Need some inspiration for your next zero-proof mixed drink? It's dry January, so we’ve gathered up some of our favorite recipes for you all in one place. If you’re looking to create your own unique recipe, check out our top tips for making zero-proof drinks at home!
Maple Hibiscus Spritz
Shrubs (sometimes called sipping vinegars) lend a unique acidity and earthiness to zero-proof recipes.
.75 oz lime juice
.5 oz simple syrup
1 oz Siren Shrubs Maple Ginger Shrub
4 oz Top Note Indian Tonic
Garnish: fresh or dehydrated citrus
Stir all ingredients together in a glass filled with hibiscus tea ice cubes.
Hibiscus Tea Ice Cubes: Brew a batch of hibiscus tea and let cool to room temperature. Pour the tea into an ice cube tray and place the tray in the freezer until fully frozen.
Carrot Juice Mocktail
Is this the most delicious way to get your daily dose of Vitamin A? We think so. (Recipe and photo: Imbibe Magazine Evan Sung)
2½ oz. fresh carrot juice
2 oz. fresh clementine juice
¼ oz. fresh lime juice
¾ oz. ginger beer
4 leaves fresh Thai basil
Garnish: Thai basil leaf
In a mixing glass lightly muddle the basil, then add the carrot, lime and clementine juice, and shake with ice. After shaking, add the ginger beer and double strain into a rocks glass with fresh ice. Garnish.
Matcha, lemon and tonic combine for a brain-boosting refresher.
1 tsp matcha powder
2 oz hot water
1 oz simple syrup
1 oz lemon juice
2 oz Top Note Indian Tonic
Garnish: fresh lemon slice
Whisk the matcha, simple syrup and hot water together until frothy. Set aside for a moment while you fill a glass with ice, lemon juice and Indian Tonic. Top with the matcha mixture and stir before drinking.
Sparkling Apple Mocktail
A fizzy spiced apple punch perfect for entertaining. (Recipe and photo: Tempting Treat)
4 cups apple juice
3 tbsp lemon juice
2 tbsp honey
4 cups club soda
1 cinnamon stick break in half
1 star anise
1 apple thinly sliced
½ lemon thinly sliced
2 cups ice cubes or as required
In a jug, add apple slices, lemon slices, cinnamon stick, and star anise. Pour apple juice, lemon juice and honey. Give it a good mix and refrigerate for 1 hour.
Take it out of the refrigerator just before serving. Add ice cubes in a serving glass. Fill half the glass with the juice. Then pour chilled club soda into it. Garnish with a cinnamon stick and apple slice. Serves 4.
Grown-Up Shirley Temple
The original zero-proof recipe, all grown up!
.75 oz grenadine
.5 oz lime juice
4.25 oz Top Note Club No. 1
2.5 oz Top Note Bitter Lemon
1 tsp maraschino cherry juice
Garnish: maraschino cherries
Stir all ingredients together in a glass filled with ice.
Grapefruit Ginger Fizz
Ginger and grapefruit come together for a spicy fruit drink. (Recipe and photo: Gastronom Cocktails)
3 oz grapefruit juice
3 oz ginger beer
.50 oz lime juice
.50 oz Stevia Simple Syrup
Basil Cucumber Smash
Simple and refreshing (note: skip the bitters to make this recipe zero-proof). (Photo: Shutterfly)
Fresh basil - 3 - 5 leaves
Fresh Cucumber - 5 slices
Sugar Cube (optional)
Angostura orange bitters - 3- 5 shakes
5 oz Top Note Indian Tonic Water
In a cocktail shaker, muddle cucumber, basil, sugar cube, and bitters. Add ice and shake. Strain into a rocks glass. Add Top Note Indian Tonic and Ice. Garnish with a Cucumber slice and basil if desired.
Sparkling Butterfly Pea Lemonade
Watch this beautiful drink change colors before your eyes!
1.5 oz butterfly pea flower syrup
1.5 oz lemon juice
3 oz Top Note Club No. 1
Garnish: fresh or dehydrated citrus
Stir all ingredients together in a glass with ice. (To achieve the best gradient effect, stir the syrup, soda and ice together first, then top with the lemon juice.)
Butterfly Pea Flower Syrup: In a small pot, combine 1.5 tbsp butterfly pea flowers, 1 cup sugar and 1 cup water. Bring to a low boil, then reduce heat and simmer for 10 minutes. Remove from heat and let the flowers steep another 20 minutes before straining into a clean glass container. Keep refrigerated.
Raven & Rose’s Serenity Fizz
Put your mixology skills to the test… just remember to stretch first! (Recipe and photo: Imbibe Magazine)
¾ oz. fresh lime juice
½ oz. fresh grapefruit juice
¾ oz. pineapple gomme syrup
¼ oz. cardamom syrup
¾ oz. egg white (pasteurized if you like)
1 oz. heavy cream
1 oz. soda water
Combine the citrus juices, syrups, egg white and heavy cream in a shaker and shake until the ingredients are emulsified. Add ice to the shaker and shake again until the tin feels cold. Strain into a Collins glass over fresh ice. Top with soda water.
Coconut Ginger Slow Down
50/50 Ginger Beer to Coconut Water. Could not be easier than this!!