It’s Dry January – or at least it is in my household – and I’m taking the opportunity to introduce you to some of my favourite non-alcoholic distilled spirits. I’ve read articles suggesting as many as 1 in 5 Canadians will participate in Dry January this year.
To that end, I returned to Breakfast Television on CityTV this morning to shake up this First Blush mocktail made with Søbrii 0-Gin and other placebo cocktails to inspire your responsible drinking this month. You can watch the full segment here: https://www.bttoronto.ca/videos/dry-january-is-here-with-new-mocktails/
This post is sponsored by Søbrii 0-Gin.
We’re fortunate to have more variety in the non-alcoholic spirits category as more people are becoming sober curious and looking for zero-proof alternatives that give you the cocktail experience without the hangover. One of my personal favourites is Søbrii 0-Gin crafted in Stratford, Ontario.
Gin works so well in a wide variety of cocktails because its unique blend of botanicals act like little flavour fingers, grasping onto other ingredients and making them sing.
Søbrii 0-Gin is the first non-alcoholic spirit produced here in Canada; it bears the characteristic botanicals of gin – juniper, coriander, allspice, star anise, with the citrusy astringency of Ontario ginseng. As such, it works beautifully in any of your favourite cocktails typically made with gin – without the alcohol.
I’ve paired it here, in the First Blush, with fresh grapefruit juice and a cardamom syrup made from scratch. The cardamom syrup ties in with the botanicals in Søbrii 0-Gin and balances the tart grapefruit.
Søbrii 0-Gin has zero calories, zero sugar, and zero artificial flavours – which happens to make it great for anyone who is doing Whole30, Keto or paleo diets.
First Blush: Grapefruit Mocktail
- 2 oz Søbrii 0-Gin
- 1½ oz grapefruit juice freshly squeezed
- ½ oz cardamom syrup
- Garnish: grapefruit twist
- 1½ cup sugar
- 1 cup water
- 1½ tbsp cardamom pods
Add all ingredients to a cocktail shaker and shake over ice until well-chilled.
Strain into a coupe glass. Garnish with grapefruit twist.
Combine water and cardamom pods in a small saucepan over medium heat. Bring to a boil.
Add sugar and stir until dissolved. Reduce heat and simmer for 15 minutes.
Remove from heat and transfer to a mason jar. Store in the fridge overnight and then strain off the cardamom pods. Syrup will keep well in the mason jar (with lid on) for 2 weeks.