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.
Intro
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
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
"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
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!
"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.
Sign Off
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.
