by Alex Teisanu, CEO/Director of Atlantic Grill, the Lampone Spruzzo is made with raspberry purée, lemon juice, rosemary-infused simple syrup, and topped with club soda. This fizzy, non-alcoholic, vibrant red cocktail is Executive Chef Antonio Salvatore’s favorite drink on the menu. “The Lampone Spruzzo is our signature non-alcoholic beverage at Atlantic Grill. I created the cocktail with one goal, and that was to put something non-alcoholic on the menu that was just as elegant and refined as all our other signature cocktails. It’s perfect for those who don’t drink or want to cut down on alcohol, but still want to enjoy an attractive, elegant drink. Should someone want to add alcohol, I normally recommend gin,” said Alex Teisanu, CEO/Director of Atlantic Grill.
Created by Dianne Lowry, creator of the cocktail program at Macchina in Williamsburg, the ‘Liar’ Manhattan uses both Lyre’s Non Alcoholic American Malt and Lyre’s Aperitif Rosso Non-Alcoholic Spirit, with a few dashes of cherry bitters. All of the ingredients are stirred briefly with ice and strained into a martini glass or small coupette. “The ‘Liar’ Manhattan is a riff on a classic Manhattan elusively balanced without any alcohol using Lyre’s American Malt and Lyre’s Apéritif Rosso. Both of these spirit alternatives add complexity to the drink, offering distinct and rich flavors of vanilla, toasted nuts, and blood orange. The dash of cherry bitters combines all of these flavors together, into a seamless and delicious non-alcoholic cocktail,” said Dianne Lowry.
At Tapa Toro in Orlando, this cocktail is made with pineapple, orange and cranberry juice mixed with fresh fruit and Sprite. “Sangria is the cocktail of Spain, but not all of our guests partake in alcohol, so it’s important for us to offer this booze-free option that anyone can enjoy with our tapas and paella,” said Alex Attart, bar manager.