Staying healthy with these icy, flavorful beverages without the buzz

By Kristen Kuchar

The non-alcoholic trend fueled by Gen-Zers continues to grow in Colorado’s world of spirits. And many N/A cocktails are crafted with thoughtfulness to create flavorful beverages without the drawbacks of booze. The following recipes created by local mixologists will keep you rolling into the night without the need to give up the car keys.

Crocs with Socks from BurnDown
2 muddled blackberries
1 oz Seedlip Garden 108
1 oz ginger syrup
1/2 oz lime juice

Shake and double strain over fresh ice in an old-fashioned glass, top with soda and stir. Garnish with a thick sprig of mint.

Colorado Cooler from The Post Chicken & Beer
1½ oz strawberry puree
1½ oz mint honey syrup*
1½ oz lime juice

Shake and serve in a pint glass over ice with a lime.

* The mint honey syrup is a mix of honey, water and fresh mint. In a large sauce pot, add ingredients over medium-high heat. Once boiling, reduce heat and simmer for 20 minutes. Strain and place in the cooler.

Strawberry Basil Spritzer from Atomic Cowboy
3/4 oz strawberry jam (Atomic Cowboy uses a strawberry rhubarb jam)
½ oz lemon juice
1 oz basil syrup
Soda water

Shake the jam, lemon juice and basil syrup with ice. Strain into a glass with fresh ice. Top with soda water, and garnish with a lemon wheel.

Framboise from La Taverne
2 oz sweetened raspberry puree
1 oz lime juice
Strongwater club soda
Lime wheel and raspberries for garnish

Combine in beverage glass. Stir. Garnish with a lime wheel and two skewered raspberries.

Pineapple Ginger from Ironton Distillery & Crafthouse
1 oz pineapple juice
1 oz lime Juice
1/2 oz simple syrup
Ginger beer

Combine pineapple juice, lime juice and simple syrup, shake and top with ginger beer.

Ube Colada from Swaylo’s Tiki Restaurant and Bar
4 oz pineapple juice
1 3/4 oz cream of coconut
1 oz ube syrup*

*To make ube syrup, combine 1/2 cup of ube powder, 1/2 cup sugar and 1/2 cup water. Bring to a simmer and chill immediately.

To make this cocktail, combine pineapple juice, cream of coconut and ube syrup.

Tidal Wave from Poka Lola Social Club
4.25 cups frozen mango chunks
3 oz water
3 oz citric acid solution
8.5 oz pineapple juice
10 oz orange juice
3 oz champagne vinegar
0.25 oz vanilla bean paste
8.5 oz demerara simple syrup
3 oz simple syrup
2.5 cups coconut milk

Blend thawed mango chunks into a purée. Combine all ingredients except coconut milk to a stock pot. Cook on low heat for about 30 minutes; let cool. Once cooled completely, add coconut milk and whisk all ingredients thoroughly to blend together. To serve: Add 4 ounces to a Collins glass, add ice and top with club soda. Mix together with a spoon or straw.

Honey Hibiscus Mocktail from Tamayo Denver
1.5 oz hibiscus and ginger bee honey
5 oz soda
Hibiscus & sugar with salt (for rim)
Edible flowers and cucumber for garnish

Combine honey and soda in a glass with prepared glass. Garnish.