The Best Zero-Proof Cocktails to Get You Through ‘Dry January’ 2019
Stay sober in 2019 (if you must) with these mouthwatering mocktails.
Come January 1, many people will find themselves ailed with a head-splitting hangover from the previous night’s festivities, trying to convince themselves that they’ll never drink again.
Admittedly, commitment to a permanently sober lifestyle sounds daunting (and a little lame), but a popular New Year’s resolution known as “Dryuary”—that’s dry January—is totally doable.
If you decide your liver needs a break next year, here are 7 zero-proof cocktails that taste great and won’t get you lit:
Kama’s Arrow
Created by Tyson Buhler of Death & Co, Denver
“Taking inspiration from traditional Lassi, this rich, decadent drink is layered with mango, coconut and pistachio.”
- 1 oz mango puree
- 1 oz vanilla syrup
- 0.5 oz Coco Lopez
- 0.5 oz lemon juice
- 1 dash Scrappy’s cardamom bitters
- Seltzer
Method: Shake and strain.
Glassware: Fizz
.
Garnish: Crushed pistachio.
Strange Magic
Created by Tyson Buhler of Death & Co, Denver
“Clarified orange juice and tart grape juice provide a base for the almost root beer-like flavor the birch and vanilla provide.”
- 2 oz clarified orange juice
- 0.75 oz Fusion verjus blanc
- 0.5 oz vanilla syrup
- 3 drop birch extract
Method: Stir and strain.
Glassware: Nick & Nora.
Garnish: Nasturtium leaf.
Alpenglow
Created by Tyson Buhler of Death & Co, Denver
“Easy drinking hibiscus soda with surprising depth from the bay leaf and tea, which help dry the drink out and provide savory note.”
- 2 oz Alpenglow cordial (see recipe below)
- 0.5 oz lime
- 2 oz soda water
Method: Build in glass.
Glassware: Collins
.
Garnish: Fresh bay leaf
.
Alpenglow Cordial
- 1000 g simple syrup
- 5 g lactic acid
- 5 g fresh bay leaf
- 5 g black tea
- 25 g dried hibiscus
Method:
Combine ingredients into a vacuum-seal
ed plastic bag and Sous vide at 135 F for two hours. Place in an ice bath, then strain, quart and label.
King Palm
Created by Tyson Buhler of Death & Co, Denver
“Think non-alcoholic, tropical martini. Subtle notes of pineapple and cinnamon with the rich texture and acidity from the coconut water and whey.”
- 1.5 oz kefir whey
- 1.5 oz coconut water
- 1 tsp pineapple gum
- 1 tsp cinnamon syrup
Method: Stir and strain.
Glassware: Nick & Nora
.
Garnish: Grapefruit twist.
Amber Refuge
Created by Devon Tarby of Bibo Ergo Sum, Los Angeles
“A tropical ginger soda cocktail with an earthy, nutty notes from the pandan and coconut water.”
- 1 oz raw coconut water
- .5 oz pandan syrup
- .25 oz ginger syrup
- .5 oz fresh lime juice
- 1 tsp acid phosphate
Method: Short shake with Kold-Draft cubes, strain and top with seltzer.
Glassware: Collins with ice cubes.
Garnish: Ginger candy and lime wedge.
Raspberry Shrub
Created by Daniel Zacharczuk of Bibo Ergo Sum, Los Angeles
“Combining rich, tart, and earthy flavors from the raspberry and pandan with the added texture from the apple cider acid makes for a supremely refreshing non-alcoholic cocktail.”
- 1.25 oz raspberry syrup
- .5 oz pandan syrup
- 2 tsp apple cider vinegar
- .5 tsp balsamic vinegar
- 2 drops saline solution
- Seltzer
Method: Build
.
Glassware: Collins.
Garnish: 3 raspberries on a cocktail pick.
Here’s To You
Created by Devon Tarby of Bibo Ergo Sum, Los Angeles
“A grapefruit and cinnamon combo lends refreshing yet complex flavors to this booze-free take on a “champagne” cocktail.”
- 1 oz Seedlip Spice
- .75 oz clarified lime juice
- .75 oz cinnamon syrup
- 1 tsp ginger syrup
- 4 oz seltzer
Method: Shake and strain.
Glass: Flute.
Garnish: Grapefruit twist.
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