DRY Your January
Try our botanical bubbly at home on the rocks or in your own zero-proof recipe with friends! Wow with the Lavender Delight or explore some of our other Zero-Proof Options here!
6 oz Lavender DRY Botanical Bubbly, chilled 3 oz coconut water, chilled 2 oz apple juice 10 Fresh Blueberries
Garnish: Lavender or Rosemary Sprig
As you are out and about this January, ask your bartenders to make you an interesting zero-proof option that goes beyond an Arnold Palmer or Shirley Temple.
Seattle mixologist Jermaine Whitehead, Bar Lead at Seattle’s popular Il Nido restaurant, shared some advice with us about how to order a non-alcoholic drink at a bar. Jermaine suggests telling the bartender what you’re looking for – something sweet, something sour, something bitter? Asking for flavor notes help.
“Just saying what you’re into right now and we can have fun with it. And saying what you don’t like,” he said. Jermaine also reminds us to not be shy when asking for something non-alcoholic if it’s not on the menu. “We can go off the menu and make you what you want. It changes the daily routine.”
He recommends using herbs, spices, and fresh produce as flavor notes when creating a zero-proof cocktail. “I want you to be stoked that you’re having this,” he said.
DRY Soda Co has partnered with 25 bars and restaurants to pump up their zero-proof options this January so you can get out and explore more this January!
Raise a glass at Tom Douglas Restaurants, Ethan Stowell establishments, Heartwood Provisions, plus many more!
Check out The Stranger’s EverOut Calendar for all the delicious details!
Are you taking a break from booze this January? Looking for ways to celebrate without alcohol? Join Amanda Reed, the Beverage Director of Heartwood Provisions, for this zero proof mixology class featuring DRY!
Come learn how to create unique non-alcoholic concoctions and go home with recipes and a 4-pack of Dry Soda to get you started.
Mocktail Mixology at The Works Seattle, Jan 17 – Get tickets here!
Then on January 31, join DRY founder and CEO, Sharelle Klaus, and Thierry Rautureau, The Chef in the Hat and Executive Chef and owner of Loulay Kitchen and Bar and Luc Bistro, to learn about zero proof mixology and the art of food pairing with flavors.
The Art of Pairing at The Works Seattle, Jan 31 – Get tickets here!