Mocktails 101: Anatomy of a Clean Margarita
Mocktails 101: Deliciously Refreshing Mocktails Everyone Will Love
HOW TO COCKTAIL WITHOUT ALCOHOL
Making cocktails without alcohol is a delicate new technique that even esteemed bartenders are scratching their heads with. Why? All the products are different, which means all the ways in which you make a cocktail need to be different as well. Here are some of the main differences in making a delicious non-alcoholic cocktail.
- ICE: Normally there is A LOT of ice used (either shaken or stirred) to dilute the alcohol in a cocktail. In this case, you don’t want to dilute anything because there isn’t any alcohol to dilute! Ideally just keep all your ingredients (including your NA spirit) chilled in the fridge and just add ice when serving.
- BITTERS: Essentially the ‘salt and pepper’ of cocktails, although they DO contain alcohol, it is significantly less than vanilla extract that you’d put in your baked goods. I suggest having at least ONE bitter available to give your cocktail a bit more body... especially if you are the type that enjoys spirit-forward cocktails
Alright, enough theory talk. Let’s get to cocktailing!
P I N E A P P L E
S U N R I S E
Ingredients:
2 oz Tomonotomo Tobala
1.5 oz pineapple juice
1 oz orange juice
1 oz lime juice
.75 oz mint syrup
garnish with pineapple wedge (ioptional)
Instructions:
To make the mint syrup, mix equal parts sugar and water, with a handful of fresh mint leaves in a pot. Bring to boil. Stir until sugar has dissolved. Allow to cool before using in your cocktail.
To prepare pineapple juice, in a blender add in 1/2 cup of chopped fresh pineapple and 1/2 cup water. Blend for 30 seconds and strain.
Chop 1 fresh orange, squeeze and straim. 4.Chop 1 fresh lime, squeeze and strain.
To prepare the cocktail, in a cocktail shaker or water bottle, add in all ingredients and shake for 30 seconds.
Strain mixture into a rocks glass over ice.
Garnish with a pineapple wedge, mint leaves, or lime wedge.
TRY THIS: Swap out the mint syrup and instead boil water and sugar with the pineapple
HIBISCUS
MARGARITA
Ingredients:
2 oz Tomonotomo Tobala
1 oz orange juice
1 oz lime juice
1 oz hibiscus cinnamon syrup
garnish with lime peel (optional)
Instructions:
1. To make the hibiscus syrup, mix equal parts sugar and water, with a handful of dried hibiscus leaves and cinnamon sticks in a pot. Bring to boil. Stir until sugar has dissolved. Allow to cool before using in your cocktail
2. Chop 1 fresh orange, squeeze and straim.
3. Chop 1 fresh lime, squeeze and strain.
4. To prepare the cocktail, in a cocktail shaker or water bottle, add in all ingredients and shake for 30 seconds.
5.Strain mixture into a rocks glass over ice.
6.Garnish with a lime wedge, lime peel, or dried hibiscus leaves.
TRY THIS: make a delicious hibiscus and cinnamon agjua by the pitcher! Your hibiscus and cinnamon will already be sweetened from the syrup you made in a pot - throw that all into a pitcher with ice and water to enjoy one of Amanda’s favorite aguas!
L E M O N G R A S S
L E M O N A D E
Ingredients:
2 oz Tomonotomo Tobala
1 oz cucumber juice
1 oz orange juice
1 oz lemon juice
1 oz lemongrass ginger syrup
garnish with cucumber peel
(optional)
Instructions:
1. To make the mint syrup, mix equal parts sugar and water, with dried lemongrass leaves and a handful of chopped fresh ginger in a pot. Bring to boil. Stir until sugar has dissolved. Allow to cool before using in your cocktail.
2. To prepare l juice, in a blender add in 1/2 cup of chopped fresh cucumber and 1/2 cup water. Blend for 30 seconds and strain.
3. Chop 1 fresh orange, squeeze and straim. 4.Chop 1 fresh lime, squeeze and strain.
4. To prepare the cocktail, in a cocktail shaker or water bottle, add in all ingredients and shake for 30 seconds.
5. Strain mixture into a rocks glass over ice.
6. Garnish with a lemon wedge, orange wedge, or cucumber peel.
TRY THIS: Top it off with a splash of ginger beer to turn it into a delicious ginger spiced spritz!
