Thirst Aid
- Photography Yana Sheptovetskaya
- Recipes & Styling Jade Forrest Marks
Five alcohol-free cocktails for the summer.
- Photography Yana Sheptovetskaya
- Recipes & Styling Jade Forrest Marks
- Set Design & Photo Assistance Dmitry Maximov
SURLEY TEMPLE: Grenadine, once derived from pomegranate, is now most commonly made from artificial ingredients like corn syrup. This recipe uses the real juice with added elderberry for a fresh and antioxidant-rich alternative. 4 ounces unsweetened pomegranate juice, 4½ tablespoons raw sugar, Juice of 1 lime, 1 tablespoon elderberry syrup, 4 ounces ginger ale, Maraschino cherries for garnish. To make the simple syrup, in a small saucepan, bring pomegranate juice and sugar to a boil. Reduce heat and simmer for 15 to 20 minutes, until thick. Remove from heat and stir in lime juice and elderberry syrup. Let cool. Fill glass with ice and the syrup mixture. Top with ginger ale. Garnish with cherries.
SALT LIFE: A nonalcoholic take on a dirty martini. In lieu of vermouth, the sea water minerals add a level of complex, savory salinity to this classic. For a little extra oceanic magic, dye the solution blue with a dash of blue butterfly pea solution. 3½ tablespoons butterfly pea flower for blue tint (optional), 3 ounces nonalcoholic gin or vodka, preferably AMASS Riverine, 1 ounce olive brine, 1 ounce sea water minerals, such as Quinton Isotonic (optional), 3 green olives, pink peppercorn fronds or berries for garnish. Chill a glass with a stem. If using the butterfly pea flower, boil 1 cup water and steep the butterfly pea flower. Let cool. Combine all remaining liquid ingredients in a cocktail shaker and shake with ice. Strain into the chilled glass and add dash of the butterfly pea solution, if using. Garnish with olives, pink peppercorn fronds or berries.
