If you don’t drink alcohol and still want to enjoy a cocktail, DESIblitz looks at how you can do exactly this with the non-alcoholic alternative – the mocktail!
As with cocktails, the art is in the precision of the part measures used to produce the final mocktail.
Cocktails are notoriously known for their punch when it comes to mixing alcoholic drinks. But how can you enjoy a cocktail if you don”t consume alcohol?
Enter the mocktail, otherwise known as the non-alcoholic cocktail.
Although there are many aspects of British Asian society that do enjoy their alcohol, equally, there are others in communities that don”t drink due to cultural or religious reasons.
Instead, non-alcoholic drinks such as coca-cola, lemonade, orange juice and tomato juice are the ones commonly drank.
Exposure to mocktails provides a great alternative to the standard soft drinks that are heavily consumed by British Asians. Mocktails provide a wonderful way of quenching thirst through a mix of some amazing fruit, fruit juice and other soft drinks for flavour and taste.
DESIblitz takes a look at some popular mocktail recipes that are a must to try, whether you have never had a mocktail before, or even if you adore these known tasty creations.
150 ml orange juice
150 ml lime juice
450 ml sour mix
Sour Mix Ingredients:
100g caster sugar
200 ml water
200 ml freshly squeezed lemon juice
Fill a cocktail shaker with ice. Add the ingredients and shake well. Strain into an ice filled cocktail glass. To make a long drink, use a highball glass and top up with lemonade.
Use the above for the Sour Mix. Stir together well. Keeps in the fridge for up to 7 days.
10 ml lemon juice
1 tsp caster sugar
Blend the berries, lemon juice and sugar. Strain into an ice-filled highball glass. Top up with soda water. Garnish with a sprig of mint.
½ ripe Honeydew melon
200 ml passion fruit juice
200 ml peach juice
30 ml orange juice
Grenadine is a commonly used bar syrup, characterised by a flavor that is both tart and sweet, and a deep red colour.
Peel, de-seed and dice the fruit. Blend with the passion fruit and peach juices. Add the lemon juice, 3 dashes of grenadine and 2 handfuls of ice cubes and blend again.
Fill 3/4 of a highball glass with the blend, then pour orange juice slowly over the back of a teaspoon onto the surface of the drink. It should gradually make its way down to the bottom of the glass adding an orange tinge to the pale red colour. Garnish with a sprig of mint.
Midsummer Night”s Dream
40 ml rose syrup
60 ml pineapple juice
300 ml chilled soda
200 g pineapple, kiwi, banana (chopped and mixed together)
1 tsp chopped mint leaves
Add all the ingredients in a blender and blend together. Pour the mix into a pitcher and stir well with some ice, if you want to funny post make it cooler. Finally, pour into the glasses. Garnish with mint leaves.
One 350 g bag of frozen mango chunks
120 ml cup cream of coconut
120 ml cup coconut milk, plus more if needed
juice of 2 limes
lime and mango slices, for garnish, optional
Put the mango, cream of coconut, coconut milk and lime juice in the blender and puree until silky smooth.
Add additional coconut milk, one tablespoon at a time, if needed to get the mixture moving in the blender.
Pour into two hurricane glasses, garnish with mango and lime slices; serve immediately.
Fiery Raspberry Cooler
Ginger beer is a non-alcoholic drink despite its name. It can be found in the soft drinks section of your supermarket. It has a much stronger bite than plain ginger ale and is great for mixing mocktails; it online casino adds a fiery punch to anything you mix it with.
200 g frozen raspberries
120 ml honey
120 ml cup freshly squeezed lemon juice
120 ml 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 a 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 it 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.
Virgin Hibiscus Cosmopolitan
230 ml water
60 ml honey
6 hibiscus tea bags (recommended: Red Zinger)
juice of 1 lime
120 ml coconut water
120-230 ml 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. Add 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.
200 ml pineapple juice
50 ml grapefruit juice
50 ml lemon juice
50 ml apple juice
100 ml coconut cream
Blend the coconut cream and fruit juices together with ice. Pour into cocktail glasses and top with lightly whipped double cream and a sprinkling of desiccated coconut.
As with cocktails, the art is in the precision of the part measures used to produce the final mocktail. Making sure recipes are followed exactly can make the difference between a mocktail tasting good or bad.
There are many more recipes to try as mocktails but we are pretty sure that these will get your taste buds acquainted with drinks you can have without worrying about the drinking limit or being able to safely drive after too. Cheers!
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