Dry Tai Recipe

Make the syrup

Combine the sliced ginger, cloudy apple juice and granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer 8–10 minutes to infuse the ginger and concentrate the apple flavor. Remove from heat, stir in lime zest if using, and let cool to room temperature (about 20–30 minutes) to allow further infusion.

Strain the syrup through a fine mesh sieve, pressing on the ginger to extract as much liquid as possible. Discard solids. Chill the syrup until needed. Yields roughly 1 cup; use 0.75 oz per cocktail.

Juice and measure

Freshly squeeze the lime, grapefruit and orange juices. Strain to remove pulp and seeds. Measure the juices into a mixing glass or shaker and add 0.75 oz chilled Ginger-Apple Syrup.

Add the nonalcoholic dark rum substitute (or the reduced rooibos) and two dashes of nonalcoholic bitters. Fill the shaker with crushed ice until nearly full.

Cap and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Fill a double old-fashioned glass or tiki mug with fresh crushed ice. Strain the shaken mixture over the ice, leaving room for the sparkling water.

Top with 2 oz chilled dry sparkling water. Give the drink one gentle stir (1–2 rotations) to marry the soda without flattening it.

Add two more dashes of nonalcoholic bitters on top, if desired, to heighten aromatic complexity.

Garnish with a sprig of mint and a grapefruit twist. Clap the mint between your hands briefly before placing it on the drink to release aroma.

Serve with a short straw. Encourage the drinker to sip through the crushed ice to enjoy layered flavors.