1 Lynnette Marrero, Cocktail consultant for Drinks at 6
2 Spring Thyme
3 Lavender Kiss
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.
