In The Restaurants

Cheers for Mocktails

Cheers for Mocktails

Jan 8, 2019

If you’re doing Dry January, mocktails are the perfect way to enjoy Happy Hour without the alcohol. Whether you don’t like booze or you’re just trying to cut back in the New Year, here are some alcohol-free drinks to try at select Lettuce restaurants.

Cheers! 

Summer House Santa Monica serves a variety of Zero-Proof Cocktails at lunch, dinner and weekend brunch. The Chicago location serves a Rise & Shine with matcha, lime and agave and Pineapple Paradise, plus more; North Bethesda serves a Spiced Apple cider and ginger beer, Strawberry & Basil with honey syrup, the ‘Rosemary’s Baby’ with cranberry and lemon, Watermelon Smash with lime cordial and more – all with housemade syrups and sodas. Click here to make a reservation at Summer House Santa Monica.

Summer_House_NB_Watermelon_Smash_Zero_Proof

Hub 51 offers mocktail options including Clean Green made with cucumber, ginger and LaCroix Curate, the Refresh-Mint with raspberry and house-squeezed juices and the Pure Passion with LaCroix sparkling, passion fruit and agave. Click here to make a reservation at Hub 51.

Beatrix serves fresh-squeezed juices all day including Cucumber & Mint Soda, Blueberry & Basil Smash, Blackberry Lychee Lemonade, Pineapple, Pear & Ginger, and more. Click here to make a reservation at Beatrix.

6 different colored juices sitting on a table in front of a window in tall, thin glasses

Oyster Bah serves refreshing Pineapple Ginger Mojito and Cider Sangria mocktails. Click here to make a reservation at Oyster Bah.

mocktail at oyster bah

Another spot you can sip on mocktails? RPM Steak offers them for lunch, including Maraschino Cherry Lemonade, Spiced Pineapple, Cucumber Cooler and Kale Kick. Click here to make a reservation at RPM Steak.

RPM Steak Mocktails

Try Tallboy Taco’s Watermelon Aqua Fresca is made with fresh watermelon, housemade syrup, fresh lime juice, crushed ice. Click here to make a reservation at Tallboy Taco.

Tallboy taco National Watermelon Day

At tiki bar Three Dots and a DashBeverage Director Kevin Beary created The Gift to Your Future Self which is the perfect name for this intricate drink which combines Asian pear juice, coconut water, Kukicha green tea, local honey and ginger. Click here to make a reservation at Three Dots and a Dash.

ThreeDots_GiftToYourFutureSelf_creditJeffMarini_horiz

At Everest try the Alsace Spritz Mocktail made with House made Harvest syrup created by steeping Alsace Harvest Tea and cane sugar, topped off with fresh citrus and club soda. Click here to make a reservation at Everest.

Everest Alsace Spritz Mocktail

At Booth One sip on the Raspberry Beret with raspberry, old-fashioned bitters, lemon, soda, or the In to Eden has cucumber, mint, lime, and soda. Make a reservation at Booth One to try one of these mocktails.

If you are looking for innovative mocktail recipes to try at home, we’ve got you. See all of our favorite Zero-Proof Cocktail recipes inspired by our restaurants, from cherry lemonade and a cucumber cooler to cider sangria and a pineapple mojito.

Summer House Santa Monica
Watermelon Smash
Ingredients:
2 1/2 oz. fresh watermelon juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup
6 large mint leaves, pressed
Lime wedge for garnish
Ice
Splash of soda
Method: Muddle mint leaves in bottom of glass. Add ingredients, stir, and garnish with lime wedge.

RPM Steak
Maraschino Cherry Lemonade
Ingredients:

Ice
3/4 oz. maraschino cherry syrup
Lemonade (preferably homemade and low in sugar) to top
Maraschino cherries, for garnish
Method: Fill Collins glass with crushed ice. Add in maraschino syrup so the bottom of the glass is dark with juice, then top with lemonade. Garnish with skewered maraschino cherries.

RPM Steak
Spiced Pineapple
Ingredients:

Ice
4 oz. fresh pineapple juice
1 oz. fresh lime juice
1 oz. simple syrup
1 slice jalapeño pepper
1 sprig cilantro
Grated lime zest, for garnish
Crushed pink peppercorn, for garnish
Method: Fill Collins glass with ice. Stir in pineapple juice, lime juice and simple syrup to combine. Top the drink with a slice of jalapeno, sprig of cilantro, grated lime zest and crushed pink peppercorn.

RPM Steak
Cucumber Cooler
Ingredients:

Ice
3 oz. fresh cucumber juice
1 oz. fresh lime juice
1 oz. simple syrup
1/2 oz. fresh ginger juice
Strip of thinly sliced cucumber, for garnish
Lime wheel, for garnish
Method: Line Collins glass with curled strip of cucumber; fill with ice. In a cocktail shaker, add the cucumber juice, lime juice, simple syrup and ginger juice; shake to combine. Pour drink into glass and garnish with lime wheel.

Oyster Bah
Pineapple Ginger Mojito
Ingredients:
2 oz. pineapple syrup
1 oz. fresh lime juice
.5 oz. fresh pineapple juice
.75 oz. spiced ginger syrup
3 pieces pineapple chunks
1 Tbsp. mint leaves
2 dashes Angostura bitters
Method: Served in Collins glass. Combine all ingredients, shake, strain, pour and top with extra ice and a splash of soda.

Oyster Bah
Cider Sangria
Ingredients:

3 oz. apple cider
.5 oz. fresh lime juice
.75 oz. pear syrup
2 dashes orange bitters, such as Regan’s
1 Tbsp. sangria fruit (diced apples and pears)
Splash of tonic & Sprite
Method: Served in snifter glass. Combine all ingredients, shake, pour dirty, add additional ice if needed.

Everest
Alsace Spritz Mocktail
Ingredients:
1.5 oz Harvest Infusion Syrup
*The infusion is one cup steeped Alsace Harvest tea with 1 cup of sugar*
.5 oz Lemon Juice
Club Soda
Garnish: Lemon Coin
Method: Build in glass with ice and stir to combine.

Click here to see our chefs’ food predictions for 2019!

Looking for other tips on how to eat cleaner this year? Click here to see Chef Jeff Mahin of Stella Barra Pizzeria and Summer House Santa Monica’s ideas.


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