Enjoyment is also possible without alcohol. Mocktails prove this – the alcohol-free version of the cocktail. With the right ingredients, the mixed drinks can also be easily prepared at home.
Even if they are mostly at the back of the drinks menu: Almost every bar offers mocktails, the non-alcoholic version of the cocktail. Even without a shot, the drinks are anything but boring.
The name “Mocktail” is a play on words from the well-known “Cocktail” and the English verb “to mock”, which means “to deceive”. When preparing mocktails, the focus is on syrups and juices: They should hide the lack of flavoring spirits.
Last but not least, the mocktail should be the healthy alternative to mixed drinks with a shot. “Juices, fruit and vegetables provide the necessary vitamins and minerals,” says Pablo Enrique Muñoz Hoffmann, bar manager at the “La Banca Bar” in the “Rocco Forte Hotel de Rome” in Berlin.
The most popular mocktail in the “Hotel de Rome” is the “Estate Forte”. For the summer mix, Muñoz Hoffmann mixes 5 centiliters of white peach syrup and 2.5 centiliters of lime juice and adds 10 leaves of fresh basil. 10 centiliters of a ginger lemonade provide a slightly salty note. The whole thing is finally served stylishly with crushed ice. A sprig of mint and a strawberry on the style add the finishing touches.
But a tasty mix can also be created from fewer ingredients. “A drink needs at least three ingredients to be complex,” say nutritionist Eva Derndorfer and cook Elisabeth Fischer. You wrote a book about non-alcoholic drinks. Recipes in which the familiar is combined in new ways ensure the surprise effect. For example from blueberries, pears and a coriander extract.
For the blueberry-pear-coriander drink, one and a half teaspoons of coriander are poured with 375 grams of boiling water, left to steep for five minutes and then strained. Mix the cooled extract with around 500 grams of pear juice and 125 grams of blueberry juice. Served in a wine glass, the drink goes particularly well with hearty dishes such as tarte flambée or roast beef.
A mixture of verjuice and honeydew melon tastes particularly fruity. Verjus is the sour juice of unripe grapes. It is milder than vinegar, but provides a fresh, fruity acidity and is available in specialist shops or from winemakers.
Around 230 grams of the grape seasoning juice is mixed with 270 grams of chilled carbonated mineral water and 500 grams of honeydew melon juice. “Instead of melon juice from the bottle, you can juice or mix a ripe honeydew melon,” says Derndorfer. In the last step she mixes in the zest of half an orange.
Cocktail classics such as piña colada or a mojito can also be served easily without alcohol. The Swedish bartender Örjan Åstrand pounds lime pieces and five to six mint leaves in a highball glass for his “Virgin Mojito”. There are also 2 centiliters each of lime syrup and sugar syrup. Crushed ice and soda water fill the whole thing up.
For a pineapple colada, Åstrand mixes two tablespoons of coconut milk and two centiliters of cream in a shaker. The pineapple juice, with around 20 centiliters, provides the sweet taste. A pinch of salt also belongs in the drink before the mix is shaken vigorously. The best way to serve the tropical mocktail is with 200 milliliters of ice in a tall glass.
Örjan Åstrand: Simply delicious: Mocktails: Non-alcoholic cocktails, 80 pages, 4.99 euros, ISBN-13: 9783741521867.
Eva Derndorfer and Elisabeth Fischer: Alcohol-free drinks: The perfect companion from breakfast to dinner, Brandstätter, 176 pages, 25.00 euros, ISBN-13: 9783850339643.
Berlin (dpa / tmn)