Hello all! Can you believe it’s mid-April already!?
With summer nearly upon us, I have been on a mission to find refreshing, delicious, and beautiful — oh yeah!, non-alcoholic drinks for the summer season opening bash.
So I scavenged the depths of Pinterest and found 6 mocktails that fit the bill.
- 1 cup frozen blackberries
- 10 juniper berries (you can get them in the canning section of a specialty store or at a gourmet shop)
- 1/3 cup sugar
- 3 lemons, juiced
- 1 small sprig of rosemary
- 6-8 cups of ice
- Sparkling water
- 1 small apple sliced and blackberries as garnish
Place 4 glasses in the freezer. Leave them there to frost.
Put the frozen blackberries, juniper berries, and sugar in a pot with a tiny splash of water and bring it to a simmer. Smash the fruit with a whisk until it breaks down. Simmer for 15 minutes, then remove from the hear. Cool down for a couple minutes and place in a blender on high speed until pureed and smooth. Strain through a fine mesh and place strained content in the fridge to cool down.
Rinse your blender and add the lemon juice and small rosemary sprig and blend for 20 seconds. Strain juice into a clean cup and set aside.
Place the ice in the blender and break it down in batches. Just pulse it a few times; you want it to be chunky.
Take the frosted glasses out of the freezer, fill half way through with crushed ice, then pour equal amounts of the lemon/rosemary mix into each glass, add a splash of sparkling water and top each glass with ice all the way to the top. Finally pour about 3oz (2 shots) of the juniper and blackberry reduction in each glass. Garnish with apple slices and a blackberry and serve.
- 1 grapefruit; plus additional grapefruit for garnish
- 2 cups of ice
- 3 x 12oz cans of ginger soda
- handful of fresh basil
- 1/4 cup basil simple syrup (see below)
Juice one large grapefruit and segment additional grapefruit for garnish if preferred. Fill a pitcher half way with ice. Pour soda, fresh grapefruit juice and simple syrup. Mix well. Garnish with grapefruit slices and fresh basil.
Basil simple syrup
- 1 cup sugar
- 1 cup water
- 1 cup loosely packed fresh basil
Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the basil. Allow to steep for 15-20 minutes and strain and discard basil. Place syrup in a glass tupperware container or squeeze bottle if you have it.
Cover and chill for a couple hours.
Leftovers can be stored in the fridge for up to a month.
You can also make simple syrup in the microwave by placing the mixture in a glass tupperware container and heating it at 30 second intervals until sugar is fully dissolved.
- 1/4 cup Fresh Lemon Juice
- 1 1/2 tbsp Lavender Simple Syrup (see below)
- 1/4 tsp Grenadine
- 3 dashes Bitters
Combine above in shaker with ice and shake until cold. Strain into glass and top off with club soda. Garnish with fresh lavender. (We may have added a teeny bit of blue food coloring to make it the color we wanted – not even a full drop, just a tiny bit on the end of a toothpick 😉 )
Lavender Simple Syrup
Combine 1/2 cup water, 1/2 cup sugar, and 1 tbsp dried lavender to a sauce pan. Bring to a boil then turn off the heat. Let mixture cool in the pan and then strain out the lavender.
- 1/2 cup Ginger Beer
- 3 tbsp Fresh Lime Juice
- 3 tbsp Club Soda
Mix ingredients in a (copper) mug 3/4 full of crushed ice. Stir together. Garnish with lime wedge. Voila!
- 3 tbsp Grapefruit Juice
- Juice of 1/2 Lime
- 1-2″ of Cucumber (Peeled and chopped into chunks)
- 2 tbsp Rosemary Simple Syrup (see below)
- 2 tbsp Sierra Mist
- Club Soda
Add grapefruit juice, lime juice, cucumber, and rosemary syrup to a shaker and muddle. Add ice and shake mixture until cool. Strain into a glass. Add Sierra Mist. Top off with club soda. Garnish with a sprig of rosemary.
Rosemary Simple Syrup
To make the rosemary syrup, combine 1 cup water, 1 cup sugar, 6-8 sprigs of rosemary in a saucepan over medium heat. Bring to a boil, or until sugar is completely dissolved, stirring occasionally. Remove from the heat and let infuse for 10 minutes. Strain out rosemary and transfer liquid into a jar and let it cool completely.
If you’re not a fan of sweet drinks (or you’re trying to cut back on sugar), take out 1 tbsp of grapefruit juice, 1 tbsp rosemary syrup, and 1 tbsp Sierra Mist and add extra club soda.
- 1 pound rhubarb, sliced into into 1/4 inch semicircles
- 2 cups light agave nectar
- 1/2 cup good quality apple cider vinegar
- sparking water
- optional for serving: sprigs of fresh thyme, kumquat slices, or an orange twist would be nice here
In a medium mixing bowl, combine sliced rhubarb and agave. Cover and let sit at room temp for 48-72 hours. Strain, reserving syrup. Add good apple cider vinegar to the liquid and you’ve got your shrub. (Feel free to add more vinegar if that suits you, adjusting the tang to your liking.) Transfer syrup to a lidded container – and keep in the refrigerator.
( You can discard the rhubarb slices, or I save them in a separate lidded container and add them to my morning bowl of granola and Greek yogurt.)
I’d suggest combining 3-4 portions sparkling water to 1 portion of shrub, but feel free to make a more concentrated or diluted shrub depending on your taste. Serve over ice. Add a little citrus or fresh thyme if you please. You can also add a splash of rhubarb shrub to your cocktails.
Happy sipping friendsies!