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 recipe af switchel

Photo by Lara Ferroni

Tony’s Molasses Switchel  

A favorite cooler of Colonial days, switchel made our 2014 Imbibe 75 list of Flavors to Try. Get a taste for yourself with this DIY recipe from bartender, Tony Gurdian.

 

2 quarts water, plus approximately 2 more quarts (all at room temperature)
1/2 cup dark molasses
1 1/4 cups granulated sugar
1/2 cup apple cider vinegar
2 oz. raw ginger juice
1 gram champagne yeast
3/4 tsp. cream of tartar
Tools: large pot, 1-gallon container, small measuring cup, wooden spoon, 8 16-oz. flip-top bottles (washed and sanitized)

Combine 2 quarts of water, molasses, sugar, cider vinegar, and ginger juice in a large pot over high heat and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes.  Remove from heat, let cool to room temperature and transfer into a 1-gallon container.

 

In a small measuring cup, rehydrate the yeast according to packet instructions, and add yeast mixture to 1-gallon container.

 

Add the cream of tartar and additional water to make mixture 1 full gallon. Stir very well to ensure even distribution of yeast and all ingredients.

 

Fill each flip-top bottle with switchel. Cap and place in a dark room at room temperature. After 44-48 hours, place bottle in the refrigerator—don’t open bottles until fully chilled! Keep refrigerated for up to 2 weeks.

 

Makes 1 gallon.

 

Tony Gurdian, Imperial, Portland Oregon


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recipe af Mexi-Cafe

Photo by W&P Design

Mexi-Café

Spice up you’re a.m. coffee break with this iced, cinnamon-infused café.

 

3 oz. strong cold-brew coffee
1 oz. whole milk
1 oz. simple syrup (1:1)
2 cinnamon sticks
Tools: shaker, strainer
Glass: rocks
Garnish: 2 cinnamon sticks

 

Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.

 

Adapted from Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams


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recipe af SparklingGingerLemonMocktail


Sparkling Ginger Lemon Mocktail

Lemony and bright, this ginger-spiked mocktail is a great option when you’re looking for an alcohol-free drink that’s festive enough to serve at your next party.

 

3 inches of ginger root, peeled and sliced
¾ cup sugar
1½ cups water
½ cup fresh lemon juice
soda water, chilled
Tools: saucepan, spoon
Glass: wine
Garnish: candied ginger

 

Heat the sugar, water and ginger slices over medium heat. Stir until sugar melts. Boil for about 20 minutes until the syrup begins to thicken. Remove from heat, strain the ginger and let it cool. Toss the ginger pieces with sugar to coat and set aside.  

 

Combine the syrup, lemon juice and soda water in a pitcher with ice, stir to combine, and divide evenly among 4 wine glasses. Garnish each drink with a piece of candied ginger.

 

Serves 4.

 

Sarah, SnixyKitchen.com


 

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recipe m cranberry Gingersnap

Photo by Stuart Mullenberg

Cranberry Gingersnap

A bubbly bottle of cranberry-apple cider gains delicious complexity from a zingy ginger shrub and warming cinnamon syrup. Best of all, it’s a snap to make.

 

25 fresh cranberries (about 1/3 cup)

2 ½ oz. Tait Farm Foods ginger shrub

2 ½ oz. cinnamon syrup (recipe here)

750 ml. cranberry-apple sparkling cider, chilled

ice block

Tools: shaker, muddler, fine-mesh strainer

Glass: punch


Muddle cranberries in a shaker. Add shrub and syrup and shake with ice cubes. Place ice block in a punch bowl. Double strain cranberry mixture over ice block and add cider, stirring to combine without deflating bubbles. Float fresh cranberries in punch and serve.

 

Imbibe Test Kitchen


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recipe af Tara-OBrady-Hot-Chocolate


Tara O’Brady’s Hot Chocolate

Cinnamon and espresso powder add extra richness and warmth to this cocoa from blogger Tara O’Brady.

 

3-4 Tbsp. sugar
2 Tbsp. cocoa powder
1 tsp. instant espresso powder
1/8 tsp. ground cinnamon
1 3/4 cups milk
1/4 cup heavy cream (or half and half)
2 oz. bittersweet or semisweet chocolate, chopped
Tools: saucepan, whisk
Glass: cup or mug

 

In a medium saucepan, whisk together the sugar, cocoa, espresso powder and cinnamon. Pour in a little of the milk and whisk until smooth. Pour in the rest of the milk, then the cream, stirring until combined. Add the chopped chocolate and heat until the mixture comes just under a simmer. Stirring constantly as to not scorch, maintain the heat at a simmer and cook until the chocolate thickens slightly, around 2-3 minutes. Remove from the heat, stirring now and again as it will continue to thicken as it stands, and cool to your desired temperature before serving.

 

Serves 4

 

Tara O’Brady, sevenspoons.net  


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