RECIPE: Make Atrium’s All That Glitters
We love the variety of restaurants at Ponce City Market, but our favorite is Atrium. We think their sweet potato hash with a glass of All That Glitters is the perfect brunch. I would love to make this ginger mocktail at home for summer entertaining. Will they share the recipe? —Sonya Turner, Atlanta
Oliva Restaurant Group’s beverage director, Demario Wallace, created a suite of non-alcoholic beverages based on classic cocktails for Atrium. “We want to serve not just great drinks, but also inclusive drinks. Our non-alcoholic beverages are perfect for our range of guests, from families to bridal and baby shower parties, and those just looking to enjoy a well-made, non-alcoholic cocktail,” he wrote when sending the recipe.
All That Glitters is based on the Moscow Mule. “Our house-made ginger syrup combines with soda water to create the spicy bubbles we’re used to in a mule, without adding store-bought ginger beer. With fresh-squeezed lime and homemade simple syrup, All That Glitters is an easy, refreshing and healthy, non-alcoholic sipper for all.”
Atrium’s All That Glitters
- 1 ounce soda water
- 0.75 ounce Ginger Syrup (see recipe)
- 0.75 ounce fresh lime juice
- 0.25 ounce Simple Syrup (see recipe)
- Lime wedge, slice of crystallized ginger, for garnish
- Pour soda water into a highball glass.
- In a cocktail shaker, combine Ginger Syrup, lime juice and Simple Syrup. Shake well to combine, then pour into glass. Add ice and garnish with lime wedge and crystallized ginger.
Nutritional information
Per serving: Per serving: 94 calories (percent of calories from fat, 0), trace protein, 23 grams carbohydrates, 21 grams total sugars, trace fiber, trace total fat (no saturated fat), no cholesterol, 23 milligrams sodium.Ginger Syrup
- 1/4 pound fresh ginger, peel on, roughly chopped (about 1 cup)
- Water
- 1 cup granulated sugar
- Line a colander with cheesecloth and place colander in a large bowl.
- Put ginger in the jar of a blender and add water just to cover. Process until pureed, about 3 minutes. Pour puree into prepared colander. Allow to drain for 5 minutes. Rinse blender jar.
- Gather the four corners of the cheesecloth and twist together to form a pouch. Continue twisting the pouch, tightening it until you have squeezed the liquid from the ginger. You should have about 1 cup of liquid. Discard the ginger solids. Add the liquid to the blender and add sugar. Puree until sugar has dissolved, about 2 minutes. May be stored in the refrigerator for up to 2 weeks and frozen for up to 2 months.
Nutritional information
Per serving: Per tablespoon (about 1/2 ounce): 34 calories (percent of calories from fat, 0), trace protein, 8 grams carbohydrates, 8 grams total sugars, no fiber, trace fat (no saturated fat), no cholesterol, trace sodium.Simple Syrup
Wallace provided this recipe for classic simple syrup, and suggests you can vary it by using any sugar you like such as brown sugar, coconut sugar or Demerara. He says stirring the sugar into the water, rather than adding water to the sugar, helps the sugar dissolve more easily.
- 1 cup very hot water, but not boiling
- 1 cup granulated sugar
- In a 2-cup measuring cup, combine hot water and sugar and stir until sugar dissolves. Cool and store in a covered container in the refrigerator for up to 4 weeks.
Nutritional information
Per serving: Per tablespoon (about 1/2 ounce): 28 calories (percent of calories from fat, 0), no protein, 7 grams carbohydrates, 7 grams total sugars, no fiber, no fat, no cholesterol, trace sodium.From the menu of . . . Atrium, Ponce City Market, 675 Ponce de Leon Ave. NE, #158, Atlanta. 404-600-3939, atriumatl.com
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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