Brief Summary
Anders Erickson presents four non-alcoholic cocktail recipes perfect for Dry January, emphasizing the importance of flavor balance and texture, mirroring the principles of alcoholic cocktails. The recipes include Spa Water, Basil Orgeat Lemonade, The Devil's Day Off, and The Grey Fox, each offering a unique flavor profile and experience. The video encourages viewers to experiment and enjoy the process of crafting these mocktails.
- Four unique mocktail recipes are provided.
- Balancing flavor and considering texture are key to great mocktails.
- The recipes include easy-to-find ingredients and can be made at home.
Spa Water
Spa Water is a refreshing and easy-to-make mocktail. To prepare it, muddle four cucumber slices and six mint leaves with half an ounce of simple syrup (made with a 1.5:1 ratio of sugar to water) and one ounce of fresh lime juice in a julep cup. Add crushed ice, pour in two to three ounces of soda water, stir gently, and top with more crushed ice. Garnish with a mint sprig and a cucumber slice for a relaxing spa-like experience.
Basil Orgeat Lemonade
Basil Orgeat Lemonade combines floral and almondy orgeat syrup with bright lemon and basil. Combine 1.5 ounces of orgeat, 1.5 ounces of lemon juice, and four basil leaves in a shaking tin. Shake briefly to incorporate the ingredients, avoiding over-shaking to prevent a slushy consistency. Place a large basil leaf at the bottom of a glass, fill with crushed ice, double strain the mixture into the glass, and top with soda water and more crushed ice. Garnish with a lemon wheel or additional basil for a zippy, herby, and almondy drink.
The Devil's Day Off
The Devil's Day Off features a non-alcoholic Campari substitute, red bitter soda. In a shaking tin, mix two ounces of grapefruit juice, half an ounce of lime juice, a quarter of an ounce of agave nectar, and a pinch of cinnamon. Shake well and pour into a Collins glass filled with ice. Top with three ounces of red bitter soda, such as Sanbitter or Stappi. Garnish with a smacked sprig of rosemary to enhance the aroma and complement the spicy, bitter flavors.
The Grey Fox
The Grey Fox utilizes a homemade earl grey syrup. To make the syrup, steep four earl grey tea bags in one cup (200 grams) of hot water for 10-15 minutes to create a strong tea. Remove the tea bags, squeeze out the excess liquid, and add 400 grams of sugar (a 2:1 ratio of sugar to liquid). Heat on low, stirring until the sugar dissolves, then cool. For the cocktail, combine one ounce of the earl grey syrup, one ounce of fresh lemon juice, and 0.75 ounces of aquafaba (chickpea water) in a shaker. Dry shake to whip the aquafaba, then add ice and shake again. Pour an ounce of tonic water into a Collins glass, double strain the mixture over ice, and top with more tonic water. Garnish with lemon zest and optionally a sprig of thyme for a fluffy and aromatic drink.
