Dry January Mocktails
by The Culinistas
The end of dry January is nigh, to help you push through, we’ve got some spritzy tips.
Keep it Simple
Having a simple honey syrup on hand easily elevates your typical seltzer. Combine one part honey and one part water in a pan, along with any flavors you want to infuse. Bring it all to a simmer, turn off the heat and allow the syrup to come to room temperature. Strain and reserve. We’re partial to herb infusions like thyme, rosemary, and chamomile. However, the options are limitless; allspice, clove, ginger, citrus peels, pomegranate, and vanilla are all enticing seasonal infusions.
Herbs and Citrus
Picking up a couple varieties of citrus and herbs to have on hand is a great idea for meal and mocktail prep alike. We muddle herbs and citrus at the bottom of a glass and top it off with seltzer and/or fruit juice for a refreshing spritzer. Try hibiscus + lime, rose + grapefruit, lavender + Meyer lemon and rosemary + blood orange.
Spice Things Up
Add a kick to your drink by sprinkling aleppo pepper on top, or incorporating jalapeño into your muddle sessions. Bonus points if you infuse your simple syrup with tingly haberno or cardamom.
A splash of fruit (or veg) juice can go a long way. Opt for fresh juices not from concentrate to minimize your sugar consumption. Pomegranate, celery, green apple, beet, pineapple, and grapefruit are our favorites. For extra hydration and flavor, opt for coconut water. For a natural wine-esque funk and health benefits, opt for apple cider vinegar.
A special thanks to Sylvie Rosokoff for the beautiful photograph.