New Mocktails Bible E-Book

Editors of Fox Chapel Publishing

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 183

Beschreibung

All of the taste and none of the alcohol, The New Mocktails Bible is a refreshing guide to concocting the best mocktails, drinks, smoothies, and more! Whether you're pursuing a sober curious lifestyle or simply striving for more health-conscious libations, this mocktail recipe book is perfect for enjoying any social setting or seasonal celebration without it going to your head. Featuring an insightful introduction on the benefits and the endless possibilities of nonalcoholic drinks, you'll then discover more than 250 drink recipes organized into three different categories: Taste Pleasers, Coffee Nectar, and Seasonal Sippers. Using fresh and fun ingredients, have a healthy, safe, and fun time socializing while enjoying delicious, alcohol-free beverages that everyone of all ages can enjoy, too!

Leseprobe

© 2022 by Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

New Mocktails Bible is a compilation of new contributed recipes and photographs and selected recipes and photographs from various IMM publications and also from Growing Your Own Tea Garden, CompanionHouse Books, an imprint of Fox Chapel Publishing [2019]; and Growing Your Own Cocktails, Mocktails, Teas & Infusions, CompanionHouse Books, an imprint of Fox Chapel Publishing [2020].

Recipe selection, design, and book design © Fox Chapel Publishing.

Unless otherwise noted, recipes and photographs pages 34–69 © their respective contributors; photographs pages 12–17 by David Fisk.

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, recording or otherwise, without the prior written permission of the copyright holders.

Print ISBN 978-1-4971-0327-6ISBN 978-1-6374-1159-9

Library of Congress Control Number: 2022934219

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

The following images are from Shutterstock.com: Front cover, 1 top middle left, 10 bottom left, 29 bottom right: New Africa; front cover, 1 top middle right: Shebeko; front cover main image: smspsy; front cover bottom left: G.MARTYSHEVA; front cover, 1 top left and top right, back cover top: Serhiy Shullye; drink icons on spine and throughout: RedKoala; endpapers, 2, 202: M.Stasy; 3, 149 bottom: 5PH; 5: Evgeny Karandaev; 11 bottom left, 155 and 174 top, 171 top, 175 bottom: Africa Studio; 14 wood grain: Guiyuan Chen; 17 bottom: Mariyana M; 23: slowmotiongli; 24 right: bonchan; 26: Dirk Ott; 27 top: Nadiasantoso; 27 bottom: sjk2012; 28: marekuliasz; 29 top left: Maks Narodenko; 29 bottom left: oksana2010; 29 top right: Nattika; 61: SrideeStudio; 86: Angelina Zinovieva; 94: Brent Hofacker; 117: Wuttichok Panichiwarapun; 131, 135 bottom: Goskova Tatiana; 144 top, 175 top: Heike Rau; 147 bottom: Madeleine Steinbach; 150 top: Alexey Lysenko; 151 bottom: MarieKaz; 172: Irina Burakova; 173 top: Kasabutskaya Nataliya; 174 bottom: ILEISH ANNA; 176 top: Snowbelle; 177 top: LianeM; 194: Carey Jaman

Contents

Introduction

Equipment

Stocking Your Alcohol-Free Bar: A Buyer’s Guide

A Sampling of NA Spirits

Other Handy Ingredients for Your Bar

Mixing Alcohol-Free Cocktails

Glossary

CHAPTER 1:

New Signature Mocktails

CHAPTER 2:

Traditional Mocktails and Mixed Drinks

CHAPTER 3:

Unusual Mixers and Drink Bases

CHAPTER 4:

After Dinner Drinks

CHAPTER 5:

Dessert Drinks

Welcome to the New Era of Great Drink Experiences!

It may surprise you to learn that I really can’t stand what the word “mocktail” used to mean—the old super-sweet concoctions made only with sweetened sodas, juices, syrups, and purées. At Mocktail Beverages, we are thrilled to be stretching the limits of what is possible with our head mixologist Ezra Star and our team of very talented people, and we are equally thrilled to be among the first businesses bringing this new industry to life. We stand in good company, as evidenced by some of the amazing drinks in the pages ahead.

