Inclusive go-to drinks recommended by industry pros
The weather is changing and the holiday season has arrived. Holiday parties, family gatherings, solstice celebrations and more await us. With the continued momentum of the sober curious movement challenging traditional ideas that alcohol is necessary for holiday merriment, this year is about opting to stay sober or consume alcohol more mindfully. With more thoughtful consumption, Alaskans can practice being fully present, engaged and clear-minded to create lasting memories.
Being mindful of consumption opens up the opportunity to try new things when ordering or making a drink. If venturing out to celebrate this year, multiple bars and restaurants offer specialized mocktail menus where the hardest decision will be which one to try first.
Three industry professionals and local bartenders in Anchorage, Juneau and Fairbanks offer their take on can’t miss mocktails in their city:
“If I were after a mocktail experience, I would head to Cafecito Bonito to peruse their many fabulous options. I also love the N/A Mediterranean at South Restaurant. It uses Seedlip Garden, which offers the botanical taste of gin minus the gin. And if I were more in the mood for N/A wine, Spoonline in Girdwood always has a lovely option or two.” – Pamela Hatzis, owner of La Bodega in Anchorage.
“Amalga Distillery has a full zero proof menu that is always available and we keep a tap open for a rotating zero proof cocktail on draft. We also love to visit In Bocca al Lupo for their full zero proof menu. Try the Lupo and Amalga collab, a Real Fake Gin and Tonic, which is always on tap at Lupo.” – Maura Selenak, owner of Amalga Distillery in Juneau.
“My personal favorite is the Son of Sour at the Library Bar in Fairbanks. It’s a non-alcoholic spin on our gin sour. We use the Seedlip Grove spirit which is very citrus forward. Then we add fruit jam and simple syrup for sweetness, fresh lime juice, and then egg white for that classic sour foam. Our N/A mimosa is also really popular with its housemade sunshine syrup and topped with sparkling lemonade.” – Larry Lowery, owner of Library Bar and Bites in Fairbanks. le, dehydrated raspberry
For those that can’t make it to the restaurants or are wearing the hosting hat this year, find recipes for mocktails to make at home! Offering low and no alcohol options helps to create an inclusive and intentional space for guests.
Recipes:
Son of Sour:
- 2 oz Seedlip Grove
- 1 oz fresh lime juice
- .75 oz simple syrup
- 1 tablespoon raspberry or other fruit jam/preserves
- 1 egg white or 1 TB
- Dehydrated raspberry powder
In a tin shaker, add your lime juice, simple syrup and egg white. Add your Seedlip Grove zero-proof spirit. Don’t add ice yet! First, you’ll do a dry shake, meaning no ice, for about 30 seconds. The dry shake is what makes the egg white turn into that foamy top on a sour. Make sure to hold the shaker tight, as the air created in the shake wants to pop the shaker open. Carefully open after your 30 seconds and add ice and the raspberry jam. Reseal and shake for 15-20 seconds. Strain the mocktail into a coupe glass. Sprinkle the dehydrated raspberry powder on top.
Cranberry Spice Rickey:
- 2oz Zero-Proof Monday Gin
- 1 oz Full Moon Cranberry Spice Syrup
- 1 oz fresh lime juice
Shake ingredients with ice in a tin shaker. Pour over ice and top with bubbly water. Garnish with a lime wheel or make it extra festive by adding cranberries to a cocktail pick and dropping that in!