Cocktails or Mocktails? 7 Double Duty Drinks to try out Now!
This article is SUITABLE for children below 18 years as well as for anyone who has mildly teased their younger siblings or stopped their kids from drinking just because they were a certain age. And to tell you a little secret you oldies, we all have sneakily drank a SIP or two from your much precious drinks to have a taste you have been depriving us from, from so long. So, why not make a truce. A middle-ground of sorts where both of us come up with some mouth-watering recipes that can be consumed not just by the non-drinking age group but also by the ethanol lovers as well! You ask how, well, below are some delish recipes that will make you go WOW!
BLACKBERRY SAGE SPRITZERS:
Give this drink a bit of Gin to spice things up!
3 oz. gin
handful of blackberries, washed
1 bottle soda water
1/2 cup ice
3 oz sage simple syrup (recipe below)
fresh sage and blackberries for garnish
In a shaker, muddle the blackberries and add the simple syrup. Add gin and ice and shake well. Strain into two glasses and top off with the soda water. Garnish with fresh sage and blackberries and serve immediately.
To make the sage simple syrup:
1 cup sugar
1 cup water
1 cup fresh sage leaves, roughly chopped
Combine sugar and water in a small pot and heat over medium heat until sugar is dissolved. Remove from heat and add sage leaves, stir until leaves are submerged. Allow leaves to steep for 15-20 minutes and strain into a glass container and place in the fridge until ready to use.
SUMMER NIGHT COCKTAIL
Add Rum to give this drink a little edgy heat!
1/2 cup pineapple juice
1/2 cup fresh cucumber juice
10 fresh mint leaves
1.5 ounces white rum
Combine all ingredients and stir to combine. Pour over ice and serve! This is a great cocktail to make ahead. You can easily quadruple the recipe and store in a small pitcher until you are ready to serve guests later that day.
The adults can spike their drink with a little tequila!
6 cups water
½ cup light-colored honey
⅓ cup dried lavender
1 cup fresh lemon juice, strained
Bring water and honey to a boil in a large pot over medium-high heat.
Gently crush the lavender in a mortar and pestle or in a bowl with a meat tenderizer. Add the crushed lavender to the pot then remove it from the heat.
Cover, refrigerate, and steep for 2 hours.
Strain the liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice.
GINGER BASIL GRAPEFRUIT MIMOSAS
A bottle of Champagne or White wine can give you the desired twist.
1 grapefruit; plus additional grapefruit for garnish
2 cups of ice
3 x 12oz cans of ginger soda
handful of fresh basil
1/4 cup basil simple syrup
Juice one large grapefruit and segment additional grapefruit for garnish if preferred. Fill a pitcher half way with ice. Pour soda, fresh grapefruit juice and simple syrup. Mix well. Garnish with grapefruit slices and fresh basil.
1 cup sugar
1 cup water
1 cup loosely packed fresh basil
Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the basil. Allow to steep for 15-20 minutes and strain and discard basil. Place syrup in a glass container. Cover and chill for a couple hours.
DRIZZLE STRAWBERRY DRINK
Add a splash of White Rum or Vodka to make it more exciting.
1 cup (250ml) of fresh coconut water
1 cup (250 ml) strawberries hulled and sliced
3 T of sugar syrup or agave nectar
1 shot (as much as you like) of white rum
To make the sugar syrup you need to boil sugar and water together in a ratio of 1:3 sugar to water, and boil in until it thickens to a runny syrup consistency. Store in a jar for all future cocktail making. It pretty much lasts forever.
Cut open the coconut, or if you are lucky enough to live in a country that sells fresh coconut water in a bottle, measure one cup. Add the strawberries, sugar syrup and rum and blend with a blender.
Serve with loads of ice.
Add Vodka to make it more refreshing.
4 limes or lemons, quartered and any seeds removed
Leaves from 1 medium sized bunch of mint
8 cups of cold water
½ – ¾ cup honey or sugar, more or less to taste
8 to 16 ounces vodka, about 1 to 2 cups, more or less to taste
Lime or lemon slices to garnish
Place the quartered limes or lemons in the blender with 2 cups of water, sugar or honey, some ice, and half of the mint leaves.
Blend until the limes or lemons are crushed, the mixture should be slightly foamy with a whitish color.
Strain the lemonade and add the remaining 6 cups of water.
Stir in the vodka or allow guests to add the vodka according to their preference
Serve with ice and garnished with the remaining mint leaves and lime slices.