Non Alcoholic Cocktails

Allegria

  • Half ripe mango, peeled, cut and diced
  • 5cl carrot juice
  • 5cl pineapple juice
  • 5cl fresh orange juice
  • 2cl fresh lemon juice
  • still mineral water

Put the mango pieces in the blender, add the other ingredients, except water, a scoop of ice cubes, and blend. Using the lid to stop the ice tumbling into the glass, pour the mixture into a goblet filled with fresh ice. Fill to three-quarters. Add the water to dilute the mixture a little. Stir. Garnish with a slice of orange and a maraschino cherry. Serve with a straw.

Carrot and Cranberry Cocktail

  • 12cl carrot juice
  • 6cl cranberry juice
  • 2 teaspoons clear honey

Pour all ingredients into a shaker with ice. Shake well to let ingredients combine well. Strain into a highball filled with ice. Garnish with stem of red currants on the rim.

Coconut Grove

  • 10cl pineapple juice
  • 5cl coconut cream
  • 5cl fresh pink grapefruit juice

Place ingredients into a blender with a scoop of crushed ice. Blend for 10

seconds and pour into a colada glass. Garnish with a thin segment of

grapefruit and a spiral of orange. Serve with a straw.

Cracker

  • 5cl cranberry juice
  • 5cl pineapple juice
  • 5cl passion-fruit juice
  • 5cl grapefruit juice
  • lemonade

Fill a highball with ice. Add the pineapple, passion-fruit, and cranberry juices. Finally, add the grapefruit juice. Top up with lemonade. Stir. Garnish with a slice of lime. Serve with a straw and a stirrer.

Cranpina

  • 7cl cranberry juice
  • 7cl pink grapefruit juice
  • 7cl pineapple juice
  • 3cl fresh orange juice

Fill a highball glass with ice cubes. Pour the first three ingredients into the glass. Stir. Add the orange juice-it will sink slowly down the glass as you drink it, but will look amazing when you first serve the cocktail.

Forest Fizz

  • handful fresh blueberries
  • handful fresh blackberries
  • 6 to 8 fresh raspberries
  • 1cl fresh lemon juice
  • 1 teaspoon caster sugar
  • soda water

Place the berries in a blender with the lemon juice. Sprinkle the sugar over the berries. Blend until smooth. Strain the mixture through a nylon strainer or a fine cheesecloth into a highball filled with ice. Top up with soda. Stir. Garnish with a selection of berries on a cocktail stick across the drink, and a sprig of mint on top in the middle. Serve with a straw.

Ginger Alert

  • 10cl clear apple juice
  • 5cl clear pear juice
  • 2cl fresh lemon juice
  • 1small piece fresh gingeroot
  • ginger ale

Pour the apple, pear, and lemon juices into a shaker with ice. Grate the ginger into the shaker. Shake well to infuse the ginger flavor. Strain into a highball with ice. Top up with ginger ale. Stir. Garnish with a wedge of apple. Serve with a straw.

Ginger Zest

  • 7cl fresh carrot juice
  • 7cl tomato juice
  • 1 teaspoon clear honey
  • 3cl fresh lemon juice
  • 2 to 3 slices fresh ginger root
  • dash Worcestershire sauce

Place the ginger into a shaker. Muddle to release the essence, then pour in all ingredients. Add a scoop of ice cubes. Shake for 10 seconds. Pour into a highball, letting the ice fall into the glass as well. Garnish with a red and a yellow cherry tomato, each cut in half, and speared by a cocktail stick, with a leaf of basil between them.

Island Surfer

  • 8cl fresh mandarin juice
  • 4cl pineapple juice
  • 1 kiwifruit, peeled and diced
  • 4 strawberries, diced

Put all ingredients into a blender. Blend until smooth. Add a scoop of crushed ice and blend again. Pour into a large goblet. Garnish with a slice of kiwifruit. Serve with a straw.

Lanesborough Cooler

  • 3cl Orgeat (almond syrup)
  • 2cl fresh lemon juice
  • 3cl fresh lime juice
  • lemonade

Fill a goblet with ice cubes. Add the syrup and juices. Fill with lemonade. Garnish with a wedge of lime in the glass.

Lilac Beauty

  • 2 tablespoons low-fat plain yogurt
  • 7cl white grape juice
  • handful fresh blueberries
  • handful fresh blackberries

Combine all ingredients in a blender until smooth. Strain into a goblet. Garnish with one or two berries on top of the drink. Serve with a straw.

