Is it just me, or are mocktails having a moment right now? I’ve been noticing mocktail menus more and more at restaurants these days. I had a fantastic one at a fancy place a few weeks ago that I would re-order even if I didn’t have a human growing inside of me. The truth of the matter is, once I hit 30, all those gin + tonics in my 20s started catching up to me. Alcohol just isn’t cute for me anymore. You should know: I don’t consider wine to be alcohol–wine is actually sweet, sweet life blood sent from the Heavens. And yes, I have a little here and there. The little human likes it. Plus, her name is French, so I practically have a license to drink French wine while knocked up. I kid. Please don’t hate on me. We’re talking ¼ of a glass of wine with a very full stomach of food maaaaybe once a week. Ok, fine, send hate mail. I’ll have my cork screw ready.
So, the mocktail I had at the restaurant had at least two different types of herb infusions and bitters. Umm, I barely have time to put leggings on one leg at a time these days, let alone conduct kitchen experiments in tiny brown bottles. So, my answer to the herb infusion is this: bruise a cilantro sprig with the side of a knife. Insert into glass. After a few minutes, yes, you can really taste it! I felt like a genius for discovering this. I mean, no disrespect to the thousands of mixologists out there who make tinctures and bitters. I love all handmade things. I just don’t have time to make my own these days. One thing I will always have time for is flavored simple syrups, though. I make them in all sorts of flavors, but when I make a ginger one, I have to stop myself from drinking it straight. It’s just sooo good. You’re either a ginger fiend or a ginger foe, so if you fall on the other side, can I suggest orange peel with 1 peppercorn, or rosemary? I hear if we drink enough of these pretty mocktails, Spring will come sooner. Bottoms up!
You can absolutely scale this recipe up to serve a crowd. I frequently do! Just triple or quadruple all ingredients.
