
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:
- Cook the sugar and water until it becomes light caramel
- Remove from the heat and stir in the cranberries
- Spread the mixture on a flat pan in a thin layer
- 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:
Method:
- Add all ingredients except soda water to a cocktail shaker w/ ice
- Shake & strain into a chilled highball glass
- Top w/ soda water & add fresh ice
- 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:
- Shake the pear puree, ginger syrup and lemon juice with ice
- Strain into a glass over fresh ice
- 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:
- Hard shake all ingredients except club soda.
- Pour into Collins glass
- Top with club soda
- Garnish with lime wheel
Photography by: Doug Young, courtesy of Nick & Tony's, courtesy of Coche Comedor, courtesy of TBar