Holiday travel is on the rise, and hotels across the country will be hosting gatherings through January. For guests who want to celebrate without the alcohol, here are a few mocktail and zero-proof cocktail selections from hotels around the world.
Rosemary Blueberry Fizz from the Andaz West Hollywood
- 1/4 cup blueberries
- 1 sprig of fresh rosemary
- 1 tbsp honey
- 1/2 oz freshly squeezed lemon juice
- 4 oz club soda
- 2 oz mineral water
In a cocktail shaker, muddle the blueberries, rosemary, honey, and lemon juice until the blueberries have released their juices. Add ice to the shaker and shake until well combined. Strain the mixture into a glass filled with ice. Pour in the club soda and mineral water, and gently stir to combine. Garnish with additional blueberries and a sprig of rosemary, if desired.
Sparkling Lemon Rasp from the Hyatt Regency Aruba Resort Spa and Casino
- 1 oz raspberry mix
- 1 oz lemonade mix
- 6 oz non- alcoholic beer
- Raspberry and mint leaves
Add raspberry mix and lemonade mix into a shaker then shake for 5-8 seconds. Top off with the non-alcoholic beer and garnish with raspberries and mint leaves.
Eastside Garden from the Hotel Barriere Le Carl Gustaf
- 2 oz Seedlip Garden non-alcoholic spirit
- 1 oz fresh lemon juice
- .2 oz simple syrup
- 10 fresh mint leaves
- 3 cucumber slices
- 5 basil leaves
Pour all ingredients into a mixing glass, add ice cubes and shake well. Strain and pour into a coupette glass and garnish with two basil leaves.
Virgin Cucumber Gimlet from the Elms Hotel & Spa
- 1.5 oz club soda
- 4-5 slices of muddled cucumber
- 1 oz fresh lime juice
- 1 oz simple syrup
Add cucumber and simple syrup into a cocktail shaker or Mason jar. Muddle the two ingredients together to mash the cucumber. Add lime juice to the shaker. Cover and shake vigorously, until frothy. Pour over ice and top with club soda.