Five Star Hotel Bar Manager Reveals their Favourite Tasty Alcohol-Free Cocktails – If you are planning on taking a break from alcohol this year, and looking for some tasty alcohol-free alternatives, look no further. From Virgin Pina Coladas to Salted Caramel White Russian mocktails, Seif Djouani, Bar Manager at The Grand, York one of the top five-star hotels in York has shared eight recipes for alcohol-free cocktails.
A twist on a classic, a non-alcoholic Bramble is made with 50ml of your favourite alcohol-free gin, 30ml of freshly squeezed lemon juice, 15ml of simple syrup and 15ml of blackberry juice. Add lemon slices and fresh blackberries as the perfect garnish.
Seif comments “Tanqueray 0% is a personal favourite of mine, but Sipsmith is also a popular alcohol-free gin alternative. The great thing about non-alcoholic gin is that it tastes just like a regular one. This bramble mocktail should taste equally as delicious as its alcoholic alternative; as long as it’s poured over an abundance of crushed ice.”
Virgin Pina Colada
On par with boozy sibling, the virgin Pina Colada combines a mock rum syrup with 150ml of pineapple juice, 50ml of coconut milk, and 50ml of lime juice shaken and poured over a lot of ice. To create the mock rum syrup melt 100g of dark muscovado sugar in a pan with 200ml of water, infuse cinnamon and pineapple peel for flavour and bring to a boil. Once thickened, strain and set aside to cool.
Assemble your virgin Pina Colada with the mock rum syrup in the bottom of the glass and the fruity cocktail mixture over the top. In true pina colada style, add a cocktail stick of maraschino cherries and fresh pineapple to garnish.
Seif says “make sure your Virgin Pina Colada is loaded with ice; you want this creamy drink as cold as possible! A good tip is to add brown sugar bit by bit until you get your desired sweetness.”
A Negroni has been a firm favourite of many throughout the years. The main element to getting the perfect Negroni mocktail is the syrup base, for this: cut up half of a grapefruit into small chunks and place them into a saucepan along with one orange slice, 120g of caster sugar, 120ml water, 1 lightly crushed cardamom pods and a pinch of coriander seeds. Heat the mixture until simmering for around 5 mins. Once the fruit is soft take it off the heat and leave it to cool.
Once the syrup is cool, strain and shake with 30ml of white grape juice.
Seif says “before a Negroni Spbagliato took the spotlight, all attention was on a classic Negroni, and they are delicious!”
Alcohol-free Passionfruit and Elderflower Spritz
If fizzy and fruity is your thing, steer away from the mimosas this month and go for a refreshing alcohol-free passionfruit and elderflower spritz. This drink combines the sweetness of elderflower cordial with the tartness of passionfruit and lemon juice. Combine 50ml of passion fruit juice, 25ml of lemon juice, and 2 teaspoons of elderflower cordial and top with 150ml of sparkling water.
Seif explains how he “loves combining sparkling water into drinks for that extra added hydration! Sparkling water is also great for muting some of the tartness that often comes with passionfruit.”
Moscow Mule Mocktail
A Moscow Mule mocktail has minimal ingredients and is simple to put together, making it the perfect drink for last-minute get-togethers. All you need is 330ml of your favourite ginger beer, fresh mint, and fresh lime, all added to your preferred taste.
Seif says “ginger beer is great in cocktails, especially in a Moscow Mule. It’s refreshing with a light fizz, the perfect after-work drink.”
Mojitos will always be a classic. For a sober-friendly Nojito version squeeze 3 limes, crush a handful of mint, add 3 tablespoons of sugar syrup, and then a 150ml of lemonade to balance the flavours. Once combined, pour over crushed ice and garnish with mint for a true mojito feel.
Seif comments “classic mint mojitos are really popular and not one to be missed! There are so many ways to switch up an alcohol-free mojito, try strawberry, mango or even watermelon in place of blood orange.”
This tangy and refreshing treat is a special mocktail served at The Grand, York this year. To make it at home, combine 60ml of Bax Botanics Verbena non-alcoholic spirit, 20ml of fresh lemon juice, 20ml of demerara sugar syrup and the whites of one egg. Shake these all together. If you’re feeling professional, torch the foam to create a sweet, caramelised top layer.
Seif says a “verbena sours is a more complex mocktail to make, but the caramelised foam and unique alcohol-free spirit make it a popular talking point at parties.”
Salted Caramel White Russian Mocktail
Satisfy your sweet cravings with a salted caramel white Russian mocktail. Before you load up a glass with ice, use salted caramel sauce to make an aesthetic swirl around the inside of your glass. Make a strong coffee mixture with 4 tablespoons of instant coffee in 350ml of boiling water to use as a base and leave to cool. Add ½ of a teaspoon of vanilla extract to 100ml of single cream, combine with the cooled coffee mixture and you have your drink. For garnish, pick your favourite green herbs such as mint or rosemary.
Seif shares that “this is this ultimate dessert drink for those with a sweet tooth. As it’s coffee-based it provides a caffeine kick whilst just being thick enough to be a great after-dinner treat.”