It may also surprise you that I and many of our employees do drink alcohol. I enjoy a cocktail before dining out, a glass of wine occasionally with dinner, or a beer just because it hits the spot. I enjoy the experience and the taste of alcohol, and, while I did overdo it a bit when I was young, I never felt like I was addicted. I had fun, loved the wine tours and cocktail parties, and have great memories of business outings and events with family and friends. All that is to say—nothing we do is against alcohol because many of us are drinkers, too. We are flexitarians, moderates, and innovators that stand for a healthy lifestyle and the beliefs that great food and drinks with family and friends adds to the quality of life and that moderation is essential in all areas of life.

Even just ten years ago uttering the phrase “I’m not drinking tonight” at a social event could create so many questions and so much awkwardness that many people often chose to avoid the subject altogether by simply not going out. Anyone not drinking in the past suffered through the “less than great” experience of being limited to water, soda, or iced tea while it felt like everyone else in the room enjoyed a craft beer or inventive cocktail. The questions from others were often uncomfortable or downright invasive: are you okay, are you on medication, are you pregnant, etc. Most people trying to avoid alcohol or even just drink less of it felt alone and separated at many social occasions.

Not only are we not alone, but we’re the vast majority! These types of stories have been repeated often as people have started to publicly share their common need for better, more inclusive ways to be social. Still today, however, 99% of all hospitality locations include only soft drinks, iced tea, or supersweet juice mixes on their menus. WHY is this change so difficult?

We must remember that throughout human history and across many cultures, it has been important to bond over the traditions of breaking bread and sharing drinks. Feasts and celebrations of all sorts for centuries included alcohol and when people gather in modern times to celebrate, break bread, bond, and get to know each other, it still includes alcohol and always will. But the world is evolving and will continue to do so for years to come. More and more people are realizing that athletes, designated drivers, those who are pregnant, those on medications, members of certain religions, people in substance abuse recovery, and those simply choosing not to drink alcohol for any number of reasons need to be included in these important community events. From a business perspective, we believe that we are “doing well by doing good”—it makes good business sense and is the right thing to do to provide everyone with a worthy drink experience and not separate people based on whether alcohol is in their glass.

Moderation is normal and many are seeking helpful guides to aid their moderation. This book is a recipe collection, but it can also be used as a pathway to bring people together so everyone can enjoy the party. The pages ahead will help to extend the movement beyond a few talented mixologists to the millions of people at home looking for ways to re-engage with guests and serve drinks that are equally delicious and inspired whether they are alcoholic or not. Enjoy the incredible cocktails in the pages to follow!

Bill Gamelli

Founder and CEO

Mocktail Beverages, Inc.

Introduction

We all know there are many good reasons to enjoy alcohol-free drinks. Whatever your reasons, this book offers you a wide range of alcoholfree cocktail recipes to provide a delightful drinking experience that’s accessible to everyone.

Along with the recipes, this book guides you through NA cocktail mixing from start to finish. The Equipment section here lists all the kitchen and bar tools you might need to become a master mixologist. Journalist Suzan Eraslan gets you started with stocking your home bar here and Douglas Watters, the founder of New York’s first booze-free bottle shop, explores some of the available NA spirit flavors, comparing them to their alcoholic cousins. A well-stocked bar doesn’t only include the alcohol-free alternatives, however, so the Other Handy Ingredients for Your Bar section here explores all the extras you can use to elevate your cocktails. Once your kitchen and bar are stocked, you’re ready to start mixing, and Club Soda founder Laura Willoughby MBE walks you through mixing the perfect NA drinks at home here. Finally, use the Glossary here to make sure you truly know the lingo and can mix and order NA cocktails with confidence.

Remember, alcohol-free cocktails, also known as “virgin” drinks or “mocktails,” don’t have to be boring. A clever bartender knows how to blend flavors to create exciting drinks, whether they are intoxicating or not. It’s all about creating a balance: sweet with sour, savory with fruity—the combinations are endless. Begin with the recipes in this book, and as you get comfortable, try mixing new flavors and ingredients to create your own signature cocktails!

NOTE: this book offers a range of recipes that provide approximate quantities or proportional quantities for each ingredient. No matter the measurements used in your country or whether you’re serving a single drink or mixing for a crowd, these recipes should give you the basics you need. The recipes also work as guidelines that you can alter, adjust, and experiment with to suit your own tastes.

