If you’re participating in Dry January and worried about finding places that cater to your drinking and dining choices around London, have no fear. A slew of bars and restaurants around the capital are offering no and low alcohol menus specially tailored to those looking to indulge in detox.
The Chelsea Pig is serving up some delicious ‘Low to None’ cocktails, curated by General Manager Michele Ridolfi, who has worked within some of the best bars in the world including Scarfes, Claridge’s and The Arts Club. His cocktail creations ‘Oh-Leaves’ made with apple & fennel cordial and olive lemonade, and ‘A-Pig-Etif’ with Seedlip Spice 94, Amarico and Social Elixir, are distinctive and delicious options for those opting for Dry January this year. One of Chelsea’s most historic and best loved pubs, The Chelsea Pig, offers an authentic and compelling food and drink experience amidst a cosy atmosphere designed by globally renowned designer Timothy Oulton.
Head to renowned Islington live music venue, Plaquemine Lock, to enjoy an array of jazz talent and a selection of non-alcoholic cocktails. The Dry January menu includes an alcohol free twist on some of their most popular cocktails including the Virgin bloody mary with tomato juice, lemon juice, hot sauce, worcester sauce and pepper; Virgin hurricane with orange juice, passionfruit, lime juice and grenadine; Dalston virgin classic or rhubarb gin & tonic as well as Root beer and cherry soda and Cream soda.
At Booking Office 1869, Bar Manager Jack Porter (formerly of The Mezzanine at The Stratford and Library Bar at The Ned) has designed a non-alcoholic cocktail menu, taking inspiration from the teas used in the Victorian era balanced with herbaceous ingredients. Jack’s creations draw heavily on the heritage of the building, celebrating the Victorians’ achievements and values, with a focus on elegance, purity, and flavour. These tea-inspired cocktails include the London Light with Salcombe NLL Botanical Dry, Earl Grey Tea Syrup & Citrus; Forest Aperitif with Everleaf, Peppermint Tea, Apple & Mint; and Botanical Garden with Seedlip Garden, Celery & Lemon Balm Cordial & Kombucha.
To ensure Dry January doesn’t feel like a chore this time round, Sprigster are teaming up with Notting Hill’s The Little Yellow Door to serve up a no and low ABV cocktail menu using the unique botanical liquor from the team at Pythouse Kitchen Garden Co. With a range of cocktails available, both those choosing to go full tee-total, as well as those wanting to lower their alcohol intake need not stay home throughout the whole month, but can enjoy the flatmates’ infamous house parties without suffering the next day. Truly bringing the tastes of an English Kitchen Garden to life, the flatmates have worked closely with the Sprigster team to create a selection of cocktails including: the Mulled Sprig, made with sloe and damson stock, the Pumpkin Flip, with chocolate bitters, pumpkin milk and cold brew coffee; and a classic Sprigster and Tonic perfect for purists.
Christina’s, the all-day dining destination on the ground floor of The Mondrian Shoreditch, has introduced their brand new vegetarian ‘Rainbow’ sando and a selection of non-alcoholic cocktails. In keeping with Christina’s passion for sustainability and support of home grown artisans, the No and Low options shine a spotlight on the expertise of Three Spirits and Pentire, plant-based alternatives to alcohol. Visitors will choose from the ‘Echolalia’, blending Three Spirits livener, apple, rhubarb, verjus and cucumber soda; ‘Sea’, a refreshing blend of Pentire, verjus, Rare Tea Co. sencha and olive leaf; and ‘Pine’ which sees Aecorn Bitter, Everleaf Mountain and verjus finished with Idyll pine forest soda. Christina’s has also introduced its debut ‘Rainbow Sando’ prepared on 72 hour slow fermented Tokyo milk bread with a nutritious filling of raw and picked vegetables.