Does your daughter mix Dr. Pepper with a zesty splash of Orange Crush whenever she sees a soda fountain? Have you caught her sneaking sips of your morning coffee and suggesting a dash of nutmeg and a cinnamon stick? Has she described a Shirley Temples as a “subtle, sweet balance between crisp lime soda and cherry-flavored grenadine?” Sounds like you might have a budding mixologist in your midst and serving a creative, non-alcoholic cocktail at her bat mitzvah would make her pretty bubbly. Here are a few virgin concoctions worthy of a child with a palate so refined she can easily distinguish Pepsi from Coke (Coke’s crisper, duh!):
Watermelon mint chillers
• 4 cups of cubed seedless watermelon
• 1 cup of water
• 1/2 cup mint syrup (see recipe below)
• 1/2 cup fresh lime juice
(Yields four servings)
Freeze watermelon. Once frozen, combine the watermelon cubes in a blender with 1 cup of water, 1/2 cup of mint syrup, and 1/2 cup of lime juice. Serve in stemmed glasses with a sprig of mint.
Mint syrup recipe:
Heat 1 cup of sugar and 1 cup packed fresh mint leaves in a saucepan over medium heat. Bring it to a boil, and stir to dissolve the sugar. Once the sugar is dissolved, strain what’s left through a sieve and let cool. You can also substitute mint Italian soda flavoring for mint syrup.
Virgin piña colada
• 1/4 cup ice (more or less depending on thickness desired)
• 2 oz. cream of coconut
• 1-1/2 oz. crushed pineapple
• 1 oz. pineapple juice
Blend all ingredients at a high setting for about thirty seconds, or until smooth. Strain the results, if desired, then pour into a tall glass, and garnish as desired.
• 1 1/2 oz. of maraschino cherry juice
• 1 oz. ginger beer
• 1/2 oz. of lime juice
• 1/4 oz. grapefruit juice
Serve in a Tom Collins glass over ice.
Grapefruit and pomegranate soda
• 1/2 cup pink or red grapefruit juice
• 1/2 cup pomegranate juice
• 1 cup sugar
• 2 star anise pods
Serve in an Old-fashioned glass.
• 12 cups brewed black tea
• 4 cups tapioca peals (Can be found in most Asian markets. See recipe below to learn how to sweeten)
• 1/4 cup white sugar
• 1 ½ cups milk
• 12 cups ice cubes
In a cocktail shaker pour sugar, tea and milk. Add ice cubes and shake. Add tapioca pearls.
Sweeten tapioca peals recipe:
Bring water to a boil in saucepan. Stir in sugar until it dissolves. Put in tapioca parls and cook for 20 minutes. Rinse and dry. Refrigerate pearls until they are chilled.
• 4 oz. orange juice
• 4 oz. tonic
• Crushed ice
• Orange slices and cherries (for garnish)
Serve in a Tom Collins glass.
Baby blue mocktail
• 1 oz. blue curacao
• 3/4 cup club soda/Sprite
• Pinch of salt
• 1/2 tbsp. of lime juice
• Ice cubes
• Blueberries and peeled skin of lemon
Mix all the above in a martini shaker and give it a good couple of shakes. Remove the cap and pour into a tall glass.
Ice cream a la fancy glass
• Two scoops of ice cream
• Oreo cookie crumbles
• Zombie glass
Place two scoops of ice cream in a zombie glass and then top with cookie crumbles. Ta-da! Simple but kids will love it.
Carrot ginger zinger
• 4 carrots, cut into large chunks
• 1/2 lime, peeled
• 1/2-inch piece ginger
• tbsp. of club soda
Process the carrots, lime, and ginger through a juicer. Taste and add the club soda. Serve immediately over ice.
Lemon drop mocktini
• 1 1/2 oz. of club soda
• 3/4 oz. of fresh squeezed lemon juice
• 1 teaspoon of simple syrup
• A lemon twist for garnish
Pour the club soda, lemon juice, and simple syrup into a cocktail shaker filled with ice cubes. Shake well then strain the liquid into a chilled martini glass, and garnish the rim with sugar and a lemon twist.
©2014 Community News Group
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