Brief Summary
Anders Erickson presents four unique mocktail recipes perfect for Dry January or anyone looking for non-alcoholic options. The recipes include a classic "Pink Pearl," a fruity "Blueberries for Sal," a caffeinated "Cumulonimbus," and an innovative "Sereni-Tea Now!" Each drink offers a distinct flavor profile and creative twist, emphasizing the importance of quality ingredients and balanced flavors in mocktail creation.
- Four unique mocktail recipes are presented.
- Recipes cater to different tastes, from fruity to caffeinated.
- Emphasis on quality ingredients for optimal flavor.
- Encouragement for viewers to share their own mocktail creations.
Anders Erickson welcomes viewers to the first episode of the year, showcasing four mocktail recipes suitable for various preferences, including those participating in Dry January or seeking non-alcoholic options for themselves or their loved ones. He encourages viewers to subscribe for more content and teases the unique recipes to come.
The "Pink Pearl" is a classic mocktail recipe dating back to 1937, originating from the Cafe Royal cocktail book. To make it, combine one egg white (or aquafaba as a substitute), 3/4 oz of grenadine (preferably high-quality), 1.5 oz of grapefruit juice, and 1/2 oz of fresh lemon juice in a shaking tin. Perform a dry shake to emulsify the egg white, then add ice for a wet shake. Double strain into a chilled glass, express grapefruit oil on top, and garnish with a cherry. The drink offers a light, foamy texture with a balance of grapefruit sharpness and grenadine tartness, with the grenadine adding necessary weight to the mocktail.
"Blueberries for Sal" is an original mocktail creation inspired by the children's book, resembling a blueberry Moscow Mule without the vodka. Start by placing 15-20 blueberries in a shaking tin, add 1 oz of simple syrup (semi-rich, 1.5:1 sugar to water ratio) and 1 oz of fresh lemon juice. Shake with ice to break down the blueberries. In a Collins glass, gently express the oils of 8-10 mint leaves. Add ice, double strain the blueberry mixture into the glass, and top with 3-4 oz of ginger beer. Garnish with a mint sprig and stir. The result is a fresh, lively drink with the spiciness of ginger beer and the coolness of mint, complemented by the blueberry flavor.
The "Cumulonimbus" mocktail includes a shot of espresso, providing a caffeine kick and resembling a storm cloud in appearance. In a shaking tin, combine 2 oz of fresh espresso, 3/4 oz of cinnamon syrup, 3-4 drops of orange blossom water (used sparingly due to its potency), and one egg white (or aquafaba). Dry shake, then wet shake with ice. Pour a splash of sparkling water into a chilled highball glass, double strain the cocktail over it, allowing the foam to rise. Top with an ounce of sparkling water and express orange oil on top. The drink features a prominent coffee and cinnamon flavor, with hints of orange from the oil and orange blossom water.
"Sereni-Tea Now!" features tea and pear, utilizing pear puree for a unique texture. Start by blending canned pears (in light syrup) into a puree. Combine 1 oz of the pear puree, 3/4 oz of grenadine, 1/2 oz of fresh lemon juice, and 2 oz of roasted green tea (hoji cha or hojicha) in a shaker. Shake with ice and double strain into a chilled cocktail glass. Express lemon oil across the top and garnish with a lemon peel. The pear puree adds weight to the cocktail, balancing the roasted tea flavor with sweetness and citrus notes.
Anders Erickson concludes by encouraging viewers to try the recipes and share their own mocktail creations in the comments. He expresses interest in learning new recipes from his audience and promotes his merchandise and newsletter.
Summarize any YouTube video in seconds
Get summaries like this one for any video, in your language, with the free Summ app.
Transcript
Full transcript of “4 unique mocktails to try in 2025”. Click a timestamp to open the video at that moment. Need another video? Use the YouTube transcript generator.
