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Let's join hands this holiday season and raise a glass to connection.
SACH partners with Hopkinton Organizing for Prevention (HOP) in promoting 'Dry January' as a way of supporting their mission in preventing youth substance use. HOP provides resources, education, and support for the purpose of promoting well-being and resilience for all Hopkinton residents.
Enjoy our zero-proof recipes posted below and HOP's recipes for prevention through conversation.
South Asian inspired mocktail recipes
RECIPE #1: Midsummer night’s dream
Ingredients:
1 oz of Hibiscus Rose Simple Syrup (made with Hibiscus Rose tea)
1/2 oz Lime Juice
Club Soda
Method:
For the simple syrup, heat 1/2 cup water and 1/2 cup of sugar with 5 bags of Hibiscus Rose tea till the sugar dissolves completely. Strain and store in the refrigerator for upto 10 days.
Mix the above mentioned amounts of the simple syrup and lime juice in a highball glass and stir to combine. Add a large cube of ice and top off the glass with plain club soda. Stir before serving. You can decorate the glass rim with crushed rose petals and sugar.
The tea bags we used are linked below:
https://a.co/d/801JXUe
VAHDAM, Hibiscus Flowers Herbal Tea Bags
RECIPE #2: Cardamom Cooler
Ingredients:
4 teaspoon jaggery or palm sugar
1/2 teaspoon powdered dry ginger
5-6 pods Cardamom, crushed
1/4 tsp freshly ground pepper
1/2 a lime (squeezed)
2 ounce water
6 ounce Lime flavored or plain Seltzer
Method:
Heat the jaggery (or palm sugar) and 2 oz water in a microwave for about 30 secs till dissolved. Add dry ginger powder, crushed cardamom & pepper and steep for about 5- 10 min.
Squeeze the juice of 1/2 a lime in cocktail shaker along with the ice cubes and strain the syrup into it.
Shake well, Strain into a glass filled with ice and top off with lime flavored seltzer. Garnish with a fresh mint sprig.
RECIPE #3: Midsummer night’s dream
Ingredients:
2 oz Mango Juice
2 oz Pineapple Juice
2 oz coconut water
1 oz pomegranate juice (can substitute with 1 tsp of grenadine)
Small ice cubes
Method:
Fill a tall glass with crushed or small cubes of ice. Add the mango juice, pineapple juice and coconut water. Stir to combine. Slowly pour in the pomegranate juice at the top. Garnish with edible flowers and dehydrated citrus wheels.
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