All sip, no hangover: Local businesses serve up exciting, non-alcoholic drinks

The Daily Herald’s Food & Drink section is parched.

I looked at it the other day and could tell the poor thing was dry-eyed and sluggish. Thirsty for a beer column, a refreshing cocktail recipe, a deep dive into local-made cider. Anything with liquid.

Alright, alright: A reader also pointed it out. But upping our local drink coverage has been on my mind! I promise.

To show you, we’re serving up refreshments sans booze this week. From beer to botanicals, the non-alcoholic drink market has taken off in the last few years, and these Snohomish County businesses are embracing it.

Bluewater Organic Distilling

Address: Waterfront Center, 1205 Craftsman Way #109, Everett

Website: bluewaterdistilling.com

Contact: 425-404-1408

Serving up: Artisanal mocktails, lemonade and craft soda. The independent distillery’s “zero-proof” cocktails include Halcyon days, Maritime mule, Cedar gimlet and a good ol’ Bloody Mary. For their lemonades, choose between classic, sage, ginger or seasonal, with an Arnold Palmer option. Craft sodas include Seattle-based Bradley’s Kina Tonic, made directly from Cinchona Bark and a blend of spices. Bluewater’s bar and bistro is currently offering indoor and patio dining as well as takeout and curbside pickup.

Pricing: Mocktails cost $6, lemonade is $4 and craft sodas are $3.

Nadines Coffee House

Address: 2908 Wetmore Ave., Everett

Website: nadinescoffeehouse.com

Contact: 425-263-9090

Serving up: A coffee shop twist on traditional cocktails. Nadines uses espresso as a punchy alternative to whiskey, gin and other spirits. The airy speakeasy-style shop serves five espresso mocktails: Old Fashioned, with simple syrup, bitters and orange peel; Espresso Sour, with lemon juice, simple syrup and lemon peel; Espresso and Coke, with cola, vanilla syrup, lemon juice and orange peel; Tongue Tied, with cola, cherry syrup, lime juice and lime peel; and Black Velvet, with blackberry tonic syrup, aromatic bitters and strawberry garnish. One of the Herald’s photographers called the Old Fashioned “delicious.”

Pricing: $6 per listed drink.

Glory Bucha

Address: 116 East 5th St., Arlington

Website: glorybucha.com

Contact: 360-363-4174

Serving up: Handcrafted kombucha, a sparkling drink made from fermented tea and processed with organic fruits, herbs and roots. Flavors include Ramona (black tea, dragon fruit, lavender), blood orange ginger, and strawberry blonde (with mango, peach, pineapple and black tea). Glory Bucha has year-round and seasonal flavors. Founder Lowell Profit said Glory Bucha uses mostly organic ingredients. “We get a lot of people who don’t really drink beer but want something they can enjoy, that’s healthy,” he added. Stop by the Arlington brewery to see the kombucha-making process in action.

Pricing: A 16-ounce bottle starts at $8, with a $5 refill for any flavor. Six packs go for $45, with a $25 refill that allows for a mix of flavors. New growlers cost $35, with a $15 refill. Glory Bucha will sanitize, wash and clean your bottle free of charge. Order kombucha on tap for $5, or $6 for a flight with any four flavors.

Find it: You can visit Glory Bucha’s Arlington brewery (the first kombucha brewery in Snohomish County, according to Profit), or find it at select coffee shops, breweries and restaurants throughout Snohomish County. Visit the website for more information on where to find Glory Bucha products. You can also order online.

Note: Glory Bucha’s kombucha contains trace amounts of alcohol, around .3 to 2%. Per Glory Bucha’s website: “Brewing kombucha is a 2000-year-old process and it includes fermentation which means GB contains some alcohol. We honor the traditions of kombucha making and so we don’t skimp or shorten our brewing cycle to ensure the highest quality brew.”

Hunniwater

Located in: Edmonds

Website: hunniwater.com

Contact: 425-582-0671

Serving up: Hunniwater, a honey-sweetened drink developed by Edmonds residents Karin and Eric Butler. Hunniwater partners “nature’s sweetness with necessary hydration” and “grew into a business of kindness, health and community,” per its website. Their sparkling Kindness line includes lemon melon, cherry watermelon, green apple lime, blue punch and blackberry grape. Each flavor comes with pairing suggestions. Co-founder Karin Butler called it a “great non-alcoholic alternative”. “It’s light and sparkling and refreshing and hydrating,” Butler added. Their “detox” line comes in cherry charcoal, lemon or ginger cayenne.

Pricing: A standard 24-pack costs $32 with free shipping for Seattle-area residents. A 24-pack with four flavors costs $40.

Find it: Select grocery stores, restaurants and coffee shops, or order online. Visit their website for more information.

Jetty Bar & Grille

Address: 1028 13th St., Everett

Website: indigoeverett.com/dining.php

Contact: 425-535-4414

Serving up: Fruit-forward mocktails. Jetty’s currently has three listed on the menu: Sailors Sunset has peach, orange, pineapple, soda water and gradine; Ship Wrecked contains sprite, prickly pear, watermelon and passionfruit; and All Aboard has peach, pineapple, lime and ginger beer. Jetty’s is located near the marina, so you’ll have a fresh breeze to accompany your alcohol-free refreshment.

Pricing: Jetty’s mocktails cost $6 each.

Shout out: Temple Distilling, located at 19231 36th Ave. W, Ste F in Lynnwood, is now serving non-alcoholic drinks like Italian sodas, as well as snacks at its tasting room.

Shout out: Jaiiya Café, located at 10032 Edmonds Way, Suite 101 in Edmonds, is bringing back a pandemic favorite: Dalgona coffee. Derived from the Korean candy but popularized as a drink in 2020, dalgona coffee is made by whipping equal parts instant coffee, water and granulated sugar until thickened and creamy. Jaiiya adds cold-pressed ube, a purple yam native to the Philippines, for a gentle and sweet rendition.

Did we miss your favorite local booze-free beverage? Contact food and restaurant reporter Taylor Goebel at taylor.goebel@heraldnet.com or call 425-339-3046. Twitter: @TaylorGoebel. Join The Herald’s food-centered Facebook page, SnohomDish.