Try this refreshing Grecian Lady. Recipe here.

Equipment

Whether you find your pleasure in skydiving, golf, jogging, or mixing drinks, you’ll need some basic equipment to get you started. It’s not always necessary to surround yourself with all the latest hi-tech gizmos—unless you are a full-time professional—but a few basic tools will increase your enjoyment and make things easier. Stores that stock bar supplies will offer you all manner of blenders, shakers, strainers, squeezers, and crushers, all of which are fun to use. But for an occasional party with friends, a few simple tools you may already have in your kitchen should do the trick.

CHOPPING BOARD

This comes in handy for cutting fruit for your drinks. A wooden board makes cutting easy and protects the knife blade and your work surface.

BAR KNIFE

Any smallish, very sharp knife will do here. You’ll find it handy for cutting neat slices of lemon, dicing fruit, and slitting the foil on bottle necks.

JIGGER

It’s handy to have a jigger (also known as a bar measure) available to make it easier to pour consistent quantities. Probably the most useful measure is one with two cups fixed bottom to bottom and fitted with a handle. Alternatively, you can use a shot glass or egg cup.

COCKTAIL SHAKER

Useful for blending ingredients, particularly those of different consistencies, like cream and fruit juice. A few cubes of ice inside act as beaters and slightly dilute the ingredients. Cocktail shakers are usually fitted with strainers, so you can pour the drink while keeping the ice cubes behind.

BLENDER

This is a valuable piece of bar equipment that makes nice smooth milkshakes and can be used to turn soft fruits like bananas and peaches into a creamy purée in a few seconds. It’s worth investing in one because you’ll find plenty of uses for it in your kitchen.

Cocktail shakers are indispensable bar tools for mixing and straining ingredients.

ICE BUCKET AND TONGS

Almost all mocktails call for ice in one form or another. You could always use a mixing bowl from the kitchen, of course, but an ice bucket keeps the ice cold and looks good on the bar.

A blender is always useful in the kitchen, and it’s a must-have for mixing creamy drinks.

ICE CRUSHER

Many drinks call for crushed ice, so if you’re going to be reasonably serious about your mocktails, a manual or electric ice crusher is a great help. The alternative is to place ice cubes in a bag or linen tea towel and smack them with a meat tenderizing hammer. Some hosts prefer to whack the ice bag against a wall to crush the ice. A little dramatic and inelegant, but it does work!

An ice bucket and tongs is an elegant way to keep ice at the ready for your guests.

ASSORTED JUGS, PITCHERS, AND BOWLS

You need a selection of bowls, jugs, and pitchers (preferably with ice guards) to store supplies of iced water, fruit juices, milk, and cream. You don’t want to have to rush out to the kitchen every time you need another glass of water.

The shape and size of your glass can affect the flavor of the drink and will definitely affect the visual appeal.

GLASSES

Mocktail recipes often call for particular types of glasses—highball glasses, lowball glasses, martini glasses, champagne flutes, wine glasses, and so on. It’s really not necessary to have them all, unless you’re running a professional bar. You’ll get by perfectly well with a selection consisting of wine glasses, tall cylindrical glasses, and shorter rocks glasses. If you do become more serious, the traditional martini glass is an attractive addition. For short drinks or “shooters” you could add a few shot glasses to your collection.

Adding a sugar or salt rim to your drink is an easy way to both amp up your flavor combinations and elevate your presentation.

RIMMED GLASSES

Some drinks call for rimmed glasses. To achieve this, have a saucer of caster sugar handy, run a slice of lemon or orange around the rim of the glass to moisten it, then dip it into the saucer so that the sugar sticks to the damp rim. See How to Make Caster Sugar, here. In the case of savory drinks, salt can be used instead of sugar and the rim dampened with one of the drink’s ingredients instead of lemon juice. If you plan to serve a few drinks in rimmed glasses, they can be prepared in advance and stored in the refrigerator. The more preparation a good host does ahead of the party, the less stressful the event will be. And ideally, the host should have as much fun as the guests!

