10 Delicious Mocktail Recipes Perfect for Your Christmas Party My Baba 5 December, 2018 Christmas Recipes No-alcohol mulled wine 1 bottle of Botonique crisp dry white, half a lemon, 4-star anise, 2 cinnamon sticks, 3 tablespoons of sugar. Cut lemon into slices Pour bottle of Botonique into a saucepan on a low heat Add all ingredients: half a lemon sliced, 4 star anise, 2 cinnamon sticks, 2 spoons of sugar Cook on a low heat for 15-20 mins. and stir regularly Strain the mixture into a jug and serve in heatproof mugs Spiced piña colada mocktail Ingredients 150ml pineapple juice 50ml coconut milk 25ml lime juice ice cherry, to garnish For the mock rum syrup 100g dark brown muscovado sugar 1 pineapple, a few strips of skin, plus leaves to garnish 5 black peppercorns 5 cloves 1 cinnamon stick Method To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days. Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry. Pear & rose punch Ingredients 1l pear juice 1 vanilla pod 1 tbsp golden caster sugar 4 cardamom pods few slices root ginger 25ml raw apple cider vinegar ½ tsp rosewater 250ml sparkling water ice For the garnish rosemary sprigs thyme, leaves picked sliced red pear handful frozen redcurrants Method Pour the pear juice into a large pan. Add the vanilla pod, golden caster sugar, cardamom pods and root ginger, then bring to a simmer. Leave to cool completely, then strain into a punch bowl or jug. Add the raw apple cider vinegar, rosewater and sparkling water. Garnish with rosemary sprigs, thyme, sliced red pear and a handful of frozen redcurrants. Add ice and serve. Pink grapefruit cooler A blend of Botonique blush and grapefruit finished off with a sprig of rosemary and a slice of grapefruit. 2 parts Botonique Blush 1-part pink grapefruit juice Sprig of rosemary or basil, to taste A quarter slice of pink grapefruit Ice Snowball mocktail recipe Ingredients 300ml (10 1/2fl oz) vanilla ice-cream 100ml (3 1/2fl oz) lemon juice 500ml (1pt 2fl oz) diet lemonade 1/2tsp ground cinnamon 60g (2 1/2oz) redcurrants For the syrup 10g (1/4oz) mincemeat 25g (1oz) caster sugar 25ml (1fl oz) water Method To make the syrup, heat the sugar and water together in a pan until the sugar dissolves. Leave to cool a little and pour into a jar Leave to cool a little and pour into a jar. Add the mincemeat to the jar and infuse overnight. Then, strain the mixture, reserving the syrup. Measure out 10ml (1/4fl oz) of syrup, mix the portion of syrup with the rest of the ingredients until pale and frothy Divide the ‘mocktail’ into glasses. Dust with cinnamon and top with a few redcurrants before serving. Salted caramel white Russian mocktail Ingredients 4 tsp instant coffee ½ tsp vanilla extract 2 tsp sugar 4 tbsp Tesco Finest salted caramel sauce 100ml single cream 4 rosemary sprigs, to serve Method Dissolve the coffee in 400ml boiling water. Stir in the vanilla extract and sugar until dissolved, then set aside to cool. When ready to serve, drizzle the salted caramel sauce down the sides of 4 glasses. Add a couple of ice cubes to each glass and carefully pour in the coffee. Divide the cream between the glasses (1-2 tbsp per glass) and lightly swirl together. Garnish with a rosemary sprig. Cranberry and pomegranate punch Ingredients 500ml cranberry juice 500ml pomegranate juice 2 tbsp grenadine (optional) 500ml sparkling water handful of fresh pomegranate seeds, to serve mint leaves, to serve Method Stir together a handful of ice, the cranberry juice, pomegranate juice and grenadine (if using) in a punch bowl or large jug. Pour in the sparkling water and stir to combine. Scatter with the cranberries and fresh mint to finish. Black Beauty Botonique, blackcurrant cordial, rosemary sprig and raspberry. Pour a champagne flute of Botonique. Add splash of Blackcurrant cordial. Finish with a raspberry and rosemary sprig. The Pink Flamingo Ingredients 1 measure grape juice 1 slice watermelon 2 inches thick Juice ½ lemon Crushed ice Sparkling mineral water Preparation 1. Blend the watermelon with the grape juice and freshly squeezed lemon juice 2. Half fill a tall glass with crushed ice 3. Pour over the fruit juices and top up with sparkling water to Gerry Anium Ingredients 4 measures of ginger ale 1 tsp grenadine 1 Measure of orange juice Crushed ice Slice of orange and maraschino cherry Preparation 1. Half fill a large wine glass with crushed ice 2. Add the freshly squeezed orange juice and the grenadine, top with ginger ale 3. Garnish with the slice of orange and maraschino cherry – you can leave out the cherry but it does look cute!