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Sage Presse

This mocktail makes use of seasonal winter flavors like fresh sage and Meyer lemons.

1/2 a Meyer lemon

1 Tbsp. organic evaporated cane sugar, ground fine in a coffee grinder (see below)  
4 fresh sage leaves

1 scant pinch salt

5 oz. seltzer water
Ice cubes
Tools: muddler, barspoon
Glass: double rocks or Old Fashioned

Cut lemon into quadrants and muddle in the bottom of a glass with salt and sugar. Add sage and gently muddle to release the herb’s aroma. Add ice, top with seltzer and stir.


Note: Grinding your cane sugar finely will help it become absorbed more quickly and evenly. Baird uses a clean coffee grinder for the task.

 

Scott Baird, 15 Romolo and Bon Vivants, San Francisco

 

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HOMERECIPES | ALCOHOL-FREE RECIPES


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Photos by Stuart Mullenberg

Homemade Apple Cider

Known in the U.S. and Canada as “sweet cider” because it’s not fermented like its “hard” cousin, this quintessential cool-weather sipper differs from standard grocery-store apple juice; the fresh crushed pulp and skins give it a unique tartness and an added texture. Relatively easy to make at home, this unfermented cider is the perfect way to squeeze out all the advantages of fresh fruit from markets and local orchards this season. Here's our step-by-step guide to homemade apple cider.

 

You'll need: 4 pounds of apples (makes one liter)

 

Tools

Apple corer
Sharp knife
Blender or food processor
Cheesecloth
Saucepan
Thermometer
1-liter glass jar with lid

 

 


apple cider step 1

Step 1
Thoroughly wash apples. Core and cut into wedges, discarding any rotten or damaged parts.
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apple cider step 2

Step 2

Puree apples in batches until they resemble a fine pulp. Let crushed fruit rest together for 30 minutes.

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Step 3

Place pulp in a triple layer of cheesecloth and twist, squeezing the juice into a saucepan. Continue to squeeze and twist until all the juice is extracted.

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apple cider step 4

Step 4

Pasteurize by briefly heating to 160 degrees. Be sure not to over-cook—you don’t want to melt away any of that fresh-pressed flavor.

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apple cider step 5

Step 5

Return cider to a clean glass jar and cover. Can be stored in the refrigerator for up to one week. Serve hot or cold. Makes about one liter of cider.

 

 

 

 

 

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apricot_gingerini

Photo by Claire Barrett

Apricot Gingerini

Natalie Bovis-Nelsen ups the alcohol-free ante with this apricot mocktail that’s spiked with both aromatic ginger and clove.

 

2 1/2 oz. white grape juice
3 oz. apricot nectar
1 oz. ginger-infused simple syrup
1/4 tsp. ground clove
Ice
Tools: shaker, strainer
Glass: cocktail
Garnish: ground clove

 

Combine all ingredients in a shaker, shake vigoursly, strain into a glass and garnish.

 

Ginger-infused Simple Syrup
Combine 2 cups of sugar, 1 cup of water and a 1-inch piece of peeled ginger in a small saucepan over high heat, stirring constantly. Allow mixture to boil and reduce heat to low and let simmer for 5 minutes, stirring occasionally. Let cool and strain out ginger. Will keep refrigerated for up to 4 weeks.

 

From Preggatinis: Mixology for the Mom-to-Be by Natalie Bovis-Nelsen (Globe Pequot 2009)

 

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valls_driftwood

Photo by John Valls

The Anthony Hopkins

This mocktail’s balance of sweet floral syrup and bright citrus is as smooth and refined as its famous namesake.

 

1 oz. Tazah rose syrup*
1 oz. mango puree
1 1/4 oz. fresh lime juice
1 1/4 oz. orange juice
1 oz. soda water
Ice
Tools: shaker, strainer
Glass: white wine or oversized cocktail
Garnish: orange wheel with an Amarena cherry on pick

Shake rose syrup, mango puree, lime juice and orange juice with ice. Strain into glass, top with soda and garnish.

*Available at Middle Eastern food markets and other specialty grocery stores

 

Katria Hand, Gracie’s, Portland, Oregon

 

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Agua de Jamaica (Hibiscus Water)


2 cups jamaica (hibiscus) flowers
3/4 cup granulated sugar (or more as desired)


Bring six cups of water to a boil. Add jamaica flowers and sugar and stir continuously
while the mixture boils for one minute. Pour into a non-corrosive bowl and steep for two hours. Note: The flower will stain, so plan accordingly when finding the right bowl.


Strain the mixture through a sieve,pressing on the flower solids to extract as much liquid as possible. Taste for strength and sweetness. If it’s too potent, add water. If it’s too tart, add more sugar. Cover and refrigerate before serving. Makes five to six one-cup servings.

 

from GourmetSleuth.com

 

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RELATED CONTENT

Check out the Destination Oaxaca story in the May/June 2006 issue of Imbibe, where this recipe first appeared, for other recipes and tasting notes.

 
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