Looking back on the 2024 BRAT summer fueled with celebratory shots and Aperols, as the leaves start to turn, what better time to turn our own new leaf, as very demure and very mindful would have it, and opt for some healthy and low alochol options, without sacrificing the fun and the flair. From warm spices to tangy citrus notes, we’ve got the ultimate autumnal mocktail recipes to brighten up your September.
SEPTEMBER BREEZE
Embrace orange and spices for a delicate nod to Autumn, while incorporating lemon to keep it light and refreshing!
Ingredients:
- 35ml NA gin. Try Tanquerey’s 0% Gin , Seedlip’s Grove gin, or Pentire Adrift
- 25ml Fresh lemon juice
- 15ml Cinnamon syrup
- 15ml Triple sec
- 1 tsp Maple syrup
- NA Sparkling wine, to top. Try Harvey Nichol’s NA champagne, Naughty’s Sparkling wine or, Nozeco.
- To Garnish: Lemon peel
Instructions:
With ice, shake to combine all the ingredients. Fine strain into a chilled glass and top with sparkling wine. Garnish with twisted lemon peel.
RHUBARB AND ROSE MOCKTAIL
This is a beautiful delicate mocktail both to taste and look at, with Rhubarb syrup and rose water creating a lovely pink hue with tangy and floral notes.
Ingredients:
- 60 ml Rhubarb syrup
- 15 ml Fresh Lemon juice
- 15 ml Rose Water
- 180 ml Soda Water
- To Garnish: Rose petals
Instructions:
Mix the syrup and lemon juice in a glass before stirring in the rose water. Add ice and top with soda, give it a quick stir and garnish!
BLUEBERRY MOJITO
A fun and refreshing mocktail, perfect for long brunches or evening Aperitifs equally!
Ingredients:
- 60 ml Fresh blueberry juice
- 15 ml Fresh lime juice
- 10 ml Honey syrup
- 6-8 Fresh mint leaves
- 120 ml Soda water
- To Garnish: Fresh mint leaves / Fresh blueberries
Instructions:
Muddle blueberries and mint Leaves with the lime juice and honey in a glass. Fill the glass with ice and top with soda before garnishing.
CLEMENTINE THMYE MOCKTAIL
A sophisticated number with flavours of citrus and herbs for a well-balanced mocktail.
Ingredients:
- 120 ml Fresh Clementine Juice (about 2-3 clementines)
- 15 ml Fresh Lemon Juice
- 15 ml Honey Syrup (or simple syrup)
- 120 ml Soda Water
- 3-4 Fresh Thyme Sprigs
- To Garnish: Thyme / Clementine
Instructions:
In a shaker, muddle 2-3 sprigs of fresh thyme with honey syrup to release the thyme’s aroma. Add the clementine and lemon juice as well as ice and shake until chilled (approx. 15 seconds). Strain into a chilled glass filled with ice and top with soda. Garnish with a sprig of thyme or clementine slice.
RASPBERRY HIBISCUS TEA MOCKTAIL
Sweet, pink and zesty!
Ingredients:
- 120 ml Hibiscus Tea (brewed and chilled)
- 60 ml Raspberry Juice (or fresh raspberries muddled)
- 15 ml Fresh Lemon Juice
- 10 ml Honey Syrup
- 120 ml Soda Water
- To Garnish: Fresh Raspberries / Fresh mint leaves.
Instructions:
Once chilled, combine hibiscus tea* with raspberry juice (or muddled raspberries), lemon juice, and honey syrup in a shaker. Add ice and shake well until chilled, before straining into a glass filled with ice. Top with soda water and stir gently. Garnish with fresh raspberries and mint leaves.
*To make Hibiscus tea:
Boil 500ml of water. Once boiling remove from heat and add 1–2 tablespoons of dried hibiscus flowers. Steep for 5-10 minutes. You can add honey or sugar to taste or a squeeze of lemon juice. Strain to remove bits and leave to chill.
PEAR AND GINGER MOCKTAIL
Something sweet and spiced for a warming and delicious Autumn mocktail.
Instructions
- 120 ml Pear Juice
- 15 ml Fresh Lemon/ lemon Juice
- 15 ml Ginger Syrup
- 60 ml Soda Water
- 1-2 dashes of Ground Cinnamon (optional, for added spice)
- To Garnish: Pear slice and Cinnamon stick / Fresh mint leaves
Instructions:
In a shaker filled with ice, shake to combine pear juice, lemon juice and ginger syrup. Strain into a glass filled with ice and top with soda water. Add a dash of ground cinnamon for extra spice and stir gently. Garnish with a slice of pear and a cinnamon stick or fresh mint leaves for a mojito twist.
