Cocktails don’t always have to be alcoholic, here are some recipes of cocktails by the Great British Chefs that anyone can enjoy.
1. Snowball Mocktail by Viveck Singh
300ml of vanilla ice cream
100ml of lemon juice
500ml of diet lemonade
1/2 tsp ground cinnamon
60g of redcurrants
10g of mincemeat
25g of sugar
25ml of water
For the syrup, heat together the sugar and water in a pan until the sugar dissolve. Leave to cool a little then pour into a jar. Add the mincemeat and leave to infuse overnight. Then, strain the mixture and reserve the syrup.
Measure out 10ml of the syrup and mix with all of the other ingredients until white and frothy.
Pour into glasses and dust with the cinnamon. Top with some redcurrants and serve.
2. Rosemary, lemon, apple and cranberry mocktail by Simon Rogan
Lemon verbena and rosemary syrup ingredients:
50 g of rosemary
10 g of lemon verbena
500 ml of water
500 g of caster sugar
To finish the cocktail:
20 ml of lemon juice
100 ml of apple juice
100 ml of cranberry juice, fresh
Apple marigold, leaves
Preheat a water bath to 50°C. To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a vac pac bag.
Remove the air with your hands, seal without vacuum and place in the water bath for 1 hour. Allow the mix to cool, then pass through a strainer.
Add 20ml of the syrup to a cocktail shaker with the lemon juice, apple juice, and cranberry juice.
Shake and strain into a Collins glass filled with ice cubes, garnish with the apple marigold leaves, orange peel, and raspberries.
3. Non-alcoholic Aperol Spritz by Lee Westcott
700 ml of Aperol
4 g of malic acid
100 ml of water
Add the Aperol to a pan and reduce over a low heat until it has a syrupy consistency – this will remove the alcohol from the liquid.
Remove from the heat and allow to cool before returning to a clean bottle.
Dissolve the malic acid in the water and stir thoroughly.
Add to a dripper bottle.
To assemble the mocktail, add 15ml of the reduced Aperol to a glass with ice.
Add 3 drops of the malic acid solution and top with the rhubarb soda.
Stir and serve.
4. Rose water, apple, and rhubarb mocktail by Georgina Fuggle
1 egg white
caster sugar, 3-4 tbsp
600 ml of apple and rhubarb juice
400 ml of soda water
2 tsp rose water
2 limes, 1 juiced, 1 sliced
ice cubes, crushed
mint leaves, to serve
First, prepare your rose petals.
Paint both sides of each rose petal with egg white and sprinkle with caster sugar on both sides.
Set on a piece of parchment paper and leave to dry overnight.
When ready to serve, combine the apple and rhubarb juice, soda water, rose water and lime juice in a large jug.
Stir together to combine. Divide the ice between four tumblers, pour over the mocktail and top with the rose petals, mint and slices of lime. Serve.
Recipes courtesy of Great British Chefs. Visit their site for more mocktail recipes