Mocktails and Nibbles For a Festive Holiday Romp
Tipples don’t have to contain alcohol to be festive and delicious. Serve these mocktails to your friends as the evening grows late, and you’ll be the responsible party hostess.
WINE COUNTRY TEA
Fairmont Sonoma Mission Inn & Spa
4 oz of brewed & chilled berry tea
2 oz orange juice
1/2 oz simple syrup
Squeeze of lemon wedge
Squeeze of lime wedge
Shake and pour over ice in a tall glass
Garnish with a lemon or lime wheel
Wright’s Bar at the Arizona Biltmore
2 cucumber wheels
8 mint leaves
½ oz simple syrup
8-½ oz club soda
Cut two cucumber wheels into medium dice. Place ½ oz. simple syrup, 8 medium size mint leaves into glass and muddle ingredients together. Add ice, shake, and then add club soda. Place into a tall highball glass, garnish with cucumber wheel and mint sprig.
Canyon Ranch Tucson, Lenox, Miami Beach
1 fresh lime wedge
½ cup fresh watermelon juice
¼ cup sparkling pear or apple cider
4 sprigs cilantro
1/3 cup crushed ice
Muddle cilantro and lime. Pour into cocktail shaker and add remaining ingredients. Shake and pour into martini glass. Garnish with fruit. Molto Mocktails!
Citrus Ginger 007
Topnotch Resort & Spa, Stowe Vt
2 parts club soda
1 part lemon lime soda
1 part orange juice
squeeze of fresh lime
squeeze of fresh lemon
2 slices pickled ginger
Add ingredients to highball glass with ice, stir.
Garnish with citrus slice of choice.
THE BREAKERS, PALM BEACH, FL
Panko Bread Crumbs
Salt and Pepper
Poblano Pepper Sour Cream for Dipping
Peel and seed the Avocado
Cut into ½ inch strips.
Dust the strips in flour
Dip in tempura mix that is seasoned with lime juice and cajun seasoning
Coat the avocado strips with panko breadcrumbs.
Fry in 375-degree oil until golden brown, season with salt and pepper.
Serve with sour cream mixed with a sprinling of poblano pepper seasoning for dipping.
Double or triple this recipe to serve more guests (served with more mocktails)
Italian Grilled Cheese
Canyon Ranch, Tucson, Lenox, Miami Beach
Roasted Red Pepper Relish:
1/2 cup minced roasted red peppers
1/2 cup chopped Kalamata olives
2 tablespoons chiffonade fresh Arugula
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
8 slices whole wheat baguette (1 to 2 inches thick)
8 whole basil leaves
1/2 cup shredded mozzarella cheese
1. In a small bowl, mix red peppers and olives together. Fold in arugula, vinegar, pepper and salt.
2. In a toaster oven, lightly toast bread slices. Remove from oven and top each slice with 1 fresh basil leaf and 1 tablespoon mozzarella cheese and place under a broiler or toaster oven until cheese is melted.
3. Place 2 baguettes on a plate and top each baguette with 2 tablespoons roasted red pepper relish.
Adjust amounts accordingly to serve more guests