Tis the season to be jolly! Don’t forget to add a non-alcoholic option to your holiday spread this month. Your guests will appreciate a hydrating zero-proof option as the night goes on, even if they choose to drink alcohol. Check out more tips and tricks for hosting here.
For this month’s irresistible zero-proof cocktails, we worked with Amanda Reed, Beverage Director at Seattle’s Heartwood Provisions, where they specialize in seasonally-inspired beverages using house-made syrups and shrubs.
Amanda is a master mixologist, and helped to open the restaurant and design the bar from the ground up. We bonded with Amanda over her passion for pairing drinks with food, just like we love to do here at DRY. As we sat at the bar sipping Amanda’s incredible zero-proof drinks, she assured us that we, too, can create these crowd-pleasing drinks for our next gathering.
Happy celebrating, and make sure to tag @drysoda on social media so we can see what delicious drinks you make this holiday season!
1. Sour Apple Spritz
4 oz Fuji Apple DRY
2 oz White Verjus
1/2 oz Cinnamon-Demerara (recipe below)
Garnish: dried or fresh apple slice
Build ingredients in a Collins glass and mix. Garnish.
8 oz Demerara sugar
8 oz water
2 cinnamon sticks
Combine sugar and water, heat until sugar dissolves. Add cinnamon, infuse for 48 hours. Fine strain.
2. Bitter Bella
3 oz Blood Orange DRY
3/4 oz Grenadine
1 1/2 oz fresh lime
1 dash Fee Brother’s Aromatic Bitters
Garnish: dehydrated or fresh lime wheel
Combine all ingredients, shake and strain into a coupe glass. Garnish.
6 oz Pomegranate juice
6 oz sugar
1 oz Pomegranate molasses
Combine all ingredients. Heat until sugar dissolves.
3. Autumn in Provence
4 oz Cranberry DRY (seasonal 750ml Celebration Bottles!)
1 oz Red Verjus
3/4 oz Herbs de Provence Infused Honey Syrup (recipe below)
1/2 oz fresh lemon
Garnish: thyme or rosemary sprig
Build ingredients into a wine glass and mix. Add ice. Garnish.
Herbs de Provence Infused Honey Syrup 8 oz honey
4 oz hot water
1/2 oz each: lavender, thyme, rosemary (all destemmed)
Combine honey and water, heat until mixed. Add herbs, infuse for 48 hours. Fine strain.