With the holiday season upon us, beverages featuring seasonal flavors of cinnamon, cranberry and mint have overtaken autumn’s pumpkin spice.
But for those not interested in a hard drink, “mocktails” provide all the flavor of seasonal drinks without the alcohol.
In part, the rising popularity of mocktails is a byproduct of Americans “rediscovering flavor,” said John Fischer, professor of hospitality and service management at The Culinary Institute of America in Hyde Park.
“It’s all about flavor,” Fischer said. “It’s why people migrated from vodka to flavored vodkas and from lagers to IPA. People are tired of getting mineral water when they don’t feel like getting an alcoholic drink.”
Here are recipes that can be enjoyed with or without the alcohol.
Ninety Acres’ Poached Pear Cooler
- 2 ounces poached pear purée
- 1 ounce ginger honey syrup
- 3/4 ounce fresh lemon
- Combine all ingredients and add ice.
- Top it off with sparkling water and garnish with a fresh pear slice.
Recipe from Ninety Acres at 2 Main Street, Peapack
Verve’s Cinnamon-Allspice Mocktail
- 1 quart grapefruit juice
- 1/2 teaspoon cinnamon
- 1/2teaspoon star anise
- 1/2teaspoon allspice
- 2 diced limes
- 3/4 cup brown sugar
- Simmer all above for 10 minutes and refrigerate overnight.
- Strain through cheesecloth.
- Shake and serve in a coupe with a lightly salted rim.
Recipe from Verve Bistro at 18 E Main Street, Somerville
Fiddleheads’ Virgin Bloody Mary
- One 46-ounce can tomato juice (Sacramento is best)
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper
- 2 tablespoons horseradish
- 10 shots of Tabasco (more if you like it very spicy)
- 1 teaspoon Worcestershire sauce
- Combine ingredients in a pitcher, stir well and refrigerate to let flavors blend.
- Serve in stemware over ice and garnish with a celery stalk and lemon wedge.
Recipe from Fiddlehead’s Restaurant 27 E Railroad Avenue, Jamesburg
Uncle Vinnie’s Shrimp Cocktail Mocktail
- Tomato juice
- Fresh lemon juice
- Tabasco sauce
- Aromatic bitters
- Coarse salt and pepper to rim glass
- Celery stalk for garnish
- Lemon wedge for garnish
- One piece of jumbo shrimp cocktail
- In a cocktail shaker over ice add tomato juice to almost full, the juice of 1/2 a lemon, a heaping teaspoonful of horseradish, a dash of Tabasco sauce and a dash of bitters.
- Shake well and pour contents into a glass rimmed with salt and pepper.
- Garnish with celery stalk and lemon wedge, and hang a cocktail shrimp on the rim of the glass.
Recipe from Uncle Vinnie’s Clam Bar at 5 E Somerset Street, Raritan
Original Article: http://www.mycentraljersey.com/story/life/food/2016/12/08/mocktails-central-jersey/95136096/