Time was, not even that long ago, if you asked a server or bartender if they had any non-alcoholic drinks, they’d look at you blankly and tell you what soft drinks they had on the menu. Or look at you like, “why would you NOT want booze?” Uh, no. We cocktail-lovers still want pretty, tasty drinks that let us feel like we’re having something special without the negative side-effects that come along with booze. Our thanks to the following restaurants for providing the following mocktail recipes so you can make them at home (and/or go to the restaurants and have them in person).
Clarified Milk Punch by Restaurant Olivia
Ingredients:
34oz strong Earl Grey Tea
8.5oz lemon juice
8.5oz blood orange juice
8.5oz hazelnut syrup-this could be more or less depending on how sweet you would like it.
8.5oz whole milk
10oz heavy cream
6.5oz hazelnut milk
Directions:
In a large cambro, mix together the earl grey tea, lemon, blood orange juice and hazelnut syrup. Set aside.
in a pot combine the whole milk, heavy cream and hazelnut milk. Heat on medium until right before simmering.
Pour dairy mixture into a large cambro. Pour tea mixture into milk mixture into large cambro. Pour tea mixture into milk mixture. This is important as the it cannot be poured the other way around.
Let sit in fridge for at least 2 hours but up to 24 hours.
Strain out the now curdled milk mixture through a nut milk bag or fine mesh strainer with cheesecloth.
Cucumber Lime Agua Fresca from My Neighbor Felix
Ingredients:
16 oz of water
1 cucumber
2 fresh limes (juiced)
1/4 cup granulated sugar
Mint
Directions:
Roughly chop cucumber and place into a blender.
Add 8 oz of water to mix and blend for 1 minute.
Add blended ingredients to remaining water and lime juice.
Whisk until well combined.
Strain through a chinois strainer.
Whisk in sugar.
Garnish with a sprig of mint and lime wedge.
Secret to success: Strain cucumber and lime juice liquid before whisking in sugar, it will help strain the mixture.
Non Collins by Tamayo
Ingredients:
1 ½ oz. Seedlip Grove
¾ oz. Lemon Juice
¾ oz. Simple Syrup (1:1)
½ oz. Strawberry Puree
4-5 mint leaves
Directions:
Shake, double strain into a Collins glass with fresh mint, top with soda water and a lemon wedge
Spiced Pear Mocktail by Toro
Ingredients:
1 oz. Pear juice or puree
1 oz. ginger-infused honey syrup (3:1)*
1 oz lemon juice
Directions:
Shake, then pour into a glass and top with soda.
Garnish with candied ginger chunk and lemon wheel.
*(restaurant recipe): 8-10 thumbs of ginger, bark removed, sliced into coins, 1200 mL Cove Honey, 400 mL water. Combine ingredients in a pot, bring to a simmer, then promptly remove from heat. Strain into a clean container and label for future use.
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