The holidays always mean fun and lots of spirited parties and events. But many people don’t imbibe and that shouldn’t mean that they get stuck with a plain sparkling water or a glass of juice! They need to have something special to sip, too – and that is not sticky-sweet or boring. So I have created a couple of sophisticated non-alcoholic drinks for the holidays.
The first one, Rosemary Pom Holiday Sparkle, incorporates fresh rosemary with the sweetness of clementine and the tanginess of pomegranate juice. Sparkling apple cider tops off the drink for a bit of bubbly. You can serve it on the rocks or strained into a champagne flute for a more elegant presentation.
The next drink combines the crisp flavor of fresh cucumber with a ginger jasmine lime syrup that you can make ahead. The Cucumber Ginger Jasmine Fizz is shaken, then lightened with a splash of sparkling water and served up in a martini glass.
So whether they just don’t drink alcohol or are the designated drivers, no one will feel left out of the party when served either of these drinks. I hope you or your guests will enjoy serving or sipping on my Non-Alcoholic Holiday Cocktails.
- Happy Holidays, Kathy
Here’s the link of me shaking up some fun on KING 5’s New Day Northwest!
Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider.
Note: When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!
Makes 1 drink
1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
(I like to use Cuties as they have no seeds)
1 1/2 ounces pomegranate juice
3 ounces sparkling apple cider
Garnish: Fresh rosemary sprig
Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)
© 2010 by Kathy Casey Food Studios®-Liquid Kitchen™ – www.kathycasey.com
Cucumber Ginger Jasmine Fizz
Makes 1 drink
3–4 slices fresh cucumber
1 1/2 ounces Ginger Jasmine Lime Syrup (recipe follows)
3 ounces sparkling water or club soda
Garnish: Candied ginger and cucumber slice on a pick, or a lime wedge
Drop the cucumber into a cocktail shaker and muddle well to release the juices. Measure in the Ginger Jasmine Lime Syrup. Fill shaker with ice. Cap and shake vigorously. Add sparkling water to shaker and then strain drink into a martini glass. Garnish as desired.
Ginger Jasmine Lime Syrup
Makes (12 oz) enough for about 8 drinks
1 tsp. minced ginger
1 cup fresh lime juice
3/4 cup sugar
1/2 cup water
2 Tbsp. loose jasmine tea
In a small heavy saucepan, combine the ginger, lime juice, sugar, and water. Bring to a boil over high heat and boil 1 minute. Remove from heat and stir in the tea. Steep for 5 minutes, then strain through a very fine strainer, pressing out as much liquid as possible. Discard the solids. Refrigerate the syrup, for up to 7 days, until ready to use.