In the spirit of the growing N/A movement, and with many embracing Dry January, Nashville’s Superica restaurant has curated a standout menu of nonalcoholic beverages designed to elevate your dining experience. Made with fresh, vibrant ingredients, these drinks are just as satisfying to sip as they are simple to recreate at home.
Ingredients:
¼ oz agave nectar
1 oz Lyre’s agave
1 oz Giffard Elderflower N/A
½ oz lime juice
1 oz grapefruit juice
¼ oz morita-hibiscus syrup
Method: Combine all in a cocktail shaker with ice. Shake well and strain into margarita glass and top with fresh ice.
Glass: Margarita glass
Garnish: Cactus pick and lime wheel
Ingredients:
Cilantro leaves
1 ½ oz. Lyre’s Agave spirit
2 oz. Pineapple juice
½ oz lime juice
½ oz. Simple syrup
2 slices jalapeno
Method: Muddle cilantro leaves and jalapeno slices in cocktail shaker. Add other ingredients to shake with ice and shake well. Double strain into a chilled coupe and garnish with a jalapeno slice.
Glass: Coupe
Garnish: Jalapeno slice, cocktail pick
Ingredients:
1 ½ oz. Lyre’s Agave Spirit
1 ½ oz. lime juice
1 oz. orange juice
½ oz. agave nectar
Method: Combine all in cocktail shaker with ice. Shake, strain into Collins glass, add fresh ice.
Glass: Collins
Garnish: Lime wedge, optional salt, cactus pick
Ingredients:
1 ½ oz. Lyre’s white cane spirit
1 oz. ginger syrup
1 oz. lime juice
4-5 mint leaves
Splash soda
Method: Muddle mint leaves in a cocktail shaker. Add other ingredients with ice and shake well. Strain into a Collins glass and top with fresh ice and a splash of soda. Garnish with a large, beautiful mint sprig and a lime wedge.
Glass: Collins
Garnish: large, beautiful mint sprig; lime wedge, cocktail sprig
Ingredients:
1 ½ oz. Lyre’s white cane spirit
5 oz. horchata
Pineapple wedge
Method: Build in a Collins glass. Garnish with pineapple wedge.
Glass: Collins
Garnish: pineapple wedge, cocktail pick