Hellobee

I don’t love the way the word “mocktails” rolls off the tongue, but I have to admit it gets the point across, and it’s not just that the beverage is non-alcoholic. There has to be something cocktail-esque about it. A mocktail requires the balance and maturity of a proper cocktail, and that means more sophisticated flavors – perhaps some herbaceousness, or maybe some heat. We’re not talking your typical fruit punch here. These are the kinds of drinks perfect to serve at a baby shower or brunch, where all or many of the guests might be abstaining from alcohol (hello, mom-to-be!).

These are exactly the occasions for which I created these recipes, which include: a blueberry lavender shrub, a tarragon lemonade, and a zesty watermelon cooler. Oh, and in case some of your guests are imbibing, I’ve included an alcohol pairing, too.

Bright, acidic, with a floral hint, this blueberry lavender shrub is an uplifting addition to a summer party. The shrub’s sharpness mellows out a bit over time, so I recommend making this a week in advance.

Blueberry Lavender Shrub

1 cup fresh blueberries
1 cup sugar
1/2 teaspoon dried culinary lavender*
1 cup apple cider vinegar
carbonated water, for serving

Place the blueberries and sugar in a medium bowl. Pinch the lavender between your fingers to release its scent and sprinkle over the fruit and sugar. Use a potato masher or large fork to mash the mixture until it is mostly liquid with some solids, as you would for bananas for banana bread. Cover and refrigerate for 24 hours.

Strain the mixture through a fine mesh sieve, using the back of a spoon to press all the liquid through. Stir in the vinegar. Store the shrub in a lidded container for at least one day and preferably one week before serving.

To serve, add 2 tablespoons blueberry lavender shrub to a glass and top with 1 cup carbonated water.

Makes about 2 cups blueberry lavender shrub, or 16 servings

*Be sure to purchase lavender specifically for eating/cooking.

Want to add alcohol? Try vodka.

Make your lemonade special with an herbaceous tarragon syrup that adds just a whisper of anise and intrigue.

Tarragon Lemonade

1 cup sugar
1/3 cup fresh tarragon, plus more tarragon sprigs for serving
5 cups water, divided use
1 cup fresh lemon juice (from about 8 lemons)

Combine the tarragon, sugar, and 2 cups of the water in a small pot over high heat. Bring to a boil, reduce the heat to medium, and simmer for 30 minutes. Strain the syrup through a fine mesh sieve, pressing on the tarragon with the back of a spoon. You should have about 1 1/2 cups of syrup. Cool to room temperature.

Combine the lemon juice and remaining 3 cups water in a large pitcher or pot. Stir in the tarragon syrup. Chill before serving or serve over ice, garnished with fresh tarragon sprigs.

Makes about 5 1/2 cups

Want to add alcohol? Try gin or tequila.

Watermelon juice is a lovely cooler in its own right, but ginger’s heat and lime’s zest provide subtle spice and welcome zing.

Zesty Watermelon Cooler

8 cups cubed watermelon
2-inch piece fresh ginger, finely chopped
3 limes, zest and juice
pinch of salt

Blend all the ingredients until smooth and strain through a fine mesh sieve. Refrigerate at least an hour to chill, and stir before serving over ice.

Makes about 6 cups

Want to add alcohol? Try gin or vodka.