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Chocolate Phosphate

A chocolate soda that at once tastes decadent and refreshing, thanks to an added pop of acid phosphate.

 

1 tsp. acid phosphate
8 oz. club soda
2 oz. chocolate syrup (see below)
Tools: barspoon
Glass: highball
Garnish: fresh strawberry, optional

Pour the acid phosphate and the soda water into a chilled glass and slowly add the chocolate syrup to avoid spilling over. Stir gently to combine and garnish.

Chocolate Syrup
1 oz. unsweetened cocoa powder
3 cups sugar
2 cups water
3/4 tsp. vanilla extract
1/2 drop cinnamon oil

Combine cocoa powder, sugar and water in a large saucepan and bring to a boil over medium-high heat, while stirring. Continue stirring and let boil for three minutes. Let cool to room temperature, then add vanilla and cinnamon oil. Stir to combine and funnel into a clean glass jar. Keep refrigerated and use within one month.

 

Adapted from Darcy O’Neil’s Fix the Pumps

 

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RELATED CONTENT

Read more about phosphates and the soda fountains that are using them in "Fizzy Business" from the July/August 2011 issue.

 

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Wild Cherry Phosphate

We’re wild for this old-fashioned, cherry-flecked phosphate.

 

1 1/2 oz. wild cherry syrup (see below)
1 tsp. acid phosphate
6 oz. club soda
Tools: barspoon
Glass: highball

Pour the cherry syrup and acid phosphate in the bottom of a chilled glass. Slowly add chilled club soda and stir gently to combine.

Wild Cherry Syrup
1 oz. cherry bark
4 oz. cherry juice
1 oz. glycerin
8 oz. water
1 1/4 cups sugar

Mix the glycerin with 4 ounces of water, add to the bark and let steep for 24 hours. Strain liquid into a clean glass jar. Cover the bark with 4 ounces of warm water, and let steep for 1 hour. Strain this liquid into the jar with the liquid from the first steep. Add cherry juice and additional water as need to measure 12 ounces of liquid. Add sugar and stir until dissolved.

 

Adapted from Darcy O’Neil’s Fix the Pumps

 

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RELATED CONTENT

Read more about phosphates and the soda fountains that are using them in "Fizzy Business" from the July/August 2011 issue.

 

HOMERECIPESALCOHOL-FREE RECIPES


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Homemade Hot Cocoa Mix

There’s nothing like wrapping your fingers around a steaming mug of hot cocoa on a chilly day, and this recipe finds fans with kids and grownups alike with its subtle spice and touch of sweet.

1/2 cup Dutch cocoa (or high-quality cocoa powder)
3/4 cup granulated sugar
2 1/2 Tbsp. powdered milk
2 Tbsp. packed brown sugar (make sure to break up well)
1/4 Tbsp. salt
1 tsp. cayenne chili powder
3 tsp. ground cinnamon
1 Tbsp. ginger powder

Whisk together all ingredients until combined. Keep in a cool, dry place for up to six months.

To reconstitute, combine 1 heaping tablespoon of cocoa mix with 5 ounces of hot water or milk and whisk until smooth. Add more cocoa mix, if desired.

Martim Smith-Mattsson, Vandaag, New York City

 

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Hopped Lemonade

A hopped up twist on the traditional lemonade, this fizzy cooler refreshes to the core.

1 oz. Amarillo hop syrup, or more, to taste (see below)
5 oz. club soda
Ice cubes
Tools: barspoon
Glass: highball or pint
Garnish: lime wedge

In an ice-filled Collins glass add the hop syrup and top with club soda. Stir gently to combine. Garnish.

For the Hop Syrup
1 cup water
1 cup demerara sugar
1 oz. Amarillo hop pellets (Brudvig uses nitrogen-flushed Hopunion packets, though you may also substitute other hop pellets or whole-leaf hops)
3/4 cup fresh lemon juice
1/4 cup fresh lime juice

Bring water and sugar just to a boil in a saucepan over medium heat. Reduce heat to low, add hop pellets, cover and simmer for one minute. Remove from heat and let steep, covered, for 10 minutes. After 10 minutes, add the citrus juices. Stir well and immediately strain through four layers of cheesecloth into a clean glass bottle. Keep refrigerated and use within 2 weeks.

TIP: Turn this hopped-up lemonade into an instant cocktail by adding 1 1/2 oz. of your favorite spirit—the hop syrup pairs especially well with rye whiskey and gin.

Jon Brudvig, Coffea Roasterie & Espresso Bar, Sioux Falls, South Dakota

 

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Credit: Marshall Gordon

Spicy Mulled Cider

Mulled cider is a must once the weather turns cool and this recipe will warm you, and a room full of friends, to the core.

 

3 cups fresh apple cider
4 whole star anise pods
1/2 tsp. whole allspice berries
1 tsp. whole cloves
1 5-inch Ceylon cinnamon stick
4 white cardamom pods, cracked
2 orange wheels, quartered
2 lemon wheels, quartered
Tools: saucepan, wooden spoon, ladle
Glass: mug

Combine all ingredients in a saucepan over medium heat and bring to a low simmer. Lower the heat and continue to simmer gently for 30 minutes. Ladle into 4 mugs and serve steaming hot.

Serves 4.

 

Reprinted with permission from Hot Drinks: Cider, Coffee, Tea, Hot Chocolate, Spiced Punch, and Spirits. Copyright © 2007 by Mary Lou Heiss and Robert J. Heiss. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA.

 

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