South Florida Bartenders Share Mocktail Recipes

If you're looking to add some excitement to your non-alcoholic drinks, check out these offerings.

If you participated in dry January or set an intention to decrease your alcohol intake this year but found yourself sick of ordering Diet Coke or iced tea as you watch your friends sip fancy Martinis and craft cocktails, you might be begging for some more creative beverage options. Some of South Florida’s top bartenders and mixologists have shared their favorite mocktail recipes for your delight. Or, pop into one of these local restaurants to savor one prepared by the masters themselves.

For a Refreshing Palate Cleanser, try the Agua Fresca

Bartender Marla White of Lona Cocina & Tequileria — the chic, oceanside Mexican restaurant fronting Fort Lauderdale Beach — recommends an Agua Fresca. Combine 2 oz. Seedlip Garden 108, 1 oz. hibiscus concentrate and 1 oz. lime juice in a shaker with ice. Shake, then strain over fresh ice into a lab glass. Garnish with a beautiful micro-orchid.

For a Vitamin C Boost with a Bite, try the Sober Rabbit

Corporate Beverage Director Federico Llauro for the R House — a funky and vibrant gallery-meets-restaurant in Wynwood — shared his recipe for the Sober Rabbit. Combine 4 oz. freshly juiced carrot juice, 1 oz. raw ginger beer and ¾ oz. simple syrup in a dry shaker. Shake, then add ice. Shake again. Pour in a tall glass. Garnish with an orange carnation and peeled clementine wedges.

For a Balanced Sweet and Sour Delight, try the Alpha

Mixologists Moe Aljaff and Juliette Larrouy from Adrift Mare — a sophisticated Mediterranean urban retreat overlooking Biscayne Bay on the 25th floor of Hotel AKA Brickell in Miami –recommend the Alpha. First, prepare some “Apple Shrubs.” Combine ¼ teaspoon citric acid, ½ teaspoon ascorbic acid, ½ teaspoon malic acid, 700 ml of simple syrup, 600 ml of freshly juiced granny smith apples, 600 ml of freshly juiced celery, and 80 ml of freshly juiced ginger. Once the shrub is complete, add 3 oz. of it into a mixer with ½ oz of lemon juice and a dash of saline. Throw your shaker three times gently to aerate the mixture. Pour over a large ice cube in a specialty glass and garnish with an edible white flower.

Photo Credit: Javier Hurtado

For a Simple, Asian-Inspired Potion, try the Bees Japanese

Sushi by Scratch — the modern and non-traditional Omakase speakeasy in Coconut Grove — features the Bees Japanese. Combine ¾ oz. yuzu, ¾ oz. honey and 2 oz. Seedlip in a short shaker. Shake and serve without ice in a Nick & Nora glass.

For a Fruit-Forward Refreshment, try the Don’t Be Suspicious

Corsair Kitchen & Bar — the contemporary Mediterranean restaurant serving farmhouse fare in Aventura — features the Don’t Be Suspicious. Combine 1 oz. pineapple juice, ½ oz. lemon juice, 1 oz. orange juice, ½ oz. grenadine and 2 oz. ginger ale into a glass. Stir gently. Garnish with a pineapple wedge.

For a Glass of Peruvian Purple Passion, try the Chicha & Tonic

Toro Toro, thetrendy andrefined Pan-Latin chophouse in the InterContinental in Miami — features a Peruvian inspired purple drink, the Chicha & Tonic. Combine 1 oz. Chicha Morada, 1 oz. elderflower tonic and ½ oz. agave in a shaker with ice. Shake, then pour over fresh ice into a tall glass. Garnish with a colorful flower.

For a Sweet & Salty Tonic, try the Salt Scrub

Sommelier and beverage connoisseur Allegra Angelo at Vinya Table – a zen, Mediterranean-inspired bistro on Miracle Mile in Coral Gables – recommends the Salt Scrub. Combine 2 oz. green guava juice, 1 oz. fresh lemon juice and  ½ oz. filthy olive brine in a highball glass. Add ice. Top with some fever tree light tonic water. Garnish with a Tajin-dusted, filthy pickle-stuffed olive.

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Drew Limsky

Drew Limsky



Drew Limsky joined Lifestyle Media Group in August 2020 as Editor-in-Chief of South Florida Business & Wealth. His first issue of SFBW, October 2020, heralded a reimagined structure, with new content categories and a slew of fresh visual themes. “As sort of a cross between Forbes and Robb Report, with a dash of GQ and Vogue,” Limsky says, “SFBW reflects South Florida’s increasingly sophisticated and dynamic business and cultural landscape.”

Limsky, an avid traveler, swimmer and film buff who holds a law degree and Ph.D. from New York University, likes to say, “I’m a doctor, but I can’t operate—except on your brand.” He wrote his dissertation on the nonfiction work of Joan Didion. Prior to that, Limsky received his B.A. in English, summa cum laude, from Emory University and earned his M.A. in literature at American University in connection with a Masters Scholar Award fellowship.

Limsky came to SFBW at the apex of a storied career in journalism and publishing that includes six previous lead editorial roles, including for some of the world’s best-known brands. He served as global editor-in-chief of Lexus magazine, founding editor-in-chief of custom lifestyle magazines for Cadillac and Holland America Line, and was the founding editor-in-chief of Modern Luxury Interiors South Florida. He also was the executive editor for B2B magazines for Acura and Honda Financial Services, and he served as travel editor for Conde Nast. Magazines under Limsky’s editorship have garnered more than 75 industry awards.

He has also written for many of the country’s top newspapers and magazines, including The New York Times, Washington Post, Los Angeles Times, Miami Herald, Boston Globe, USA Today, Worth, Robb Report, Afar, Time Out New York, National Geographic Traveler, Men’s Journal, Ritz-Carlton, Elite Traveler, Florida Design, Metropolis and Architectural Digest Mexico. His other clients have included Four Seasons, Acqualina Resort & Residences, Yahoo!, American Airlines, Wynn, Douglas Elliman and Corcoran. As an adjunct assistant professor, Limsky has taught journalism, film and creative writing at the City University of New York, Pace University, American University and other colleges.