Zero-Proof Drinks

For Dryuary, or any time of year, Zero Proof cocktails provide an alcohol-free way to enjoy a great cocktail without the after-effects. Our team has curated a wonderful selection of Zero Proof beverages and mixers, many from local producers, for you to enjoy. You can find them at all our stores. And, to get your cocktail experience going, we’ve crafted a set of MoC signature drinks that you can craft today.

A few important notes to help with your own exploration of the Zero Proof cocktail:

  • Zero Proof = Alcohol-free, sophisticated, deeply flavorful and enjoyable drinks. These are mocktails, not sodas, and are legitimate craft cocktails but without alcohol.
  • Simple Syrup = Homemade sugar water, used to add a bit of sweetness. This can be made using honey, agave or your favorite sweetener using 1 part sweetener and 1 part water. Just boil the water, add the sweetener and stir.
  • Many of the ingredients we offer in our Zero Proof selection can only be found at MoC, and our team is ready to help you in your pursuit of great, alcohol-free cocktails.

Zero-Proof Drinks

Market of Choice: Cascadia Spritz
3 oz Ghia Non-Alcoholic Apéritif
1.5 oz Casamara Club Alta
.5 oz simple syrup (homemade 1:1 sugar/water)

Measure all ingredients into a shaker over ice and shake aggressively. Strain into Coupe glass or standard martini glass. Garnish with Rosemary sprig and thin lemon slice.

Zero-Proof Drinks

Market of Choice: Into The Wild
1.5 oz Wilderton Lustre
.25 oz Som Cordial Tangerine Sea Salt
.25 oz simple syrup (homemade 1:1 sugar/water)
1 oz For Bitter For Worse Eva’s Spritz
Fever Tree Elderflower Tonic
Lemon twist for garnish

Measure into mixing glass over ice and stir. Strain into rocks glass over ice (large ice cube is ideal). Top with Elderflower tonic. Garnish with tangerine slice or peel.

Zero-Proof Drinks

Market of Choice: Casa Ghia
1.5 oz Casamara Club Sera
1.5 oz apple cider
1.5 oz Ghia
.25 oz simple syrup (homemade 1:1 sugar/water)

Measure into mixing glass over ice and stir. Strain into Coupe or standard Martini glass. Garnish with apple slice on rim.

Zero-Proof Drinks

Market of Choice: Grove’n
3 oz Seedlip Grove 42
1.5 oz Fever Tree Light Tonic
Lemon, orange or lime twist

Fill rocks glass half full of ice. Pour ingredients over ice. Stir gently and twist citrus peel over the ice. Add citrus twist to the glass.

Hibisbloom Apple Cider

Hibisbloom: Hibiscus Apple Cider Lemonade
½ btl of Savanna Cinnamon Cocktail & Soda Mixer
32 oz natural apple cider
3 to 4 cinnamon sticks
1 Marvel or blood orange, sliced in half moon
1 Red apple, sliced in medium-size half moon
1 btl Sparkling Martinelli Apple Juice (optional)

In a large pitcher, pour all your liquids together, add sliced fruits and cinnamon sticks, then let it chill in the fridge before serving. Add the (optional) sparkling juice right before serving. For a hot cider, warm in an electric hot pot. Enjoy! Serves 8.

Shoulder Season

For Bitter For Worse: Shoulder Season
2 oz For Bitter For Worse Smoky No. 56
2 oz apple cider
Apple slice for garnish

Stir in a glass. Serve with ice and garnish with sliced apple.

Sweater Weather

For Bitter For Worse: Sweater Weather
3 oz For Bitter For Worse Smoky No.56
3 oz apple cider

Mix ingredients in a saucepan over medium heat until piping hot. Serve in a mug with a festive garnish.

Cinnamon Toddy

For Bitter For Worse: Cinnamon Toddy
3 oz Pukka Herbs, Three Cinnamon Tea
3 oz For Bitter For Worse Smoky No. 56
Lemon juice and slice
Whole cloves
Honey (optional)

Brew the herbal tea strong and mix with heated Smoky No. 56. Garnish with a lemon slice studded with whole cloves.

Eggnog

For Bitter For Worse: Clyde’s Brothers’ World Famous Eggnog
4 oz For Bitter For Worse Smoky no.56
3 oz milk
2 oz cream
1 egg
1/8 c coconut sugar
Nutmeg

Whirl all ingredients in the blender on medium. Serve in small coupes or wine glasses. Dust with fresh nutmeg.

For Bitter For Worse: Festivus Nog
4 oz For Bitter For Worse Smoky No. 56
½ oz aquafaba (juice from canned chickpeas)
1/8 c coconut sugar
3 oz Oatly Oat Milk (or other plant-based milk)
2oz unsweetened coconut cream
2 oz cashew cream (see below)

Soak ¼ c cashews in water for several hours or overnight. Drain, place in a blender and add just enough water to cover. Liquify on high. Whirl all ingredients on medium. Serve in small coupes or wine glasses. Dust with fresh nutmeg. Serves 3-4.