Brief Summary
This video showcases three non-alcoholic summer cocktails using fresh fruits and non-alcoholic spirit alternatives. The recipes include a kiwi and cucumber cooler with non-alcoholic gin, a frozen mango daiquiri with non-alcoholic rum and coconut water, and a pomegranate and almond cocktail with non-alcoholic gin and Aperol.
- Kiwi and Cucumber Cooler: Fresh, tart, and refreshing.
- Frozen Mango Daiquiri: Simple, fruity, and perfect for hot weather.
- Pomegranate and Almond Cocktail: Balanced bitterness, acidity, and sweetness.
Kiwi and Cucumber Cooler
To create the Kiwi and Cucumber Cooler, start by adding ice to your glass to chill it. In a shaker, combine half a medium-sized kiwi (peeled and chopped), several pieces of cucumber, and sugar syrup. Muddle these ingredients well to extract their juices and flavors. Add 2 oz of non-alcoholic gin (with cucumber, juniper, and Angelica root flavors) and lime juice. Fill the shaker with ice and shake vigorously for at least 20 seconds. Strain the mixture into the chilled glass filled with crushed ice using a fine strainer. Garnish with a fresh cucumber slice for a refreshing touch.
Frozen Mango Daiquiri
For the Frozen Mango Daiquiri, use frozen mango chunks (about 15-20 pieces) and place them in a blender. Add 2 oz of non-alcoholic rum (distilled from molasses and a blend of spices) and 3 oz of coconut water. Blend until smooth. Pre-chill your glass and pour the blended mixture into it. Garnish with a slice of fresh mango and fresh organic mint. This three-ingredient cocktail is perfect for enjoying by the pool.
Pomegranate and Almond Cocktail
To prepare the Pomegranate and Almond Cocktail, add 1.5 oz of non-alcoholic gin to a shaker. Follow with 0.5 oz of non-alcoholic Aperol-flavored spirit, which balances bitterness, acidity, and orange notes. Squeeze in 0.75 oz of fresh lemon juice and add 0.5 oz of fresh pomegranate juice. For sweetness, include 0.5 oz of orgeat syrup (a sweet syrup made from almonds, sugar, and orange flower water). Fill the shaker with ice and shake well. Strain the mixture into a pre-chilled coupe glass and garnish with an orange peel.
