Whether you're doing Dry January, sober October or any other booze-free month, these healthy concoctions are stellar stand-ins.
Spiced Maple Mule
Glass: Copper Mug
If Moscow Mules are your seasonal go-to, try this nonalcoholic version with a twist. Nicholas Krok, director of nightlife at 1 Hotel Brooklyn Bridge, created this alcohol-free moscow mule recipe, which tastes as though the classic Mule learned how to bake.
- 4 ounces (120 ml) Spiced Maple Syrup (recipe follows)
- 4 ounces (120 ml) fresh lime juice
- Ginger beer
- Cinnamon stick to garnish
- In a copper mug, combine the syrup and lime juice and give a quick stir.
- Add ginger beer to taste and ice to fill the mug.
- Garnish with a cinnamon stick.
Spiced Maple Syrup
- 1 cup pure maple syrup
- 1/2 cup filtered water
- 1 star anise
- 6 whole cloves
- 4 allspice berries
- 1 cinnamon stick
- 10 black peppercorns
- In a saucepan, combine the maple syrup, water, star anise, cloves, allspice, cinnamon stick and black peppercorns and bring to a boil over high heat, stirring regularly.
- Remove from the heat and let steep for 15 minutes or until desired spice flavor is reached.
- Let cool. Strain out the spices.
Clearly, you can complete sober stints any month of the year — or, for that matter, drink summer cocktails in colder temps. Either way, this non-alcoholic drink designed by Krok will keep you satisfied when you crave a vacation-inspired libation.
- 4 slices cucumber
- 1 1/2 ounces (45 ml) simple syrup (made with evaporated cane juice)
- 1 1/2 ounces (45 ml) fresh lemon juice
- 1 ounce (30 ml) organic pineapple juice
- 4 dashes of peach bitters
- Crushed ice
- 2 ounces (60 ml) club soda
- 1 tsp grenadine
- 1 lime wheel and 1 cherry to garnish
- In a cocktail shaker, muddle the cucumber with the simple syrup.
- Add the lemon juice, pineapple juice and bitters.
- Shake hard for about eight seconds.
- Fill the glass with crushed ice and add the soda.
- Strain the drink into the glass and garnish with the grenadine, a lime wheel and cherry.
French 76 on the Detox Tip
Glass: Leopold Coupe
With refreshing and detoxing elements, this beverage created by Adrian Mishek, director of restaurant operations at W Washington, DC., is a mocktail version of the vodka and Champagne French 75 classic. If you like margaritas, you'll love this because it’s bright and colorful, full of flavor and has a hint of spice.
- 3 ounces (90 ml) Blue Ridge Bucha Elderflower Sunrise kombucha (or any similar kombucha)
- 2 ounces (60 ml) chilled chamomile-lemon tea
- 1 ounce (30 ml) ginger ale
- 1 lemon peel
- Pour the kombucha and tea into cocktail mixing glass. Stir until cold.
- Pour chilled mixture into Leopold coupe.
- Top off with the ginger ale and garnish with the lemon peel
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