With Thanksgiving just around the corner, we begin the season of indulging in all kinds of meals, desserts and, most importantly, drinks! Many of us can’t even begin to imagine how our Thanksgiving spread would look without our favorite wines, cocktails, and ciders. However, as in many families, there is a chance that some of your guests might not drink alcohol. You don’t want a pregnant cousin, a sober uncle, or a health-conscious grandpa to feel excluded on during a family-centric holiday—but you definitely don’t want to wash down your turkey with water. The best way to handle this problem? Go dry this Thanksgiving!

This year, you can serve delicious, alcohol-free “mocktails” that the entire family will love. Dry: Delicious Handcrafted Cocktails and Other Clever Concoctions is packed with dozens of refreshing beverages that have something for every occasion—whether you’re hosting a party, kicking off the summer, or simply staying in and getting cozy by the fireplace. Dry offers a delectable recipe for Cranberry and Hibiscus Allspice that will pair well with your Thanksgiving feast and undoubtedly satisfy all of your guests!

For Cranberry and Hibiscus Allspice

• Strainer
• Heatproof glass
• 1 cup (250 ml) cranberry juice
• 3 allspice berries
• 1 cinnamon stick
• 1 slice of fresh ginger, peeled
• 1 star anise
• ½ teaspoon Sichuan peppercorns or black peppercorns
• 1 bay leaf
• Pinch of dried hibiscus petals or a flower
• 1 ounce (25 ml) Hibiscus Syrup

1. Add all the ingredients except the hibiscus syrup to a pan, then cover and simmer over a low heat for about 10 minutes.
2. Add the hibiscus syrup and taste. You’re looking for a balance between sweet and tart, with just a hint of spice.
3. Strain the liquid to remove the whole spices and bay leaf but put the hibiscus flower, cinnamon stick, and ginger slice back into the strained liquid.
4. Serve straight away in a heatproof glass or pour into a thermos for later.

For Hibiscus Syrup
Makes a 20-ounce (600 ml) bottle

• 2 cups (500 ml) water
• Scant ½ cup (90 g) white sugar
• Scant ¼ cup (35 g) light brown sugar
• ¹/³ cup (15 g) dried hibiscus flowers
• Zest of 1 lemon

1. Add all the ingredients to a pan and bring to a boil. Reduce the heat and allow to simmer until the sugars dissolve and the flowers soften. This should take about 10 minutes.
2. Remove from the heat and steep the syrup for around 5 minutes until the flavors combine.
3. Strain the syrup into a sterilized bottle through a fine-mesh sieve.
4. Press any solid ingredients with the back of a spoon to extract as much liquid as possible before discarding.

Get your copy of Dry now for more divine mocktails!