If you take part in dry January or set an intention to lower your alcohol consumption this 12 months however discovered your self sick of ordering Diet Coke or iced tea as you watch your pals sip fancy Martinis and craft cocktails, you could be begging for some extra artistic beverage choices. Some of South Florida’s high bartenders and mixologists have shared their favourite mocktail recipes to your delight. Or, pop into considered one of these native eating places to savor one ready by the masters themselves.
For a Refreshing Palate Cleanser, attempt the Agua Fresca
Bartender Marla White of Lona Cocina & Tequileria — the stylish, oceanside Mexican restaurant fronting Fort Lauderdale Beach — recommends an Agua Fresca. Combine 2 oz. Seedlip Garden 108, 1 oz. hibiscus focus and 1 oz. lime juice in a shaker with ice. Shake, then pressure over contemporary ice right into a lab glass. Garnish with a ravishing micro-orchid.
For a Vitamin C Boost with a Bite, attempt the Sober Rabbit
Corporate Beverage Director Federico Llauro for the R House — a cool and vibrant gallery-meets-restaurant in Wynwood — shared his recipe for the Sober Rabbit. Combine 4 oz. freshly juiced carrot juice, 1 oz. uncooked ginger beer and ¾ oz. easy syrup in a dry shaker. Shake, then add ice. Shake once more. Pour in a tall glass. Garnish with an orange carnation and peeled clementine wedges.
For a Balanced Sweet and Sour Delight, attempt the Alpha
Mixologists Moe Aljaff and Juliette Larrouy from Adrift Mare — a classy Mediterranean city retreat overlooking Biscayne Bay on the 25th flooring of Hotel AKA Brickell in Miami –advocate the Alpha. First, put together some “Apple Shrubs.” Combine ¼ teaspoon citric acid, ½ teaspoon ascorbic acid, ½ teaspoon malic acid, 700 ml of easy syrup, 600 ml of freshly juiced granny smith apples, 600 ml of freshly juiced celery, and 80 ml of freshly juiced ginger. Once the shrub is full, add 3 oz. of it right into a mixer with ½ ouncesof lemon juice and a touch of saline. Throw your shaker thrice gently to aerate the combination. Pour over a big ice dice in a specialty glass and garnish with an edible white flower.
For a Simple, Asian-Inspired Potion, attempt the Bees Japanese
Sushi by Scratch — the fashionable and non-traditional Omakase speakeasy in Coconut Grove — options the Bees Japanese. Combine ¾ oz. yuzu, ¾ oz. honey and a pair of oz. Seedlip in a brief shaker. Shake and serve with out ice in a Nick & Nora glass.
For a Fruit-Forward Refreshment, attempt the Don’t Be Suspicious
Corsair Kitchen & Bar — the modern Mediterranean restaurant serving farmhouse fare in Aventura — options the Don’t Be Suspicious. Combine 1 oz. pineapple juice, ½ oz. lemon juice, 1 oz. orange juice, ½ oz. grenadine and a pair of oz. ginger ale right into a glass. Stir gently. Garnish with a pineapple wedge.
For a Glass of Peruvian Purple Passion, attempt the Chicha & Tonic
Toro Toro, thetrendy andrefined Pan-Latin chophouse within the InterContinental in Miami — incorporates a Peruvian impressed purple drink, the Chicha & Tonic. Combine 1 oz. Chicha Morada, 1 oz. elderflower tonic and ½ oz. agave in a shaker with ice. Shake, then pour over contemporary ice right into a tall glass. Garnish with a colourful flower.
For a Sweet & Salty Tonic, attempt the Salt Scrub
Sommelier and beverage connoisseur Allegra Angelo at Vinya Table – a zen, Mediterranean-inspired bistro on Miracle Mile in Coral Gables – recommends the Salt Scrub. Combine 2 oz. inexperienced guava juice, 1 oz. contemporary lemon juice and ½ oz. filthy olive brine in a highball glass. Add ice. Top with some fever tree mild tonic water. Garnish with a Tajin-dusted, filthy pickle-stuffed olive.
