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.
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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.

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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. 

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.

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By Emily Han of The Kitchn

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

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