Last week, a reader submitted a question to our Concierge seeking bars that serve exciting mocktails or recipes that you can stir up at home. We asked a few of our favorite bartenders to share recipes that can keep dry January from being boring. Here they are. —Kristen Wile

Rumless Punch
Brittany Kellum, Fin & Fino

2 ounces coconut water
1 ounce pineapple juice
1 ounce guava juice
1 ounce grapefruit juice
Sparkling grape juice, to taste

1. Stir the coconut water and pineapple, guava, and grapefruit juices together, then pour into a tiki mug or hollowed out pineapple or coconut.
2. Top with sparkling grape juice to taste, then garnish with freshly grated nutmeg, a mint sprig, and cocktail umbrella.

Melon Mule
Amanda Britton, Bardo

2 cups honeydew melon
2 cups sugar
3 grams coriander pods, cracked lightly with a muddler
1½ ounces fresh lime juice
Unknown Ginger Ale to taste

1. Purée the honeydew melon, sugar, and coriander in a blender, then strain.
2. Combine 2 ounces of the honey purée with the fresh lime juice.
3. Top with ginger ale to taste, then serve.

Pineapple-Ginger Mocktail
Vince Chirico, Idlewild Bar

1 ounce fresh lime juice
½ ounce agave
½ ounce fresh juiced ginger
3 ounces fresh pineapple juice

1. Pour ingredients over ice into a cocktail shaker and briefly shake.
2. Strain into a tall glass with filled with ice, then top with soda water. If no fresh ginger juice is available, substitute 2 ounces of spicy or Jamaican ginger beer for soda.

 

We also served a crowd-pleasing mocktail at the Girl Tribe Pop-Up in December, recipe courtesy of Dogwood’s Brian Lorusso. Here’s that recipe:

Pop-Up Mocktail
Brian Lorusso, Dogwood Southern Table & Bar

¼ of a lime, juiced
¼ of an orange, juiced
10 ounces Jamaican ginger beer
Small-batch grenadine

1. Stir together the juice of the lime and orange, then pour into a tall glass.
2. Top with ginger beer, then add a dash of grenadine to taste.
3. Serve garnished with freshly grated nutmeg.

Unpretentious People Say...

Other Articles You Might Enjoy