To the left: Picnic Smash, SeedlipDrinks Right: Traveler’s Tonic, Photography by Angelina Hobbs, Henley

To the left: Faux G&T, Red Star Tavern Right: Grapefruit and Basil Soda, Photography by Leanne Neufeld, BarChef

Shake a Milk Match, KYU Photography by Rashida Sol

Grapefruit Rosemary Spritzer, Tulio

Keep your cool this summer with six must-try mocktail recipes

by Sakshi Rai Apr 15, 2019 Beat the scorching summer heat with our thirst-quenching summer drink recipes from six bars and restaurants across the globe. From desert-style mocktails to re-crafted sodas, these hand-picked refreshing concoctions bring a new spin to traditional ingredients, paving the way for a fusion bar.

Grapefruit and Basil Soda
Recipe by BarChef, Toronto, Canada

3oz red grapefruit juice, 1/2oz Seedlip “Garden” non-alcoholic spirit, 2oz Elderflower soda, 2oz thyme syrup

Method
For Thyme Syrup
In a medium sized pot place 1 litre of water with 2 cups of sugar and add 1 bunch (approximately 15 sprigs) fresh thyme. Bring water, sugar and thyme to boil, reduce to simmer for 10mins. Fine strain and place in fridge. 

To build:
Place all liquid ingredients (except soda) in Collins glass, add 3 medium to large basil leaves, add ice, stir to incorporate aromatics from basil, top with 2oz cold soda water. Garnish with fresh basil sprouts and zest of grapefruit.
Website: www.barchef.com

Picnic Smash
Recipe by SeedlipDrinks, UK

Jam Jar filled with ice Seedlip Spice 94 - 50ml/2oz, Pink Grapefruit Juice -20ml/3⁄4oz Strawberry Jam – 3 tsp’s

Method
Add 2 leaves of basil & shake Seedlip Spice with grapefruit juice in jar with lid on. Open and garnish with Basil Leaf
Website: www.seedlipdrinks.com

Traveler’s Tonic
Recipe by Henley, Nashville, Tennessee

1 oz. lemon juice, 1 oz. simple syrup, 1 Rosemary stalk, 1 sprig of thyme, 1 cucumber ribbon, Juniper soda

Method
Mix refreshing cucumber, rosemary, thyme, lemon and juniper together. Top the mixture with a splash of soda. Shake well.
Website: www.henleynashville.com

Shake a Milk Match

Recipe by KYU, Miami, Florida

5 oz Coconut milk /Almond milk/ Matcha Powder Mix (1: 1: ¼ ratio ), 1 oz pineapple juice, 0.75 mint syrup, Crushed ice

Method
Blend the coconut milk and pineapple juice together. Agitate ice to incorporate ingredients. Garnish with Mint & coconut shavings. Serve chilled.
Website: www.kyurestaurants.com

Faux G&T

Recipe by Brandon Lockman, lead bartender at Red Star Tavern, Portland

4-5 oz. Fever Tree Mediterranean tonic, 0.75 oz simple syrup, lime juice, a few drops each of juniper, rosemary, pink pepper essential oils, sparkling water

Method
Build in glass with ice, stir, and top with sparkling water. Garnish elaborately with cucumber slices, citrus, spring of thyme and/or rosemary and pink peppercorns. Essential oils can be mixed with a couple TBSP water before adding to the drink, to dilute a bit based on preference.
Website: www.redstartavern.com

Grapefruit Rosemary Spritzer 
Recipe by bartender Leia Pecotte at Tulio, Seattle

2 oz fresh grapefruit juice, 1/2 oz rosemary infused simple syrup, Soda water

Method 
Shake grapefruit juice and rosemary infused syrup with ice and pour into wine glass. Top with soda water. Garnish drink with a rosemary sprig.
Website: www.tulio.com




Shake a Milk Match, KYU Photography by Rashida Sol

Grapefruit Rosemary Spritzer, Tulio