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paul mitchell

Fancy Mocktails

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When I was pregnant, the mommy-to-be drink (while stuck in a smoky Vegas casino) was club soda with a generous squeeze of lime and an ample dash of Angostura bitters. I imagine other bitters would be interesting and refreshing as well as would playing with the citrus - being sure to include some zest for that oil packed flavor punch.

(Yes I know the bitters are alcohol based but not in significant amounts in this application)

Heidi - That sounds very similar to an LLB, lemon lime & bitters, a delicious soda made by Angostura and available in the Caribbean, which is easily reproduced at home.

Great point FP - it would have been much improved with tonic water or Schweppes Bitter Lemon. I was just paranoid about calories at that point. I need to re-explore tonic water with infused syrups as discussed in this topic http://forums.egullet.org/topic/115705-not-so-simple-flavored-spiced-syrups/

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Another great thing to think about is shrubs mixed with soda, or even better, with iced tea. You get sour, sweet, and whatever flavor elements are in your shrub. Also, different soda with bitters are good. I think there is a Serious Eats post about best soda/bitters pairings, but personally I love Ango and Coke, and Spie with peach or rhubarb bitters.

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I love pretty much anything with Ginger ale in at the moment, my personal favourite is a Virgin Storm;

25ml Sugar syrup (agave nectar works best here)

25ml Lime Juice (fresh)

1 dash of molasses

top with ginger ale

shake all the ingredients (not the Ginger Ale of course) over ice and then pour into a hurricane glass. Top up with the ginger ale and a drizzle of grenadine if you want some colour.

The molasses really does give you a slight rum-ish flavour and whilst it is not alcoholic, it allows you to sample flavours similar to rum. Just so you don't miss out (kind of)...

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Mocktails! Ah!

Having a favourite is like having a favourite condom; it's honourable but so unfulfilling...

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Lots thanks for all of your suggestions.


Edited by alankar (log)

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MxMo just announced its theme for this Month and it's Temperance, which is an occasion to revisit the dreaded "mocktails". My inspiration level is pretty low so I am counting on everyone for some brilliant ideas!

 

eG also has this earlier thread on the same subject.

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The temperance movement in the UK produced a variety of herbal health tonics and cordials, like dandelion and burdock or sarsaparilla. That's the angle I would pursue. Not the non-alcoholic angle. No.

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I'm thinking that cocktails made with white dog (to replace moonshine) might have potential for this MxMo.

 

Or a 'mocktail' involving a health tonic - more booze in those than most bottles.


Edited by Kerry Beal (log)
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I'd go with a Martini served in a tea cup.

 

I attend Chautauqua Institution, a cultural center in western NY state. Its original mission was to train Sunday School teachers and serve as a (Christian) summer "camp." Alcohol was forbidden, so the LOLs (Little Old Ladies) would sip their Martinis using a tea cup and saucer, sitting on their porches.

 

Now-a-days Chautauqua's religious origins have receded and it thrives with vibrant music, dance, theater, lecture, and waterfront sports. 

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Hello everyone

I would like to try some mocktail recipes, nothing complex, just to have fun with different kind of syrups.

 

How would you proceed for a "non-alcoholic sour" ?

I guess it has to be topped with soda water/tonic water or ginger ale, collins glass then. Let’s call it non-alcoholic fizz or Collins then

 

How to make the drink?

The first time I tried something like this, I shook 1 oz of lemon juice and 1 oz of simple syrup like I would shake a normal cocktail. Even if it is obvious, I didn't think at the moment that a good part of the liquid would freeze. I felt kinda stupid when I tried to strain it.

So what is the best option?

-          Build the drink? I’ve read that carbonation naturally mixes the drink but does it really mix well if it contains citrus?

-          or shake the drink with fewer (one or two) ice cube like bartenders from Death & Co do for a Mai Tai for instance. The aim is not dilution here but merely to combine citrus and sugar.

 

Shaking it seems to be more efficient but if building it is enough to make a decent drink, I would gladly do that.

 

What about ratio? Basically for a sour, the ratio is 2:0,75;0,75 (sugar can be reduced to 0,5).

When no alcohol is used, is there a ratio we can use for having a good balance ? 1 of citrus and 0,75 of sugar maybe?

In a Collins glass (10oz), that would allow room for 4 oz of whatever carbonated liquid we want to add. But again, top the drink with 4 oz of soda water and 4 oz of ginger ale will not have the same balance so I guess that amount of syrup need to be adjusted in consequence. It is harder than it looks -_-

 

any advice?

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