January is often the month of temperance, so have your go-to mocktail recipes at the ready
More and more people are trying out the “sober curious” movement to improve their health, so it’s important to be prepared with an arsenal of mocktails. You never know what you might get on a charter or a party, especially if there are kids on board. Providing those who aren’t drinking alcohol with an opportunity to enjoy a beautiful and delicious drink is a great way to add to the guest experience.
One of my favorite parts of the job is experimenting with new cocktail recipes. Thanks to the variety of zero-proof spirits available, there is a way to make nearly any cocktail as a mocktail. Sometimes that requires a bit of trial and error to get it right, but it’s a fun process and satisfying when you nail it. The easiest way to start making mocktails is to pick a drink you’re already familiar with and start substituting the alcoholic ingredients for non-alcoholic ones. You already know the ratios and what it’s supposed to taste like, so using a recipe you already know and love is easier than trying to make a random mocktail from scratch without a point of reference.
My sun tea recipe is a go-to for me because it’s incredibly easy and infinitely customizable. You can use just about any type of tea, herbs and fruit you have on board to completely make it your own or surprise your guests with their favorite flavors. The tea is also great to use as a base to add alcohol, lemonade, CBD and non-alcoholic spirits to. Plus, it’s a nice feeling to have something house-made as a personal touch for your guests.
Cucumber and Peach Sun Tea
Ingredients:
1 cucumber (go for one with smooth skin that isn’t too long)
1-2 peaches
8 Tazo Peachy Green teabags (a green and black tea blend with peach flavors and a hint of cucumber)
Honey or preferred sweetener to taste
Instructions:
On a sunny day at least two hours before serving, fill a large glass pitcher with fresh water and add eight tea bags. For a lighter flavor or a smaller pitcher, use five or six tea bags. Cover the pitcher with a lid or plastic wrap and let it sit in the sun for a minimum of two hours.
To prepare the cucumber garnish, shave long, thin strips of the cucumber with a peeler and wrap around the inside of the glasses.
To prepare the peach garnish, cut into very thin slices. Layer ice and peach slices into the glasses, being careful not to move the cucumber.
Muddle the leftover peach and cucumber slices with honey to taste (can add botanical vodka or gin for an alcoholic version) and strain into the garnished glasses.
Fill the glasses with the sun tea, stir lightly, add a straw if desired, serve and enjoy!