Martha Stewart Living Radio: The Radio Blog

Cocktails with a Non-Alcoholic Twist!

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Lynnette Marrero, Cocktail consultant for Drinks at 6

1 Lynnette Marrero, Cocktail consultant for Drinks at 6

Spring Thyme

2 Spring Thyme

Lavender Kiss

3 Lavender Kiss

Juniper Tonic Cooler

4 Juniper Tonic Cooler

Today on "Everyday Food," New York City-based mixologist and cocktail consultant, Lynnette Marrero joined us to share three delicious cocktails - without alcohol!

Inspired by an article Frank Bruni recently wrote for the New York Times, we asked Lynnette if she would come up with some non-alcoholic drinks for us to try on the radio. 

Lynnette came up with three unique "mocktails," using various flavor profiles, providing something for everyone to enjoy!

Spring Thyme
3 ounces fresh pressed gala apple Juice
1 ounce  fresh lemon juice
1 ounce Morris Kitchen ginger syrup
2 ounces sparkling water
1 sprig of thyme

In a shaker, muddle 1 sprig of thyme.  Add ingredients except sparkiling water.  Shake with ice and strain into a tall glass over ice and add 2 ounces of sparkling water. Garnish with an apple slice and a sprig of thyme.

Lavender Kiss
1 pinch Dried Lavender
Honey syrup*
2 ounces fresh lemon juice
1 sprig of sage
2 ounces sparkling water

In a shaker, muddle sage and lavender.  Add lemon and honey syrup (2:1 mixture honey to water). Shake with ice and strain into a highball over ice and add 2 ounces sparkling water.

Juniper Tonic Cooler
1 1/2 ounces cucumber juice
5 drops rosewater
1/2 ounce lime juice
2 ounces juniper syrup*
2 ounces tonic water

In a shaker, combine all ingredients except tonic water.  Shake with ice and strain into a rocks glass over ice.  Top with a good quality tonic water such as Fever Tree or Q Tonic.

Juniper syrup:  Take 3 tablespoons juniper berries and muddle them.  Over low heat, toast juniper berries in a saucepan for 2 minutes (stirring frequently for even toasting).  Add 1 cup cold water.  Bring water to a boil, then simmer for 5 minutes.  Turn off heat and add 1/2 cup sugar in the raw.  Stir until disolved and let sit for an hour. Strain berries from the syrup. Refrigerate.

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