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Sunday, September 1, 2013

Alcohol Free Drinks For Any Occassion

Blueberry Bliss

¾ oz. sugar-cane simple syrup
¾ lemon juice
2 oz. Republic of Tea Blueberry Tea (Make tea twice as strong as indicated in directions)
1½ oz. lime Perrier
Place all ingredients except Perrier into a shaker with 2 ice cubes. Shake and strain into a rocks glass filled with crushed ice. Top with Perrier. Garnish with a lemon and lime slices.
Cocktail version: Reduce tea to 1½ oz. and add 1½ oz. gin. Strain into a highball glass with crushed ice. Top with 1½ oz. Perrier lime sparkling water.

Watermelon Sparkle

¾ oz. agave nectar
1 oz. pink-grapefruit juice
¾ oz. lemon juice
2 oz. Republic of Tea Watermelon Mint tea (Make tea twice as strong as directed)
2 oz. Perrier pink-grapefruit sparkling water
Place all ingredients except Perrier into a shaker and shake. Strain into an ice-filled highball glass.
Top with Perrier pink-grapefruit sparkling water. Garnish with a mint sprig.
Cocktail version: Reduce tea to 1½ oz. and pink-grapefruit juice to ¾ oz. Add 1½ oz. blanco tequila. Top with 1½ oz. Perrier.

Spicy Kiwi Martini

1 kiwi
1 piece of ginger (about the size of a quarter)
2 cinnamon sticks (Ground cinnamon can be used)
1 capful vanilla-bean extract
16 oz. distilled water
½ oz. agave nectar (sweeten to your liking)
1 lime (cut into 4 wedges, use one for garnish)
Makes 2 martinis
Blend water, kiwi, extract, ginger and one grated cinnamon stick.
Pour into shaker through a small strainer mesh and shake with ice; squeeze the fresh lime over it.
Strain into glass. Garnish with lime, fresh grated cinnamon and a cinnamon stick.
Cocktail version: Use 14 oz. distilled water and 2 oz. vodka.


1½ oz. pineapple juice
1½ oz. Celestial Seasonings Sweetened Mandarin Orange Spice tea
¼ oz. tamarind juice
3 cucumber slices
2 pinches of ground ginger
¼ oz. of fresh lime juice
Muddle cucumber in a shaker glass, add all remaining ingredients. Shake vigorously and strain into a cactus-salt- or sea-salt-rimmed coupe glass. Garnish with a cucumber slice or tamarind.
To make tea, steep 9 tea bags in 1 liter of hot water. Sweeten with 10 teaspoons of sugar. Keep refrigerated.
Cocktail version: Replace pineapple juice with 1½ oz Don Julio blanco tequila.

Altar Chi- Herbal Martini

3 oz. Altar Chi
1 lemon twist
Mix in a cocktail shaker with ice. Shake, strain and serve in a martini glass. Garnish with a lemon twist.
Cocktail version: Reduce Altar Chi to 2 oz. Add 1 oz of premium vodka or gin.

Watermelon Cooler

One medium sized watermelon; de-seeded and with flesh chopped into pieces
Three teaspoons of freshly grated ginger
20 mint leaves
Puree the watermelon and ginger in a mixer.
Add a glass of water to thin the juice.
Pour into a jug and stir in the mint leaves.
Chill for at least an hour. Serve. Drink.
If you’re a little alcoholically-inclined, skip the water and add 350 ml of vodka or white rum. 







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