Following a boozy holiday season, some choose to go cold turkey for Dryuary, or Dry January. Others give up alcohol for a pregnancy or other reasons or prefer not to drink during the work week. Whatever your motivations, you’ll find an increasing number of restaurants serving up mocktails for Dryuary 2018 and beyond for diners who want a delicious mixed drink without the buzz.
Invigorate at Tarallucci e Vino NoMad, New York, New York
This January, Tarallucci e Vino’s NoMad location is running “gin or gym” campaign where guests can choose a mocktail or a version with gin. The Invigorate (pictured) includes muddled blackberries, thyme, lemon, simple syrup, iced tea, and egg white, while the Digestive includes lime, grapefruit, fresh ginger juice, and honey. Make a reservation at Tarallucci e Vino Nomad.
Ginger-Mint Green Tea or Garden Crush at DISH Preston Hollow, Dallas, Texas
Diners at DISH Preston Hollow can enjoy mocktails such as the Garden Crush (pictured left; lemon and lime “crushed” with cilantro, cucumber, and soda) or the Ginger-Mint Green Tea (pictured right; iced green tea with fresh mint and housemade ginger syrup). Beverage director Trevor Landry feels non-alcoholic cocktails are an important part of the menu. “For those customers who don’t want to get boozy — whether it’s a New Year’s resolution or not — they’re still able to experience a well-crafted beverage that they may not be able to make at home,” he explains. Make a reservation at DISH Preston Hollow.
The Recovery Ramos at Grant Grill, San Diego, California
Grant Grill recently added a Sans Alcohol section to its menu with non-alcoholic craft beverages and non-alcoholic craft beer, which is dealcoholized and bottled in-house. The Recovery Ramos which features Seedlip “Garden” Hydrosol, Domaine Sante All-Sass Riesling nectar, orange flower water, cream, egg white, lemon, and soda. Make a reservation at Grant Grill.
Hawaiian Punch Mocktail Noreetuh, New York, New York
This modern Hawaiian restaurant puts a more sophisticated twist on a childhood favorite with a mocktail made with P.O.G. (a popular canned drink in Hawaii that’s a combination of Passionfruit, Orange, and Guava), pineapple juice, maraschino cherry juice, lime juice, and simple syrup and is finished with soda water. Make a reservation at Noreetuh.
If the Shoe Fits at Waypoint, Cambridge, Massachusetts
Waypoint bar director Seth Freidus uses housemade, seasonal ingredients to create cocktails and mocktails that complement the restaurant’s Italian seafood-focused menu. For instance, If the Shoe Fits features roasted apple and chili, lemon, and soda. Make a reservation at Waypoint.
Sober Mule at Imperial Lamian, Chicago, Illinois
This sophisticated Chinese restaurant recently introduced a menu of six booze-less beverages handcrafted by beverage director Paul Ballesteros. The Sober Mule combines cucumber, ginger, lime, Szechuan peppercorn, and ginger beer for a twist on the classic Moscow Mule. Make a reservation at Imperial Lamian.
No-Jito at Cuba Libre – DC, Washington, D.C.
Cuba Libre serves classic and contemporary Cuban food and offers a non-alcoholic mojito called the No-Jito, available by the glass or the pitcher. Made with guarapo, fresh lime juice, mint, and a splash of soda, No-Jitos are available in flavors including classic, mango, watermelon, passion fruit, pineapple, pomegranate, or raspberry. Make a reservation at Cuba Libre – DC.