We all have those times in our social lives when a break from cocktails are in order. No reason to despair, these gorgeous concoctions provide the lip-smacking solutions for those going alcohol free. Your liver will savor the vacation.

On The Wagon Off the Road

(photo at the top of this post)

Strawberry Rhubarb syrup:

4 stalks of rhubarb
1 quart strawberries
1 quart sugar
1 quart water

Cook for 45 minutes and strain.

The Cocktail:

1.5 oz Kin High Rhode
.75 oz strawberry rhubarb syrup
.5 oz lime juice
Top with Fever-Tree Ginger Beer

Add all ingredients to a shaker except ginger beer. Add ice and shake. Strain into a mule mug with ice. Top with Fever-Tree Ginger Beer. Garnish with toasted rosemary sprig.
— non-alcoholic cocktail by Kendall Atkerson, The Hoxton, Williamsburg

NON ALCOHOLIC COCKTAILS FROM NYC MIXOLOGISTS

Seldom in the DayLight

(photo, above left)
3 oz Fever-Tree Club Soda
1 oz lime juice
1.5 oz sugarcane juice
3 lime wedges
5-6 mint leaves

Lightly muddle lime wedges in the bottom of the glass, smack mint, add lime juice, sugarcane juice, and top with Fever-Tree Club Soda. Garnish with sugarcane stick and mint sprig.
—non-alcoholic cocktail by Shawn Chen, Beverage Director, RedFarm and Decoy

Carrot Aperol Spritz

(photo, above right)

3 oz fresh carrot juice
1 oz ginger syrup (ginger root that’s blended with simple syrup)
.75 oz fresh lemon juice
1 drop vanilla extract
1.5 oz Fever-Tree Ginger Beer

Add all ingredients except ginger beer into shaker and shake hard for 5 seconds with 5 ice cubes.
Pour ginger beer into shaker and strain Into chilled ice filled glass.
Garnish with carrot curls / sprig parsley.
— non-alcoholic cocktail by Gaby Mlynarczyk, Beverage Director, The Fat Radish

Focus

3 oz lemon verbena tea
1 oz lime juice
1.25 oz ginger syrup
Method: Add all ingredients to a shaker with ice. Shake and strain into a Collins glass filled with ice. Garnish with a ginger candy.
— non-alcoholic cocktail by Amy Racine, The Loyal