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Cocktail culture has been enjoying a renaissance for several years now. But what if you don't drink alcohol? Lots of local bartenders are focusing renewed attention on their non-alcoholic menu offerings. Whipping up everything from artisanal sodas to takes on drinks like gin and tonics and Pimm's cups minus the liquor. We take a look at the creative non-alcoholic drinks popping up on more and more menus across the region and beyond.
Gin Infusion Ingredients
1qt cold water
1/2 cup ground juniper
1 tablespoon ground coriander
2 teaspoons ground star anise
1 teaspoon ground cumin
Zest of 1 lemon and 1 orange
(recipe is highly variable -- play with it. If you like Hendrick's, for example, toss in some cucumber and rose water and cut back on the juniper)
Place all ingredients in a container, with the water fully covering the spices. Cover and place in the refrigerator to sit overnight.
1/4-1/2 oz simple syrup
1/4 teaspoon baking soda
3/4oz - 1oz Jack Rudy's Tonic Syrup or similar product
Gin infusion mixture
2 (at least) lime wedges
In a 12 oz glass, mix simple syrup and baking soda. Fill the glass with ice, add the tonic syrup and fill with the "gin" infusion. Stir briefly. Squeeze the lime wedges into the drink and drop them in. Serve.
200ml/7fl oz tomato passata
2 spring onions, finely chopped
1 lemon, juiced
1/2 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
55g/2oz ice cubes
1 tbsp chives, chopped
In a blender, mix the passata, spring onions, lemon juice, Worcestershire sauce, Tabasco sauce and ice cubes. Blend for two minutes, or until smooth.
Pour into a tall glass and garnish with chopped chives.
60ml lime cordial
60ml elderflower cordial
3 drops orange blossom water
250ml ice cold soda water
Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party.
2 cups boiling water
2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser)
2 cinnamon sticks
1/2 cup sugar
3 cups pomegranate juice
1 cup freshly squeezed orange juice
1 orange, sliced into thin rounds
1 lemon, sliced into thin rounds
1 lime, sliced into thin rounds
1 apple, cored and cut into 1/2-inch chunks
3 cups carbonated water
Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
Just before serving, stir in carbonated water. Serve in glasses over ice.
By visiting Africa this month, President Obama is drawing attention to one of the diplomatic tools that most directly shapes America's relationships with other countries: foreign aid and assistance. But now all policy makers at home feel the United States is pursuing the soundest strategy when it comes to providing aid abroad. We explore the issue with the official in charge of the Africa portfolio for the United States Agency for International Development.