Mocktails - 3 Ways

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New year new you! Hindsight is 2020! 2021 is YOUR year! After we move past all the platitudes and dad jokes we find ourselves in January where many folks start thinking about cutting back on their booze intake. So it's time for a follow-up to my original mocktails video, this time we're making three versions of increasing complexity: a tasty 3 ingredient sour, a professional shirley temple, and a highly complex Americano that I could not believe was spirit-free.

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

2. Fine mesh strainer

3. Angled measuring jigger

   • Version using ml measurements

4. Citrus juice squeezer

5. Blender

6. Nut Bag

7. Flask container

8. Coupe glasses

9. Collins glasses

10. Scale

11. Metal straws

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BASIC SOUR MOCKTAIL

• 2 oz (60ml) passionfruit juice

• 1 oz (30ml) orgeat

• 0.5oz (15ml) fresh lemon juice

• Lemon twist

1. Combine all ingredients in a shaker tin with ice

2. Shake for 15 seconds

3. Double strain into a chilled coupe glass

4. Express lemon oils over the top of the glass and drop in peel

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PRO SHIRLEY TEMPLE

Spicy Ginger Syrup

• Agave mix: 12oz (36cl) light agave nectar + 12oz (36cl) filtered water

• 1/2 lb (250g) fresh ginger, peeled and chopped

• 1 tablespoon coarsely ground black peppercorns

 

1. Combine agave mix and ginger in a blender and puree

2. Lightly toast the peppercorns in a saucepan

3. Add blended ginger mix to saucepan and bring to a light boil

4. Remove from heat, cover, let stand for 30 minutes

5. Pour through a fine mesh (such as a nut bag) and transfer to a clean bottle

6. Syrup will keep for about a month in the refrigerator

Recipe credit: Greg Seider

Grenadine syrup

• 1 cup pomegranate juice

• 1 cup sugar

1. Combine sugar and juice into a sauce pan

2. Heat gentle until sugar dissolves

3. Store in the fridge for up to 1 month

Shirley Temple

• 0.5oz (15ml) ginger syrup

• 1oz (30ml) grenadine

• 1oz (30ml) fresh lemon juice

• 3oz (90ml) sparkling water

1. Add ginger syrup, grenadine, and lemon juice to a shaker tin with ice

2. Shake for 15 seconds and double strain into a collins glass with ice

3. Top with sparkling water and stir with a straw spoon

4. Garnish with a lemon twist and maraschino cherries

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AMERICANO

Spiced Pear Syrup

• 4g allspice berries, coarsely crushed

• 2g cinnamon sticks, coarsely crushed

• 75g water

• 50g pear juice

• 100g sugar

1. In a saucepan, toast the allspice and cinnamon over medium heat until fragrant

2. Add water and bring to a boil

3. Remove from heat, cover, and let steep for 1 hour

4. Strain out solids and add in sugar

5. Reserve in the refrigerator

Bitter apéritif

• 500g water

• 25g grapefruit peel

• 10g orange peel

• 30g light corn syrup

• 17g dried peaches

• 15g sandalwood chips

• 10g dried figs

• 5g dried hibiscus flowers

• 5g vegetable glycerin

• 2g gentian root

• 2g dried chamomile flowers

• 1g angelica roots

1. Combined water and citrus peels in a large saucepan, muddle to extract oil

2. Add remaining ingredients and bring to a boil

3. Remove from heat, cover, and let steep for 15 minutes

4. Straight out solutes and store in refrigerator

Americano base batch

• 173g bitter apéritif

• 110g Seedlip Spice 94

• 70g spiced pear syrup

• 26g pomegranate juice

• 17g Black Walnut Bitters

1. Combine all ingredients in a medium bowl and mix

2. Transfer to airtight containers and chill thoroughly in the refrigerator

To assemble and serve

• 1oz (30ml) sparkling water, very cold

• 3.5oz (105ml) chilled americano base

• 1 orange peel

1. Place small chunks of ice into a medium serving glass such as a coupe

2. Add the sparkling water

3. Add the chilled cocktail base, stirring briefly to incorporate

4. Express the orange peel over the cocktail, then insert it into the glass

Recipe credit: Zero