For mocktail recipes that require a sweetener, use small amounts of pure monk fruit (no erythritol) and pure stevia (no erythritol or natural flavors).

Salted Meyer Lemon and Sage Pressé

Adapted from The Bon Vivants of Trick Dog in San Francisco

Serves 4

Ingredients:

• 1/4 cup fresh sage leaves
• 2-3 drops stevia
• 1/2 tsp kosher salt
• 12 oz club soda
• 2 quartered Meyer or regular lemons

Directions:

Muddle lemons, sage leaves, stevia and salt in a pitcher. Just before serving, add club soda and stir to combine. Divide among 4 rocks glasses filled with ice.

PHOTO CREDIT: SEEDLIP

Spice Hibiscus Margarita

Adapted from Seedlip

Ingredients:

• 2 oz of Seedlip Spice 94
• 2-3 drops stevia
• 1 oz hibiscus tea
• 1/4 oz fresh lime juice
• 4 tbsp Kosher salt
• 2 tbsp monk fruit sugar
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• Star anise, for garnish

Directions:

1. To make the spiced sugar-salt: Combine 4 tbsp Kosher salt, 2 tbsp granulated monk fruit sugar and 1 tsp each of ground cinnamon and nutmeg. Dip the glass edge into the spiced sugar-salt.
2. Lightly muddle all ingredients in a shaker. Add ice and shake.
3. Strain over ice, then garnish with star anise and a half-rim of spiced sugar-salt.

Celery Collins

Adapted from Thomas Waugh of Carbone in NYC

Serves 4

Ingredients:

• 1/3 cup fresh lemon juice
• 2-3 drops stevia
• 1/4 tsp Fee Brothers’ celery bitters
• 8–12 oz sparkling water
• 4 celery stalks, chopped

Directions:

1. Purée celery and 1/4 cup water in a blender. Strain into a pitcher filled with ice, pressing on solids, and then discarding solids.
2. Add lemon juice, stevia and shrub. Stir until cold.
3. Divide among 4 Collins glasses filled with ice and add 2–3 oz. sparkling water to each. Garnish with celery stalks.

Chai Blossom

Adapted from Juan Coronado of Minibar in Washington, D.C.

Serves 4

Ingredients:

• 1/4 cup monk fruit sugar
• 1/2 cup fresh lime juice
• 8–12oz. club soda
• 4 whole star anise pods
• 4 lemon twists
• 2 chai tea bags

Directions:

1. Combine tea bags and 1 cup boiling water in a small bowl. Cover and let sit for 8–10 minutes.
2. Add monk fruit sugar, stir to dissolve. Discard tea bags and let cool.
3. Stir chai syrup and lime juice in a pitcher to combine.
4. Divide among 4 glasses filled with ice and add 2–3 oz. club soda to each.
5. Garnish with anise pods and lemon twists.

Lemon, Ginger and Lavender ‘Hot Toddy’

Adapted from The Kiwi Cook

Serves: 1 large glass or 2 small ones

Ingredients:

• 2 cups water
• Fresh juice of 1 lemon
• 2 tbsp lavender buds
• 1 tsp ginger (or a small peeled knob of fresh ginger)
• 2-3 drops stevia
• 2 green tea bags or 2 tbsp loose green tea (or choose your favorite herbal tea instead)
• 1 to 2 crushed (or bruised for a more subtle flavor) raw garlic cloves (optional)

Directions:

1. Combine water, lemon juice, lavender, ginger, sweetener, garlic (if using) and tea bags in a saucepan. Bring to a boil. Remove from heat and steep for at least 5 minutes.
2. Strain the brew and pour into a cup or glass. Enjoy warm or cold.

PHOTO CREDIT: SEEDLIP

Grove Ginger Highball

Adapted from Seedlip

Ingredients:

• 2 oz Seedlip Grove 42
• Ginger Kombucha (with 5 grams of sugar or less)
• Lemon wheel, for garnish

Directions:

In a highball glass, pour 2 oz of Seedlip Grove 42 over ice and top with ginger kombucha. Garnish with a lemon wedge.

R&T

Adapted from Amass

Ingredients:

• 3 oz Amass’ Non-Alcoholic Spirit Riverine
• 3-5 oz sparkling water
• 2-3 drops of stevia
• Mint sprig, for garnish
• Lemon wheel, for garnish
• Apple slice, for garnish

Directions:

Combine Riverine and sparkling water. Add 2-3 drops of stevia and garnish with mint, lemon and apple.