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4 Non-Alcoholic Cocktail Recipes From Hudson Valley Beverage Pros

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Alcohol-free drink from Curious Elixirs | Photos courtesy of Curious Elixirs

Try out these creative, booze-free sips if you want to start off the new year on a healthy note. P.S. They’re incredibly delicious.

Planning to give Dry January a try? Join the crowd: According to Forbes, 1 out of 7 Americans (or about 35 million) say they’re shunning alcohol for a month. “It gives people the opportunity to ask themselves, ‘What would life look like if I drank less? Would it be more fun, more memorable?’” says John Wiseman, founder of Beacon-based Curious Elixirs (curiouselixirs.com), a non-alcoholic cocktail brand. Over the past two years, Curious saw a 400 percent increase in their cocktail club membership—proof positive that the zero-proof trend is gaining traction.

Hot Hibiscus Toddy

Curious Elixirs, Beacon
Serves 4

Ingredients:

  • 5″ fresh pine (or rosemary) branch (about ½ cup)
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 4 cups water
  • ½ cup fresh ginger, peeled and sliced (½″ slices)
  • 2–4 tablespoons agave syrup (to taste)
  • 2 teaspoons whole cloves
  • ½ teaspoon cayenne pepper
  • 4 tablespoons dried hibiscus flowers (not tea bags!)
  • Juice from 1 lime
  • Pine stem (or rosemary sprig) and lime for garnish
Preparation:
  1. In a medium saucepan, without adding water, put rosemary or pine stems on medium-high heat for 2 minutes, flipping often to toast the needles. Add coriander and peppercorn, toast 2 minutes more. Add water and ginger and bring to boil. Reduce to lowest heat possible, and add clove and cayenne. Steep for 20 minutes uncovered.
  2. Turn off heat. Add hibiscus and stir thoroughly. Steep 5 minutes more, covered. Add lime juice then.stir thoroughly and strain through a fine sieve, pressing ingredient mixture to release as much liquid as possible.
  3. Pour into mugs or heat-resistant glasses. Garnish with pine (or rosemary) and lime wedge.

Alcohol-free drink

Baby Bear

Scribner’s Lodge + Prospect, Hunter
Serves 4

Ingredients:

  • 1 oz. ginger lime syrup
  • 3 oz. lemon juice
  • 3 oz. Chamomile Honey Syrup
  • 6 oz. apple cider
  • Club soda
  • Apple slices for garnish

Ginger Lime Syrup

Ingredients:

  • 1 cup ginger juice
  • 1 cup Demerara sugar

Preparation:

  1. Over medium heat, combine sugar and ginger juice.
  2. Stir until dissolved, about 3 minutes.

Chamomile Honey Syrup

Ingredients:

  • 2 cups honey
  • 1 cup chamomile tea

Preparation:

  1. Steep chamomile tea in 1 cup of boiled (212°F) water. Add honey.
  2. Stir until dissolved, about 3 minutes (you’ll have more than you need).

Preparation:

  1. Shake ginger lime syrup, lemon juice, chamomile honey, and apple cider.
  2. Once shaken, double strain into 4 glasses, top each with club soda and garnish with an apple slice.

Alcohol-free drink

Coconuts and More

Scribner’s Lodge + Prospect, Hunter
Serves 4

Ingredients:

  • 4 oz. toasted coconut syrup (recipe below)
  • 3 oz. Aplós
  • 3 oz. lime juice
  • Scant 2 oz. Demerara syrup
  • Club soda

Toasted Coconut Syrup

Ingredients:

  • 3 ½ oz. coconut flakes
  • 1 can (13.5 oz.) coconut milk
  • 4 oz. water
  • 1 ¾ cups sugar

Syrup Preparation

  1. Toast coconut in a pan over medium-light heat until lightly brown, stirring frequently.
  2. Separately, bring coconut milk and water to a simmer. Add toasted coconut flakes and simmer for an additional 20 minutes.
  3. Strain out the solids and add liquids back into pan. Continue to simmer while adding sugar for 20 minutes, until reduced to a syrup.

Demerara Syrup

Ingredients:

  • 1 cup Demerara sugar
  • 1 cup water

Syrup Preparation

  1. Over medium heat, combine sugar and water.
  2. Stir until dissolved, about 3 minutes.

Drink Preparation

  1. Shake 4 oz. of toasted coconut syrup, Aplós, lime juice, and 2 oz. of Demerara syrup, double strain into 4 glasses and top with club soda.

non-alcoholic cocktail

Yuzu Flip

Oak & Reed, Middletown
Serves 4

Ingredients

  • 8 oz. yuzu juice
  • 4 oz. pineapple juice
  • 2 oz. jalapeño simple syrup
  • 4 egg white
  • ½ lime
  • 3 oz. gochugaru (Korean pepper flakes)
  • 1 oz. Maldon sea salt

Jalapeño Simple Syrup

Ingredients:

  • 1 cup water
  • 1 cup granulated sugar
  • ½ cup jalapeño peppers, sliced (use extra for garnish)

Syrup Preparation

  1. Add water and sugar to a saucepan and bring to a boil.
  2. Add jalapeños into the mixture. Lower the heat and simmer about 10 minutes, until the sugar has dissolved, and the mixture has thickened into a syrup.
  3. Depending on your spice tolerance, let the peppers infuse in your syrup or remove them. Let cool completely.

Drink Preparation

  1. Mix gochugaru and sea salt, and add to a plate. Run the lime against the rim of the glass and dip into the chili salt.
  2. Combine yuzu juice, pineapple juice, and simple syrup into a shaker. Add ice and shake vigorously.
  3. Strain mixture back into glasses and discard ice.
  4. Crack egg and separate the yolk. Add egg white into the shaker. Cover and “dry shake” (with no ice) for about 45 seconds to emulsify the egg.
  5. Pour froth onto the chilled mocktails and garnish with thinly sliced jalapeños.

non-alcoholic cocktail


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