Some people don’t want to drink alcohol. Some people want to drink it and can’t. Whatever the reason make sure that you give them a drink to remember.
Mocktails, as they’re sometimes called, can feature all sorts of juices, fresh fruit and cunning ingredients. As with their alcohol-based relations the secret is in good ingredients, carefully mixed and attractively presented. Here are a few we’ve served and consumed.
Smooth and sophisticated with just a slightly tart edge.
2 ounces apricot nectar
¾ ounce fresh lemon juice
¾ ounce fresh orange juice
Give all the ingredients a good shake with plenty of ice. Strain into a chilled cocktail glass. Twist the lemon peel over the drink and drop it in.
Happily free from the mixing controversy that surrounds its more familiar alcohol-based namesake, the Ginger Julep is long and decidely cooling.
6 or 7 mint leaves
½ ounce fresh lime juice
1 teaspoon sugar
¼ ounce grenadine
6 ounces ginger ale
Mint sprig to garnish
In a Collins glass muddle the mint eaves, lime juice, sugar and grenadine. Fill the glass with ice and top up with the ginger ale. Add the mint sprig to garnish.
Created around 1920 in London as a gesture of admiration for the ardent Prohibition supporter ‘Pussyfoot’ Johnson. It is a long and refreshing drink with real body thanks to the egg yolk.
3 ounces orange juice
¼ ounce grenadine
¼ ounce fresh lemon juice
¼ ounce fresh lime juice
Put all the ingredients along with some ice in a shaker and give it a good shake. Strain into a highball glass and serve straight away.
T and B
The T and B, Tonic and Bitters, is a reliable staple that is refreshing and simple. (Remember though that Angostura bitters do contain a tiny amount of alcohol so should not be served to anyone with intolerance.)
4 or 5 drops Angostura Bitters
Fill a highball glass with some ice. Splash on the bitters. Top up with tonic and give it brief stir.