Recipe: Expert mocktails

The Guarani

Serves: 1

Prep time: 5-10 mins (excluding time taken to prep the Tepache)  

Ingredients

40ml Tepache*

2 tsp Whole Earth Sweetener Co. Sweet Granules with Stevia

Soda water to top up

Ice

*Tepache

Tepache is a fermented pineapple drink with just enough fermentation time to change the flavour profile. Bringing in some probiotic for a healthy and refreshing drink, sweetened using Whole Earth Sweetener Co. Sweet Granules with Stevia and topped up with soda water.

Ingredients

Rind of one pineapple

Juice of one pineapple

Water (half the amount of total pineapple juice in grams)

3 cloves

Method

To make the Tepache:

1. Cut off the rind of the pineapple and put to one side in a bowl
2. Juice the pineapple and using a weighing scale, measure the juice in grams. Calculate how much water is needed by halving the number shown on the scales. For example, if the juice from the pineapple weighs 30g, you will need 15g water
3. Add water to the juice along with 3 cloves
4. Place the pineapple skins, juice and water, in a jar or carafe, cover with a cloth and an elastic band
5. Let it rest for 2-3 days and a nice foam should form on the top
6. Filter with a fine strainer and put into a bottle or use immediately
7. Best enjoyed fresh

To make the mocktail:

1. Using a highball glass, add ice, the Tepache and Whole Earth Sweetener Co. Sweet Granules with Stevia. Stir gently to dissolve the granules and top with soda water.
2. Garnish with stevia leaves

Ma Petite Chérie

Ingredients:

15ml lemon juice

125ml Eisberg Alcohol-Free Sparkling Rosé Wine

Cherry syrup reduction

For the cherry syrup reduction:

1 tbs Bon Maman Cherry jam

1 tbs water

To garnish:

Fresh cherries

Skewer

Method:

1. First make the cherry syrup reduction: Add the cherry jam and the water to a small saucepan and mix. Bring it to the boil - stirring constantly until smooth. Allow to cool.
2. Add the lemon juice, Eisberg Alcohol-Free Sparkling Rosé Wine and the cherry syrup reduction to a glass mixer (keeping a small amount aside to garnish) and shake well.
3.  Strain the mixture into a tall flute glass.
4. Garnish with cherry syrup soaked fresh cherries on a skewer.

Spice Tea Sour

Serves: 1

Prep time: 5-10 minutes

Ingredients

60ml Goji berry & cranberry tea (can be substituted for an additional fruit berry tea if required)

20ml Lime juice

2tsp Whole Earth Sweetener Co. Honey & Stevia Blend

1 slice of fresh red chilli

1 egg white

Method

1. Place the tea, lime, Whole Earth Sweetener Co. Honey and Stevia Blend, chilli and egg white in a cocktail shaker
2. Dry shake (without ice) to enable the egg white to develop a foamy/meringue like texture
3. Open the shaker, add the ice cubes and shake again for around 10 seconds
4. Double strain in a cocktail glass over ice and add a dusting of tea on the top for garnish

The Guarani and Spice Tea Sour will be available to purchase from Henson’s Bar during the month of January 2018.

Whole Earth Sweetener Co. recipes created by Adrien Russotto, Bar Manager at Henson’s Bar