Mocktails are a popular alternative to alcohol-infused cocktails, but the potential associations could be a trigger in early recovery.
“We shouldn’t limit ourselves to that,” says sober chef Liz Scott, who likes to experiment with different ingredients that mimic their alcoholic counterparts. For example, “teas have the tanic qualities of some wines.”
If you feel an alcohol-free copycat has you yearning for the leaded version, refrain from the mocktail and instead enjoy a Liz Scott original.
Here are two Chef Scott beverages worth celebrating.
Pineapple Lemonade Spritzer
- 6 cups pineapple juice (canned or fresh)
- Juice of 6 large lemons
- 2 cups granulated sugar
- 1 cup honey
- Two 2-liter bottles of club soda or sparkling water
1. In a medium-size saucepan, combine the pineapple and lemon juices, as well as the sugar and honey, and bring to a boil over medium heat, stirring occasionally. Cook for 1 minute, remove from heat and transfer to one or two heat-proof jars. Cool, then chill in the refrigerator several hours or overnight.
2. To make the spritzers, fill a 12- to 14-ounce tumbler with ice, add about one-fourth cup of the syrup and stir in the club soda to fill. Serve immediately. Serves 6.
- 1 cup black currant juice
- One-half cup unsweetened cranberry juice
- One-half cup “no sugar added” red grape juice
- One-half cup plain seltzer
- 1-and-a-half tablespoons balsamic vinegar
1. Stir together all ingredients in a glass pitcher.
2. Allow to sit for 15 minutes at room temperature, divide between two 10- or 12-ounce wineglasses. Serve immediately. Serves 2.