SIPS OF SOBER OCTOBER: RECIPES BY DEREK BROWN OF POSITIVE DAMAGE, INC.

When it comes to not only taking on Sober October, but genuinely enjoying it, non-alcoholic cocktails have been one of our go-to rituals. In partnership with Derek Brown, master mixologist turned non-alcoholic connoisseur and founder of Positive Damage, Inc., we’re excited to bring you the roundup of cocktails we’ve been mixing up this month.

Whether you’ve taken the month off to drink less, sleep more, connect deeper in conversations, or try a new zero-proof drink every day, this roundup of sips will carry you through the holidays and beyond. From non-alcoholic espresso martinis to spritzes and wine-based drinks, we’ve got something for everyone—or, every day.

Caleño Dark & Cola

• 2 oz. Caleño Dark & Spicy
• 4 oz. Olipop Vintage Cola
• 1 Lemon Wedge
• 1 Lime Wedge
• 1 Dash All the Bitter Aromatic Bitters (optional)

Build ingredients in a highball glass and add ice.

NA Espresso Martini

• 1.5 oz. Seedlip Spice 94
• 2 oz. Cheeky Espresso Syrup
• .5 oz. Aquafaba (chickpea water)
• Espresso beans for garnish

Combine all ingredients except for the espresso beans and shake with ice. Strain into a chilled cocktail glass.

Downward Tiger

• 1 oz. Little Saints St. Ember
• 1 ½ oz. Lime juice
• 1 ½ oz. Apple juice (fresh green apple juice, juiced at home is preferable)
• 1 oz. Honey syrup (2:1 honey to hot water, stir and allow to cool)
• ½ oz. Aquafaba (chickpea water, from a can)
• 1 dash Green chili hot sauce
• 6 drops Salt tincture (4 parts salt to 1 part water, shake until dissolved)

Combine ingredients with ice and shake vigorously. Strain the ice and then double shake without ice. Pour into a cocktail glass. Green apple slice garnish optional.

Marrakesh Mule

• 2 oz. Strongly Brewed Black Tea with mint leaves added
• 4 oz. Betty Buzz Ginger Beer
• .25 oz. Fresh Lime Juice
• Mint Sprig for garnish

Brew tea and add mint leaves as it cools. Once cooled, strain and add tea, ginger beer, and lime to a Moscow Mule mug or highball. Add ice and garnish with mint sprig.

Come Closer

• 2 oz. Caleño Dark & Spicy
• 1 oz. Everleaf Forest
• 1 oz. Roots Divino Apéritif Bianco
• 1 dash All the Bitters Orange Bitters
• 1 bar spoon Kosterina Crushed Tangerine Vinegar

Combine with ice and stir until cold. Pour liquid into a chilled cocktail glass and garnish with a pineapple wedge.

Aplós Calme Basil Smash

• 1.5 oz. Aplós Calme
• 1 oz Lemon Juice
• 1 oz. Simple Syrup
• 4 Sprigs Basil (about 12-15 leaves for muddling and reserve one sprig for garnish)

Muddle basil and simple. Combine all in a shaker and shake until chilled. Double strain liquid into a double rocks glass, add ice and garnish with basil sprig.

Espresso & Tonic

• 2 oz. Cheeky Espresso Syrup
• 4 oz. Tonic Water
• Lemon peel for garnish

Build in a double rocks glass, add ice, stir, and garnish with a lemon peel.

The World’s Best NA Dry Martini

• 1.5 oz. Monday Zero Alcohol Gin
• 1.5 oz. Roots Divino Apéritif Bianco
• 1 tsp. Apple Cider Vinegar
• 1 tsp. Olive Juice
• 2 dashes All the Bitters Orange Bitters
• Olive for garnish
• Lemon peel for garnish

Combine ingredients in a mixing tin with ice. Stir and strain the liquid into a chilled cocktail glass. Express lemon peel on top and garnish with peel and an olive.

Ritual Apéritif Spritz

• 3 oz. Surely Brut Sparkling
• 2 oz. Ritual Apéritif Alternative
• 1 oz. Soda Water
• Orange slice

Combine ingredients with ice in a wine glass and stir. Add an orange slice.

Nightcap Old Fashioned

• 2.5 oz. Three Spirit Nightcap
• .25 oz. Maple Syrup
• 1 dash All the Bitter Aromatic Bitters
• 1 dash All the Bitter Orange Bitters
• Orange peel

Combine ingredients in a double rocks glass, add ice (one big ice cube would be perfect), and stir.

Blood Wine

• 3 oz. Surely Bubbly Red
• .5 oz. Grenadine
• .25 oz. Lime Juice
• 1 oz. Soda Water 

Combine ingredients with ice in a wine glass and stir. Vampire teeth are optional.