Low-ABV, Post-Marathon Cocktails to Toast Your Run

If you’ve just completed a marathon, you generally want to relax, eat, celebrate, and possibly have a drink or two. The post-race beer has been a long-standing tradition, whether you’ve completed 26.2 miles, or your neighborhood fun run. Studies show that serious alcohol consumption after a race can be hazardous, especially if you’re dehydrated. But what if you’d like to indulge in something besides the ubiquitous light lager? Below are a few low-abv recipes that will allow you to celebrate in a relatively healthy way, while breaking the old beer tradition.

Probably Haven’t

In this take on a classic shandy, we incorporate our favorite seasonal citrus (blood oranges are perfect!) with the traditional light beer and a splash of vodka for a nice, low-abv kick. Substitute club soda or chilled mint or green tea for the vodka and light beer, if you want to steer clear of any spirits after your run.

1 oz citrus juice

0.25 oz vodka

0.25 oz mint syrup

Light beer

Alternate recipe:

1 oz chilled green or mint tea

1 oz citrus

0.25 oz mint syrup

Soda

Shake juice, vodka, and mint syrup with ice. Strain into highball, add a bit of ice if desired, and top with your favorite light beer. Garnish with mint sprig.

To make mint syrup:

In a small saucepan , combine equal parts sugar and water. Add three large mint sprigs for every cup of sugar, more for a stronger flavor. Bring to a near boil, stirring continually until sugar is dissolved. Remove from heat; allow to cool. Discard mint sprigs; store in sealable container and refrigerate. Good for up to three weeks.

Buddy Old Pal

Mix nutrient-rich grapefruit juice with a little of your favorite tequila and cardamom, and you have a refreshing, slightly savory cocktail. Again, feel free to substitute club soda for the tequila, if you want to stay away from post-race libations.

2 oz grapefruit juice

1 oz tequila

0.5 oz cardamom syrup

0.25 oz lime juice

Soda

Shake grapefruit juice, tequila, cardamom syrup, and lime juice with ice, strain into glass, add ice, top with soda. Garnish with a fresh grapefruit slice or toasted cardamom for a warm, aromatic effect.

To make cardamom syrup:

In a small saucepan, combine equal parts sugar and water. Add two tablespoons whole cardamom for every cup of sugar, more for a stronger flavor. Bring to a boil, stirring continually until sugar is dissolved. Remove from heat, allow to cool. Store in sealable container and refrigerate with cardamom, allowing it to continue to infuse for up to five days. Good for up to three weeks.