Töst Mule. Photos: Lunds & Byerlys
It’s Dry January, but that doesn’t mean you can’t enjoy a mocktail, courtesy of Lunds & Byerlys, all year. To note: Some of the ingredients in all the recipes include herbs and juices you might have on hand after the holidays.
Töst Mule
(Single serving)
- 2 ½-inch slices ginger, peeled
- 4 mint leaves
- ½ oz. simple syrup
- ¾ oz. lime juice, freshly squeezed
- 4 oz. Töst sparkling nonalcoholic beverage
- ice
- lime slice, for garnish
In the bottom of a cocktail shaker, muddle ginger, mint and simple syrup. Add lime juice; fill the shaker halfway with ice. Shake until frosty, about 15 seconds. Fill a lowball glass with ice. Strain the ginger syrup over the ice. Top with 4 oz. of Töst, and garnish with a lime slice.
Cranberry Green Tea Mocktail
(4 servings)
- 1 quart water
- 4 bags green tea
- 1 cup unsweetened cranberry juice
- ½ cup Pom Wonderful pomegranate juice
- 4 tsp. honey
- 4 tsp. lemon juice, freshly squeezed
- 3 mint leaves
- 8 oz. club soda
- fresh cranberries, sliced
In a small saucepan, combine water with green tea, and bring to a rapid simmer. After 10 minutes, remove the tea bags, and continue simmering until the tea is reduced to 1 cup. Set aside to cool. In a cocktail shaker filled halfway with ice, combine 2 oz. green tea reduction, 2 oz. cranberry juice, 1 oz. pomegranate juice, 1 tsp. honey and three mint leaves. Shake for 15 seconds, and double strain over ice. Top with 2 oz. of club soda. Garnish with fresh cranberries and a sprig of mint on a skewer.
Sparkling Grapefruit-Vanilla Mocktail
(Single serving)
For the Rosemary-Vanilla Syrup:
- ½ cup granulated sugar
- ½ cup water
- 3 rosemary sprigs
- ½ tsp. vanilla extract
For the mocktail:
- ¾ cup pink grapefruit juice, freshly squeezed
- ¾ oz. lemon juice, freshly squeezed
- ¾ oz. rosemary-vanilla syrup
- ice
- splash of sparkling water
- 1 rosemary sprig, for garnish
- 1 slice pink grapefruit, for garnish
For the syrup: In a small saucepan over medium heat, combine sugar, water and rosemary. Cook for five minutes or until simmering, stirring to dissolve the sugar. Stir in vanilla extract, remove the pot from the heat and let sit for 10 minutes. Discard the rosemary, transfer the syrup to an airtight container and let cool in the refrigerator for one hour. The syrup can be stored in the refrigerator for up to two weeks.
To make one mocktail: In a cocktail shaker filled halfway with ice, combine pink grapefruit juice, lemon juice and syrup. Shake until chilled. Strain the cocktail into a highball glass filled one third of the way with ice. Top with sparkling water. Garnish with a rosemary sprig and pink grapefruit slice.
Katie Tomsche is the content manager for Lunds & Byerlys. Sip more at lundsandbyerlys.com.
