I’ve stopped making New Year’s resolutions when January 1 rolls around — who needs all the added pressure? But it feels good to take some time off from drinking alcohol after back-to-back holiday parties filled with Champagne, assorted mixed drinks, and spiked eggnog. It’s nice waking up feeling fresh and bubbly instead of fumbling for eyeshades and Advil. 
I won’t be sipping club soda, though. Old time bartenders in the pre-Prohibition era mixed up virgin Auditorium Coolers and Egg Lemonades for ladies and non-drinkers, and savvy bartenders in San Diego are doing the same with fresh fruit, herbs, syrups, and sodas. 
“Why should people who don’t drink alcohol be forced to drink iced tea?” asks Brian Marcus, food and beverage director at the new San Diego Hilton Bayfront. Why indeed? The Innocent cocktail list at Odysea offers a pale pink Venus that charms with strawberries, mint, and lime while the Aphrodite looks like a grownup Grape Nehi with its muddled blackberries and thyme. Over at Cantina in Pacific Beach, the Spicy Blue tempts with blueberries, lime, and a hint of jalapeño. Market Restaurant + Bar in Del Mar is the place for Kiwi Envy, a brilliant green concoction of tangy fruit, vanilla syrup, and mint. One taste of this bright beauty, and it’s the tipplers who will be jealous.   MARIA C. HUNT
 

Kiwi Envy by mixologist Jaime Hoerig of Market Restaurant + Bar in Del Mar

 

Ingredients: 

1 ripe kiwi fruit

vanilla bean-infused simple syrup

fresh mint leaves

fresh lime

Patron Silver tequila

club soda

Preparation: Muddle 1/2 kiwi fruit and mint leaves in a glass. Squeeze juice of 1/4 lime. Add vanilla bean-infused simple syrup and 2 oz. Patron Silver tequila. Shake in martini shaker to combine all ingredients. Pour combined mixture over ice and top off with club soda.