4 Mocktail Recipes For A Not-So-Bad Dry January

Not all of us need alcohol to have fun! For those of us participating in Dry January, here are some of our local tips for the best mocktail sips.

T-Bar’s Chopin Cosmo

Ingredients:

• 2 oz. Cranberry juice
• 1 oz Blood Orange juice
• 1/2oz. Lime juice
• serve on the rocks--garnish Cranberry Brittle

For Cranberry Brittle:

• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup chopped dry cranberry

Method:

1. Cook the sugar and water until it becomes light caramel
2. Remove from the heat and stir in the cranberries
3. Spread the mixture on a flat pan in a thin layer
4. Let cool and break into small chunks

See also: Pop Culture: the Veuve Clicquot X Yayoi Kusama Collab Bubbles Up

Nick and Toni’s Apple Highball

Ingredients:

• 2 oz Seedlip Garden 108
• 1 oz Milk Pail Apple Cider
• ½ oz Lemon Juice
• ½ oz Maple Syrup
• 3 oz soda water

Glass and Garnish:

• Highball
• Apple fan

Method:

1. Add all ingredients except soda water to a cocktail shaker w/ ice
2. Shake & strain into a chilled highball glass
3. Top w/ soda water & add fresh ice
4. Garnish with an Apple fan

Calissa’s Ginger and Fred

Ingredients:

• 2 oz pear puree
• ½ oz ginger simple syrup
• ½ oz lemon juice
• Club soda

Method:

1. Shake the pear puree, ginger syrup and lemon juice with ice
2. Strain into a glass over fresh ice
3. Fill with club soda and garnish with a rosemary sprig

*Ginger syrup is made by simmering equal parts water and sugar with thinly sliced ginger, then straining out the ginger.

Coche Comedor’s Prickly Pear Limeade

Ingredients:

• 1oz Prickly Pear Puree
• 1oz Lime Juice
• 1oz Agave Syrup
• Club Soda
• Lime wheel garnish

Method:

1. Hard shake all ingredients except club soda.
2. Pour into Collins glass
3. Top with club soda
4. Garnish with lime wheel