A Vibrant, Latin-Inspired Non-Alcoholic Cocktail for Dry January

Get more recipes, food news, and stories at wttw.com/food or by signing up for our Deep Dish newsletter. Have a food story or recommendation? Email us at [email protected].

At Toro by Chef Richard Sandoval, a new restaurant in the Fairmont Chicago Millennium Park hotel at 200 N. Columbus Drive, the Dry January Spirit Free menu features six cocktails, sans booze, to pair with Sandoval’s vibrant Latin American cuisine. The Clarita, for example, combines Almave Blanco (a non-alcoholic blue agave spirit), rich coconut cream, and tangy blood orange juice, rimmed with Tajín, for a rich, satisfying, and slightly spicy drink.

"Our Dry January mocktails at Toro Chicago are thoughtfully curated by our talented mixologists to offer a sophisticated, zero-proof experience," says beverage manager James Vanderbosch. "Each drink is designed with care, balancing bold flavors and high-quality ingredients to deliver the same artistry and enjoyment as our signature cocktails – without the alcohol!"

Clarita

Ingredients

1.5 ounce Almave Blanco or other spirit-free white tequila
1.5 ounce coconut puree (Coco Lopez)
0.5 ounce sour mix
1 ounce fresh blood orange juice
2 grams Tajín
1 edible flower

Directions

1. Rim a coupe glass with Tajín.
2. Add all the other ingredients to a shaker. Shake vigorously with ice.
3. Serve in the prepared glass and garnish with the edible flower.