Publisher's Synopsis
Nonalcoholic beverages are now burgeoning in restaurants, eateries, and drinks establishments. Cocktails have recently catapulted themselves center stage and mocktails are following hard on their heelsa "in fact mocktails are billed alongside cocktails in every serious drinks establishment, as those who serve drinks now see that partying with alcohol is not everyonea (TM)s choice. Furthermore, giving non-drinkers variety and stimulation away from alcohol is crucial to offering excellent customer service. Modern mocktails use fresh, organic ingredients to create exciting, nonalcoholic beverages, along with tinctures and minute drops of bitters. Because mocktails are packed with fresh, natural ingredients, they often have far fewer calories than traditional cocktails and much more nutritional value. Good mocktail recipes do also rely on delicately balanced recipes because the body and kick found in alcohol has to be replaced with strong flavor profiles. This book features over 95 mocktail recipes, including Virgin Raspberry Cooler, Beetroot Virgin Mary, Sangria Seca, Faux Kir Royale, and Mango Lassi. An introduction by master mixologist Michael Stringer looks at mixing techniques and different genres of mocktail, from herb-infused and faux-fizz mocktails to limeades, elderberry infusions, and spiced mocktails. Selected pages also offer useful practical information about the art of making a mocktail, including how to recreate the flavor of alcohol in a nonalcoholic drink and suggestions for distinctive flavors and aromas that will give mocktails a nonalcoholic kick.
