I really enjoy Curious Elixir No 2, but dang, they're pricey! Any recommendations for a syrup or similar that I can purchase for that spicy jalapeño flavor? I know people make syrups, but I would much rather purchase one if possible. Thanks!

Do any of you want to make a guess for what the ingredients are? Also I'm from Asia, so more asiantic flavours HAHA. Descriptions are vague on purpose!

Bonus Points if you can guess my name, and why it's Variable's Mocktails HAHA (It's a bad math joke about my name).

This new N/A tequila is on Amazon Canada, but there are no reviews as of yet. The US website has one review that is 5 stars, but I'd like to hear some other opinions before purchasing. Has anyone tried it??

So I’ve seen a few posts on here related to this book, and by most accounts it seems like a good one to have on my shelf. I do have a couple of questions based on what others have said, that I’m hoping some who have been using/reading recipes would be able to help with:

1. Is there a full list of the different drinks/batches this book has? I’m really trying to make better non-alcoholic bitters and amaro’s preferably. I’ve seen some reference mentions, but I can’t find a preview of the table of contents or sub-chapters anywhere for confirmation.

2. Some home users on other sites have complained that most recipes require specialist equipment in order to get the best out of the book. Any resources to see what equipment list you’d need beforehand?

Any tips you’d be able to give would be much appreciated 🙏🏻

Has anyone tried creating shrubs, but with a different acid in place of vinegar? I'm wondering if I could use citrus or verjus in place of vinegar, and if so, I'm wondering if I would use the same amount of those alternate acids? I know citrus has a slightly lower pH than vinegar while verjus has a higher pH.

1/3 spicy ginger beer 2/3 cherry juice Thyme sprinkle Lime juice squirt 1 teaspoon tomato juice And hear me out if you're feeling a little crazy tonight 1/8 teaspoon blood

What are some essential, shelf-stable ingredients I can start with to make delicious mocktails? I have a ton of regular cocktail ingredients, and already it takes too much space in my fridge. I tend to favour cocktails that use shelf-stable ingredients that last a long time... citrus is the big exception though. Gotta have limes, lemons and oranges. And we do tend to have a lot of fruits in the fridge.

I've tried researching on my own, but everything sounds so exotic? Like I need wildrose hibiscus tea extract steeped for 48 hours, or like some kind of walrus tusk infused eyes-of-newt that I've never heard of before. It's overwhelming, and I'm just not sure how to get started and branch out in a reasonable way.

And do I need to find a supplier of non-alcoholic spirits? Or is there a way to make tasty drinks without "pretending" like it's alcoholic?

Thank you!

I have long judged Mexican restaurants by the quality of their margaritas. For many months now, I’ve been trying hard to replicate a really good margarita. After making my own jalapeño extracts, trying Optimist Smokey, Ritual Tequila and Lyre’s Blanco, I had almost given up. But I finally have it, and the perfect amount of heat makes it feel like the real thing.

1 can Avec Jalapeño and Blood Orange mixed with 2 ounces of Hella Cocktail Habanero Margarita and a salted rim. Plus a fresh lime if you’ve got it! Soooo good.

I had the chance to try something the Internet tells me is commonly referred to as a ja-jeera. It's a carbonated beverage with the flavor coming from a spice blend, typically served as an aparitif. In this case the spice blend is jeera masala. It has bright notes while being distinctly savory.

It got me thinking about what other seasoning blends used in savory dishes might make for an interesting drink. I'd love to hear your suggestions, or what savory drinks you've already tried.

The closest analog in the cocktail world I can think of off the top of my head is the Bloody Mary. But, I really want to do something completely distinct from tomato juice based drinks.

Anyway, I hope this post gets your creative juices flowing.

Hi everyone! I made this on the weekend and wanted to share, it was so delicious, and also so pretty lol! 3 oz guava nectar, 1 oz raspberry puree, half a lime, mint. Shake with ice and pour into a glass rimmed with lime zest and sugar, top with sprite or Sparkling water!

I wish to try out these fun drinks, but I don't know how to make alcohol free versions. Any ideas?

Recipes - Firefly Distillery

The thing I miss most about switching is not getting that warm burn/heat on the first couple sips of a semi-strong cocktail.

I’ve tried jalapeño/habanero extracts, and those are pretty close. Wondering if there any other options I haven’t heard of. I don’t mind using bitters that contain alcohol, if it’s only a couple of drops. Thanks!