0:00 here we go from the top today is the first episode back in 2025 this is the first episode of the Year welcome back it's Anders I have got four fun recipes for you today none of these drinks have any alcohol these are mocktails this is perfect if you are participating in dry January if you don't drink at all maybe you have a loved one who doesn't drink maybe you want to make some drinks for your kids these would be some nice ones for your kids except one of them has a shot of espresso so maybe not that one if you are new to the channel hit that subscribe button for more sips tips and recipes and let's go make four mocktails to the bar number one the pink pearl now this is a classic all the others are
0:45 originals but this one truly is old it dates back to 1937 it was in the cafe Royal cocktail book as a mocktail no alcohol it's not that I took an old recipe and removed the alcohol this is how it was back then all right so to make this cocktail in a shaking tin start with one egg white if you're sensitive to egg white you can substitute aquafaba or you could emit it all together but that is going to change the texture entirely to that add 3/4 of an ounce of grenadine very important that you use good grenadine I'm using my grenadine in a bottle made in collaboration with Portland syrups linked below add an ounce and a half of grapefruit juice and half an ounce of fresh lemon juice give that a dry Shake without any ice mulfy that egg for about 10 to 15 seconds then add ice and give it a wet shake for about 10 10 seconds or so double strain into a chilled
1:31 cocktail glass this is going to take a little time there's going to be a lot of foam here give it time that foam will settle Express grapefruit oil across the top and garnish it with a cherry this is our little Pearl doesn't say so in the recipe book but this is how I like to garnish it and there we have the pink pearl cheers everyone it's a lip smacking it's foamy really light you definitely get the grapefruit you get this sharpness almost like a bitter finish from the grapefruit and then the tartness from the Grenadine the Grenadine also gives it weight a lot of times with mocktails one of my problems with them is they're too thin so you need to have different ways to give the cocktail a little bit of weight and boy let me tell you good grenadine makes the cocktail bad grenadine will
2:19 break it deep because this is an egg white cocktail I don't like to let it sit for too long drink it while it's fluffy so on to number two now we are getting into my original mocktails this one I am calling blueberries for S I just remembered that from when I was a kid any of you remember that book it's kind of like a blueberry Moscow Mule minus the Vodka to make it in a shaking tin start with a good handful of blueberries I'm talking like 15 to 20 blueberries drop them right in we're going to kind of make this into a smash so on top of that add 1 oz of simple syrup I'm using a semi-rich simple syrup so one and A2 part sugar to one part water and 1 oz of fresh lemon juice we don't need to muddle up those blueberries you can if you want but we're going to shake this
3:04 with ice and that's going to break those down shake that up for about 10 seconds set that aside in a Collins glass drop in about 8 to 10 mint leaves and we want to express some of those oils so if you have a muddler gently tap those on the bottom of the glass or you could even use a bar spoon we don't want to break them up too much get the oils on the inside of the glass drop in a few ice cubes and then double strain the cocktail into the glass this is not going to fill the glass up but we want a double strain to get all the blueberries out and then top it off with about 3 to 4 oz of ginger beer add more ice if you need to garnish with a big sprig of mint and give it a stir drop in a straw and there is the blueberries for sale cheers this one is a nice kind of light purpley pink color I think this one's really
3:50 pretty you get the mint right on the nose it's [Music] nice that's really good it's very fresh very very Lively the ginger beer is spicy and you get this fresh mint it would be good with Jin it'd be good with vodka of course so if you wanted to but it's not necessary it's tasty without it on to number three number three the cumulo Nimbus I'm calling this the cumulo Nimbus because it is like a little storm cloud this is the drink that has a little espresso in it so it is going to give you a kick of caffeine to make the cumula Nimbus in a shaking tin start with 2 oz of fresh espresso 3/4 of an oun of cinnamon syrup three to four drops of orange blossom water this stuff is pretty potent so you don't want to go overboard and one egg white again
4:37 substitute aquaa if you are sensitive to egg whites give it a dry shake for about 15 seconds add ice and shake it up for about 10 seconds now grab a chilled high ball and pour in a splash of sparkling water and double strain the cocktail on top of that take your time here the foam is going to rise up the glass you don't want to overflow things and then top it off with an ounce of sparkling water carefully this is going to push that cloud up Express orange oil across the top drop in a straw and there we have the cumulo Nimbus cheers that's good coffee and cinnamon are the two things you get the most now on the top you get a little bit of that orange from the orange oil and then at the end you can pick up the orange blossom water it's subtle but it's there
5:22 this drink is also good with a little bit of cayenne pepper if you want to kick up that heat that's three cocktails which means we are on to the last one number four Serenity Now named after the Seinfeld episode Serenity Now Serenity Now now this one I actually had a lot of fun coming up with now there is TE as you can guess by the name but there is also pear and not just like pear juice but a pear puree I'm also using a very interesting type of tea to make this one we are going to start with canned pears yes canned pears I'm using pears that are in a light syrup because it was the only thing I could find but if you use a different kind of caned pairs you may have to adjust the sweetness take the contents of the can and Blitz it up everything fruit syrup all of it that
6:08 gives us a nice pear puree we will take 1 oz of that pear puree to that add 3/4 of an ounce of that good grenadine half an ounz of fresh lemon juice and 2 oz of roasted green tea also called hoi cha or hoji tea you should be able to find this at most Asian markets it's really good it's great on its own also it helps if that tea is chilled add ice and Shake double strain in a chill cocktail Glass Express lemon oil across the top and garnish with the lemon peel there we have the Serenity Now cheers I think I love that I think that's really really good I had a lot of fun digging into this one and playing around with the texture that puree gives me that weight that I want in a cocktail
6:54 now I will say that over time those little pear particles are going to start to separate they're going to want to float to the top so you're going to see some separation happening if you want to Mas that a little you can serve it over crushed ice however you're probably going to have to add more citrus and sugar to hold up to the dilution as it is right here right now I like it served up and I really really like the flavor the roasted tea comes through it holds up to the sweetness to the Citrus notes and it's unlike any other drink I've had and I really like that in fact all of these well none of these are trying to be mimicking alcoholic cocktails I think it's cool to put some effort into mocktails as its own thing I hope you give these a try and if you could please let me know in the comments down below
7:39 what you've come up with because I know there are some extremely creative and talented people out there and I want to know what you're making so that I can make it myself add to my library too I will see all of you next time don't forget your merch sign up for the newsletter till then bye-bye [Music]
