Dry January Recipes: Part 1
Back in the day, "mocktails" (more on why we don't the term 'mocktail' later) were sweet drinks that only belonged on children's menus. But times have changed, and now we can all raise our glasses to the exciting world of alcohol-free beverages. Whether you're cutting back or cutting out, don't fret. Low-to-no alcohol cocktails are reinventing traditional staples with creative ingredient choices. These drinks pack a punch without the need for alcohol, flipping traditional ratios and incorporating new players like Barbet to create a full-bodied, non-alcoholic drink.
Cocktails can make any occasion feel more special and the right ingredients, a bit of flair, nice glassware, and served with a garnish are enough to produce a drink worth raising a toast to.
Here are a few recipes to get you started this January. Whether you go dry, damp, or somewhere in between, you can tweak the recipe to your preferences.
Get ready to impress your taste buds with this delightful drink, boasting the iconic scent of lavender. But be warned, if you go overboard, this flower can pack a punch, so let your taste buds be your guide as you mix in just the right amount.
1 Short Cucumber (peeled and chopped)
¼ cup Chilled Barbet Light Wave
4 teaspoons Lavender Syrup
Edible Lavender Springs to Garnish
Put the cucumber in a blender and blitz to a fine mixture. Strain through a sieve lined with muslin (cheesecloth) into a small bowl, discarding the solids.
Pour the Barbet Light Wave, lavender syrup, and ¼ cup of cucumber water into a glass and stir.
Top with crushed ice and lavender sprigs.
¼ cup Superfine Sugar
2-3 teaspoons dried edible lavender flowers
Combine the sugar, 2 teaspoons of the dried lavender, and 1/4 cup of water in a small saucepan - add another tablespoon of lavender for a stronger flavour.. Bring to a boil and stir until the sugar has dissolved. Remove from heat and add the Juniper Berries. Set aside for 30 minutes to coo and infuse and then strain into a container, discarding the solids.
It will keep in an airtight container in the fridge for 4-5 days.
Why settle for the same old gin-and-lime combo when you can sprinkle magic on your taste buds? This recipe swaps out the expected lime cordial for fresh lime juice, keeping it light and zingy. But, the real star of the show? Juniper syrup adds a blast of botanical essence that you didn’t know you needed.
¾ fl oz. Juniper Syrup
1 fl oz. Lime Juice
Chilled Barbet Love Bite
Lime Wheel to garnish
Pour the Juniper Syrup and Lime Juice into a cocktail shaker filled with ice. Shake for 15 seconds, then strain into a chilled cocktail glass and top with Barbet Love Bite.
4 oz. Caster Sugar
2 tablespoons Dried Juniper Berries
Combine the sugar and ½ cup of water in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Remove from heat and add the Juniper Berries. Set aside to cool and then strain into a container, discarding the solids.
Will keep in an airtight container in the fridge for 4-5 days.
2 Lime Wedges
1 oz. Lime Juice
1 tablespoon Jalapeno Syrup
2 teaspoons Agave Syrup
Chilled Barbet Wild Card
A few thin slices of Jalapeno to garnish
Sprinkle 1 tablespoon of Tajin onto a plate. Run the lime wedge around the rim of the glass of your choice and dip into the seasoning. Fill the glass with ice.
Add a pinch of Tajin with the juices and the syrups to a cocktail shaker. Fill with ice and shake for 30 seconds. Then strain into the prepared glass.
Top with Barbet Wild Card and garnish with Jalapeño slices.