Listen, we love a Chambong as much as the next gal, but sometimes you (or the people you know and love) need a break from the booze. In fact, even if Dry January is long gone, the alc-free trend is still going strong as non-alcoholic tonics and spirits gain popularity in bars and on bar carts at home.
While that's cool and all, it can make the planning slightly trickier if you're throwing a party or a pre-game.
Obviously, you'll want to accommodate the abstainers with something a little more festive than a 24-pack of bottled water—because you love them just as much as the gluten-free friend you scour Trader Joes frozen food aisle for.
The point is, your frands (or you) shouldn't have to choose between a delicious drank and alcohol-free soda water. Enter, mocktails. These pretty, tasty, fun pseudo spirits are just as yummy and aesthetically pleasing as their alcoholic counterparts. Just FYI though, your sober friends are definitely going to kick your ass in Circle of Death, Heads Up, or literally any other drinking game ya'll attempt. So proceed with caution (or not...).
If you're the one looking to tip back something less lit, we're happy to report that there are flavors here for whatever you're craving: a booze-free hot toddy, a faux old fashioned, and tons of fruity cocktails.
Here are 21 tasty, creative mocktail recipes that are sure to give your drinks a kick without the booze!
Mix 1 oz. Lyre's American Malt (non-alcoholic bourbon), ¼ oz. simple syrup and 2 dashes aromatic bitters in a rocks glass filled with ice. Stir briefly and garnish with an orange slice.
Recipe by Lyre's.
Combine 4 oz. chilled Proteau Ludlow Red and 4 oz. chilled sparkling water in an ice-filled highball glass. Stir gently to combine and garnish with blackberries and rosemary.
Recipe by Proteau.
Add ice to a rocks glass. Pour in 2 oz. Kin High Rhode, 5 dashes citrus bitters, and 1 oz. grapefruit soda, and stir for 30 seconds. Top with sparkling water and garnish with a fresh orange slice.
Recipe by Kin Euphorics.
In a rocks glass filled with ice, stir together 2 oz. of beet juice and ¾ oz. lemon juice. Top with Red Bull Sugarfree.
Recipe by Red Bull.
In a heat-proof toddy glass or mug, combine 1 ¾ oz. Seedlip Grove 42 non-alcoholic spirit, 1 bar spoon coconut sugar and 4 oz. hot assam tea. Stir gently and garnish with ginger peel.
Recipe by Seedlip.
Pour 2 oz. of San Pellegrino Sanbitter and 1 oz. of San Pellegrino Chinotto (both available at Italian specialty stores) into a rocks glass. Add a large cube of ice, and garnish with an orange twist.
Recipe from Spice Finch.
Add 1 ¾ oz. Seedlip Spice 94 non-alcoholic spirit, 2 tablespoons grapefruit juice, 1 ¼ tablespoons lemon juice, and 1 tablespoon simple syrup to a shaker with ice. Shake for 30 seconds, double-strain into a coupe glass, and garnish with star anise.
Recipe from Seedlip.
Muddle several pomegranate seeds and cranberries in a glass. Stir in 3 oz. LaCroix Cran-Raspberry and 1 oz. pomegranate juice. Garnish with rosemary.
Recipe from LaCroix.
In a wine glass with large ice cubes, stir together 1 ½ oz. Seedlip Garden 108 non-alcoholic spirit and 6 ¾ oz. Fever-Tree Mediterranean Tonic Water. Garnish with a cucumber wrap and a sprig of basil.
Recipe from Corrida.
Fill a tumbler with ice, and add 1 ¾ oz. Seedlip Grove 42 non-alcoholic spirit. Top with ginger beer, and garnish with a lime wheel.
Recipe from Seedlip.
12 Sparkling Watermelon Breeze
Muddle a few cubes of watermelon and a few sprigs of mint in a glass. Fill glass with ice and top with Lemon Spindrift. Garnish with a small wedge of watermelon and mint leaves.
Recipe by Spindrift.
In a shaker with ice, shake 1 oz. lemon juice, 1 oz. simple syrup, and 2 oz. lychee syrup (from a can of lychees). Strain into a glass with ice, top with grapefruit-flavored sparkling water, and garnish with a lychee.
