Mocktail Quotes

If the ambiance is right, you'll get your high on a mocktail in a cocktail glass, as it is a guilt-free drink.

Good times can still be had by those following the Paleo lifestyle. Cocktails are often synonymous with sugary syrups and artificial mixers, but I enlisted the help of my craft cocktail mixing brother, Joel, to create these specialty real food ‘mocktails’, or ‘fables’ as he calls them. We also see no problem with adding a few splashes of 100% agave Tequila or Mezcal to any of these beverages! (1.5 ounces should do)

I'm not interested in an old-fashioned. My last old-fashioned left me for a craft mocktail.

flor de jamaica If you’re looking for a very mocktail-esque nonalcoholic beverage, this might be the one. Little Pine’s favorite tea, hibiscus, is bolstered here by ginger beer, aka a teetotaler’s best friend, and finished simply with lime juice. I can almost promise you that if you keep the Flor de Jamaica on tap all summer long, you’ll discover a popularity heretofore unknown. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 ounce fresh lime juice 2 ounces (¼ cup) Iced Hibiscus Tea Ginger beer Lime wheel, for garnish Place the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate and set aside. Pour the lime juice and hibiscus tea into a pint glass. Add ice to fill the glass. Top off the glass with ginger beer. Cut a small notch in the lime wheel. Following the line of the notch, coat half the wheel in the hibiscus sugar by carefully and evenly pressing that half into the plate of hibiscus sugar. Position the lime wheel on the edge of the glass. Serve and enjoy.

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