Mocktails AKA I Love My Designated Driver

As a kid I always loved New Years Eve. My parents usually had friends over, would wake me and my siblings just before midnight and we’d sleepily put on hats, blow noise makers and then promptly fall back asleep just as the clock struck 12:01.  They partied at home and I carried on the tradition with my children when they were young but now that they are older  and they prefer to be with their friends rather than folks, my thoughts turn to those unsung hero’s of New Years Eve, the designated driver.

I’ve cautioned my kids (realistically, I hope) about the dangers of alcohol poisoning,  underage drinking, using common sense when all their friends seemed to have thrown theirs out the window and most importantly, making sure that they have someone they can call if they need a ride.

They know that nobody who’s a guest in our home whose been drinking can drive.  We take the keys, we call a cab or we have the designated driver take them home. Period. No arguments. This is a non negotiable rule and we’ve developed a protocol that says: We love you and know you’d never purposely put yourself in danger. HOWEVER,  if you or your friends have been drinking (underage issues aside for the moment) and need to go ANYWHERE  you MUST call and request transportation. My husband or I will either pick them up or arrange for a cab to take them home. Questions and repercussions are on hold until the safety issues are resolved. They are aware that the consequences of not calling will ALWAYS be far worse than asking for a ride because of impairment.

            All this doesn’t mean that the designated driver can’t enjoy a libation or two. They just need to be non alcoholic. The following collection of “mocktail” recipes are all delicious, easy to make from any reasonably stocked bar or with a quick trip to the grocery and can go a long way to ensuring a happy, healthy and safe new year.          

UNFUZZY NAVEL

3 oz. Orange juice

1 fresh Peach or Nectarine

 dash of Grenadine

3 or 4 ice cubes

Place all the ingredients in a blender and blend until smooth. Serves 1. This recipe can be doubled.

I’LL FAKE MANHATTAN

1 1/2 oz. cranberry

1 1/2 oz. orange juice

 2 dashes of Orange Bitters

dash of Grenadine

dash of lemon juice

Combine all the ingredients in a glass, add ice, stir and serve in a chilled cocktail glass. Serves 1. This recipe can be doubled

CITRUS SIPPER

Winner of Best Fizzy Mocktail in the GREAT Mocktail Challenge 2003 by the
The Kingston Brewing Co.

Ice

1 oz. Rose’s Lime juice

3 oz. cranberry juice

3 oz. white grapefruit juice

ginger ale

wedge of orange

Fill a 10 oz highball glass 3/4  of the way with ice. Layer by pouring down the inside the Rose’s Lime Cordial, then the cranberry juice, then the white grapefruit juice. Top with ginger ale and serve with a wedge of orange and a straw. Serves 1.

NOT A BLOODY MARY

1 cup tomato juice
dash of Worcestershire sauce
hot sauce to taste
lime juice to taste
salt and pepper to taste
celery salt
celery stalks
pickle spear
lime wedge

Combine all ingredients in a glass with ice. Stir to mix. Garnish with celery, a pickle spear and a lime wedge. Serves 1

LEMON FIZZLE MOCKTAIL

2 cups apple juice
1/8 cup lemon juice
12 oz of sparkling soda
lemon peel

In a pitcher combine the apple and lemon juices. Place 2 to 3 ice cubes in 4 glasses. Fill glasses halfway with soda and top off with the juice mixture. Garnish with a strip of lemon peel. Makes 4 servings.

SUNSET COOLER

4 oz. cranberry juice
2-1/2 oz. orange juice
splash of lemon juice
ginger ale

ice cubes

Place the cranberry juice, orange juice and lemon juice in a blender with  3 to 4 ice cubes. Blend ingredients. Divide the mixture between 3 glasses and top with ginger ale. Serves 3

MOCK SANGRIA

1 bottle purple or white grape juice (sparking is fine)
1/2 liter club soda
1/3 pineapple, cut into bite-size pieces
1 orange sliced
8 to 10 ice cubes

Combine all the ingredients in a large pitcher. Stir to combine and serve. Serves 4 to 6.

MOCK PINA COLADA

2 cups skim milk
2 cups unsweetened pineapple juice
1 tablespoon vanilla
1 tablespoon coconut extract
2 tablespoon sugar
mint leaves for garnish

:

Combine ingredients, except the mint, in a blender and mix on high until frothy. Pour into ice-filled glasses and garnish with mint leaves. For a thicker variation, freeze the pineapple juice in ice trays before you make the drink and blend. Serves 2 to 3.

MOCK CHAMPAGNE

2/3 cup sugar
2/3 cup water
1 cup grapefruit juice
1/2 cup orange juice
3 tablespoons grenadine
28 oz. ginger ale

Combine sugar and water in a saucepan and melt over low heat. Bring to a boil, and then boil for 10 minutes. Let the liquid cool. Add grapefruit and orange juices to the syrup and chill. When ready to serve, put the syrup in a pitcher, add grenadine and ginger ale, mix gently to combine and serve in champagne glasses. Serves 3 to 4.  

SPARKLING FRUIT SLUSH

2 pints unsweetened pineapple juice
2 (6 ounce) cans pink lemonade concentrate
1 cup water
Juice of 1 lemon or lime

Mix all of the ingredients in a bowl and then freeze it overnight.  Remove the mixture from freezer just before you want to serve it.  Stir well.  (Keeps well in freezer).  Serves 10.

JACK FROST

1 bottle Pina Colada Mix
1 quart softened vanilla ice cream
1 quart pineapple juice

lemon lime soda or ginger ale

pineapple slices for garnish

maraschino cherries for garnish

In a bowl combine all the Pina Colada mix, vanilla ice cream and pineapple juice. Mix in batches in a blender (this is too much to do all at once).  Place the mixter in a bowl and freeze for at least 4 hours.  To serve:  Put 2 scoops of the mixture in tall glass and pour lemon lime soda or ginger ale over.  Garnish with pineapple or maraschino cherry.  Easy to make ahead and have ready for holiday guests anytime.

CHERRY DAIQUIRI

1/2 cup sugar
1 cup cherry juice, from canned cherries
2 cups pineapple juice
1 quart seltzer or ginger ale

In a blender combine the sugar, cherry juice  and pineapple juice. Blend and cover and chill.  Before serving, place several ice cubes in 4 glasses, divide the liquid between the glasses, add the seltzer or ginger ale and serve. Serves 4.

CANDY CANE PUNCH

1/4 cup lemon juice
1 6-ounce can orange juice concentrate
1/4 cup sugar
1 egg white
6 hard peppermint candies
4 peppermint candy canes
ginger ale

Put all ingredients except candy canes and ginger ale in blender.  Blend until candies liquefy.  Divide evenly between 4 tall glasses, and top with ginger ale.  Stir gently to mix.  Serve with peppermint candy canes as stirrers.  (Serves 4)

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