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.
Cucumber Fizz at Saxon + Parole, New York, New York
Fresh cucumber juice, lemon, thyme, and Perrier converge in this refreshing mocktail, one of several non-alcoholic mixed drinks available at Saxon + Parole. “We want to cater to all our guests, including those that don’t enjoy alcohol, so we put the same amount of effort and time into developing our mocktails as we do for our cocktails,” says head bartender Maxime Belfand. Make a reservation at Saxon + Parole.
The Other Side of the Pillow at Red Star, Portland, Oregon
Head bartender Brandon Lockman reverse-engineers mocktails based on a cocktail he’d already created. With the subtle, floral flavors of tea, the Other Side of the Pillow uses Jasmine pearl tea, lemon juice, muddled dill, and cucumber and elderflower tonic. Make a reservation at Red Star.
24 Carrot Gold at Charlie Palmer Steak-DC, Washington, D.C.
Charlie Palmer Steak debuted its new cocktail list in late fall, featuring a series of fruit-shrub spritzes, available with or without alcohol. Notables include 24 Carrot Gold, which is made with carrot juice, orange juice, lime, and ginger beer. Make a reservation at Charlie Palmer Steak–DC.
Northside at 4 Saints at The Rowan in Palm Springs, California
Recently opened on the rooftop of the Kimpton Rowan Palm Springs, 4 Saints’ cocktail menu includes a “No Proof” section. The Northside is a non-alcoholic version of the Southside. It uses housemade lime cordial, soda water, and a mixture of lime juice, sugar, and lime peels, and it is garnished with a big mint bouquet. Make a reservation at 4 Saints at The Rowan.
Raspberry Beret at Urban Farmer, Cleveland, Ohio
The refreshing mocktail is made with raspberry, lemon, Gosling’s ginger beer, and candied ginger and served on the rocks “We wanted to offer a refreshing, nonalcoholic alternative featuring the same complexity of a cocktail,” says restaurant manager Caitlin Cassidy. “The ginger complements the raspberries by offering a strong, distinctive taste that sweetens and spices up the berries.” Make a reservation at Urban Farmer.
N/A-Groni at Gramercy Tavern, New York, New York
“The N/A-Groni is a perfect aperitif because while most mocktails are juicy and overly sweet, the combination of Pellegrino Sans Bitters (a non-alcoholic soda with a Campari like flavor) and grapefruit juice makes for a balanced and complex bitter-sweet drink,” says Ben Howell, bar manager of the Tavern. Make a reservation at Gramercy Tavern.
Have you tried any mouth-watering mocktails? Share what you’ve been sipping here or over on Facebook, G+, Instagram, Pinterest, or Twitter. And, remember to snap + share your #dishpics with us on Instagram for a chance to win in our weekly giveaway.
Susan Johnston Taylor is an Austin-based freelance writer who’s covered food and business for publications including The Boston Globe, Civil Eats, Entrepreneur, Fast Company, Fresh Cup, and Pizza Today. Follow her @UrbanMuseWriter.
Photo credits: Claire Mostellr (Gramercy Tavern); @Maple_13 (DISH Preston Hollow).