It’s time to celebrate the balmy weather and upcoming summer soirée season with a cool, refreshing drink. We invited noted chefs, bartenders, and mixologists to share their favourite mocktail recipes that are sure to be tasty thirst-quenchers!
By POOJA NAIK
THE BARREN ISLAND
This is a refreshing, tiki-style mocktail infused with the nostalgia of childhood summer breaks. The tender coconut and tamarind not only enhance its flavour, but also help cool the body.
Lime juice: 30 ml
Sugar syrup: 20 ml
Tamarind chutney: 2 barspoons
Tender coconut water: 90 ml
Curry leaves: 6
Combine all the ingredients in a shaking tin and shake for 10 to 15 seconds. Double strain in a tiki glass and top it up with ice. Raise a toast and drink up after garnishing with a dehydrated lime wheel.
This mocktail combines decadent flavours of chocolate syrup with delicate floral notes of elderflower. The egg white adds a frothy texture, while skimmed milk and sugar syrup provide a creamy sweetness.
Chocolate syrup: 60 ml
Elderflower syrup: 15 ml
Egg white: 1
Skimmed milk: 90 ml
Sugar syrup: 15 ml
Add chocolate syrup, egg white, elderflower syrup, and sugar syrup into a cocktail shaker. Dry shake well for about 20 to 30 seconds for froth. Add skimmed milk and ice cubes, and shake well. Strain the mixture into a chilled Irish mug. Garnish with grated chocolate and serve with an edible vanilla straw.
Tender coconut and ice apple mixed with sarsaparilla or nannari syrup (made from a mountainous herb) make for a yummy beverage on hot days. The drink offers a wellness benefit by replacing artificial sugars with fruit, and keeps you hydrated through the day!
Tender coconut water: 120 ml
Tender coconut pulp: 20 gm
Ice apple pulp: 1
Sarsaparilla syrup (Nannari): 15 ml
Lime juice: 15 ml
Grated coconut to garnish: 10 gm
Add all ingredients in the shaker. Muddle gently, fill with ice, and shake well. Serve in a goblet over ice.
BLUE MATCHA MOSCOW MULE
True to its name, this vibrant blue matcha spin on the classic Moscow Mule is understandably making waves in Japan for its mild and pleasant taste. Add to it some colour-changing magic and plenty of health benefits, courtesy of ginger to help cool o the body, and you have yourself a winner!
Ginger beer: 125 ml
Blue matcha tea: 15 ml
Dehydrated ginger: 1 piece
Infuse a blue matcha tea bag in hot water until it turns dark blue. Next, add dehydrated ginger to the mix and stir well. Top up with ginger beer and see the colour transform magically from blue to purple. Serve with ice.
Made with aam panna, sweet lime, mint, jeera, and a dash of salt, this cooling beverage is perfect when unwinding on a hot summer afternoon.
Aam panna: 750 ml
Water: 750 ml
Sweet lime: 100 ml
Simple sugar syrup: 60 ml
Lemon juice: 100 ml
Pre-mix: 120 ml
Soda: 120 ml
Raw mango slice: To garnish
Make the pre-mix using all the ingredients provided above and refrigerate it in a bottle. Measure the required pre-mix and pour into a Mason jar or glass of your choice with ice cubes. Top with soda and garnish with a slice of raw mango and serve chilled. Pro tip: Freshly squeezed seasonal juice makes a world of a diff erence. Ensure that the carbonated water bottle is opened at the time of making your drink, and use a chilled glass in which to pour your mocktail. It keeps the beverage cool for longer.
STRAWBERRY AND PEACH SLUSHIE
A popular choice among our patrons, this delicious beachside beverage carries the sweetness and tropical textures of some all-time favourite fruits, as well as the freshness rendered by crushed ice and a hint of lime.
Fresh strawberries: 5
Peaches: 2 (You can use 2 tablespoons of strawberry and peach crush if fresh fruits are not available.)
Powdered sugar: 2 spoons
Lime juice: 1 spoon
Add about five fresh strawberries and two peaches (or two tablespoons of fruit crush). Blend together with crushed ice, powdered sugar, and lime juice. Serve in a martini glass.
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