Daryl Pryor, bartender at Departure Restaurant + Lounge, provided us with healthy, tasty beverage recipes for those going sans alcohol this year. “After all, the essence of bartending comes from creating experiences, booze or no booze,” says Pryor.
- + 2 oz Fresh cucumber juice
- + 1 oz Fresh Granny Smith apple juice
- + 4-6 Thai basil leaves
- + .75 oz Black pepper honey
Black Pepper Honey
- + 2 cups Honey
- + 1 cup Water
- + 2 heaping tablespoons Black peppercorns
Place all ingredients in a saucepan over medium-low heat. Bring to a low simmer for 14 minutes. Remove from heat and allow to steep for 6 more minutes. Strain and cool.
Lightly muddle the basil in the shaker tin. Add all ingredients and shake with ice until diluted. Strain into a Collins glass. Add ice and top with soda. Garnish with a long slice of cucumber and fresh Thai basil leaves.
1.5 oz Fresh carrot juice
+ 1.5 oz Fresh orange juice
.5 oz Lemon juice
+ .5 oz Turmeric maple syrup
Turmeric Maple Syrup
1 cup Grade B maple syrup
+ 2 oz Fresh Tumeric root, peeled and sliced
Place in a saucepan and bring up to a low simmer. Allow to simmer until the syrup is fragrant and tinged with a slight gold color. Remove from heat and allow to cool with turmeric in syrup. Strain.
Combine all ingredients in a mixing tin and shake with ice until diluted. Strain into a rocks glass over ice, and grate nutmeg over the drink.
1.5 oz Coconut milk
1 oz Fresh grapefruit juice
.5 oz Fresh lime juice
.75 oz Pandan-Palm syrup
200 grams Palm sugar
200 grams Water
20 grams Pandan leaves
Place the ingredients in a saucepan and simmer lightly until the sugar is dissolved. Steep the pandan in the syrup as it cools, then remove and squeeze out the liquid until they retain.
Combine all ingredients in a small hurricane glass and fill the glass halfway with crushed ice. Swizzle until the outside of the glass is frosty and cold. Mound more crushed ice on top, and garnish with a mint sprig.