As our society’s relationship with alcohol is always changing, the mocktail is something now enjoyed by adults more than ever. While you can order most drinks off of a bar menu “virgin” style, the reality is that aside from alcohol, syrups and harsh citrus juice make up the majority of the remaining ingredients. Oftentimes, this makes for an overly-sweet (or tart!), unpleasant drink. A trend on the rise, restaurants and bars are more commonly featuring designated mocktail selections, made with high-quality mixers, soft beverages and occasionally zero-proof liquor.
So, what makes a great mocktail? In my opinion, something light in body but deep in flavor. Something with a sophisticated taste that would not be confused with a typical soda. Additionally, muddled fruit with herbs, including savory ones, take things to the next level.
One of the keys to achieving great flavor is through using a high-quality syrup. Right here in Alameda County, Torani is producing some of my very favorite syrups to use. My favorite style is Torani Puremade, which is offered in dozens of flavors with no artificial ingredients or coloring. My favorite: Puremade Galaxy. The level of depth of flavor makes its taste difficult to explain, but Torani has described the notes as “raspberry, rum, and mineral.” I highly recommend checking out this and other Puremade syrups–you’ll never go back!
So, drink up, enjoy and stay cool for the rest of the warm days ahead!
Mint Julep Mocktail
¼ cup water
¼ cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
½ cup prepared lemonade
fresh mint sprigs, for garnish
Directions
Combine water, sugar and a tablespoon of chopped mint in a small saucepan; cook and stir until mixture has boiled and sugar has dissolved. Remove from heat and set aside to cool for about an hour; strain out mint leaves. Fill two cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of cooled sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
Mai Tai Mocktail
3 ounces orange juice
1 ounce lime juice (or juice of 1/2 lime)
1 teaspoon fine sugar
1 tablespoon orgeat syrup (almond syrup)
1⁄2 ounce grenadine
crushed ice
Directions
Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well. Strain into an old-fashioned glass half filled with crushed ice. Garnish with a slice of fruit and a drink umbrella.
Torani’s Nebula Refresher
1 ounce Torani Puremade Galaxy Syrup
1⁄2 ounce Torani Puremade Strawberry Syrup
2 ounce butterfly pea flower tea, brewed
2 ounce lemonade
2 ounce sparkling water
Dash of edible glitter
Directions
Add Torani Puremade Galaxy Syrup and Puremade Strawberry Syrup to a glass, then add lemonade, ice and sparkling water. Top with butterfly pea flower tea to create a layered effect and garnish with a dash of edible glitter.
John Schinkel-Kludjian is a lifelong Fremont resident who completed his culinary education at Laney College in Oakland. He specializes in, and has a passion for French, Italian, and modern
American cuisines. Professionally, he works in nonprofit development. His spare time is spent as
President of the Rotary Club of Mission San Jose, Fremont Elks Lodge 2121, and the
Washington Hospital Healthcare Foundation. John resides in Niles with his husband, Marty.
Questions, comments? Email [email protected].
