9 Mocktails That Are Worthy of New Year's Eve
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
.75 oz lemon juice
.50 simple syrup
San Pellegrino Limonata soda
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
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
cucumber slices, optional
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
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
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.
.25 oz simple syrup
.5 oz vanilla syrup
.5 oz lemon juice
.5 oz cold brew
1 oz grapefruit juice
1 oz pineapple juice
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.
1.5 oz cold apple cider
1 oz Chai Monbrewcha Kombucha (or other apple or ginger flavored kombucha)
¼ oz fresh pressed ginger juice
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
2 tbsp Ginger Honey Syrup*
Dash of Bitters
Juice of 1/2 Lemon
2 tbsp Ginger Ale
Top off with Club Soda
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.
BLUEBERRY MOSCOW MULE COCKTAILS
1/4 cup fresh blueberries
1 teaspoon sugar
1 (9 oz) ginger beer
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
1.5 oz fresh orange juice
.75 oz fresh lemon juice
.75 oz vanilla syrup
.5 oz passion-fruit puree
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
4 (4-inch) sprigs fresh rosemary
3/4 cups sugar
1/4 cup honey
Rosemary and lemon for garnish (optional)
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.