16.06.2021

The Best Zero-Proof Cocktails to Get You Through ‘Dryuary’ 2019

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.

Stay sober in 2019 (if you must) with these mouthwatering mocktails.

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

Courtesy of Elliott Clark

“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

Courtesy of Elliott Clark

“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

Courtesy of Elliott Clark

“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

Courtesy of Elliott Clark

“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

Courtesy of Bibo Ergo Sum

“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

Courtesy of Bibo Ergo Sum

“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

Courtesy of Bibo Ergo Sum

“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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