Mocktails are wonderfully refreshing drinks with all the mixology hallmarks of cocktails without the alcohol. They are a great way to socialise if you’re avoiding alcohol for whatever reason.
The Rhodes Quality team sent me some mocktail recipes that can easily be jazzed up with a shot of the common spirits we have around the house.
Let’s get started.
Pineapple and orange juice punch
500 ml Rhodes Quality orange 100% fruit juice, chilled
500 ml Rhodes Quality pineapple 100% fruit juice, chilled
500 ml lemonade, chilled
1 x 440 g can Rhodes Quality pineapple rings in syrup, drained
To serve: Ice, fresh berries
Combine orange and pineapple juice in a large jug and stir to mix.
Top up with lemonade and pour into ice-filled glasses.
Slice a slit into each Rhodes Quality pineapple ring and use to garnish each glass, adding fresh berries as desired.
Cocktail kick: add 180ml vodka and stir before adding the lemonade
Mango Sunrise mocktails
200 ml Rhodes Quality cranberry fruit juice blend
65 ml sugar
500 ml Rhodes Quality mango fruit juice blend
250 ml Rhodes Quality pineapple fruit juice blend
A squeeze of lemon juice
ice
fresh mint leaves
Place the cranberry juice and sugar into a small saucepan.
Bring to the heat, stirring until the sugar is dissolved.
Simmer for about 15 minutes or until the cranberry syrup coats the back of a spoon, then let it cool.
Mix the mando and pineapple juice togher and add a squeeze of lemon juice.
Fill a tall glass with ice and drizzle the cranberry syrup to lightly coat the bottom of the glass.
Fill with the juice mixture and serve immediately.
Cocktail kick: stir 75 ml tequila into the juice mixture before pouring it into glasses.
Granadilla cordial for mocktails
500 ml sugar
500 ml water
1 x 115 g Rhodes granadilla pulp cup
Place the sugar and water in a medium saucepan and heat over a medium heat.
Simmer while stirring continuously until all the sugar is dissolved.
Remove from the heat and cool.
Stir the Rhodes Granadilla Pulp into the sugar syrup.
Store in a sterilized bottle.
To serve: add a tablespoon (or more to taste) of cordial to a tall drinking glass. Add ice and top with soda water or sparkling water.
Cocktail kick: serve with flavoured vodka and lemonade rather than soda/sparkling water.
Peach Daiquiri mocktails
1 x 825 g can Rhodes peach halves in syrup, drained
65 ml lime juice
500 ml peach juice
500 ml ice cubes
8 mint leaves
Place the peach halves, lime juice, peach juice, half of the ice cubes and 4 of the mint leaves in a food processor or NutriBullet.
Blend until the ice is crushed.
Add the rest of the ice and process until the mixture is slushy.
Pour into glasses and garnish with the remaining mint leaves.
Cocktail kick: add 80 ml rum before blending.
Honey Iced Tea
8 tea bags
1 L boiling water
80 ml honey
10 ml grated ginger root (optional)
1 L cold water
To serve: ice, lemon slices and mint leaves
Steep the tea bags in the boiling water for 10 minutes or until the tea is strong without being bitter.
Remove the tea bags and add the honey and the ginger root.
Stir until the honey is dissolved.
Add the cold water.
Refrigerate to chill.
Serve chilled over ice with lemon slices and mint leaves.
Cocktail kick: add 240 ml bourbon (try Jack Daniels Honey) before chilling.
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