Food & Drink
9 Mocktails That Are Worthy of New Year's Eve
Because the biggest night of the year is a marathon, not a sprint.
Comments

Some non-alcoholic drinks can make you feel trapped at the kiddie table, but there's nothing junior about these faux cocktails.

FRENCH 75 MOCKTAIL

Recipe:
.75 oz lemon juice
.50 simple syrup
Sparkling water
San Pellegrino Limonata soda

Directions:

Mix lemon juice and simple syrup into a champagne flute, top with equal measures of sparkling water and soda. Garnish with a lemon twist.

From SteakBar in Chicago

CUCUMBER GINGER MOCKTAIL

 

Recipe:

1 medium cucumber, sliced
10 slices of fresh ginger, about ¼" thick
2 cups sugar (or about 1¾ cups agave nectar)
2 cups still water
Soda water
cucumber slices, optional

Directions: 

Place sliced cucumber and ginger in a large, heat-proof bowl. Bring sugar and water to a boil in a saucepan over medium-high heat, stirring until sugar is completely dissolved. Pour over cucumber and ginger and let stand for 2 hours. Strain into a bottle and chill. To prepare a cocktail, stir together about 1.5 ounces syrup with about 4.5 ounces soda water to taste. Garnish with a cucumber slice.

By Cheryl Malik of 40 Aprons

MOCK WINTER SANGRIA

Recipe:
1 pear, diced
1 orange, sliced
1 cup fresh cranberries
1/4 cup fresh raspberries
2 cups pineapple juice
2 cups cranberry juice
1 2 liter bottle ginger ale

Directions:

Combine all ingredients except ginger ale in a large pitcher. If desired, let sit in fridge for 1 to 4 hours to let flavors mingle. Add chilled ginger ale. Serve immediately.

By Oh So Delicioso

POLKA MAN

Recipe:
1 strawberry 
.25 oz simple syrup
.5 oz vanilla syrup
.5 oz lemon juice
.5 oz cold brew
1 oz grapefruit juice
1 oz pineapple juice
Tonic water

Directions:

Muddle strawberry into a shaker, top with ice and all ingredients except for tonic water. Shake vigorously, then pour into a glass. Top with tonic water and garnish with a strawberry. 

SNAPDRAGON

Recipe:
1.5 oz cold apple cider
1 oz Chai Monbrewcha Kombucha (or other apple or ginger flavored kombucha)
¼ oz fresh pressed ginger juice

Directions:

Add ingredients in a whiskey or rocks glass. Add large ice cube. Stir lightly. Garnish with a slice of apple with a dusting of nutmeg.

From Loring Place in New York City

From the Nomad in NYC

COLD CURE MOCKTAIL

Recipe:
2 tbsp Ginger Honey Syrup*
Dash of Bitters
Juice of 1/2 Lemon
2 tbsp Ginger Ale
Top off with Club Soda

Directions:

Combine all ingredients in a highball glass. Stir to combine. 

Ginger Honey Syrup:

Add 1/2 cup of water and 1 inch of ginger (cut into chunks) to a sauce pan. Bring to a boil and then let simmer for 10 minutes. Strain ginger and add 1 tbsp of honey, stir vigorously. Let mixture cool before use. 

ADVERTISEMENT - CONTINUE READING BELOW

By The Merrythought

BLUEBERRY MOSCOW MULE COCKTAILS

Recipe:
1/4 cup fresh blueberries
1/2 lime
1 teaspoon sugar 
1 (9 oz) ginger beer
Crushed ice

Directions:

Add blueberries to a large glass with lime wedges and sugar. Muddle ingredients together well. Transfer blueberry mixture to a copper mug and add crushed ice. Pour in ginger beer and stir.

By Macheesmo of Tablespoon

THE DUNWELL

Recipe:
1.5 oz fresh orange juice
.75 oz fresh lemon juice
.75 oz vanilla syrup
.5 oz passion-fruit puree

Directions:

Build all of the ingredients in a cocktail shaker over ice. Shake and pour into the glass. Garnish with a lemon zest and orange wheel.

By Nick Bennett at Porchlight in New York

ROSEMARY CITRUS SPRITZER

Recipe:
2 lemons
2 oranges
4 (4-inch) sprigs fresh rosemary
3/4 cups sugar
1/4 cup honey
Ice
Soda water
Rosemary and lemon for garnish (optional)

Directions:

Peel off thick strips of zest from 1 lemon. Juice the lemons and oranges into a liquid measuring cup, top off with water if necessary to make 1 cup. Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars. Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely. To serve, fill an 8-ounce glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir. Garnish with rosemary sprigs and/or lemon slices, if desired.

By Emily Han of The Kitchn

 This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.

Comments
View More Articles About:
About The Author
Lauren Hubbarb
View Other Articles From Lauren Hubbarb
Comments
Latest Stories
 
Share
The ornate wonder could be yours for $12.5 million.
 
Share
Chinese social media is amuck with the circulation of a job advertisement rumored to be posted by the Facebook founder.
 
Share
Together with Globe Platinum, we round up the dining destinations that matter in Manila in our first ever T&C Dine Around.
 
Share
 
Share
Manet Dayrit, the president and CEO of Central Digital Lab talks about film restoration, what could be the next golden age of Philippine cinema, and Brad Pitt.
 
Share
But the Duke added that Prince George currently "rules the roost."
 
Share
It's where the Queen and the other members of the royal family are free to do as they please, which sometimes means washing the dishes for their guests.
 
Share
Instead of fleeting happiness, true enrichment stems from living a meaningful life.
 
Share
'Big Little Lies' and 'The Handmaid's Tale' snagged multiple statuettes.
 
Share
Nicole Kidman, Reese Witherspoon, and Co. won almost every prize they were nominated for.
Load More Articles
INSTAGRAM
CONNECT WITH US