Handheld frothers are best known for their use in creating foamy toppings for coffee drinks, but they can be used to aerate and add texture to your mixed drinks, as well.

FROTHER

Handheld frothers, small slim gadgets similar to immersion blenders, can be used to aerate milk or cream to create foamy toppings for coffee drinks, but can also be used to add foam and texture to your cocktails and other mixed drinks. Frothing the ingredients can be an alternative for those drinks that normally create foam using an egg or egg white.

A small grater will help you add the small professional touches, like a dusting of fresh nutmeg or cinnamon, that can make all the difference.

TEA TOWELS OR KITCHEN TOWELS

No matter how tidy you are, serving drinks can be a damp activity. Have a few small, clean tea towels or kitchen towels handy to mop up spills and dry hands and glasses.

STIRRING SPOON

A slim, long-handled bar spoon is good to have around. It reaches right to the bottom of tall glasses, jugs, or pitchers for messfree stirring.

GRATER

This is not a must, but it does add a touch of professionalism. A small grater can be useful for grating fresh nutmeg or for grating chocolate over coffee or dessert drinks.

Cocktail sticks or toothpicks , whether plain or decorated, are useful for keeping garnishes tidy.

COCKTAIL STICKS OR TOOTHPICKS

Many drinks call for a cherry or olive as a garnish. You can spear these on ordinary wooden toothpicks or use special party cocktail sticks sometimes decorated with frilly tops, flags, umbrellas, or figurines.

Vegetable peelers can be useful bar tools, making it easy to peel thin strips of citrus zest for aroma and visual interest.

VEGETABLE PEELER

You probably have one of these already.

It’s handy for peeling thin strips of lemon or orange zest from the fruit. If you’re going to be serious about virgin cocktails, it’s also worth buying a zester, which takes very neat, thin strips of zest from the skin of an orange or lemon.

Stocking Your Alcohol-Free Bar: A Buyer’s Guide

CONTRIBUTED BY SUZAN ERASLAN, PROMINENT JOURNALIST AND NON-ALCOHOLIC MIXOLOGIST

Once you’re outfitted with the right tools, it’s time to stock your bar. The pleasure derived from mocktails comes exclusively from taste, and since you can’t hide mediocre flavors behind the sensory-blurring effects of alcohol, using the besttasting ingredients is even more important than in traditional bartending. With the explosion of non-alcoholic options over the last few years, it can be overwhelming (and expensive) to try everything on the market, so I’ve compiled a practical guide to help you get started! (Note: all product names, trademarks, and registered trademarks mentioned on the following pages are property of their respective owners.)

Non-alcoholic Base Spirits

A well-stocked non-alcoholic bar begins with five basic spirits: gin, whiskey, rum, tequila, and vodka. While some NA spirits, particularly apéritifs and digestifs, are distilled from ingredients like herbs, spices, and botanicals that are listed on the label, almost all base spirits are a combination of water, glycerin, and natural flavors. This makes it impossible to identify by label alone which liquor alternatives taste most like the real thing, but I’ve tasted dozens, and I recommend the following:

GIN: Monday Zero Alcohol Gin has a classic, strong juniperforward flavor that is a spot-on imitation of a top shelf London Dry. Stock it alongside Lyre’s Apéritif Dry (a dry vermouth alternative) for perfect martinis, top with a good quality tonic water for a refreshing hot-weather highball, or add fresh-squeezed lemon juice, simple syrup, and non-alcoholic sparkling wine for a French 75.

WHISKEY: Spiritless Kentucky 74’s oaky bourbon flavor works beautifully for a whiskey highball with cola or ginger ale, an old fashioned, or a Manhattan with Lyre’s Apéritif Rosso. If you’re a whiskey enthusiast who knows their rye and sour mash from their bourbon and wants to mix accordingly, add a bottle of fiery Monday Zero Alcohol Whiskey for use in rye cocktails and some Free Spirits Spirit of Bourbon which, despite its name, makes a great Jack Daniels or Southern Comfort substitute when mixed with lemonade, ginger ale, and cola.

RUM: For mojitos, daiquiris, and other clear or white rum drinks, the straightforward sugarcane flavor of Lyre’s White Cane Spirit performs beautifully. If you’re making Cuba Libres, rum old fashioneds, and creamy flips like eggnog, opt for the rich, caramel flavor of darker Ritual Zero Proof Rum.