Edit: just discovered that extra-spicy ginger ale/beer is a thing, sounds promising.

Can we all just commiserate about how annoying it is when you want cinnamon in a drink but the stupid stuff won’t mix in because it’s hydrophobic.

I love martini-style drinks and why not use tequila, here is my take on a non-alcoholic tequila martini. If you are having a hard time finding a good tequila alternative , here are few that I highly recommend. Trejo's Spirits Tequila Alternative, Spiritless Jalisco 55, Almave: Non-Alcoholic Blue Agave Amber and Blanco.

• 1 ½ oz NA tequila of choice
• ¾ oz dry vermouth (Martini & Rossi Non-Alcoholic Aperitivo Floreale or Lyres Aperitif Dry)
• ¼ to ½ oz lemon or lime juice, freshly squeezed to taste
• 1 or 2 dashes aromatic or orange bitters
• Orange twist, lime wedge, or lemon twist, for garnish

If you want to, you can rim the martini glass with salt.

Here is another version that uses Monday mezcal which works well with tequila alternatives like Spiritless Jalisco 55.

• ¾ oz NA tequila of choice
• ¾ oz NA mezcal of choice (Monday Mezcal)
• ¾ oz dry vermouth (Martini & Rossi Non-Alcoholic Aperitivo Floreale or Lyres Aperitif Dry)
• ¼ to ½ oz lemon or lime juice, freshly squeezed to taste
• 1 or 2 dashes orange or smoked chili bitters
• Orange twist, lime wedge, or lemon twist, for garnish

This is my take on the Perfect Martini which I swap out the sweet vermouth for a Campari alternative that brings Orange and bitter notes to the table.

• 2 oz NA gin of choice (Lyre's Dry London)
• ½ oz NA dry vermouth (Martini & Rossi Non-Alcoholic Aperitivo Floreale or Lyres Aperitif Dry)
• ½ oz NA Campari alternative (Lyre's Italian Orange)
• Orange twist, for garnish

Pour in tall glass: *1 can Lime LaCroix *1/2 C pineapple juice (I just used some juice from a can of diced pineapple) *1 t sugar-free lime gelatin mix *1/2-1 T powdered ginger

• Stevia powder as desired for sweetness

Stir & mix well. Add ice. (The ginger gives it a really good kick. I’m pretty sure I used a whole tablespoon ‘cause I like it real spicy. I drank this drink in less than an hour—the gelatin did not congeal. It gave it some nice green color & a little sweetness. Next time I will probably try real lime juice…And I’ll try to remember to take a photo before diving in and starting to slurp it down. 🤣

Hello everyone - I am hosting a party where I plan to make a very complex mocktail and have people guess the ingredients as a sort of fun competition. What are some ideas people have for very complex mocktails?

I needed something with a little kick to quench my thirst tonight. Just made this one up. It’s sweet, spicy, and tangy. 🥥🌶️😋 Pour the following over a tall glass of ice: *1 can coconut LaCroix *splash of Skinny Syrups Coconut Syrup *2 T of the sweet brine from a jar of Mr. Olive Sweet Heat Jalapeño Slices

Seems like the consensus is non alcoholic wine is a meh compared to a mocktail. Any ideas for a lemon lime style mocktail? This is for a beach picnic date, trying to elevate it vs just bringing tea and sprite. I'm a complete amateur so preferably something easy to make, especially since it's on the beach with stuff in a back pack. Thanks!

Dash of apple raspberry cordial and sodastream Pepsi vanilla into some soda water

Don't get overwhelmed by the length of this post, the technique is extremely simple and very low effort.

With a little bit of kitchen chemistry, you can make something called oleo citrate that tastes extremely similar to freshly squeezed juice with less work. The lime flavor is a bit stronger, so just beware of that when using it to mix a drink. As a bonus, it works in any application that doesn't require heat (e.g. guacamole, Indo peanut sauce, etc.).

Fresh squeezed citrus juices, and lime especially, are volatile and begin to oxidize almost immediately. So, how do high end bars prebatch their lime juice without it tasting funny by the end of the night? Science!

Note: This technique works for lemons, limes, grapefruit, and oranges. I'll explain how to do each one.

