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Mocktails Make the Menu in January (and Beyond)

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Many people have seen the benefits of abstaining during Dry January, taking breaks from alcohol throughout the year, or giving up alcohol altogether. But cutting out alcohol doesn’t mean cutting back on flavor or sacrificing the fun of socializing or sophisticated food and drink pairings. Enter mocktails. Here are a few Arkansas restaurants looking out for those embracing a Dry January with elevated nonalcoholic beverages.

Bordinos | Fayetteville

Delizioso! The Italian inspiration is STRONG at Bordinos, but not their spirit-free drinks! Try a cranberry mule, a lavender and rosemary martini, or the “taking names” with CBD, elderberry tonic, orange juice and soda water.

Photo courtesy of Experience Fayetteville.

Theo’s |  Fayetteville

This is a Modern American cuisine restaurant with the comfort of Southern Hospitality. The restaurant’s bar offers two mocktails — the Tropic Thunder (orgeat syrup, lemon, pineapple, habanero syrup) and the Elderberry Bramble (blackberries, lemon, simple syrup, elderberry tonic).

Maxine’s Tap Room | Fayetteville

Maxine’s is one of my favorite places to go when I am in Fayetteville, always spot-on with their Moscow Mules. For a January twist, try the Sparkling Ginger Lemonade (lemon juice, simple syrup and ginger beer)

Momentary | Bentonville

Have you been to the Tower Bar at the Momentary yet? It is a bar loosely inspired by 1960s airport lounges, and its mocktail menu is flying high. Adding to the fun, they are partnering with the Pink House Alchemy to host a non-alcoholic flavor workshop on Jan. 19, where you can learn how to create great-tasting flavor palates at home.

Night Owl Tavern | Bentonville

Curate your own concoction. For $5, you can tell the bartender your favorite flavors, and they’ll mix up something nonalcoholic.

Photo by Cypress Social

Cypress Social | Little Rock

Cypress Social’s focus on gorgeous Southern fare bleeds into its drink menu. Using fruit purees and different syrups, their creatively-named drinks are intensely flavored and, Heavens to Betsy, delicious.

Raduno | Little Rock

Their pizza and Italian-inspired menu pair well with a great beverage without the alcohol this January or whenever you want a lighter option. The Arkansas weather right now is perfect for patio sitting and sipping their Lavender Limonata (lemon juice, lavender syrup, sparkling water and pea flower extract).

Photo by Brood & Barley

Brood & Barley | Little Rock

While the mocktails are listed on the lunch menu for Brood & Barley, they are available anytime and all year long. Fresh ingredients and hand-juiced citrus elevate this bar menu to unique and impressive.

Camp Taco | Little Rock

As The Park Wife, I love a campy vibe, so Camp Taco’s lively and carefree attitude is right up my alley. So is the Flower Child. This is a mocktail with strawberry-orange syrup, hibiscus tisane, lime, Fee Bros. grapefruit bitters, allspice and club soda.

Many breweries throughout Arkansas also offer non-alcoholic options, so don’t count them out this January.

Looking to try one at home? Since I have a lot of ingredients around my coffeehouse, I tried my hand at a little mocktail mixology, and this is one of my current favorites. Simple with not a lot of ingredients needed.

Raspberry Mojito Mocktail

Ingredients:

  • 2 tbsp (1 oz.) raspberry syrup (I used Torani Puremade)
  • 1 cup (8 oz.) sparkling water
  • 2 tbsp (1 oz.) lime juice
  • 5-6 fresh raspberries, slices of lime for garnish
  • 4-6 mint leaves
  • Pinch of salt
  • Ice

Instructions:

Muddle mint leaves and fresh raspberries in serving glass. Add ice. Pour sparkling water, lime juice, and raspberry syrup into glass. Sprinkle salt over. Mix. Garnish with fresh mint leaves, raspberries, lime slices, if desired. Also, use cute straws, they will make you happy.

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Stephanie Buckley, aka The Park Wife, Wife+Mom+Founder+Tribe Builder+OG Blogger~ Community Entrepreneur, Southern-born storyteller, ❤️ Jesus. Coffeehouse Owner. Content Curator/Editor for OnlyinArk.com

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One response to “Mocktails Make the Menu in January (and Beyond)”

  1. Holli Boyett Holli Boyett says:

    Love this!

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