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Mocktail, Anyone?

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.

Mocktail Recipes

Firefly's Virgin Gin & Tonic

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.

To Assemble

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

Preparation

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.

Virgin Mary

Ingredients

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

Preparation

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.

Olly’s sham-pagne

Ingredients

60ml lime cordial
60ml elderflower cordial
3 drops orange blossom water
250ml ice cold soda water

Preparation

Pour all the ingredients into a jug and give it a stir. Serve in champagne flutes to blend in at a party.

Non-Alcoholic Sangria

Ingredients

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

Preparation

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.

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