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By Stephanie Gerson
Hi everyone, I’m Stephanie and I’m writing for The Six Fifty and the Foodist this summer. I’m a college student at UCSB and a co-editor of the food section for UCSB’s student publication, the Daily Nexus. I’m also a self-proclaimed beverage enthusiast; you can always find me with a kombucha, a probiotic soda or an iced coffee in hand. Sometimes all three at once.
Make yourself an alcohol-free mint mojito. (Photo by Stephanie Gerson)
A trip to the Humble Sea Brewing Co. in Felton sparked my interest in mocktails. I appreciated that a restaurant known for their beer still included delicious non-alcoholic options on the menu. Whatever your reason may be for ordering a mocktail — you’re underage, don’t drink or you’re the designated driver — I’m challenging the idea that non-alcoholic beverages have to be boring.
A non-alcoholic Moscow mule. (Photo by Stephanie Gerson)
Recently, I wandered the aisles of Redwood City’s Whole Foods Market in search of mocktail ingredients. I picked up Saint Ivy’s Moscow mule cocktail seltzer and Health-Ade’s mint mojito kombucha cocktail mixer. To make a zero proof Moscow mule, simply combine half a bottle of the Saint Ivy seltzer, lime juice and two ounces of club soda or tonic water. Pour the mixture over ice into a copper mug and garnish with a lime slice and fresh ginger, if you’re feeling fancy.
To make an alcohol-free mint mojito, muddle mint leaves and fresh lime pieces at the bottom of a glass. Add ice, equal parts Health-Ade mint mojito mixer and sparkling water or club soda and garnish with a sprig of mint.
Serve these drinks at your next barbecue, they won’t disappoint!
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