Recipe from Miguel de Leon, Pinch Chinese sommelier.
In a shaker with ice, shake 1 ½ oz. grapefruit juice, ¾ oz. lime juice, 1 oz. simple syrup, and a sprig of mint. Strain into a glass with crushed ice, and garnish with a fresh mint sprig.
Recipe from Jun Hyung Kwon, head bartender at Atomix.
In a highball glass with ice, stir 1 ¾ oz. Seedlip Spice 94 and 4 ½ oz. Fever-Tree Aromatic. Garnish with a lemon peel.
Recipe from Fever-Tree.
16 Hot Buttered-Spiced Apple
In a pan, combine 1 cup unfiltered apple juice; the juice of half a lemon, plus 1 strip of its zest; the juice of half an orange, plus 1 strip of its zest; half a cinnamon stick; 1 whole clove; 2 allspice berries; and ¼ teaspoon fennel seeds. Simmer over a medium heat for 20 minutes, but do not allow to boil. Ladle the liquid into a heatproof glass or mug, leaving the zest and spices in the pan if you wish. Add about half a teaspoon of butter to the glass, and garnish with a cinnamon stick.
Recipe from Dry: Delicious Handcrafted Cocktails and Other Clever Concoctions—Seasonal. Refreshing. Alcohol-Free. by Clare Liardet. © Transworld Publishers, 2017, 2018. Reprinted by permission of the publisher, The Experiment.
17 Grandpa Irv's Old Fashioned
Combine 1 shot espresso, ½ oz. simple syrup, and 5 dashes walnut bitters in a shaker with ice. Shake to chill, strain into a rocks glass over ice, and garnish with an orange peel.
Recipe from Fairgrounds Coffee & Tea Bar.
Brew 6 oz. plum tea, such as Celestial Seasonings Sugar Plum Spice or Harney & Sons Spiced Plum, and allow to cool. Then, in a shaker with ice, shake tea, 1 oz. freshly-squeezed lemon juice, 2 oz. simple syrup, and a few drops of vanilla extract. Strain, serve over crushed ice, and garnish with a lemon twist and/or fresh lemon zest.
Recipe from Cal Mare.
In a cocktail shaker, muddle 3 pea shoots with 3 tablespoons lime juice and 3 tablespoons simple syrup. Add 5 nasturtiums, mint, gentian root tincture (available at health-food stores), and 5 ice cubes. Cover the shaker, and shake hard for about 5 seconds. Strain into a chilled wine glass, add more ice, and top with a splash of soda water. Garnish with a pea shoot and a nasturtium flower or two.
Reprinted from Clean + Dirty Drinking by Gaby Mlynarczyk with permission by Chronicle Books, 2018.
In a shaker with ice, combine 4 oz. tomato juice, 4 oz. beef bouillon or homemade beef stock, ½ teaspoon freshly-grated horseradish, 2 dashes of Worcestershire sauce, 3 dashes of Tabasco sauce, a pinch of freshly-ground pepper, ½ oz. freshly-squeezed lemon juice, and a pinch of celery salt. Strain into a highball glass with fresh ice, and garnish with lime and lemon wedges and a celery stick.
Recipe from Dry: Delicious Handcrafted Cocktails and Other Clever Concoctions—Seasonal. Refreshing. Alcohol-Free. by Clare Liardet. © Transworld Publishers, 2017, 2018. Reprinted by permission of the publisher, The Experiment.
In a blender, combine ¾ cup of nut milk, such as almond milk or hazelnut milk; 6 Medjool dates, pitted; 2 tablespoons tahini, 3 tablespoons date syrup, 1 ½ teaspoons black sesame seeds, ¾ teaspoons alcohol-free bitter almond extract, ¼ teaspoon Maldon smoked sea salt flakes, ¼ teaspoon toasted sesame oil (optional), and about 1 cup of ice. Blend until smooth, and pour into a chilled wine glass. Garnish with black sesame seeds and an orange slice.
Reprinted from Clean + Dirty Drinking by Gaby Mlynarczyk with permission by Chronicle Books, 2018.
Hailey Eber Hailey Eber was the longtime Food Editor at the New York Post.
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