Recipe: Who Doesn't Love a Good Mocktail?

Who doesn't love a good mocktail? We all know cocktails can be fun, but so can mocktails just by using the same principles as if there were booze in it. I love making drinks and having them when I go out. I was a little disappointed when I became pregnant and asked for a mocktail at a few restaurants and received a puzzled look, or the response that "we have soda" or "we have lemonade". One server actually responded by telling me they had Camomile tea! That one actually ticked Will off the most. At home I've been having fun experimenting with various syrups and drinking vinegars. I recommend on stocking up on syrups, drinking vinegars/shrubs, or cordials. I used Som drinking vinegars by Pok Pok, as well as Rhubarb syrup by Morris Kitchen for this post. Both of these are readily available in stores or online. Better yet, if you have the time, I recommend making your own. You can find recipes online, as well as the book, Making Wines, by Beshile Grimes.

The three recipes you will find in this post are for Strawberry Rhubarb Shrub, Thai Basil Shrub, and Pineapple and Mint Shrub. Basic tools you will need are a shot glass, bar spoon ( a normal spoon will work if you don't have this), muddler (or handle of a wooden spoon), highball glass and straw for serving.

Strawberry Rhubarb Shrub serves 1

• 2 strawberries, plus one for garnish
• 1 oz rhubarb syrup
• ice
• soda water

Begin by chopping up the strawberries, then add to a highball glass and lightly muddle to release juice. Add rhubarb syrup, then top with ice and soda water. Swizzle all the ingredients till well incorporated. Garnish with strawberry and enjoy!

Thai Basil Shrub serves 1

• 3 torn basil leaves, plus sprig for garnish (preferably Thai Basil when in season)
• 1 1/2 oz Som thai basil drinking vinegar
• 1/2 lime, juiced
• ice
• soda water

Begin by adding torn basil to a highball glass and lightly muddle basil to release oils. Add drinking vinegar and lime juice and top with ice and soda water. Swizzle all the ingredients until well incorporated. Garnish with basil sprig and enjoy!

Pineapple and Mint Shrub serves 1

• handful torn mint leaves, plus sprig for garnish
• 1 1/2 oz Som pineapple drinking vinegar
• 1/2 lime, juiced
• ice
• soda water

Begin by adding torn mint leaves to a highball glass and lightly muddle mint to release oils. Add drinking vinegar and lime juice and top with ice and soda water. Swizzle all the ingredients until well incorporated. Garnish with mint sprig and enjoy!