January 5, 2016
How To Make A Delicious Mocktail
Let’s face it – it might be time to ease off the cocktails after the holidays. But that doesn’t mean the fun of mixology has to end. Bartenders are putting more emphasis on creating non-alcoholic, interesting and delicious mocktails and putting them on their menus. The best part is that they’re also easy to make at home. Here are a few quick tips to make you a mocktail master:
Always have a simple syrup on hand: Make a simple syrup by bringing equal parts water and sugar to a boil in a pot (1 cup of each is a good amount to start with). Boil for 2 minutes then remove from heat and cool. Cover and store in the fridge for up to 3 months.
Avoid using “fake” alcohol: Fake alcohol is full of artificial flavorings, and frankly tastes bad. Instead, include flavors you enjoy in your cocktails. Use fresh citrus for acidity. Simple syrups are the best way to impart sweetness. Muddle in fresh herbs for herbaceous notes. Naturally, a few dashes of bitters will add a bitter kick and some chilies or ginger if you enjoy a slight burn.
Infuse flavors: Enjoy the subtleties of flavors by infusing them into your simple syrups. Chilies, herbs, dried spices and citrus simmered into the syrup (then discarded once cooled) add a hint of flavor without being overpowering. See the recipe below for directions on how to infuse.
Don’t forget to garnish: A garnish is the final touch to dress up your cocktail and show that it’s something special – and a mocktail deserves the same treatment.
At a recent event at restaurateur Anthony Rose’s new Bar Begonia in Toronto, bartender and mixologist Oliver Stern whipped up some amazing mocktails and cocktails using fresh Sunkist citrus. I snagged my favorite recipe of the night, the Citrus Fizz Mocktail. Get the recipe here.