Who needs alcohol? (Picture: Getty/Kelly Choi)
Mocktails to try this bank holiday
We’ve finally made it to the final bank holiday of the year – a bittersweet occasion, marking the spiritual end of summer, but, equally, the perfect occasion for one last summer cocktail.
For people who don’t drink alcohol, bank holiday weekends can be tricky to navigate: after all, most drinkers relish the chance to down a few pints on a Sunday night, historically the worst of all school nights.
But sober people and their sober-curious counterparts don’t need to miss out on the fun, settling for a simple glass of coke or lime and soda while their non-sober friends sip Espresso Martinis and Tom Collins’.
Thankfully, Kelly Choi, founder of Kelly Loves, has shared with Metro.co.uk three interesting summer mocktail recipes, perfectly for sipping – smugly, might I add – over the long weekend.
Three Japanese-inspired summer mocktail recipes
Aloe Vera Mocktail
Refreshing AF (Picture: Kelly Choi)
2 cups of Kelly Loves’ Aloe Vera
1 oz fresh lemon juice, strained
5 oz agave syrup
1 cup of orange juice
Chilli Salt to garnish
Place all the ingredients in a cocktail shaker with plenty of ice.
Shake for 15 seconds and strain into a tumbler over large ice cubes.
Garnish with slices of lime and chilli salt around the rim of the glass.
Yuzu Cream Soda
A Japanese twist on an American classic (Picture: Kelly Choi)
1 bottle of Kelly Loves Yuzu Ramune
2 scoops of yuzu ice cream
1 teaspoon of yuzu zest
Fill half of an ice-cream sundae dessert glass with ice cubes.
Pour in the bottle of Kelly Loves’ Yuzu Ramune.
Scoop two generous scoops of yuzu ice cream into the glass.
With a grater, garnish the top of the ice cream with yuzu zest.
Best enjoyed through a straw.
Butterfly Ramume Mocktail
What a sight! (Picture: Kelly Choi)
1 bottle of Kelly Loves Original Ramune
1/2 teaspoon of blue butterfly tea power
1/2 lemon cut into slices
Lemon ice cubes
3 tablespoons yuzu jelly tea
Rosemary to garnish
Freeze some lemon flavoured ice cubes as well as normal ice cubes in advance.
Scoop three tablespoons of Yuzu Jelly Tea into a glass.
Add both lemon-flavoured and plain ice cubes into the glass, followed by the lemon slices.
Pour half the bottle of Kelly Loves’ Original Ramune into the glass.
Mix the blue butterfly tea powder in 150 ml of the rest of the Original Ramune and pour over the Yuzu Jelly Tea and ice cubes.
Garnish with rosemary.
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