How to Make a Mocktail That Actually Tastes Good
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Which is why Warrener, drawing on his previous tasting experiences, recommends a gin-based one. Thanks to its botanical content, even “a non-alcoholic gin will taste like gin because the flavor components come more from additives than from the base spirit,” he says. Tequila and mezcal are also solid options.
As for Reiner? Besides the Pathfinder we already mentioned, she recommends Damrak virgin 0.0 gin (remember that name), Lyre’s Italian spritz, Wilfred’s bitter orange and rosemary aperitif, and Curious Elixirs’s sparkling products, along with the brands Everleaf and Aplós more broadly. Used correctly, “they’re going to help you create a beverage that emulates an actual alcoholic beverage.”
3. Take the season into account.
While no one’s going to stop you from drinking a strawberry daiquiri in January or a hot toddy in July, seasonality is an important consideration—for mocktails as well as cocktails, according to Reiner. For example, citrus and fruit are big in the summer, spices like clove and cinnamon predominate in the fall, and cranberry and mace take center stage in the winter, Warrener says. Do your best to work the appropriate flavors into your mocktail so the result doesn’t feel out of step with the time of year. Besides, it’ll hit better that way—offering something refreshing amid the heat and something warming amid the cold.
4. Follow an established recipe…
Fun as it can be to experiment with flavors and textures, don’t necessarily feel as though you have to craft your mocktail completely from scratch, according to Warrener. Concocting a tasty drink out of the huge array of ingredients out there “is its own skill set,” he says—one that aspiring professionals take literal years to master—so an established recipe will take much of the guesswork out of the process.
5. …but don’t be afraid to improvise, either.
While a set recipe makes a good jumping-off point, you don’t need to follow it to the letter, either, according to Warrener. “That’s the whole beauty of being an at-home mixologist, is that you have an opportunity to take a standard recipe and just tweak it a little bit to make it your own,” Warrener says. “So follow the recommendation, and then, with a little bit of tinkering, figure out what works best for you.” You can play around with the ratios, add or subtract ingredients, and experiment away.
6. Pick flavors that complement each other.
When you’re making a mocktail, you’re working with three primary flavors: bitter, sour, and sweet, according to Warrener. The objective: To achieve a balance of all three, which will provide “layers of flavor,” Reiner says.
Finding your fave combo might take a bit of trial and error, according to Warrener, but there’s a couple rules of thumb you’ll want to keep in mind: “Typically, sweet will provide a balance for sour and bitter, and sour, on the flip side, will provide balance for sweet and bitter, and then bitter can provide balance for, say, sweet and salty,” he says. Ingredients that add sweetness include simple syrup and some fruit juices, like pineapple and pomegranate. Other fruit juices are more sour and acidic (like lemon) or bitter and astringent (like grapefruit). And milk and some coffee varieties pack a fair amount of acidity themselves.
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