Mocktails, Cordials, Syrups, Infusions and more E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Beschreibung

It's time to reclaim alcohol-free drinks from the bland and the boring, and instead elevate the cordials, infusions, syrups and mocktails to unprecedented heights of deliciousness. For too long designated drivers, detoxers and teetotallers have been left out in the cold when it comes to great drinks. Instead they are forced to sip on the same insipid fruit juices that make up most alcohol-free offerings. Thankfully help is at hand withMocktails, Cordials, Infusions, Syrups, and More – a collection of delicious recipes that are welcome alternatives to the boring soft drinks or mineral water. These drinks prove that ditching the booze doesn't mean sacrificing taste. Exciting ingredients and flavour combinations such as strawberry and black pepper, mango and ginger, lemon and thyme, coffee and cardamom, or blueberry and elderflower will make your taste buds stand up and pay attention. And another bonus: no hangovers!

Leseprobe

MOCKTAILS

cordials, syrups, infusions and more

MOCKTAILS

cordials, syrups, infusions and more

Over 80 delicious recipes for alcohol-free drinks

Measurements

Both American standard and metric measurements have been used in this book. It is vital not to mix the two systems, as two measurements are not always exact equivalents.

Note:

1 level teaspoon equals 5ml

1 level tablespoon equals 15ml

A cup equals 240ml

A quart (U.S.) equals 1 liter

First published in 2016 by Dog ’n’ Bone Books, an imprint of Ryland Peters & Small Ltd. This revised edition published by Ryland Peters & Small in 2023.

20–21 Jockey’s Fields

341 E 116th St

London WC1R 4BW

New York, NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © copyright Maxine Clark, Nicola Graimes, Tonia George, Beshlie Grimes, Carol Hilker, Lottie Muir, Fifi O’Neill, Louise Pickford, Ben Reed, Ryland Peters & Small 2016, 2023. Design and photography © copyright Ryland Peters & Small 2016, 2023.

The authors’ moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

A CIP catalog record for this book is available from both the Library of Congress and the British Library.

ISBN: 978-1-78879-507-4

E-ISBN: 978-1-78879-529-6

Printed in China

Editor: Pete Jorgensen

Designer: Eoghan O’Brien

Photography credits: Martin Brigdale pg 32; Peter Cassidy pg 64; Georgia Glynn-Smith pg 23; Jonathan Gregson pg 47; Gavin Kingcome pgs 1R, 11, 66, 68–71, 74–76, 78–89, 91–100, 105, 110–119; Sandra Lane pg 73; Kim Lightbody pgs 3, 8, 12, 60, 101–104, 122; William Lingwood pgs 1L, 1M, 18, 22, 24, 26–27, 29, 33, 36–37, 39–40, 42–45, 50, 54–59, 62–63, 123; Mark Lohman pgs 61, 126–127; James Merrell pgs 46, 124–125; Noel Murphy pgs 4, 48; Gloria Nicol pg 72; Steve Painter pgs 7, 17, 65; William Reavell pgs 21, 25; Lucinda Symons pgs 10, 90; Debbie Treloar pgs 30–31, 106, 108, 120; Ian Wallace pgs 20, 33, 38, 40; Andrew Wood 2, 52

