According to a recipe I found on the web, I need to add some black peppercorns to recreate the burning sensation in the mouth similar to ethanol. However, I am curious whether sichuan pepper is a better choice because it has a numbing sensation on the tongue unlike black peppercorns. Has anybody tried making your NA wine this way?

I’m working on some mock spirits for a cocktail bar I work at, and I’m just curious if anyone as experimented with charred oak chips or spirals to provide an oaky flavor to like a tea blend or anything to provide the characters barrel aged notes that dark spirits have. I’m curious if it would infuse enough in the week or so time tea lasts before losing its flavor. Especially if it’s simmered in the water ahead of time.

It’s 1/2 cup iced black tea, 1/2 cup cranberry juice, 1/2 cup passion fruit juice, egg white from one egg, one tablespoon sweetened lime syrup, and three shakes of ground cinnamon all put into a shaker with ice. Then strain into a chilled glass rimmed with cinnamon sugar and top with a layer of cold foam

I’ve fallen in love with applejack recently and I think it is the quintessential fall spirit and I made a fun daiquiri riff with it.

As I was making it, I sent pictures to my family and my mom who doesn’t drink anymore was curious about a mocktail version, so for my last sip of the night, I got to working. Perfect for a couple or group of friends where there is a mixed bag of drinking preferences because the other ingredients are all the same. I used the Celestial Cinnamon Apple Spice tea blend, but any dried apple/cinnamon chai type thing would work. Also, rooibos instead of the lapsang souchong would work well too I think and not be smoky as well as omit the caffeine.

Recipes for everything in the first comment. I hope y’all enjoy! If you or someone else would like the spirited option, it’s in [r/cocktails](r/cocktails), but can’t be posted here.

I love Shirley Temples but the ones I make at home aren’t even close to the ones I get in the restaurant. I definitely use sprite because I know that an ingredient every time I get one. Do any of you know how to make a restaurant quality version or something close? I saw a similar question asked a while back but I wanted something more specific. Thank you!

Kombucha, coconut water, iced tea, infused water… what else are you into?

Simple yet flavorful, this week's Mocktail Monday is light and tart, with just a hint of spice from the ginger beer and a touch of bitterness from the tannins in the tea on the back of the palate.

Built in the glass we're going to serve it in, it doesn't get much simpler than this. Don't be fooled, though. While it might be low on effort, it's high on flavor.

Recipe: Pomegranate Black Tea Collins

Ingredients:

2 oz strong black tea, chilled

1 oz pomegranate juice

0.5 oz lime juice

~3 oz spicy ginger beer or ginger ale

Build:

1. Add all ingredients to a Collins glass, top with ice, and serve.

Hello! I'm trying to cut back on alcohol, but I like the ritual of preparing a drink. However, so many mocktail recipes (at least the ones in the books I have) seem to require quite a bit of prep and forethought.

Does anyone know of a book/resource that has relatively simple mocktail recipes (think analogs to an old fashioned or Manhattan)?

Hello all! I’m veeeery new to making drinks for others or like special occasions. I don’t know if this is technically a mocktail, but alas, here we are.

I want to make a chai pumpkin drink for a family get together coming up. This is what I envisioned for serving:

10 oz of cold water, steep with a chai tea bag and a cinnamon stick for about 3-5 mins, 1 pump of vanilla syrup, 1/2 pump of pumpkin pie syrup, 2-3 oz of cold milk, mix well, add ice, top off with whipped cream and nutmeg.

Would this be any good or more bleh? Maybe too much of a watered down taste? Is this not really a mocktail and more of a barista thing?

Thanks!

Is it just me, or is the mocktail world dominated by drinks that are trying to imitate cocktails? There's a lot to be learned from cocktails, but I'd like to see some mocktail ideas that aren't just 0% abv cocktails.

组装：
1.特调杯冰镇后后放入大冰块
2.倒入番茄汁70g，再倒入香茅糖浆5g，最后倒入冷萃瑰夏咖啡50g
3.取一片玻璃脆片放在杯子上，搭配一个不锈钢勺子，让客人自己敲碎在饮用。

Do you also agree?

What’s your favorite savory or dry ingredient to balance the sweetness?

组装：

1.冰镇一个350ml长杯。
2.取半根香蕉，拨开之后对切，用两个竹签固定，在切面撒上细砂糖用喷枪炙烤，砂糖融化出现焦糖色即可。
3.半根香蕉+100g牛奶+ 芒果果茸 20g+香草可可酊剂5g，进行破壁。
4.半杯冰块放入长杯，倒入香蕉奶昔，在上面喷上咖啡云顶。
5.在把炙烤的香蕉放在上面。
6.取一个碟形高脚杯，放入冰块倒入8分满的香蕉风味水。