It is Dry January and we thought this was a great opportunity to share some of our teams favorite mocktail recipes!  We'll be adding a new recipe each week, so check back in every Tuesday if you want to add some tasty new recipes to your line up. 

Dry Mai Tai

This week's receipe is brought to us by the bar team at Tavolàta - Stone Way. They recommend trying this one with something light like aperitivos or seafood based entrees. 

INGREDIENTS

Dry Mai Tai:
1/2 oz pineapple juice
3/4 oz orange juice
3/4 oz simple syrup
Soda Water
1 lime wedge for garnish

METHOD

Add all ingredients except soda water to a shaker and shake until chilled. Pour over ice, top with soda water and garnish with a lime wedge.

Orchard Sunrise

It's time for our third recipe for Dry January!  Our Lead Bartender at How to Cook a Wolf - Queen Anne, Parker presents this weeks offering. 

"I love this recipe because it has the spice and warmth that people, myself included, crave during the cold months while remaining crisp and refreshing!"

Parker enjoys pairing this receipe with some of his favorite dishes from How to Cook a Wolf - Queen Anne which include the Kale Salad, Hiramasa Crudo, or the Ravioli. 

INGREDIENTS

Apple Syrup:
1 gal unsweetened apple cider
2 qt sugar
2/3 cup gum arabic
10 tbsp coriander
5 tbsp cumin
10 tsp mustard seeds
10 tsp black peppercorn
5 tsp cloves
10 cinnamon sticks
10 bay leaves

Orchard Sunrise:
2 oz black tea
.75 oz lemon juice
.75 oz prepared apple syrup
2 dashes angostura bitters (optional)
3 oz soda water
1 lemon twist for garnish

METHOD

Apple Syrup:
In a pot, toast spices on low heat untiil fragrant, 2-4 minutes, but watch them to make sure they don't burn.  Once spices are ready, add apple cider and bring to a boil. Add gum, once dissolved add sugar and simmer for 25 minutes and then strain. 

Orchard Sunrise: 
Add all ingredients except soda water to shaker with ice and shake until chilled. Add soda water then double strain into a coupe glass and garnish with a lemon twist.

This One's Verjus

This week's receipe is brought to us by our Manger at Staple & Fancy, Jonathan Van Vliet. He recommends trying this one with your favorite pulled pork. 

"The Verjus totally satisfies the craving for an alcoholic beverage while keeping it safe for all ages. I love this recipe because it instantly transports me to a tropical beach, giving notes of tropical fruit and sour cherry and it finishes with a hint of almond."

IngrEdients

This One's Verjus:
2 oz pineapple juice
1 oz verjus rouge
1 oz passion fruit puree
1/2 oz orgeat 
1 lime wedge for garnish
1 amarena cherry for garnish

METHOD

Add all ingredients to a shaker. Shake until chilled. Serve over ice and garnish with a lime wedge and amarena cherry. Add a cocktail umbrella if you're really going for a tropical, sunny day vibe! 

Huckleberry Shrub & Seltzer

Our first recipe comes from our  Executive Beverage Director, Erik Carlson. His recipe uses seasonal fresh berries that can be swapped for different options depending on what's currently in season.

"Shurbs are a great option when you're steering clear of alcohol. They're zippy, thirst quenching and even offer probiotic benefits. They are also fantastic because they keep for a long time like a jam would, allowing you to enjoy flavors long after the season ends. Try making the shrub with fresh raspberries or blackberries!"

You can pair this recipe with anything from a chicken taco to a grilled panini with ham and cheese or a green salad with apples, blue cheese, and a vinaigrette. 

Ingredients 

Huckleberry Shrub:
1 cup huckleberries (fresh or frozen)
1 cup organic apple cider vinegar
1 cup sugar 
1 cup filtered water 

method

Mix in blender and then run through a fine mesh strainer. Bottle and refrigerate for up to 1 year. (Can substitute any berries in season for great results). Add 1 oz of the prepared huckleberry shrub to a 12-14 oz glass and top with club soda. Stir and garnish with a lime wheel or lemon twist.