Cheers! 3 Scrumptious Summer Mocktails
Not long ago, if you didn’t imbibe alcohol, your beverage options during a night out or a festive evening in were pretty limited: a cup of soda, a cup of water or a cup of juice.
Forget about having some-thing beautiful and delicious, complete with garnishes and served in glassware. Nowadays, any mixologist worth her salt has several nonalcoholic drinks in her repertoire. “A lot has changed in the beverage world. Consumers are more savvy and knowledgeable about the things they put into their bodies,” says Keyatta Mincey-Parker, bartender at Bon Ton in Atlanta.
“I use the same care with mocktails that I do with cocktails. Fresh is always best—juice, fruit, veggies. You can taste the difference.” Mincey-Parker has created three signature mocktails you will enjoy sipping all summer.
Each recipe makes 1 serving.
- 2 ounces fresh lemon juice
- 2 ounces cane sugar simple syrup (see prep, opposite)
- Lavender soda 1 wheel of lemon, for garnish
- Culinary lavender, for garnish (optional; available online)
Shake lemon juice and syrup in ice-filled cocktail shaker. Strain into double-rocks glass; add lavender soda. Garnish with lemon wheel and edible lavender.
PINA AND THE GINGER
- 3 ounces fresh pineapple juice
- 1 ounce fresh lemon juice
- ½ ounce agave nectar
- Jamaican ginger beer
- Mint, for garnish (optional)
- Candied ginger, for garnish (optional)
Add pineapple juice, lemon juice and agave nectar to cocktail shaker filled with ice. Shake vigorously; strain into coupe glass. Top with ginger beer. Garnish with sprig of mint and/or piece of can-died ginger threaded onto a toothpick, if desired.
- ¾ ounce fresh lime juice
- 1 ounce cane sugar simple syrup (see prep, below)
- 6 Thai basil leaves3 ounces fresh cucumber juice (see prep, below)
- Club soda
- Mint, for garnish
Muddle basil by gently smashing it with muddler or wooden spoon. Add cucumber juice and ice. Shake vigorously; strain into ice-filled Collins glass. Top with club soda. Garnish with sprig of mint.
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