Have you found yourself wondering how to incorporate non-alcoholic cocktails into your drinks menu? If that question resonates with you then you have come to the right place – let’s discuss.
‘Mocktails’ date back to when the first days of the ‘cocktail’ age began, we are talking over 100 years ago. A real sense of community was born with this and creativity flowed with the ingredients. Fast forward to today, cocktails and non-alcoholic cocktails (mocktails) are a huge business all over the world. Widely catering for those who don’t drink alcohol, fancy something different or for kids after something more exciting to drink for their 12th birthday – they have a wide element of appeal.
Personally, when I hear the word ‘Mocktail’ it catapults my thoughts to a drink that is made with a tooth-decaying amount of sugar and is the colour of something that can be seen from outer space! If you’re like me, you may find yourself often questioning if you really want to drink that or opting for sparkling water instead but it doesn’t have to be this way.
Whilst I still adore creating my versions of the classic cocktails we all know and love, over the past six months I’ve explored making non-alcoholic cocktails. I cannot tell you how delighted I am to have opened this side of my mind and pallet. Using ingredients which you likely have stashed at the back of your kitchen cupboards, I can safely say that you will be so shocked by the flavours and creations you can muster up.
The Bee Sour recipe, I created for my wonderful guest Bryony Gordon when she joined me on @portiashappyhour in January. Looking at the ingredients, you will notice that the recipe is actually rather good for you so when drinking this non-alcoholic option, you won’t feel like you’re bouncing off the walls from soaring sugar highs.
Recipe for Portia’s Bee Sour:
Egg white or Aquafaba (vegan option)
Apple Cider Vinegar
Juice of half an orange
When I look back on my wedding day four years ago this summer, I realise that we completely over looked the non-alcoholic drinks menu. Now, I’m not one to look back on ‘what ifs’ but take this an observation and have fun thinking about the endless options for the non-alcoholic world.
It’s citrus season, so for those getting married this side of spring, speak to your caterer, ask questions about the flavours which are being used for the wedding breakfast and how they can be incorporated to your drinks menu. It’ll all tie in wonderfully for everyone, with and without booze. And such an important thing to remember is that we all drink with our eyes first, don’t overlook garnishes. They open a whole different level of creativity and style to your big day.
You can find my recipes with and without alcohol over on @portiashappyhour
Happy planning, Portia x
Related article: Portia Shares Her Favourite Cocktails for Each Course