I was given some exotic ingredients from Marx Food and challenged to create a cocktail and mocktail recipe. I often make cocktails based on drinks I’ve had at local places or weird flavor profiles that I think up in my head. It’s easier to think of cocktail recipes because you set yourself down a path based on what spirit you choose to start with. It’s actually harder to make a non-alcoholic drink because the possibilities are endless and overwhelming. Sometimes you don’t want to have alcohol in your drink due to lifestyle, medication, age, or just to be family-friendly. In the end, our house liked the mocktail better because we could drink as much as we want and share it with everyone.
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Makes 1 drink. This drink is a mixture of herbs and vegetables you might find in your backyard garden. It’s very fresh with a slight savory note. Because it’s not too sweet, it stays light and you can taste all of the flavor layers. Saffron adds an exotic spice while the dill pollen sprinkled on top is the first thing you smell before sipping.
- 1 ounce cucumber vodka
- ½ ounce cointreau
- ½ ounce RHUBY
- 2 dashes celery bitters
- 2 ounces club soda
- 1 teaspoon yuzu juice
- 1 pinch saffron leaves
- 2 basil leaves
- 1 dash dill pollen
- cucumber slice for garnish
Makes 2 drinks. This drink is a more complex version of iced tea. This black tea from Hawai’i is spicy and has citrus notes and is inspired by the island’s volcanoes. It is brewed hot and then allowed to chill while being infused with dried pineapple and saffron. The club soda helps to keep this from getting too sweet and too muddled. Note: Bitters range in percentage of alcohol. Fee Brother’s has no alcohol % on its label so I am assuming they are alcohol-free.
- 1 tablespoon strawberry shrub
- 2 rings dried pineapple
- 1 cup hot water
- 2 teaspoons Lupicia Kilauea Hawai’ian Tea
- ¼ cup Q ginger, substitute with ginger ale
- ¼ cup club soda
- 4 dashes Fee Brother’s Aromatic Bitters
- 2 pinches saffron threads
- 2 pinch fennel pollen