Whipping up nonalcoholic drinks takes just a little extra kick of creativity. The key is to find the same balance of acid, sugar, and fruit, cream, or other flavors as you would for a cocktail. Flavors shine with natural ingredients. And the best part? You can spend the night knocking back however many you want without worrying about a dizzy morning after.
CHERRY CARDAMOM SAGE SELTZER
1/4 ounce cardamom syrup (see recipe below)
1/2 ounce pomegranate juice
2 cherries (pitted and halved)
4 ounces seltzer (recommended: plain La Croix)
1 sage leaf
Cardamom syrup:
1 1/2 cups raw sugar
2 cups water
1/3 cup cardamom pods (whole)
Bring water and sugar to a boil. Add cardamom pods. Boil for ten minutes, let cool, and strain. Grab your favorite mocktail glass (for this one, I choose a lowball). Add the cardamom syrup and one of the cherries. Muddle well. Add pomegranate juice and seltzer. Garnish with cherry and a sage leaf (try a purple one for a complementary pop of color).GINGER HONEYED-APPLE FIZZ
2 slices fresh ginger root, skin on (I use a mandoline to get them extra thin, but cutting it with a knife also works)
1 1/2 ounces pineapple juice
1/2 ounce apple juice
1 1/2 teaspoons raw sugar
2 teaspoons honey
2 teaspoons warm water
2 ounces seltzer (recommended: plain La Croix)
Begin with the honey and sugar rim, or “slip.” Pour water and honey into a saucer. Stir gently until honey is fully dissolved. In a separate saucer, spread the sugar. Dip one edge of a glass in the honey-and-water mixture, where you want the sugar to stick. Then dip into the saucer of sugar to create a rim. (Do this first, before you start pouring ingredients into the glass.) Add the pineapple and apple juice to the glass and stir. Top off with seltzer. Garnish with ginger slices.
COCONUT COLD BREW
2 ounces of your favorite cold brew coffee (recommended: Slingshot)
3 ounces coconut water with pulp
1/2 ounce coconut creamer
1/4 teaspoon pink Himalayan sea salt
1/4 teaspoon raw sugar
2 teaspoons honey
2 teaspoons warm water
1 small piece of honeycomb (I buy mine at Li Ming Asian Market)
2 to 3 ice cubes
Chilled glass
Begin with the pink salt and sugar rim. Pour water and honey into a saucer. Stir gently until honey is fully dissolved. In a separate saucer, mix the sugar and salt and spread evenly. Dip one edge of the chilled glass in the honey-and-water mixture, where you want the sugar to stick. Then dip into the saucer of sugar and salt, to create a rim. (Do this first, before you start pouring ingredients into the glass.) In a shaker, add the cold brew coffee, coconut water, coconut creamer, and ice. Shake well. Pour into chilled glass and garnish with honeycomb.
