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MOCKTAILS/COCKTAILSRECIPE BOOKUPLEVELINGYOUR BUSINESS2023

“Whylimithappy toan hour?”-W.C. FIELDS

CITRUS MAGIC BLUE MOCKTAILC O C K T A I L / M O C K T A I L5 butterfly pea flowers2 cups boiling water2 cups cold water2-4 tablespoons freshly squeezed citrusyour favorite sparkling drink.Place flowers and boiling water in a jug andseep for 30 minutes.Drain flowers, and freeze blue water intoice cubes.Freeze 2 cups of regular water into icecubes.Once frozen, blend blue ice cubes in a high-speed blender. Leave a few larger chunksin there for some texture.Repeat with the regular ice.Place blue ice and white ice into separatecontainers and store them in the freezeruntil you are ready to build the drinks.Stack tall glasses halfway with regular ice.Top with butterfly pea ice.Add 1 tablespoon of citrus of your choiceinto each glass. This measurement doesn’thave to be exact, you can add a little moreif you like.Add a little more butterfly pea ice on top,then top with your favorite sparklingbeverage and stir.Garnish and enjoy!1.2.3.4.5.6.7.8.9.10.I NGREDIE N T S P R E P A R A T I O N

LEMON BLUEBERRY RASPBERRYMOCKTAILFROM:1 cup frozen blueberries1/2 cup raspberriesJuice of 4 lemons1 tablespoon sugar (adjust to taste)Sparkling water (to top up)1 mint leaf to garnishCombine the frozen blueberries,raspberries, lemon juice, and sugar.Blend and well combined, creating avibrant berry mixture.Take a glass and pour the berry mixtureinto it, filling it about halfway.Top up the glass with sparkling water,adjusting the amount to your preferencefor sweetness and fizziness.Stir gently to mix the ingredients together.Taste and add more sugar if desired.Garnish with fresh raspberries, a lemonslice and a mint leaf if desired.Serve immediately and enjoy yourrefreshing lemon blueberry raspberrymocktail!1.2.3.4.5.6.7.8.I N G R E D I E N T S P R E P A R A T I O NMARINA

PEACH MELBA PUNCH MOCKTAILFROM:4 yellow peaches1 cup pineapple juice250g raspberries4 cups ice cubes1.25 liters (42oz) lemonade, chilledFresh mint sprigs, to serveRoughly chop 3 peaches. Place choppedpeach and pineapple juice in a foodprocessor. Process until smooth. Transferto a sieve set over a bowl. Using the back ofa spoon, press the peach mixture through asieve. Discard solidsPlace 1/2 of the raspberries in a bowl.Lightly crush it with a fork. Thinly slice theremaining peach.Place ice cubes in a 2-liter-capacity jug.Add peach slices and purée, and crushedand whole raspberries. Pour overlemonade. Using a large spoon, stir tocombine. Top with mint. Serve.1.2.3.I N G R E D I E N T S P R E P A R A T I O NMARCELA

GREEN TEA MOJITOFROM:4 tbsp fresh lime juice16 large spearmint leaves (plus more forgarnish)16 baby arugula leaves8 tsp sugar (or equivalent of favoritesweetener)2 cups brewed green tea (chilled)4 oz white rum (optional)Muddle the lime juice, mint, arugula, andsugar together in a tall Collins glass untilthe leaves bruise lightly and the flavorsrelease.Add ice until the glass is about 3/4 full andthen pour in green tea and optional rum.Stir well and garnish with mint and lime.1.2.3.INGREDIENTS PREPARATIONELIZABETH

VIRGIN BLOODY MARYFROM:2 cups prepared tomato juice1/4 cup dill pickle juice OR olive brine2 tablespoons fresh lemon juice1 tablespoon prepared horseradish1 teaspoon hot sauce, such as Franks1 teaspoon Worcestershire sauce1/4 teaspoon celery seeds1/8 teaspoon cayenne pepperMuddle the lime juice, mint, arugula, andsugar together in a tall Collins glass untilthe leaves bruise lightly and the flavorsrelease.Add ice until the glass is about 3/4 full andthen pour in green tea and optional rum.Stir well and garnish with mint and lime.1.2.3.INGREDIENTS PREPARATIONELIZABETH4 small celery heart stalks with leaves4 lemon or lime wedges12 large olivesCelery salt on rimGARNISH (OPTIONAL)

JACKIE JUICE (JINGLE JUICE)FROM:2 cup Cranberries, frozen2 Limes1/3 cup Mint, leaves1/2 cup Granulated sugar4 cup Cran-apple juiceMartinelli's Sparkling GrapeGinger AleUsing a wedge of lime, wet rim of glasses.Dip in sugar until coated.Combine all ingredients in a punch bowl,stir together and serve.1.2.INGREDIENTS PREPARATIONJACLYN2 (750 ml.) bottles Moscato; red1 (750 ml.) bottle of Prosecco1/2 cup Vodka. (I often used a fruity-flavored one)Optional Addin’s – Grand Marnier or Triple SecLIQUOR (OPTIONAL)

