Spirit-free beverages are all the rage right now. Whether you choose to step back from alcohol because you don’t drink, because you are embracing “Dry-January,” or just because you are looking to start 2023 on a healthier and more resolute note, these recipes promise to help you get back on track after the overindulgence of the holidays. I recommend using the freshest ingredients, celebratory glassware, and please, don’t forget the drama of the cocktail shaker— part of the fun is the creativity and showy flair involved in preparing these seriously sophisticated concoctions. Cheers!
QUICK COCKTAIL SYRUP INGREDIENTS:
1 cup fruit jam, marmalade or honey
½ cup water
METHOD:
Combine ingredients in a small saucepan. Heat to just below boiling. Remove from heat and strain through fine mesh strainer. Cool to room temperature before using. Refrigerate any leftover syrup for up to 2 weeks. Syrup can be used to customize a variety of mocktail and cocktail recipes. Try blackberry/sage, strawberry/jalapeno or orange/rosemary as I’ve done here.
VARIATIONS:
ROSEMARY ORANGE: Combine 1 cup orange marmalade and ½ cup water. Follow basic instructions but add 4 spears fresh rosemary to the warmed syrup. Let steep 30 minutes before straining. Store in refrigerator for up to 2 weeks.
HONEY GINGER: Combine 1 cup mild flavored honey and ½ cup water. Follow basic instructions adding a 6-inch piece of grated ginger to warmed syrup. Let steep 60 minutes before straining. Store in refrigerator for up to 2 weeks.
MOCKTAIL RECIPES
TANGERINE CARROT ROSEMARY COOLER
4 ounces freshly squeezed tangerine juice
Juice of ½ lime
3 ounces carrot juice (juice your own or use store-bought)
½ ounce rosemary orange syrup (see above)
Splash of sparkling water
METHOD:
Chill serving glass. Fill a cocktail shaker halfway with ice. Place tangerine juice, lime juice, carrot juice and rosemary orange syrup in shaker. Pour your ingredients over the ice to start the chilling process. Place top on shaker and shake vigorously. Place several ice cubes into serving glass and strain chilled liquid over. Top off with sparkling water. Garnish with carrot fronds and tangerine slice. Enjoy!
Serves 1
GINGERED BEET MOCKTAIL
INGREDIENTS:
2 ounces beet juice (juice your own or use store-bought)
2 ounces honey ginger syrup (see above)
Juice of 1 lime
4 ounces non-alcoholic ginger beer
METHOD:
Chill serving glass. Fill a cocktail shaker halfway with ice. Place beet juice and honey ginger syrup in a cocktail shaker. Add lime juice. Place top on shaker and shake vigorously. Place several ice cubes into serving glass and strain chilled liquid over. Top with ginger beer and stir gently to combine. Garnish with lime.
Serves 1
FRESH TOMATO MOCK-ELADA
FRESH TOMATO JUICE INGREDIENTS:
1 pound grape tomatoes
1 red bell pepper, chopped
6 fresh basil leaves
1 sprig fresh oregano
3 sprigs Italian parsley
½ teaspoon sugar
Sea salt and freshly ground black pepper
COCKTAIL INGREDIENTS:
4 ounces prepared tomato juice
Juice of ½ lime
METHOD:
Make fresh tomato juice: Place tomatoes, red bell pepper and fresh herbs in the work bowl of a food processor. Process until just pureed. Transfer to a bowl to let flavors develop at room temperature for 3-4 hours. Strain through a fine mesh strainer pressing lightly on solids to extract as much flavor as possible. Refrigerate up to 24 hours. Recipe makes enough juice for 4-6 mocktails depending on ripeness of tomatoes.
Make the cocktail: Chill serving glass. Place several ice cubes into a serving glass. Add fresh tomato juice and lime juice. Top with chilled ginger beer and stir gently to combine. Garnish with fresh basil leaves and additional salt and black pepper.
Contact Victoria Topham at petitefeastutah.com