Mommy Maven on the Mixology of Mocktails

There’s nothing quite like a nice frosty adult beverage on a hot summer night, but when you’re pregnant that’s one of the biggest no-no’s out there.  But just because you can’t swig your favorite margarita, martini or other mixed drink doesn’t mean you have to miss out on the fun!  Kate Homes, the chef and owner of the amazing company Carried Away Chefs, has put together her favorite non-alcoholic drink recipes for us – and even included an alcoholic option for each.  Happy sipping!

The Mixology of Mocktails

 Enjoying a summer evening while sipping a cocktail is as treasured a ritual as an afternoon tea, and for those who have to put their alcoholic beverages on hold, it can be disappointing if you can’t find the right ‘mocktail’. While pregnant last summer I was constantly frustrated with my lack of drink choices.  I was always offered a bland seltzer or a cloyingly sweet soda. Enjoying the Bermuda sunset on our Babymoon with a $12.00 sour-mix-on-the-rocks-trying-to-be-virgin-daiquiri, though memorable, wasn’t my cup of tea when it came to beverage choice.  I wanted to come up with some options that were enjoyable to drink, sip after sip. I longed for a drink that wouldn’t slam my senses during cocktail hour but with just enough acidity to be paired with food.  Not too sweet or sour, but balanced, with a touch of dryness, maybe even a bit complex. The same characteristics that enhance a classic cocktail can be conjured in a mocktail with a few tweaks and unique ingredient additions.  I found that adding small amounts of herbal, bitter or spicy notes, added to the depth of the drink and gave it more dimension.  Like a great dish, after each bite or sip your palette should be piqued, and leave you craving more. The Mamajito is refreshing with a zing; Mockarita (my fave) smokey and complex; the Sparkler is festive and celebratory and the Dirty is savory; for the brunch set. For anyone out there looking for a ‘grown –up drink’ without the booze, you’re going to love the mix of summer fresh and fun ingredients in these!

=et’s get prepping:

For these, any juices that you can find already juiced, great; but if you have a juicer, even better.  You’ll also need a martini shaker that strains and a muddler, or a pitcher, strainer and spoon.  Most of these require ice, a blender, juicer or food processor, a peeler, grater or microplane, knife and cutting board.  Each recipe makes 2 drinks.

Let’s get mixing:

Cucumber Melon Mamajito

1 cup fresh melon juice (from 1/2 ripe yellow-fleshed melon)

1 cup coconut water

Juice of 1 Persian cucumber (puree and strain with melon)

1 tsp fresh grated ginger

10 mint leaves plus more for garnish

Juice of ½ lime

Scoop out and discard the seeds of the melon then scoop out the flesh and puree in a blender or food processor with the cucumber.  Strain the pulp off the juice before using.  Place mint and ginger in the shaker and muddle.  Add coconut water, melon, cucumber and lime juices. Shake and serve over ice; garnish with extra mint leaves. *Alcohol addition: use only ½ cup coconut water and add 2 oz light rum, 1oz Domaine de Canton

Tangerine Mockarita

2 large tangerines- juiced and strips of zest removed

1 cup coconut water

1 T honey

1 pinch smoked paprika

2 thin slices of jalapeno pepper

Use a peeler to peel off the zest of the tangerines before juicing them.  Place a jalapeno slice in each of two glasses with ice.  In the shaker, add zest strips and crush with the muddler, stir in tangerine juice, coconut water, honey & smoked paprika.  Strain and serve over ice in prepared glasses with jalapeno.  *Alcohol addition: 3 oz mezcal and use only ½ cup coconut water

Grape Sparkler

½ cup concord grapes

5 blackberries  + 2 for garnish

2 strips of lemon zest (use a peeler)

¼ cup fresh tarragon leaves

1 cold can club soda

Muddle the grapes, 5 blackberries, zest and tarragon until grapes are completely pulverized, pour in club soda and stir to combine (don’t shake).  Strain and divide between two glasses.  Halve each of the two extra blackberries and garish each drink.  Salut!  *Alcohol addition: Prosecco instead of club soda

Dirty Mama

1 cup tomato water (from about 6 tomatoes)

½ cup carrot juice (from 6 carrots)

2 T olive juice

4 Basil leaves

1 tsp grated lemon zest

Juice of ½ lemon

¼ tsp cracked black pepper

2 green olives

Puree the tomatoes and place in a strainer that’s set over a bowl.  If you have the time, let it sit for a couple hours for the tomato water to strain out. If you are in a hurry, gently stir until strained. Juice the carrots.  Place one olive in each glass.  Muddle the basil leaves, pepper and zest until fragrant.  Shake with tomato water, carrot, olive and lemon juices and ½ cup of ice.  Strain into prepared glasses with the olives. *Alcohol addition: use only ¾ cup tomato water and add 3 oz vodka