MANGO PINE-LIME SLUSHIESFROM:250g frozen mango pieces250g frozen pineapple pieces500ml (2 cups) coconut water80ml (1/3 cup) lime juice cordial2 cups ice cubes125ml (1/2 cup) coconut creamShaved coconut or coconut flakes, to serveLime slices, to servePineapple top, quartered, to serve(optional)Blend the mango, pineapple, coconut waterand lime cordial in a blender until smooth.Divide the ice cubes among 4 large servingglasses and top with the mango mixture.Spoon the coconut cream on top of themango mixture. Decorate with shavedcoconut, lime slices and pineapple tops, ifyou like.1.2.INGREDIENTS PREPARATIONMARCELA

STRAWBERRY APPLE PUNCHFROM:2 x 250g punnets fresh strawberries,washed, hulled750ml (3 cups) diet lemonade, chilled500ml (2 cups) unsweetened apple juice,chilled500ml (2 cups) sparkling natural mineralwater, chilled250ml (1 cup) freshly brewed tea, cooled1 bunch mint, leaves pickedIce, to servePlace half the strawberries in the jug of ablender and blend until smooth. Strainthrough a fine sieve into a punch bowl orserving jug. Finely chop the remainingstrawberries and add to the bowl or jug.Add the lemonade, juice, mineral water,tea and mint to the bowl or jug and stir tocombine. Serve with ice.1.2.INGREDIENTS PREPARATIONMARCELA

FROZEN APPLE MARGARITAFROM:Salt, to serve1 lime, halved2 cups (500ml) Ashton Valley FreshSparkling Apple Juice1 cup (250ml) tequila (optional)2 tsp finely grated lime rind2 tbsp lime juice4 cups ice cubes4 slices green appleLime zest, to servePlace salt on a plate. Run the cut side of thelime around the rims of the serving glasses.Dip in the salt to coat.Place sparkling apple juice, tequila, if using,lime rind, lime juice and ice in a blenderand blend until smooth. Pour evenly amongthe glasses.Decorate with apple slices and lime zest.1.2.3.I N G R E D I E N T S P R E P A R A T I O NMARCELATo make this frozen drink into a mocktail,swap the tequila for an extra cup ofsparkling apple juice.T I P

WATERMELON & ROSEWATER ICED TEA3 cups boiling water2 lady grey tea bags2.5kg watermelon, peeled, roughlychopped2 tsp rosewater essence2 cups chilled mineral waterFresh mint sprigs, to serveIce-cubes, to servePlace boiling water and tea bags in a largeheatproof jug. Set aside for 5 minutes tosteep. Remove and discard tea bags. Cooltea for 20 minutes.Place watermelon in a blender. Blend untilsmooth. Strain mixture into tea. Discardsolids. Add rosewater. Stir to combine.Refrigerate for 2 hours or until cold.Stir in mineral water. Serve with mintsprigs and ice cubes.1.2.3.I N G R E D I E N T S P R E P A R A T I O N

WILD RASPBERRY AND HIBISCUSFRUIT BOOST PUNCH3 thin skinned oranges (navels)700ml Wild Raspberry & Hibiscus FuzeIced Tea, chilled250g fresh raspberries2-3 cups ice cubes4-5 Hibiscus flowers in syrupJuice two of the oranges. Pour the juiceinto a large serving jug, add the iced teaand refrigerate until needed.Thinly slice the remaining orange, setaside. Reserve half a punnet of raspberries.Place the remaining 1 1/2 punnets in abowl and crush with a potato masher orfork.Add the ice cubes and crushed raspberriesto the orange juice. Top with orange slices,whole raspberries and hibiscus flowers.Pour into chilled serving glasses.1.2.3.I N G R E D I E N T S P R E P A R A T I O N

WATERMELON 'NOJITOS'1/2 cup caster sugar1.5kg watermelon, peeled, chopped2 limes, sliced2 cups chilled soda water1/3 cup lime juice1 small bunch of fresh mint, sprigs picked1 tbsp caster sugar, extra2 tsp finely grated lime rindIce cubes, to servePlace sugar and 1 cup water in a smallsaucepan over medium heat. Cook, stirring,for 5 minutes or until sugar dissolves.Increase heat to high. Bring to the boil.Boil, without stirring, for 5 minutes.Remove from heat. Set aside to coolcompletely.Place watermelon in a blender. Blend untilsmooth.Place lime slices in a large jug. Using theend of a rolling pin, slightly crush lime torelease juice. Add watermelon, soda water,lime juice and cooled sugar syrup. Stir tocombine. Add mint.Combine extra sugar and lime rind on asmall plate. Place 1⁄4 cup water in aseparate bowl. Dip the rim of servingglasses into water, then in sugar mixture.Divide ice among glasses. Add watermelonmixture. Serve immediately.1.2.3.4.I N G R E D I E N T S P R E P A R A T I O N

