this post was submitted on 01 Jan 2024
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Cocktails, the libationary art!
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A place to post recipes and links to recipes for delicious, complex, non intoxicating beverages.
I'm gonna go super simple here: equal parts ginger beer and Sprite and add grenadine until it's near the color of a maraschino cherry (though obviously not as opaque). About half an oz or so.
Huh, first time I noticed the pinned thread. Here's a favorite of mine, the Rock Shandy:
lemon juice
simple syrup
a generous helping of Angostura bitters
top with enough sparkling water to make a highball
Quantities to taste, it's supposed to be an almost-no-alcohol highball, though, so put dashes of bitters in it, not ounces. AFAIK the standard is lemon/lime soda instead of lemon juice and simple syrup, but I rarely keep soda around and IMO this version tastes better anyway.
Well it's dry July and I am having a strawberry lemonade - strawberry syrup, fresh lemon juice, the end of the strawberry kvass, and filtered water.
Strawberry kvass - cut strawberries tops off generously, save the strawberries for something else. Mix the tops with lots of sugar and boiled and cooled (or really filtered like lifestraw filtered) and any spices you want. Let this sit loosely covered until it's fizzy, then strain and bottle.
Strawberry syrup - lots of ways to make this. I did cook down strawberries in sugar and water then strained it. Tossed the mush of sweet strawberry gook into the kvass pitcher based on this recipe she doesn't use the tops for some reason but I always make the fruit fermented drinks with the peels, tops, ends - one of the reasons to do it in the first place is to divert waste!
I made a ginger, black tea, and blood orange NA punch. I was making like 5 foods at the same time, so I didn't tinker with it and adjust to my taste as much as I normally would, and I used whatever I had on hand to measure.
- 1 liter of water
- 250 grams of minced fresh ginger
- 1 cup sugar ( 200 grams)
- simmer for 5 minutes
- cut heat, and add 3 tablespoons Assam tea (not sure about weight)
- strain, then let cool
- add 1 liter of water (probably makes sense to actual use ice instead of liquid to cool the mix faster)
- add 1 liter blood orange juice
- add 40 ml 10% citric acid solution (the equivalent of ~80 ml lemon juice)
- I also added 1 ml of orange oil just for aroma
I served it in a punch bowl and I put ginger beer and a few types of liquor next to it for people who wanted boozy or bubbly.
The way I came up with it was by mincing a small amount of ginger, simmering it, then adding tea. I then added blood orange juice till it felt right. In the ideal world, I would have done the same with sugar and citric acid (the salt and pepper of cocktails), but I was crunched for time, so I just did that part live. I think I could have boosted the acid a bit.
Pineapple Tepache - low alcohol ferment
Equipment - a pot and a one gallon (4 liter) pitcher of glass or plastic
Ingredients -
Water
2 pineapples
6 of lemon or lime, or a mixture
1.5 cups sugar
4 cinnamon sticks
Other spices if you like - black pepper, nutmeg, dried hot peppers are all things I've put in here.
Process-
Bring a few cups of water to a gentle simmer. Meanwhile, peel the 2 pineapples, generously, the way you always want to but feel like you are wasting fruit. Put the peels and cores in the pitcher and save the pineapple to use as pineapple. Juice the lemons and limes into a cup and toss the rinds into the simmering water, along with the cinnamon sticks and any spices. Simmer a few minutes, stir in the sugar until dissolved then take off the heat and let it cool. It looks like a lot of sugar but some gets eaten by the yeast. Once cool, mix with the citrus juice and strain this mixture into the pitcher with the pineapple peels. Add more water if needed to fill the pitcher. Cover loosely and stir twice a day with a clean big metal spoon until it looks bubbly, then strain it, bottle and refrigerate.
Simple tepache - peel the pineapple as above, chuck it into the pitcher, add water to cover and the sugar and cinnamon sticks, no lemon or other spices, cover loosely and proceed as above.
Fermented pineapple soda - make the fancy tepache but juice the pineapple fruit and refrigerate the juice. Once the tepache is done, put it back into the pitcher (wash the pitcher first) and mix in the pineapple juice. Leave this loosely covered a day or two, it will get fizzy.
Having a "Pathfinder Spritz" today. Trying to work up some nice NA cocktails for my Dry July. This really reminds me of Chinotto, but not as sweet. A bitter cola flavor, lightly spiced and slightly vegetal. Not bad, not great but I can taste the spiritless spirit to get an idea of how to use it.
2 oz Pathfinder
1/2 oz fresh lemon
About 4 oz fizzy water.