What you'll need:

• A scale that with a resolution of 0.1 grams
• Powdered citric acid (can be found in most grocery stores and anywhere that sells canning supplies)
• Powdered malic acid (you'll probably have to order it online, fortunately you don't need much. skip if you're only doing lemons)
• Powdered MSG (only for grapefruit)
• A blender (preferably an immersion blender)
• A sealable jar (preferably glass with a non-metal lid)
• A vegetable peeler
• A fine mesh strainer
• Water (preferably distilled)
• Fresh citrus

What to do:

1. Thoroughly clean the outside of your fruit. (I scrub them like potatoes with a potato brush.)
2. Peel the fruit. (Again, much like a potato. Try to get as little of the pith (white part) as possible.)
3. Weigh the peel with an accuracy of 0.1g (Every 12.8g will yield 1 cup of finished product.)
4. Use the chart below to determine how much of each powdered acid to use.
5. Combine the peel and acid(s) in a sealed container. Give it a good shake to combine. Let it sit at room temperature for about an hour.
6. Combine with the appropriate amount of water (1 cup, otherwise see chart 2 below for how to scale this recipe) and blend. If you're not using an immersion blender in the container from step 5, use some of the water to loosen anything clinging to the container first.
7. Strain with a fine mesh strainer. Store in the refrigerator, keeps up to 1 week.

Acid chart 1 (optimized for making 1 cup):

Acid chart 2 (the same thing, but as ratios for easier scaling):

Please note that orange juice made this way does not contain any sugar and should be treated as an alternative to lemon or lime juice when making drinks.

If you have no plans for the fruit once you've peeled it, you can juice it into the container before you add the water and then make up the difference with water. This will give you an even more intense flavor in the finished product.

Edit: Forgot a couple things in the list of equipment.

I was experimenting with a mint, sugar, lime zest. And I have another base of different kind of citrus juices. So here comes the question? Does the hot syrup mixed with citrus base cause a change in taste? Or is it preferable to let both lose heat before mixing?

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Details: There will be 1-2 staff "bartenders" pouring sodas and a few signature cocktails for about 350 kids. Ideally I can bulk mix the cocktails in a jug, so not muddling, or I can throw a syrup over beverage. I was thinking Mojito Mix and lemonade for a "mojito" and need something else that isn't just a shirley temple. Last year I did a strawberry puree and lemonade and a blue curacao with sprite and gave them fun prom names. Any fun and easy ideas that will please teens? I don't like sweet drinks so I am at a loss and looking through here most of the stuff is too complicated. Thank you!

Hi all, I searched on Google and both this subteddit and r/cocktails but didn't find a mention of a similar idea. I'm new to the world of cocktails and mocktails so I'd love to know what you think before I turn my thought I to action.

I have coconut oil at home and no idea what to do with it, so I thought of incorporating it into a mocktail. An alcohol-free mojito with a coconut twist seemed interesting.

Something like:

fresh mint leaves to taste 1 tablespoon granulated sugar 1 tablespoon coconut oil (liquid) 1 lime (cut in halves, each then quartered) 1/2 cup coconut water Sparkling water

Muddle mint leaves with granulated sugar and limes Add coconut oil, coconut water and ice cubes Shake and strain on a tall glass (I'd rather shake to mix the oil better) Finish with sparkling water

Do you see any problems with the recipe? Input is appreciated, cheers!

I've always loved a salted Greyhound AKA Salty Dog. Then a year or so ago I started making them with smoked sea salt or mezcal instead of vodka.

Well, the bf and I trying to cut wayyy back on drinking so that's how I ended up here.

Lately, I've been craving a smoky Salty Dog, especially with the temperatures rising. So I decided to make it with just the grapefruit juice and smoked sea salt to see if it hit the spot in the same way.

Not only did hit the spot but it confused my brain so much that I forgot I was drinking a non-alcoholic drink and told my bf I couldn't drive because I just had a drink. He looked at me like I was nuts because he knew it was virgin. Haha.

Anyway, super simple recipe. Ice, grapefruit juice (use the best quality you can afford/find) and a pinch or two of smoked sea salt. I ordered the salt from Amazon and it lasts a very long time. A pinch goes a long way.

As the drink sits, it takes on more and more of the salty smokiness.

Going to try it with pineapple juice as soon as I buy some. I have a feeling anything that could be used in a regular savory/smoky/salty cocktail could work.

I only rimmed the glass for the photo. I like to use straws so salt rims are pointless for me.

I found a recipe for a cocktail that sounds SO GOOD, but it has something called Becherovka in it, and it seemed like a pretty important part of the cocktail. I've never tried it before and have no idea what it tastes like, but does anyone have any possible replacements for the flavour of it?