Magic Moment

  • 10cl red or white grape juice
  • 2cl fresh lemon juice
  • 2cl strawberry syrup
  • soda water

Pour the juices and syrup into a highball filled with ice. Top up with soda. Stir. Garnish with a few grapes sitting on the rim of the glass. Serve with a straw.

On the Beach

  • quarter ripe yellow melon, diced
  • handful raspberries
  • 10cl fresh orange juice
  • 1cl fresh lime juice
  • dash grenadine
  • lemonade

Pour all ingredients into a blender. Blend for 10 seconds without ice, then add a scoop of ice. Blend again. Pour into a goblet filled with ice. Top up with lemonade. Stir. Garnish with melon balls and raspberries spiked on a cocktail stick across the glass. Serve with a straw.

Prairie Oyster

  • 1 teaspoon olive oil
  • 3 dashes Worcestershire sauce
  • 1 free-range egg yolk
  • salt
  • ground black pepper
  • 2 tablespoons tomato ketchup
  • dash white wine vinegar

Rinse a wine glass with the olive oil and discard the oil. Add the tomato ketchup and the egg yolk. Season with the Worcestershire sauce, wine vinegar, and salt and pepper. Close your eyes and drink in one gulp. Serve a small glass of iced water on the side.

Pussyfoot

  • 15cl fresh orange juice
  • 3cl fresh lemon juice
  • 3cl fresh lime juice
  • 1 free-range egg yolk
  • 2 dashes grenadine

Pour all ingredients into a shaker with ice. Shake. Strain into a highball filled with ice. Garnish with a slice of orange and a maraschino cherry on a cocktail stick.

Red Apple Fizz

  • 3cl fresh apple juice
  • dash passionfruit syrup
  • dash grenadine
  • ginger beer

Pour the juice, passion-fruit syrup, and grenadine into a highball filled with ice. Stir. Top up with ginger beer. Stir. Serve with a stirrer.

Sangrita

Serves 10

  • 100cl tomato juice
  • 48cl fresh orange juice
  • 5 teaspoons clear honey
  • 9cl fresh lime juice
  • pinch salt
  • 1 chili, finely chopped
  • half teaspoon white onion, finely chopped
  • ground black pepper
  • 10 drops Worcestershire sauce

Pour all ingredients into a mixing bowl. Stir well. Place in the refrigerator to chill for about two hours. Then strain into a large glass pitcher. Serve in wine glasses.

Sensation

  • 10cl tomato juice
  • 5cl passion-fruit juice
  • 5cl fresh carrot juice
  • 1cl fresh lemon juice
  • 1 teaspoon clear honey
  • 3 to 4 dashes Worcestershire sauce

Pour all ingredients into a shaker filled with ice. Shake well to combine honey. Pour the mixture into a highball filled with ice. Garnish with a cherry tomato and a sprig of basil.

Summer Sunset

Serves 4

  • Half yellow melon
  • half papaya
  • half mango
  • 6 strawberries
  • 7oz/20cl passion-fruit juice
  • 7oz/20cl peach juice
  • 1 lemon, cut in half
  • 3cl fresh orange juice
  • 3 dashes grenadine

Scoop out the seeds from the fruit and discard. Dice the fruit. Put it into a blender and add the passion-fruit and peach juices. Add a squeeze of lemon and the grenadine. Blend for 10 to 15 seconds. Add two scoops of ice cubes and blend again to chill the drink.

If preparing a day in advance, do not add ice until ready to serve.

Fill four highballs with ice and fill each three-quarters full. The drink will be pale red.

The final touch: using a barspoon, float the fresh orange juice over the top. It will sit on top of the juices, and gradually drizzle its way in fine strands to the bottom of the glass. Garnish with a small sprig of fresh mint set in the top of a strawberry. Serve with a straw.

Tropicana

  • 3cl coconut milk
  • 7cl pineapple juice
  • 7cl mango juice
  • 1 small banana, peeled and diced

Place all ingredients into a blender and blend for a few seconds. Add a scoop of crushed ice. Blend again. Pour into a goblet. Serve with a straw and garnish with a Cape Gooseberry set on the rim.

Virgin Caipirinha

  • Half lime, diced
  • Half small lemon, diced
  • Half small orange, diced
  • 1 sugar cube
  • ginger beer

Place the fruit in the bottom of a mixing glass. Add the sugar cube and a dash of ginger beer. Muddle to release the juices. Strain into an old-fashioned glass filled with crushed ice. Top up with ginger beer. Garnish with a sprig of mint on top of the drink. Serve with a straw.