VODKA: Though sold as a gin alternative, I find that the subtle flavor and pronounced burn of Free Spirits Spirit of Gin is the best substitute for vodka in cosmos, cranberry juice, and even martinis.

TEQUILA: Either of Lyre’s tequila alternatives (Agave Blanco Spirit and Agave Reserva Spirit) will work perfectly in tequila drinks like margaritas and palomas, or in a simple tequila and tonic. Agave Blanco Spirit is like a light, silver tequila, and Agave Reserva Spirit is more like a gold or reposado tequila; choose whichever you prefer. Though not as versatile as the refined and filtered flavor of tequila, if you’re looking for a hefty, savory, and smoky mezcal alternative, try Harmony Smoked Apéritif.

Liqueurs, Apéritifs, and Digestifs

To expand your mocktail-making horizons beyond the simple rum-and-coke– or ginand-tonic–style highball, you’ll need non-alcoholic liqueurs, apéritifs, and digestifs to punch up the flavor and complexity of your drinks.

As mentioned above, Lyre’s makes the most accurate versions of vermouth, both dry (Apéritif Dry) and sweet (Apéritif Rosso), and their impressions of Campari (Italian Orange), Aperol (Italian Spritz), and Absinthe are all worth stocking for spritzes and spirit-forward cocktails like negronis, martinis, and Sazeracs. For triple sec, I prefer Sexy AF’s Triple Sexy over Lyre’s Orange Sec; it has a richer mouthfeel that stands up to the large volume of lime juice and simple syrup in a margarita; and it gives a luxurious weight to cosmopolitans.

A non-alcoholic amaro (a bitter, aromatic, herbal liqueur) adds wonderful sophistication to zero-proof cocktails and can be enjoyed sipped on its own as an afterdinner digestif. For exquisitely complex non-alcoholic amari, look for labels that include specific herbs, spices, and botanicals listed among the ingredients, rather than just “natural flavors.” Few of these are easy to use as substitutes for specific brands of alcoholic amari, however, and will require some experimentation to find their best use in cocktail recipes. Collecting and tasting them can be an entirely enjoyable hobby in and of itself. A couple that can be reliably substituted one-for-one are Harmony Alpine Digestif, which is a perfect zero-proof replacement for Fernet-Branca; and Sexy AF Amar-Oh, a generalpurpose workhorse that can step in for most warmly spiced, caramel-rich amari, like Meletti and Cardamaro.

Mixers and Juices

Because mocktails can’t hide behind the psychotropic effects of alcohol, using good mixers and juices when making them is non-negotiable. Bottled mixers that use real cane sugar or natural sweeteners like agave nectar taste infinitely better than those that use highfructose corn syrup or artificial sweeteners. Soda water, tonic, ginger ale, ginger beer, and cola are the conventional must-haves, though I encourage everyone to have one or two more adventurous flavors like AVEC Hibiscus and Pomegranate or Fever-Tree Sparkling Lime and Yuzu on hand, as well. Aways fresh squeeze your citrus juices, and, if you must buy bottled juices, get the highest quality with the fewest ingredients you can find. The only ingredient should be the fruit juice itself, or, in the case of cranberry juice, cranberry and a bit of sugar.

Syrups and Cordials

Flavored syrups and citrus cordials are a great way to add intense bursts of flavor to your mocktails without the extra volume of juices and sodas. Avoid coffee shop syrups like the kind used for flavored lattes and Italian sodas, as they are chockfull of corn syrup and taste noticeably artificial in non-alcoholic cocktails. Look for syrups and cordials specifically made for cocktails (check labels to make sure they are alcohol-free) and always opt for those made with cane sugar, agave, or honey and real fruits, flowers, nuts, and spices rather than natural or artificial flavorings. I’m especially partial to gum or gomme syrups, like those made by Liber & Co., which add much-needed heft and the smooth, viscous mouthfeel of a real cocktail to non-alcoholic drinks—look for “gum arabic” or “acacia gum” among the listed ingredients.

Bitters

A dash of bitters is often the