CRANBERRY BASIL SANGRIA3 cups cranberry juiceJuice of 1 orange (about 1/2 cup)1 (12 oz.) can seltzer1 orange, sliced1 apple, cored and sliced1/3 cup of frozen cranberries1/4 cup of packed basil leavesIceIn a large pitcher, combine cranberry juice,orange juice, and seltzer. Add fruit andbasil and stir to combine. Pour over ice to serve.1.2.I N G R E D I E N T S P R E P A R A T I O N

HORCHATA1 cup long-grain white rice7 cups filtered water, divided1/2 cup slivered almonds (optional)2 whole cinnamon sticks1 (12 oz.) can evaporated milk (or 1 1/2 cups almondmilk, if making vegan)2 cups whole milk (or almond milk, if making vegan)1 tsp. ground cinnamon1 tsp. pure vanilla extract1/4 tsp. kosher saltCondensed milk (or simple syrup or agave if makingvegan), to tasteIn a fine mesh strainer, run cold water over rice for about15 seconds. In a blender, combine rice, 3 cups of filteredwater, almonds, and cinnamon sticks and blend until rice isbroken down but not totally pulverized about 30 seconds.Transfer to a container with a lid and refrigerate overnight. Return soaked rice, cinnamon, and almonds to the blenderand blend for about 60 seconds or until rice and almondsare pulverized. In a large bowl with a spout, lay thecheesecloth in a single layer and set a fine mesh strainer ontop. Do not double the cheesecloth or it will be too thick tostrain the rice milk. Pour the rice milk through the mesh strainer into thecheesecloth, using a rubber spatula to press the pulp torelease as much liquid as possible. Discard the rice andalmond pulp. Gather the corners of the cloth and work themilk through the fibers, massaging to move around theground rice. (If you don't mind a bit of sediment in yourdrink, this can be done without a cheesecloth by pouringthe mixture directly into the fine mesh strainer. But if youprefer it without sediment, the cheesecloth is worth theeffort.)Add evaporated milk, whole milk, ground cinnamon, vanilla,salt, and the remaining 4 cups of water, and whisk untilhomogenous. Taste and add condensed milk (or othersweetener of choice) one teaspoon at a time, whisking aftereach addition, until sweetened to your liking. Chill andserve over ice with a cinnamon stick for garnish. 1.2.3.4.I N G R E D I E N T S P R E P A R A T I O N

APPLE CIDER SLUSHIES3 cups apple cider1 lemon, juiced1/2 tsp. ground cinnamon2 mini cinnamon-sugar doughnutsPour cider, lemon juice, and cinnamon in aloaf pan, whisking to combine. Freeze for 1hour. Remove the cider mixture from the freezerand use a fork to scrape the slushy mixture,so it doesn't turn into a giant ice cube. Oncefully scraped and stirred, return it to thefreezer for 1 hour more. Remove the cider mixture from the freezeronce again, using a fork to scrape and stir itinto a consistency like shaved ice. If it's notfrozen enough for your taste, pop it back inthe freezer for another 45 minutes.Otherwise, spoon into 2 glasses and garnisheach rim with a mini doughnut. 1.2.3.I N G R E D I E N T S P R E P A R A T I O N

PERFECT ARNOLD PALMER3 cups water, divided 3/4 cup granulated sugar Juice of 6 large lemons (about 3/4 cup)4 cups water 1/3 cup honey 5 black tea bags IceFresh mint Lemon wedges Make lemonade: In a small pot overmedium heat, bring 1 cup of water andsugar to a boil, stirring to dissolve sugar.Let boil 2 minutes. Let cool to roomtemperature.Combine simple syrup, remaining 2 cupswater, and lemon juice. Make tea: In a medium pot over medium-high heat, bring water to a boil. Add honeyand stir to dissolve. Turn off the heat andadd tea bags. Let steep for 5 minutes. Letcool to room temperature. In a large pitcher, combine lemonade andtea. Pour into glasses over ice and garnishwith mint and lemon wedges.1.2.3.4.I N G R E D I E N T S P R E P A R A T I O N

BRAZILIAN LEMONADE3 limes1/3 cups sugar3 cups water3 tbsp. sweetened condensed milkiceWash and quarter the limes, then add themto a blender with the sugar, water andsweetened condensed milk. Pulse until thelimes are thoroughly chopped, then pourthe mixture through a strainer to removethe peel and pulp.Serve juice over ice, or blend with ice for amore slushy-like consistency.1.2.I N G R E D I E N T S P R E P A R A T I O N

GINGER GASTRIQUE1/2 cup minced fresh ginger4 oz. apple cider vinegar2 oz. sherry vinegar2 oz. water1 cup sugarIn a small saucepan, bring the ingredientsto a boil. Stir in sugar and simmer for 20minutes. Fine-strain into a heatproof jar.Let cool, and refrigerate for up to 2 weeks.1.I N G R E D I E N T S P R E P A R A T I O N

“Onlycount thehappyhours.”