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

Rachel Feinblatt | January 11, 2021 | Food & Drink

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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.

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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

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Nick and Tony’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

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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.

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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


Photography by: Doug Young, courtesy of Nick & Tony's, courtesy of Coche Comedor, courtesy of TBar