I know that some of you have made a resolution to either drink less or to give up alcohol completely (Whether it’s just for January of for the whole year), and I want you to know that I’m on your side. I personally won’t join you in this effort, but I won’t stop you. I think that’s pretty great.
So, to help you out, I’ve found some mocktails for you to try.
2 cups frozen raspberries
1/2 cup honey
1/2 cup freshly squeezed lemon juice
1/2 cup water
2 bottles ginger beer
fresh raspberries or lemon wedges for garnish, optional
Put the raspberries, honey, lemon juice, and water into a saucepan and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook until the fruit has completely broken down about five minutes. Remove from heat and let stand until cool. Pour the mixture into a fine mesh strainer set over a pitcher. Press the fruit solids with a rubber spatula to remove as much liquid as possible. Discard the fruit pulp.
To serve, fill a Collins glass with ice and pour three tablespoons of the raspberry syrup into the glass. Fill with ginger beer, stir, garnish with raspberries or a lemon wedge and serve immediately.
For the drink
Mix all of the syrup ingredients in a small saucepan over medium heat. Heat until sugar is dissolved. Let cool completely and strain to remove ginger and cinnamon.
1. Prepare a martini glass by wetting the rim with apple cider and then dipping in cinnamon-sugar.
2. Add ice to martini shaker. Pour in cider and simple syrup. Shake and pour into prepared glass. Garnish with apple slice or cinnamon stick.
1/3 cup pomegranate juice
1/2 cup all-natural blueberry jam
1 bottle non-alcoholic champagne or sparkling cider, chilled
Fresh blueberries for garnish, optiona
Heat the pomegranate juice in a small saucepan until hot but not boiling. Add the jam and whisk until smooth. Remove from heat and transfer to a fine mesh strainer set over a pitcher. Using a rubber spatula or spoon, press the mixture to extract the liquid, leaving any solids or seeds behind; let syrup stand until completely cooled. Refrigerate until ready to use.
To serve, pour two to three teaspoons of the syrup into champagne flutes and top with champagne or sparkling cider. Float a few blueberries in each drink for garnish, if desired. Serve immediately.
1-1/4 cups water
1/4 cup honey
6 hibiscus tea bags (recommended: Red Zinger)
juice of 1 lime
1/2 cup coconut water
1-2 cups diet lemon-lime soda, chilled
Put the water and honey in a small saucepan and bring to a boil. Stir to dissolve the honey; remove from the heat and add the tea bags. Steep the tea for four minutes; remove the tea bags and let the mixture cool completely.
Pour the tea mixture into a cocktail shaker and add one cup of ice. Pour in the coconut water and lime juice, put the lid on and shake vigorously until well chilled. Strain into four chilled martini glasses, top each glass off with lemon-lime soda and serve immediately.
These are drink I’ll definitely try! Try them out and let me know what you think.