No-Alcohol cocktails mean zero-sacrifice of fun and flavor while taking a break from the booze

NICE MELONS

Clarified Pineapple Juice, Turbinado Sugar, Pink Lemon, Fresno Chili and Pink Himalayan Sea Salt Compressed Watermelon Ice Cubes, Topo Chico.

• 2 ounces Pineapple Juice

• .5 ounce Turbinado Reduction (1:1)

• .5 ounce Fresh Pink Lemon Juice (Regular Lemon works too)

• 2-3 ounces Topo Chico

• 4-5 Fresno Chili and Pink Himalayan Sea Salt Compressed Watermelon Ice Cubes*

Combine all ingredients - absent of Topo Chico and Watermelon Cubes - in cocktail tin. Shake vigorously. Strain into Collins Glass with Topo Chico. Carefully place Cubes into Glass.

POP STYLE

Clarified Pineapple, Madagascar Vanilla Bean, Key Lime, Almond Milk Matcha Latte Popsicle, Coconut Sparkling.

• 2 ounces Pineapple Juice

• .5 ounce Vanilla Bean Reduction (1:1)

• .5 ounce Fresh Lime Juice

• 2-3 ounces Coconut La Croix

• 1 each Almond Milk Matcha Latte Popsicle*

Combine all ingredients - absent of Soda Water - in cocktail tin. Shake vigorously. Strain into Rocks Glass with Coconut La Croix. Carefully place Popsicle into Glass.

TEA-TOTALER OLD FASHIONED

Over-Steeped Earl Grey, Organic Raw Honey, Regans’ Orange Bitters, Angostura Bitters.

• 3 ounces Over-Steeped Earl Grey Tea

• .75 ounce Raw Honey

• 3 dashes Regans’ Orange Bitters

• 2 dashes Angostura Bitters
  
  Combine all ingredients in Mixing Glass. Stir thoughtfully. Strain into Rocks Glass with Fresh Ice. Express Orange Twist, then garnish.

GARDEN AND TONIC

Seedlip Garden 108, Fever Tree Aromatic Tonic, Ruby Red Grapefruit, Flowering Mint.

• 1.5 ounce Seedlip Garden 108

• 4-5 ounces Fever Tree Aromatic Tonic

Build in Collins Glass. Add Ice. Garnish with Seasonal Citrus/Aromatic Herbs.

STORY BY KEITH RECKER / PHOTOGRAPHY BY ADAM MILLIRON / STYING BY ANA KELLY

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