Whilst our January hasn’t exactly been dry – maybe more ‘dampish’ (January is miserable enough without taking away our glass of red with a Sunday Roast) we have been cutting down. We’ve embraced ‘tryanuary’ by experimenting with some non alcoholic cocktails:
The Virgin Pina-Colada – it’s ‘almost’ like you’re in the Caribbean… You will need:
- Pineapple juice (150ml)
- Coconut milk (50ml)
- Lime juice (25ml)
You’ll also want to make a mock “rum” spiced sauce, which you’ll need these ingredients for:
- Muscovado sugar (100g)
- Pineapple, leaves, garnish and a few strips of the skin
- Black peppercorns (5)
- Cloves (5)
- Cinnamon stick (1)
This will make more syrup than you need but it’s very nice drizzled over yoghurt or porridge.
First of all, you’ll need to make the syrup. Put the muscovado sugar and about 200ml water into a pan, and gently heat until the sugar dissolves. Add the skin of the pineapple, cinnamon stick, peppercorns and cloves, then bring to a boil and boil for five minutes.
Turn the heat off, and leave the mixture until it gets cold. Strain it into a jug and leave it in a fridge until you need it.
When the syrup is cooled, you can make the cocktail. Add the pineapple juice, lime juice, and coconut milk to a cocktail shaker along with a handful of ice. Shake for a minute or so and strain to a tall glass with ice. Add a spoon of the syrup so it falls to the bottom. Garnish with a cheery and ideally an umbrella and drink.
Rhubarb & Ginger Cordial
This rhubarb cordial tastes wonderful, fruity and spicy, the bright pink colour is very cheering on a grey winter day. What you need:
Golden caster sugar (300g)
Orange and lemon (1 of each, juice and zest)
Root ginger (1, peeled)
So, here’s what you do. Take the sugar, add it to 300ml or water, and let it simmer with the juice and zest of your orange and lemon. Add the rhubarb and ginger too.
Cook the whole thing over a medium heat until the rhubarb is falling apart, then pour it through a sieve before bottling. It’ll keep for a month in the fridge and is lovely with sparkling water (and processor if you feel the urge!)
Seedlip Garden and Tonic
Seedlip can be a bit divisive but we love the bright, herbal ‘greenness’ of Seedlip Garden. Whilst is def not a G&T, mixed with some Fever Tree Elderflower and lots of ice, it’s a grown up, non sweet mocktail. You don’t need a recipe for this, simply pour 50ml of Seedlip over ice, add tonic to taste and garnish with some mint.
If actual alcohol does get involved in your evening, or even if you just need a caffiene free boost on a cold winter morning, a shot of After Party will be on hand to save you! After Party is an expert blend of vitamins, minerals and fruit extracts to energise and support immunity.