Spring is almost here and we are looking forward to getting outside and enjoying some sunshine. At the same time the COVID 19 restrictions are beginning to lift here in the UK, so why not start planning those smaller socially distanced garden parties?
To help with the planning we've picked 5 of our favourite mocktail recipes which just so happen to be perfect to serve in some glass jars! Just like our 450ml Mason Mug or 630ml Mason Mug. Alternatively you could make a big pitcher of a mocktail and hand out jars for serving instead of glasses. We recommend our 277ml Tall Jar as it has an easy to hold and drink from shape!
Now you have the perfect glassware to serve your Mocktails in, it's time to get on with our top 5 Mocktail recipes to serve in glass jars!
1. Rhubarb Cordial
Now is the perfect time to check your Rhubarb plants and pick a few stems ready for this recipe. Light and zesty, this recipe is sure to be a winner at any gardens parties you are lucky enough to host or attend this year.
Ingredients
300g golden caster sugar
zest and juice 1 orange
zest and juice 1 lemon
450g rhubarb , chopped
1 slice fresh root ginger , peeled
Method
Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
Cook the mixture over a medium heat until the rhubarb is falling apart.
Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.
2. Virgin Mojito
What's not to like with a Mojito? Light and fresh, it's the perfect drink for those sunny days spent in the garden. It makes me look forward to when we can eventually go back outside and socialise with our friends and family.
Ingredients
1 tbsp sugar
small bunch mint
3 limes, juiced
soda water
Method
Muddle the sugar with leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin).
Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.
3. Gin Free G&T
I've really started to like Gin and Tonics this past year. I blame an old flatmate for that one. It was either drink up or move out! With this tasty non alcoholic version, it's perfect for those early evenings spent in the garden, but you still have to drive home after!
Ingredients
5 cardamom pods
½ cucumber
1 chamomile teabag
½ bunch mint leaves , plus extra to garnish
1 strip lemon zest
5 cloves
½ bunch rosemary
tonic water , to top up
ice
few pomegranate seeds , to garnish (optional)
Method
Bruise the cardamom pods and slice the cucumber.
Put them both in a large jug and add the chamomile teabag, mint leaves, lemon zest, cloves and rosemary.
Top up with 500ml cold water. Leave to infuse in the fridge for 2-4 hrs.
To serve, strain the infused water and pour 50ml of it into each glass.
Top up with tonic water and lots of ice. Garnish each one with a few more mint leaves and pomegranate seeds, if you like.
4. Ginger Punch
I love ginger drinks. They really pack a punch which can really warm you up. And let's face it, we live in England. Chances are the weather isn't always going to be great when we decide to have a party. So having a warming drink on hand is always a winner.
Ingredients
1 cup orange juice, chilled
1 cup apple juice, chilled
2 tablespoons ginger beer cordial
1 tablespoon chopped fresh mint leaves
4 strawberries, hulled, roughly chopped
2 cups lemonade, chilled
Ice cubes, to serve
Method
Combine orange juice, apple juice and cordial in a large bowl.
Top with mint, strawberries, lemonade and ice. Stir to combine.
Serve in some mason mugs
5. Chilli, Lime and Pineapple Soda
This one is for all the chilli heads out there. And I know we have quite a few customers who make chilli sauces out there! Maybe instead of fresh chillies you could add a splash of your sauce? Have a go and let us know the results!
Ingredients
1 tablespoon pink peppercorns
1 lime, plus wedges for serving
2 dried chillies de árbol, plus crushed for serving
3 cups fresh pineapple juice
½ cup sugar
Pinch of kosher salt
9 cups club soda, divided
Method
Crush peppercorns with a pestle and mortar or the side of a chef’s knife.
Remove zest from lime in wide strips with a vegetable peeler, leaving white pith behind. Place in a medium bowl. Add peppercorns, whole chiles de árbol, pineapple juice, sugar, and salt and stir until most of sugar is dissolved. Transfer to a jar or an airtight container. Cover and chill 8–12 hours.
Strain juice through a fine-mesh sieve into another medium bowl (you should have about 3 cups); discard solids.
To make 1 drink, mix ¼ cup juice with ¾ cup club soda in a measuring glass; taste and add more juice if you want it sweeter. Pour into an ice-filled glass. Garnish with a lime wedge and crushed chillie de árbol.
Do Ahead: Juice can be infused and strained 3 days ahead. Cover and chill.
Thank you or reading our latest blog. What's your favourite Mocktail? Have you tried one of the above? Let us know in the comments below. Or better yet tag us in a picture on social media!
All the best
The team at Sen5es