Who says you need alcohol to have a good time? Whether you’re on your monthly detox or you’ve given up drinking altogether, mixologist Mindy Kucan shows us a few recipes that bring plenty of life to the party. “I get a lot of requests from people who may be pregnant, or they’re the designated driver for the night,” Kucan says. “The important thing to me is that they shouldn’t be singled out or have any less of a good time because they’re not drinking alcohol. So I try to make them something completely fun and flavorful, and give them a great experience.”
I take this Capucello recipe from my good friends at COOP Coffee at the Sunset Valley Farmer’s Market. They serve the deliciously refreshing coffee cocktail with fresh local lemons and agave nectar. The drink simply sounds interesting at first, but once you have one you begin to crave it… This is such a refreshing and well-balanced mocktail, the tang from the lemon works nicely with the bitter coffee and sweet nectar.
> 1 oz fresh lemon juice
> 1 oz agave nectar
> 2 oz cold brew espresso
(or hot fresh espresso the has been cooled)
In a mixing glass combine all ingredients and shake, shake, shake like a rock star. The vigorous shaking results in a nice foamy coffee concoction. Strain into your favorite glass sans ice, and garnish with a lemon zest.
I absolutely love Sweet Leaf Tea and the mint and honey flavor is my favorite. I pair mint and honey with almond milk to make my own chai tea, some chai mixes are just too sweet for my palate. I also add ground spices for a light flavor and garnish with a mint leaf for its freshness. You must try this Texas Chai.
Texas Chai Tea
> 2 oz Sweet Leaf Mint tea
> 1 oz almond milk
> sprinkle of ground cardamom, cinnamon and ginger
> garnish with mint leaf
In a mixing glass combine all ingredients except mint and shake hard. Strain into a cocktail or martini glass and garnish with a mint leaf. If a tall drink is preferable, just double quantity and serve in a highball glass over ice.
Flutter By is a spritzer with tonic instead of the usual lemon-lime soda or club soda. I like tonic water in this recipe because the bitterness from the quinine works nicely with the super sweet pineapple juice and light nutty coconut water. I add peach bitters for a different element for the mocktail and garnish with kiwi.
> 7 kiwi slices
> 2 oz mango juice
> 2 oz coconut water
> 2 oz tonic water
> 3 dashes peach bitters
In a rocks glass muddle 4 slices kiwi fruit and add ice. Top with remaining ingredients and stir well. Garnish with remaining 3 slices kiwi. Serve with a smile.