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3 super-refreshing summer mocktails
From hangovers to calorie overload to post-mojito sugar crashes, not to mention that boxing class you booked for Saturday a.m., there are plenty of reasons not to go as hard on a night out this summer. But that doesn’t mean you need to stick to boring old water.
Here, Evelyn Chick from Toronto’s Pretty Ugly bar shares three of her fave alcohol-free summer bevvies—the savoury, herbaceous Green Lantern, the perfect-for-brunch berry-flavoured Clover Field, and a non-alcoholic take on an Old Fashioned, which she’s called Summer Nights. Full recipes after the video!
Pour 4 oz. of half-and-half freshly squeezed celery and green apple juice, 3/4 oz. lime juice and 3/4 oz. rich simple syrup* into a shaker tin. Add a pinch of salt and a handful of coriander leaves. Fill the shaker tin with ice and shake vigorously for 30 seconds. Fill a Tom Collins glass with ice and strain the drink into the glass. Garnish with a sprig of coriander.
*To make simple syrup, combine 100 mL hot water with 200 g white sugar.
Add 5 to 6 raspberries to a shaker tin and press the raspberries against the side of the tin with a swizzle stick so you don’t break up the seeds too much. Add one full egg white into the tin and then 2 oz. Seedlip Garden 108 (available at Pusateri’s or online at seedlipdrinks.com), 1 oz. verjus and 1/2 oz. elderflower cordial (both verjus and cordial are available at boutique grocery stores). Seal the tin and shake it without ice to froth. Add ice and shake for 30 seconds more. Strain into a cocktail coupe. Garnish with extra raspberries.
Add a large ice cube to an old-fashioned glass and pour in 4 oz. reduced oolong tea* and 1/2 oz. honey hibiscus syrup**. Stir for 30 seconds and garnish with an orange twist.
*To make oolong tea, steep 4 oolong teabags in 1 L of water for 7 minutes. Take out the tea bags and reduce tea on medium in a saucepan until it’s half the volume.
**To make honey hibiscus syrup, steep 10 g hibiscus flowers in 1/2 L water. Add 1/2 L honey and stir. Let cool.