Contents

Introduction

Chapter 1

The Basics

General Techniques

Making Syrups, Cordials, and Lemonades

Troubleshooting

Making Mocktails

Chapter 2

Mocktails

Orange Sunset

Peach & Orange Nectar

Sea Freeze

Watermelon Lime Slushie

Pussy Foot

Citrus Fizz

Virgin Mary

Nojito

No-booze Piña Colada

Strawberry Mule

Thai Papaya Smoothie

Chai Vanilla Milkshake

Cardamom Coffee Shake

Pineapple & Strawberry Crush

Strawberry Balsamic Shrub

Elderflower & Berry Cup

Berry Boost

Bondi Rip

A Cordial Relationship

Raspberry & Apple Fizz

Triple Goddess

Fenapple

Minty Ginger Granny Smith

Jamaican Pineapple Ginger Brew

Pineapple & Mint Agua Fresca

Kiwi Orchard

Chapter 3

Punches & Large Serves

English Summer Punch

Tropical Punch

Watermelon Cinnamon Punch

Snow in Florida

Tiki Breeze

Cranberry & Fruit Punch

Lavender Honeysuckle

Spiced Pomegranate Apple Cider

Jasmine & Lychee Iced Tea

Thai-ced Tea

Iced Louisiana Apricot Tea

Chapter 4

Syrups & Cordials

Elderflower Syrup

Blueberry & Elderflower Syrup

Pear, Raspberry, & Elderflower Syrup

Elderberry & Clove Syrup

Crab Apple Syrup

Lemon & Lavender Syrup

Lemon & Thyme Syrup

Honey & Lemon Syrup

Ginger Syrup

Gooseberry & Lemon Balm Syrup

Gooseberry & Elderflower Syrup

Blackberry & Lime Syrup

Strawberry & Black Pepper Syrup

Strawberry & Mint Syrup

Strawberry & Lavender Syrup

Rhubarb Syrup

Rhubarb, Lemon, & Rosemary Syrup

Passion Fruit Syrup

Mango & Ginger Syrup

Black Currant Syrup

Summer Syrup

Autumn Harvest Syrup

Mulberry & Cardamom Syrup

Orange, Echinacea, & Lemongrass Syrup

Raspberry & Angelica Syrup

Raspberry & Lovage Syrup

Raspberry & Rose Syrup

Raspberry & Orange Syrup

Lemon Verbena & Raspberry Syrup

Honeysuckle Syrup

Chocolate Mint Syrup

Fig, Peach, & Vanilla Syrup

Homemade Cola Cordial

Chapter 5

Lemonades

Classic Lemonade

Rose Lemonade

Lavender Lemonade

Lavender & Ginger Lemonade

Pink Lemonade

Geranium Lemonade

Limeade

Elderflower Lemonade

Orangeade

Apple Lemonade

Red Clover Lemonade

Strawberry Mint Lemonade

Rhubarb Strawberryade

Honey Grape Lemonade

Index and Recipe Credits

Introduction

“Do you have anything without alcohol?”

For such a simple question it’s amazing to see the worried looks on people’s faces as they struggle to think beyond offerings of fizzy drinks or an orange juice. Or the look of bemusement as they attempt to comprehend a night in a bar without booze. Luckily things are changing for the better, and not only are there more options available to non-drinkers, but also the questioning attitude toward people who choose a teetotal lifestyle is finally improving.

The reasons for staying away from the strong stuff are many—whether it’s dedication to a healthier lifestyle or simply being the designated driver for the evening—but it never seemed right that by choosing to abstain from alcohol, drinkers had to sacrifice on taste. To cater for this ever-growing market, the following pages contain over 75 recipes packed with new and exciting flavor combinations, such as lemon and lavender, raspberry and rose, or apple and fennel. There are also drinks for all occasions, whether that’s punches for parties and celebrations, mocktails to relax with at home, cordials and syrups that can be kept in the store cupboard throughout the year, delicious lemonades that are ideal for sunny days.

Many of the drinks featured also put an emphasis on using fresh produce that can be grown in the garden or easily found during a country walk. Ingredients such as elderflowers, mint, blackberries, and rhubarb can quickly be put to use in the Autumn Harvest syrup on page 92 or the Nojito mocktail on page 27.

It’s hoped that by trying a few of these fantastic drinks, teetotallers and abstainers will never have to feel like they’re being overlooked in the flavor department again.

Chapter 1

The Basics

General techniques

Here are some good tips for finding fruit, sterilizing, and storing your produce.

Sources of fruits

You can find fruit and herbs for drinks in many places, from your own garden to the supermarket.

Garden Planting and harvesting your own fruit and preserving its flavor in syrups and cordials is very satisfying and you will be able to grow lots of different varieties no matter where you live.

If you don’t have a garden, see if a friendly neighbor or relative can offer you some; many people find themselves with a glut of a fruit they are happy to share. You can then offer them a bottle of the delicious end product in return.

Countryside Plenty of fruit is to be had free from the countryside in late summer and early fall, such as elderberries, blackberries, and raspberries. A warning: avoid picking fruit alongside a busy road, where exhaust fumes will damage it, or at a low level where dogs might target it.

Farmers’ markets These are a fabulous source of locally grown ingredients. If you have difficulty finding a particular fruit or herb that you need, always ask; producers can source most things.

“Pick Your Own” PYO farms are a fun day out, but the main attraction is the relative cheapness and quality of the fruit. Maybe not all the fruit will be uniform and beautiful, but it will most definitely have the fullest flavor.

Supermarkets Many people depend on supermarkets for citrus fruits and other hot-climate produce. There is no harm in this, but some fruits can be bland compared to locally grown produce. On the other hand, most supermarket fruit is fairly inexpensive so useful for making large batches.

Sterilizing

The job of sterilizing your equipment is the most important one when making syrups, cordials, and lemonades, and one cannot place enough importance on this part of the process. Sterilizing bottles The sterilizing powder used in wine making can also be used for bottles you are using for syrups, cordials, and lemonades. Just mix the solution with water in a large bucket, using the proportions specified by the manufacturer, and use a pitcher (jug) and funnel to fill each bottle completely to the top. Pour away the solution after the required time and rinse as usual.

