Eastside Garden Hotel Barriere Le Carl Gustaf The Eastside Garden from the Hotel Barriere Le Carl Gustaf in St. Barthélemy is a zero-proof cocktail. (Hotel Barriere Le Carl Gustaf) Dry January is more popular than ever, so here are some more zero-proof cocktails to try for the month, from […]
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Dry January is more popular than ever, so here are some more zero-proof cocktails to try for the month, from national and international properties.
Fruit Punch
King Christian Hotel in St. Croix’s Peacock Room lobby bar
Orange juice
Pineapple juice
Guava juice
Combine equal parts orange juice, pineapple juice and guava juice in a container and stir to combine.
Indigo Dream
From the Vakkaru Maldives
100 ml Butterfly pea flower tea
20 ml Fresh lemon juice
20 ml Jasmine tea syrup
½ teaspoon Basil seeds
In 150 ml of water, add 4 kaffir lime leaves and 2 lemongrass sticks followed by 8-10 pieces of butterfly pea flower. Boil for 10-15 minutes.
Good Company
From the Alida Hotel, Savannah, Ga.
1 ½ oz Seedlip Grove 42
½ oz Aperitif Syrup
6 dashes Lactic Acid Solution
Top Fever Tree Light Tonic
Using a jigger, pour 1.5 oz of Seedlip Grove 42 (non-alcoholic spirit) into a rocks glass. Add .5 oz of Giffard aperitif syrup (non-alcoholic Campari). Add six dashes of lactic acid solution (one part of lactic acid powder diluted in nine parts of water). Fill the glass with cubed ice and mix the ingredients together. Top off with Fever Tree Light Tonic and add a mint bouquet and half moon orange as garnish.
Sparkling Lemon Rasp
From the Hyatt Regency Aruba Resort Spa and Casino
1 oz Raspberry Mix
1 oz Lemonade Mix
6 oz Non-Alcoholic beer
Raspberry and mint leaves
Add raspberry mix and lemonade mix into a shaker then shake for 5-8 seconds. Top off with the non-alcoholic beer and garnish with raspberries and mint leaves.
Eastside Garden
From the Hotel Barriere Le Carl Gustaf, St. Barthélemy
2 oz Seedlip Garden non-alcoholic spirit
1 oz fresh lemon juice
.2 oz simple syrup
10 fresh mint leaves
3 cucumber slices
5 basil leaves
Pour all ingredients into a mixing glass, add ice cubes and shake well. Strain and pour into a coupette glass and garnish with two basil leaves.
Virgin Cucumber Gimlet
From the The Elms Hotel & Spa, Excelsior Springs, Mo.
1.5 oz club soda
4-5 slices of muddled cucumber
1 oz fresh lime juice
1 oz simple syrup
Add cucumber and simple syrup into a cocktail shaker (or mason jar). Muddle the two ingredients together to mash the cucumber. Add lime juice to the shaker. Cover and shake vigorously, until frothy. Pour over ice and top with club soda.
Rosemary Blueberry Fizz
From the Andaz West Hollywood, Calif.
1/4 cup blueberries
1 sprig of fresh rosemary
1 tbsp honey
1/2 oz freshly squeezed lemon juice
4 oz club soda
2 oz mineral water
In a cocktail shaker, muddle the blueberries, rosemary, honey, and lemon juice until the blueberries have released their juices. Add ice to the shaker and shake until well combined. Strain the mixture into a glass filled with ice. Pour in the club soda and mineral water and gently stir to combine. Garnish with additional blueberries and a sprig of rosemary, if desired.
