Mocktails Recipe

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Chef Victoria Topham shows us how to create signature mocktails for your next party!

BASIC SIMPLE SYRUP INGREDIENTS:

1 C                           granulated sugar

1 C                           water

METHOD:

Combine ingredients in a small saucepan.  Heat to just below boiling to allow sugar to dissolve.  Remove from heat and cool to room temperature before using.  Refrigerate any leftover syrup.

VARIATIONS:

JALAPENO GINGER – to the basic ingredients add 1 halved jalapeno pepper and 1” chopped ginger.  Follow basic instructions but strain before using and storing.

VANILLA – to the basic ingredients add 1 split vanilla bean.  Follow basic instructions.  It is not necessary to remove vanilla before using or storing

CITRUS – to the basic ingredients add thick strips of orange, lemon or lime zest.  Take care not to use the white pith or your syrup will be bitter.  It is not necessary to remove zest before storing

 

SPICY GRAPEFRUIT CILANTRO SPARKLING COOLER

4 oz                          grapefruit juice

Juice of ½ lime

2 ea                         cilantro sprigs

4 oz                          jalapeno ginger simple syrup

4 oz                          club soda or sparkling water

METHOD:

Chill your serving glasses.  Fill a cocktail shaker ½  way with ice. Place grapefruit juice, lime juice, cilantro sprigs and simple syrup in shaker.  You want to pour your ingredients over the ice to start the chilling process.  Place top on shaker and shake vigorously.  Place several ice cubes into serving glasses and strain chilled liquid into glasses.  Top with club soda or sparkling water.   Garnish with lime and cilantro.  Enjoy!

 

Serves 2

“THE PLACE” VANILLA PEACH MOCKTAIL

INGREDIENTS:

2 C                           Peach nectar

½ C                          vanilla simple syrup

½ ea                         juice of 1 lemon

12 oz                        club soda or sparkling water

2 oz                          grenadine

METHOD:

Chill your serving glasses.  Fill a cocktail shaker ½  way with ice. Place peach nectar and vanilla syrup in a cocktail shaker.   Add lemon juice.  Place top on shaker and shake vigorously.  Place several ice cubes into serving glasses and strain chilled liquid into glasses.  Top with club soda or sparkling water.  Using an inverted teaspoon, slowly pour grenadine over the cocktail.  Garnish with peach slices and serve.  ****Alternately, to serve a crowd, the base can be prepared in a pitcher and The Place mocktails mixed to order, adding grenadine and soda to each glass before serving.

Serves 4