Alternatively, if using preserving jars, you can sterilize these in the oven, shortly before you need them. Wash them in hot, soapy water, then rinse in clean hot water and leave on a dish towel to air-dry. Lay the jars on their sides on the top shelf of the oven. Heat the oven to 225ºF (110ºC, gas mark ¼) for 20–30 minutes.

Straining

Some drinks must be strained to remove material from the liquid. For this you will need a sieve or fabric and a suitable container to collect the liquid.

Muslin A large square of fine muslin or cheesecloth is great for straining, as it can be folded for a fine strain or just left as a single thickness piece for a quick strain. You can use this by itself, tied up around the edges and suspended over a bowl, or use it to line a sieve.

Jelly bag This is a shaped bag, with three or four loops to hang it by, and sometimes comes with a framework of legs, for suspending it over a bowl while the juice drains out. The fabric is a little thicker than muslin and so can give a finer strain. Also, the bag can be washed many times. The only disadvantage is that these bags can be rather expensive.

Sieve A sieve, or strainer, is essential, as it can be used either by itself, for an initial strain, or lined with muslin to produce a clearer end product.

Storing

Various kinds of storage space are suitable for different drinks and production stages.

Cool, dark place This can be any place that is away from the fluctuations of your heating system and, of course, relatively cool. An old-fashioned pantry or corner of your basement or garage is ideal. The darkness also ensures that you are able to maintain a good color in your finished syrups.

Refrigerator The fridge is a good place to store your syrups and lemonades once they are opened.

Freezing

Both syrups and lemonades can be frozen. Try freezing them in ice cube trays; the cubes are the perfect size for an individual serving.

Diluted syrups and lemonades make wonderful ice pops. Freeze the liquid in molds or little plastic party cups, placing the sticks in the middle when semifrozen and then freezing them until solid.

Making Syrups, Cordials, and Lemonades

There’s nothing more satisfying than drinking a cool glass of something you’ve produced yourself. Here’s what you’ll need.

Equipment

The following is a list of the items you will need to make your drinks.

Blender Use one that has the option of varying speeds and a reasonable-sized jar, so that you don’t have to do many different batches.

Clear glass, large, sealable jars These are called “mason jars” in the U.S. and Kilner jars in Britain.

Coffee filters These do the same job as muslin or cheesecloth for straining very fine particles from an infusion, leaving a clear, sediment-free liquid.

Funnel Use one thin enough to fit inside a bottle.

Glass bottles These can be of the standard plain type that you can buy from wine makers’ suppliers or pretty bottles that you have saved from other drinks, etc., but beware of any damage or fragility.

Heavy-bottomed, nonreactive saucepans When using acidic ingredients, such as citrus juice, fruit, strongly colored vegetables, and brown sugar, use stainless steel, enamel, or lined copper; do not use aluminum, tin, or unlined copper because the lining of your pan will stain and might pit and peel off.

Ice cube trays Useful for freezing small batches of a syrup, so that you can use a little at a time. Use white trays, they are easy to check for cleanliness

Jelly bag This purpose-made, fine-mesh bag is used for straining the juice from cooked fruit.

Muslin/cheesecloth For getting a liquid as clear and particle-free as possible. Fold 3-ft (1-m) squares of muslin or cheesecloth into at least two or three layers thick and place inside a seive. Ensure they are clean prior to use—they are washable and can be used repeatedly.

Sieve This can be made of nylon or metal and should be at least 7 inches (18cm) in diameter; 8 inches (20cm) is better.

Choosing fruits, herbs, and flowers

When buying fruit, you’ll naturally select healthy specimens, and if you’ve picked your own, you’ll need to give it the same critical eye. Look out for any fruits that are rotten or unappetizing, and discard them. You need to use your judgment to ascertain whether the fruit or herb that you have picked is good enough to go into your chosen recipe. When using elderflowers, avoid brown ones; instead, look for lovely creamy white, open flowers; pick shiny, plump rose hips, as opposed to the ones that are starting to dry out. As a general rule, pick more fruits and herbs than you’ll need for the recipe, to make sure of having enough usable ones. In recipes containing lemon or orange zest, use unwaxed fruits, as it stands to reason that if you are zesting them you will not want to add wax as well. When picking flowers such as the elderflower or rose petals, wait to harvest these at the end of a warm day when their perfume is at its strongest.

Washing produce

Any fresh ingredients you buy or pick will need washing before use. When washing soft fruit, such as berries, take extra care not to squash the fruit, as you would lose the precious juice needed for your chosen recipe. Berries can be placed in a bowl of water and then gently scooped up with a sieve, allowing the water to drain out. Scrub fruit that has a rind, such as oranges and lemons, with warm water, as these may have been sitting on a supermarket shelf for some time.

