Based on rose, lychee, pistachio, orange blossom or even violet, these mocktails can impress your friends while being simple as pie to hydrate you if you want to change the water.
Without telling you too much about my life, among my favorite tastes are flowers. I love to drink tea or eat violet, rose, jasmine, elderberry or even orange blossom cakes.
For example, when my friends give me an Ispahan (rose, raspberry and lychee cake by Pierre Hermé) for my birthday, I always get excited. Recently I came across a brand, Bacanha (I’m not sponsored, just a fan) that offers flower syrup. Since I can’t resist pretty packaging, especially if it says “organic” and “artisan,” being the good bobo pigeon that I am, I of course looted lots of flavors. And since then, I’ve regularly had fun testing blends, of which here are my favorites, which you can add more or less flavor to by adjusting the suggested amounts.
5 non-alcoholic cocktails to hydrate differently
- A handful of frozen raspberries
- Lychee syrup and/or canned lychees
- rose syrup
- Stagnant or bubbling water
For a large 33 cl glass, simply add 1 to 3 tablespoons of rose syrup, approx. 5 canned lychees and/or 1 to 3 tablespoons of lychee syrup and a handful of frozen raspberries. Then fill your glass with still or sparkling water, which will cool the raspberries as they thaw. Stir with a fork and take the opportunity to roughly crush a few raspberries to spread their aroma and beautiful color, and voila!
(For an alcoholic version, you can replace the water with Prosecco.)
Orange blossom lemonade
- 1 organic lemon and/or a lime
- 1 tablespoon orange blossom syrup or orange blossom water
- 1 handful of ice cubes or crushed ice
- Still or sparkling water or chilled earl gray tea
For a 1 liter jug, squeeze the juice of one lemon and/or one lime, depending on how much you like lemon or not. If it comes from organic farming, take the opportunity to take some zest, as well as a slice or two, which will be used for decoration and taste. Pour the juice into your pitcher, add a tablespoon of orange blossom syrup or orange blossom water, and a handful of ice cubes, or better yet, crushed ice (ice cubes whipped coarsely in a freezer bag with a rolling pin will do the trick), before topping up with still or fizz water.
This drink works well with the addition of chilled earl gray tea (ie black tea with bergamot) if the name “ice tea” sells you more of a dream than “lemonade”.
(For an alcoholic version, you can replace some of the water or tea with gin.)
- 1 to 2 tablespoons of ginger syrup
- 1 small piece of fresh ginger (optional)
- Juice of 1 lime and/or lemon
- Still or sparkling water, or ginger beer
- A few slices of cucumber
You know the Moscow Mule (cocktail made with vodka, ginger beer and lime juice, often served in a copper mug for added folklore)? I prefer its variation with Caribbean accents, it’s the Jamaican Mule: rum, ginger ale, lime. Well, I think it also works very well in the alcohol-free version, which is not complicated, and which I jokingly call Jamaican Pony. Mule, pony, do you have it? Okay, I’m off…
For a 1 liter jug pour 1 to 2 tablespoons of ginger syrup, grate a small piece of fresh ginger if you really like it, as well as the juice of 1 lime and/or lemon. Add to this 20 to 50cl of ginger ale (which is non-alcoholic, it’s just the name of ginger ale, but it’s not beer), depending on the size of the bottle you found.
Otherwise, sparkling water is also fine, or even plain water if you don’t like the bubbles too much. Fill with ice cubes and a little water. For garnish, you can even cut a few slices of lemon and/or cucumber. The height of chic, with a glass jug, is long slices of cucumber using a mandolin or a peeler/vegetable peeler.
(For an alcoholic version, simply add as much rum as you like to this excellent Jamaican Mule base, or even a few drops of candied pepper as a bonus.)
Virgin pistachio mojito
- Juice of 1 lemon and/or 1 lime
- 1 bunch of mint leaves
- Stagnant and/or rushing water
- 1 to 5 tablespoons of pistachio syrup
You probably know the mojito (cocktail made of rum, lime and mint), nicknamed the Virgin mojito in a non-alcoholic version? If I hate the term “Virgin” to denote the non-alcoholic varieties of drinks, at least it has the advantage of being understandable to most people. That’s why here I call this lemonade “Virgin pistachio mojito” to be evocative, but I just call it “pistachio lemonade” in real life.
In short, for a 1 liter jug, just squeeze the juice of a lime/and or yellow lemon (and why not take 1 or 2 slices for decoration), roughly chop a bunch of fresh mint, mix with 1 to 5 tbsp pistachio syrup, top up with still or sparkling water and the mocktail is ready! You can replace the water with chilled mint tea if you are talking about ice tea the house seems more fancy. The height of chic is to add a few grilled pistachios as decoration.
(For an alcoholic version, simply add as much rum as you like.)
- 1 to 5 tablespoons violet syrup
- 1 handful of frozen raspberries
- 1 handful of frozen blueberries
- Stagnant or bubbling water
I have had a passion for violet syrup for years, a flavor that is far too underrated. And to try to convert those around me to this beloved taste of my palate, I decided to serve it in a pitcher with lots of frozen blueberries (blue in color) and raspberries (red), and call it purple rain, referring to the iconic Prince song that I love. It is more classic while taking 2 seconds to compose.
Since all you have to do is pour 1 to 5 tablespoons of violet syrup, 1 handful of frozen raspberries, 1 handful of frozen blueberries into a 1 liter pitcher, and fill up with still or sparkling water. Mix with a fork, roughly crush a few raspberries and blueberries to spread their flavor and color, and voila! The height of chic is to decorate each glass with a few edible flowers.
(For an alcoholic version, this purple base works well with Prosecco or gin.)
I made homemade pickles: it changed my cooking and my transit
Cover photo credit: pexels-min-an-1441122