January Dry Low Alcohol Mocktails at Capital Region Restaurants

Even if you won’t be “dry” in January, a range of low-alcohol or mocktails on the local menu is just as delicious as any cocktail made with high ABV liquor.Here are three standouts you might want to try.
Beverages that are good for the mind and body are popping up, packed with adaptogens to reduce stress and calm.At Umana Yana International Restaurant on Central Street, a wine license means they offer an eclectic range of wines from Lebanese organic Tempranillo to South African pinotage, as well as grape-based gin, vodka and tequila Orchid wine, as their “magic medicine”.Given Equal Billing is a range of non-alcoholic “boneless potions” that use spicy freshly squeezed ginger ale, house-made ginger beer mixed with ginger and sparkling water, and house-made five-spice syrup.Ginger Guava Cooler is paired with spiced ginger and guava, which adds body, and is served with a ginger candy edge.To that, and any of their N/A creations, add a Coconut CBD Boost ($3) for a deliciously potent drink with relaxing, anti-inflammatory benefits without the buzz.
On Good Night, Kitchen Ingredients works well in a cocktail that uses cilantro, chile, sliced ​​bananas, and Granny Smith apples.Unlike the classic piña colada, this bar mixes tequila white tequila and Nigori sake with thick coconut cream, skimmed from a can of coconut milk, and topped with chile and lime thorns seasoning.Nigori or nigorizake is a naturally cloudy sake where lipid-based coconut cream creates a super rich body with less sweetness or intense coconut flavor.Amplify the volume by shaking vigorously before double-filtering to remove any solidified coconut fat.The result is light and fluffy.The flavors have room to shine, and the end result is a decadent dessert-like treat.
Owner Nadia Raza created this lighter ABV option when she was tasked with infusing traditional Pakistani flavors into non-traditional alcoholic beverages.Tamarind is a sweet and sour fruit that grows in long, rugged pods filled with seeds and sticky pulp and is used in Pakistani, Mexican and Caribbean cuisines.It’s rich in magnesium, hydroxycitric acid, and antioxidants, and is also a known natural digestive aid that boosts the immune system.After mixing fresh mint and ginger, Raza uses sweet and sour tamarind syrup instead of simple syrup, vodka instead of rum, and makes a cocktail in a glass sprinkled with sour tamarind powder and chile lime Tajin.Season with salt.Skip the vodka and you have a delicious mocktail too.
Award-winning food and drink writer and longtime TU dining critic Susie Davidson Powell has covered dining establishments in the North for a decade.She writes weekly reviews, monthly cocktail columns and biweekly e-newsletter The Food Life.Susie has received a National Food Critic Award from the Featured Press Association of America and is a judge for the 2020 New York State James Beard Awards.You can reach her at thefoodlifeTU@gmail.com and follow her on Instagram: https://www.instagram.com/thefoodlife.co


Post time: Jan-20-2022