Herbs can be rinsed under cold running water to remove any insects. The most difficult ingredient in this respect is elderflowers. Once picked, the stems can be gently shaken to remove any large insects; however, you will find that the elderflower will retain quite a few smaller ones. Place the elderflower in a bowl and leave it outside for an hour or so to allow most of the remaining insects to crawl away. You will not be able to eliminate all of the insects at this stage, but when you strain the liquid through fabric, any remaining insects will be removed.

Sterilizing tablets, powder, or fluid This is optional but makes sterilizing a large number of jars in a tub or sink that much easier.

Plastic bottles Any small water bottles can be used for freezing larger amounts of syrups; fill only two-thirds of the bottle—otherwise it will explode in the freezer!

Troubleshooting

Mold forming on top of syrups

This will occur if equipment and bottles have not been properly sterilized. Your only option really is to throw the syrup away; for even if you were to strain out the mold, the syrup would still have a nasty, almost alcoholic taste.

Making Mocktails

Producing delicious mocktails is addictive and once you get hooked the following advice will take your drink making to the next level.

Bar Tools

While it is perfectly possible to improvise with ordinary kitchenware, there are a few pieces of inexpensive equipment that make mocktail making more of a spectacle, easy, and fun.

Barspoon This is great for stirring, mixing, scooping, muddling, and layering.

Blender or juicer A good-quality blender and/or juicer is great for fruits like pineapple that are hard to juice by hand.

Citrus press A hand-held citrus press will make light work of lemon, lime, and small orange juicing.

Cocktail shaker There are two main types of shaker. The Cobbler shaker is made up of three parts: a pierced lid that acts as an strainer, a tall glass or metal beaker, and a cap that covers the strainer. The Boston shaker consists simply of a pint-sized mixing glass and a slightly larger metal tin that fits over it. It also requires a separate strainer. With either shaker, simply add your mocktail ingredients, fill two-thirds of the way up with ice, and cover with the cap or metal tin. The Boston shaker tin is a good indicator of when a drink is cold enough because it becomes frosty.

Cutting board and sharp knife These are essential for preparing your ingredients.

Fine grater A small Microplane grater will grate citrus zest and spices like nutmeg and chocolate with supreme ease and finesse.

Hawthorne strainer A Hawthorne strainer is designed to fit perfectly over the mouth of a Boston shaker to hold back the ice and large pieces of fruit and herbs as you pour your mocktail into the prepared glass.

Jigger or measurer Accuracy when pouring mocktails is vital, so invest in a precise tool to help you easily measure out the correct amount of liquid.

Muddler These tall, skinny tools are usually made of wood and used to release juices and oils in a glass. You can use the disc end of a barspoon or the end of a wooden spoon instead.

Punch bowl You can use a large pitcher (jug) or bowl but vintage ones make a great centerpiece.

Tea strainer Sometimes you will need to fine strain your mocktail and catch tiny particles like ice shards or fruit pulp. A tea strainer does this job very well.

Vegetable peeler Perfect for preparing garnishes.

Types of Ice

Ice and water are the important “weak” parts of your mocktail. Shaking or stirring your mocktail with ice doesn’t just cool the drink—it can leave it consisting of up to 25% water, which is enough to balance out stronger ingredients. The different types of ice you can use serve different purposes, although, to be honest, you could make all the drinks in this book using standard ice cubes from a regular tray.

Cloudy vs. clear Cloudy ice is fine, but to make mocktails look extra special, clear ice is the thing. Boil distilled water and let it cool before repeating the process. Pour the cooled water into an ice cube tray and freeze in a closed container, so that the ice doesn’t pick up other flavors lurking in the freezer.

Ice cubes Ice cubes are used for shaking, stirring, and serving. Larger ice cubes have a slower melting rate, so do a better job of chilling the drink.

Cracked ice Ice cubes that have been hit with the back of a barspoon in the palm of your hand, or wrapped in a dish towel and hammered. The idea is to increase the dilution rate for a drink by increasing the amount of surface area of ice touching the drink.

Crushed ice This comprises smaller sizes than cracked ice. It’s the ice of choice for drinks that need to be weakened with water and it weighs down loose ingredients, such as mint, that you want to keep away from your mouth. To crush, wrap ice cubes in a dish towel and hammer it with a rolling pin.

Types of Glassware

Champagne flute Long, narrow-stemmed glass used to serve sparkling wine.

Collins/highball This is the glass of choice for a long drink with a mixer served over ice. Typically, a Collins glass is slightly taller and narrower than a highball, holding 10–14oz (300–420ml), whereas a highball is usually 8–10oz (240–300ml).

Coupe Attractive, bowl-shaped champagne glass that is popular for serving stronger mocktails.

Julep cup A metal cup made of pewter, silver, or copper that becomes wonderfully frosted as it chills.