Alcohol-free Cocktails from Dzantik’i Heeni, or Juneau
I LOVE SHRUBS. They’re versatile and great for saving borderline “bad” produce. They also keep well, longer than syrups. This basic shrub recipe can be used for the rhubarb shrub in the S’eeklóoxú recipe, below, or with any fruit, vegetable, or herb and spice combination. We always have a “shrub and soda” on the menu at In Bocca Al Lupo, where I work, that changes every few weeks, so you get to try something new regularly. Many of the shrubs at Lupo use up surplus fruit or produce that might otherwise go to waste. There’s a spiced blood orange shrub recipe from Bon Appétit that first turned me on to shrubs. I’ve never looked back.
A note on sourcing: in Juneau, Amalga Distillery carries quite a few zero proof spirits. They’re just not always on display, so ask! They also sell some mocktails in house. In Bocca Al Lupo in Juneau recently collaborated with Amalga and combined my house-made non-alcoholic gin with Amalga’s tonic. The batched cocktail is currently on tap at Lupo. Elsewhere, you can find zero proof spirits at liquor stores, including La Bodega in Anchorage.
