The Beatrix Kiddo at Gung Ho Kelsey Foster Wilson

Recipes

Three Mocktails for a Sober Summer

Are you “sober curious”? We got you.

It’s no secret that Dallas likes to drink. Last year, we spent $881,115,616 on booze in restaurants and bars. The social lubrication is practically unavoidable. But there’s a new trend in town, led by a small but growing national contingent dubbed the “sober curious.” They don’t necessarily have a problem with alcohol, but they don’t see a reason to waste their Sunday mornings with hangovers, either. Dallas bartenders have taken note and are shaking and stirring some lively and refreshing mocktails to rival the city’s daiquiris and Bellinis. Here are three of our favorites.

Gung Ho’s Beatrix Kiddo

By Matt Ragan

2 ounces lychee boba
1 ounce club soda
3 ounces honeydew melon juice
3 ounces water infused with lime and mint
2 drops orange flower water
1 edible orchid flower

Pour lychee boba and club soda into a Collins glass filled with crushed ice. Dump everything else except the flower into a cocktail shaker. Shake, shake, shake. Strain into the glass and stir to incorporate. Garnish with the orchid.

Hide’s P&T

By Scott Jenkins

¾ ounce pineapple juice
¾ ounce tamarind syrup
¼ ounce lime juice
Club soda

Shake first three ingredients in a cocktail shaker. Pour over crushed ice and top with club soda.

Midnight Rambler’s Sorrel Soother

By Chad Solomon

2-inch piece of frozen turmeric root
2 heaping tablespoons ground cinnamon
2 heaping tablespoons dried hibiscus flowers
1 heaping tablespoon lemon myrtle
1 teaspoon freshly cracked black pepper
1 liter boiling water

Using a Microplane, grate the entire piece of turmeric into a 2-quart glass jar. Add cinnamon, hibiscus flowers, lemon myrtle, black pepper, and boiling water to the jar. Close the lid and let steep for at least 30 minutes (the longer it steeps, the more the cinnamon will naturally sweeten the drink). Strain through a fine sieve. Enjoy hot or cold.

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