5 Mocktails to Make This Summer Using Local Ingredients

Ingredients:

4-5 slices of cucumber
1 oz local honey syrup
1.5 oz mango puree
1.5 oz fresh lime juice
1.5 oz ginger beer
Ice

Instructions Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake with ice vigorously. Strain into a copper mug. Top with ginger beer and stir.

By Danielle Walker of Against All Grain

1 oz mint syrup

For homemade mint syrup mix equal parts sugar and water. Steep with mint leaves. Leave in pan to cool. Strain.

Use half as much mint as water/sugar.

So, 1 cup sugar and water per 1/2 cup mint.

1/2 cup club soda

Ice

1 ounce Lime juice

Fresh mint leaves

Instructions

Mix mint syrup and lime juice in a glass. Add ice and Club Soda. Stir. Garnish with a lime wedge and mint leaves.

By Mary Zey

Ingredients:

1 Orange

1/2 cup Almond syrup

1/2 cup Grenadine

1/2 cup Lime juice

1-liter Orange juice

1-liter Pineapple juice

Ice

1-liter Sparkling/seltzer water

Instructions

In a pitcher mix orange juice, pineapple juice, lime juice, and almond syrup.

You can keep this punch base in the fridge until party time.

Once ready to serve you can serve in individual glasses by adding ice to a cup, filling the cup 1/2 full of juice, adding a splash of grenadine, and then topping it off with seltzer water and garnishing with fruit.

To serve in a big punch bowl, mix grenadine and seltzer water to juice and stir together, then add ice and fruit.

By Liz on Call

8 fresh blackberries plus more for garnish

1/4 cup local honey syrup 

a handful of fresh mint leaves about 10, plus more for garnish

juice of 1 lemon

1/2 cup water

2 cups seltzer

Instructions

In a cocktail shaker, muddle together the blackberries, honey, and mint until very well blended. Add the lemon juice and water, cover, and shake to mix. Strain the mixture into two glasses with ice. Top each glass with 1 cup of seltzer. Garnish with blackberries and mint leaves

By Elizabeth | Bowl of Delicious

Ingredients

4 tsp instant coffee

½ tsp vanilla extract

2 tsp sugar

4 tbsp salted caramel sauce

100ml cream

4 rosemary sprigs, for garnish

Instructions

Dissolve the coffee in 400ml boiling water. Stir in the vanilla extract and sugar until dissolved, then set aside to cool.

When ready to serve, drizzle the salted caramel sauce down the sides of 4 glasses.

Add a couple of ice cubes to each glass and carefully pour in the coffee.

Divide the cream between the glasses (1-2 tbsp per glass) and lightly swirl together. Garnish with a rosemary sprig.