Dry January Mocktail Survival Guide

Dry January Mocktail Survival Guide

Show menu

The Mocktail Manual is here to guide you through an alcohol-free January

23 Dec 2016 |

After the excesses of Christmas many of us have made the decision to curb our overly indulgent behaviour by embarking on an alcohol-free January. But there is no denying that Dry January throws up a fair few challenges, especially when all of your friends are getting cosy down the pub with a nice bottle of wine.

So, to help get you through the month we thought we would share some of the delicious Mocktail recipes from the Mocktail Manual for you to enjoy instead. Who needs wine when you can enjoy these delicious drinks guilt free!

 

Ginger & Peach Bellini


Serves 1
A take on the Venetian summer fizz that is made with prosecco. Try this delicious alternative with non-alcoholic spicy ginger beer.

INGREDIENTS
½ white peach, peeled • 5 mm (½ in) thick slice ginger, peeled • 150 ml (5 oz) cloudy ginger beer, chilled • handful of raspberries, plus extra to garnish

EQUIPMENT
Small bowl, champagne flute, blender, sieve

METHOD
Puree the peach and ginger together with a dash of water in the blender. Pour the puree into champagne flutes and top each one with ginger beer. Blitz the raspberries with a little water in the blender, then push the pulp through a sieve into a bowl to remove the seeds. Spoon the raspberry pur.e on top of each drink, garnish the glass with a raspberry and serve.
 
 
Pussyfoot

Serves 1

This is not an homage to an old pop act from the seventies, more of a comment on how you like to tread: a bit more carefully, with this tropical fruity drink.

INGREDIENTS
25 ml (1 oz) cranberry juice • 25 ml (1 oz) apple juice • 50 ml (2 oz) orange juice • 50 ml (2 oz) grapefruit juice • juice of 1 lemon • lemon ice cubes (see page 30) • 1 pineapple wedge, to garnish

EQUIPMENT
Highball, shaker 

METHOD
Put all of the ingredients, except the pineapple wedge, into a cocktail shaker and shake vigorously. Pour into a glass and garnish with the pineapple wedge – make a small cut in the pineapple so it can sit on the rim.


 
Carrot & Orange Blossom Cooler

Makes approx. 400 ml (13 oz)
This punch is reminiscent of spring, with its bright fresh colours and light floral taste. Great for a crowd and to start off the evening.

INGREDIENTS
Blend the carrots, oranges and water together until smooth. Push the mixture through a sieve into a jug using a wooden spoon. Stir in the lemon juice and orange blossom water. Add some crushed ice to each tumbler, pour over the cooler and top with an edible flower to garnish.

EQUIPMENT
Tumbler, wooden spoon, blender, jug, sieve

METHOD
Blend the carrots, oranges and water together until smooth. Push the mixture through a sieve into a jug using a wooden spoon. Stir in the lemon juice and orange blossom water. Add some crushed ice to each tumbler, pour over the cooler and top with an edible flower to garnish.
 
 


For more fantastic mocktail recipes check out The Mocktail Manual by Fern Green. Available now where all good books are sold.