Six New Cocktails, Alcohol Not Included

'If you’re feeling a bit pickled after a month of holiday celebration — or just prefer to keep your drinking to a minimum, regardless of season — take heart: It’s an especially good time to be a teetotaler. Across the country this year, restaurants are beginning to respond to the vogue for “dry January” or “Drynuary,” the practice of starting the year off free of alcohol. (Its adherents swear by the practice’s benefits: a reset for weary livers, incidental weight loss, better sleep and, perhaps, the feelings of accomplishment and reassurance that attend proving to oneself that taking a month off drinking is possible in the first place.)

Thankfully, with increased demand come better offerings. Gone are syrupy Shirley Temple variants and lazy, tequila-free margaritas; mixologists are instead giving alcohol-less options the same care and attention they do to their standard cocktails. That directive has been facilitated by the stateside arrival last year of Seedlip, a nonalcoholic spirit distilled like liquor in either spiced or botanical variants, which originally debuted in London in 2015.

Here, bartenders and beverage directors across America — many of whom are introducing full drink menus at their restaurants this month — share alcohol-free cocktail recipes for those observing dry January. (Those who don’t drink all year round are, of course, equally welcome to enjoy them.) A word to the wise: avoid the word “mocktail.” Try calling them “zero-proof” instead.'>>>

https://www.nytimes.com/2018/01/10/t-magazine/food/dryanuary-no-alcohol-cocktails.html?