A note from Atef:
For many years, I have been my own bartender/mixologist. As someone who has departed from the world of alcohol, I find pleasure in experimenting to make my own mocktail with all kinds of fruits, seeds, and leaves. When I serve these concoctions in the store, I share the idea of how to make delicious drinks that can be as powerful as a well-dosed “regular” drink. I am certain that anyone who has visited SOS Chefs for the past 20 years can attest to that. I am so happy today when I go out and see the menus of others extending their love and making non-drinkers welcome too.
Whether you do not consume alcohol, are taking a detoxifying break, or just want a fun alternative to your favorite libation, the evolution of the mocktail has come to answer the call. More and more liquor-serving establishments are featuring alcohol-free alternatives that may skimp on the vodka but are still strong with creativity and sophistication.
It is not uncommon to walk into our store and be greeted with our own take on these mixes. Raise the glass to your lips and you may be welcomed by the sweet florals of orange blossom, or a subtle hint of saffron in chilled water. This is us offering enjoyment to everyone who enters, through infusions we have concocted to satisfy our own thirst for an entertaining beverage.
Here are a few inventive blends to stir up for a chill afternoon, a lively gathering, before an evening out--whenever you feel like you could use a refresher.
Spicy Turmeric Elixir
This medicinal blend is not only delicious, but it is also full of antioxidants and can help alleviate upset stomachs. Sweet and tart balance beautifully together and are followed by a cleansing kick from the cayenne and ginger. Shake ingredients together with ice and serve on the rocks or neat, and garnish with a bit of saffron or a dash of cayenne for a colorful presentation.
Tip: honey simple syrup can be easily made by warming equal parts raw honey and water in a saucepan, just until the honey dissolves. Once cooled, it makes a nutritious sweetener in mocktails and cocktails alike.
Orange Blossom Smash
Ingredients: orange blossom water, lemon, simple syrup, mint, sparkling water
A twist on the classic whiskey smash cocktail, orange blossom offers a floral base as mint floats throughout each sip, brightened by zesty lemon. Muddle lemon slices with mint in a cocktail shaker to release the juices and oils of the fibers. Add orange blossom water, simple syrup, and ice and shake well. Strain into a glass with ice and top off with a splash of sparkling water. Garnish with fresh mint leaves and dry orange blossoms.
Creamy Rose Delight
Ingredients: rose syrup, cardamom bitters, juice of an orange, sparkling water, almond milk
This creamy creation is a soft pink dream. Shake rose syrup and orange juice with ice, and pour into a glass of ice. Stir in a dash of cardamom bitters and top with soda water, then frothed almond milk. Garnish with dry roses and cardamom pods.
Tip: rose syrup can be made by simmering sugar with rose water and a pinch of salt. Madagascar vanilla paste or extract is optional for an added layer of floral complexity. The beautiful rosy hue can be created with a bit of beet powder.
A refreshing, buzzy glassful of pomegranate perfected with delicate rosemary. Shake all ingredients well with ice, adding simple syrup if you prefer a sweeter drink. Serve over ice and top with sparkling water. Garnish with sprigs of fresh rosemary.
Tip: our powdered ingredients are a quick way to add a punch of flavor and color to drinks. Possessing a long shelf life without need for artificial preservatives, an abundant flavor with no added enhancements, and potent color derived directly from whole fresh ingredients, they also lend concentrated nutrients in each spoonful.
Chocolate & Hazelnut Martini
A rich, nutty delicacy of a drink perfect for an after dinner relaxer, to enjoy with a movie, or to serve at a holiday gathering. Our S-P ICE SPICE was blended with ice cream in mind, but lends itself beautifully to this creamy beverage as well.
Simmer cocoa nibs with sea salt, S-P ICE SPICE and coconut milk until melted, then stir in maple sugar and hazelnut paste. Add cornstarch if desired for a thicker, syrupy consistency. Let simmer for about 10 minutes to let all the flavors marry. Serve immediately for a hot winter sipper, or chill in the refrigerator and serve in a martini glass decorated with chocolate syrup. Garnish with cocoa nibs and freshly cracked Timut peppercorn.
Show us your mixological creations by tagging us in your Instagram stories and posts @soschefs.Less is more 🐝