I wasn't expecting such amazingly delicious mocktails when I asked friend and local mixologist, Sara Bearchell if she wanted to play with our teas and create some recipes. Incredibly crafted and styled with such complex flavours...I am blown away with the results and definitely going to ask her for more!
Approached to contribute to a charity cookbook for a coastal fundraiser coming out later this year I suggested contributing some mocktail recipes rather than my go to earl grey shortbread – (which is delicious by the way). Mostly because it was hot out (early burst of hot summery weather in May) and getting close to iced tea season, and I had been thinking about low sugar options for festive, seasonal drinks made with our loose-leaf teas.
Having seen some of Sara’s social media posts of amazing alcohol-free drink recipes made with unique ingredients and flavour combinations I was impressed. They looked and sounded amazing and I was disappointed not to get to taste them. When we connected recently about tea for some recipes she was working on for El Segundo Restaurant in Sechelt the timing was perfect. I simply asked and to my great joy and surprise she said yes!
A few weeks later she invited me over to test out her mocktails! I know…right.. basically a session with a personal mixologist. Dream outing for most. She spent the time creating and tweaking the flavours, asking for my input, tweaking, re-making and finalizing the instructions and recipes. A skilled mixologist Sara was looking to create cocktail quality drinks with no alcohol that didn’t feel like a compromise. A mocktail you choose, even if you could order a cocktail, with complexity of flavour and a nod to the classics and beautifully presented. I couldn’t be more happy that I asked for her help.
Thoughtfully created from easy to more difficult the final four that made the cut will be coming out in the cookbook but I will share a few here cause it’s iced tea season and a few mocktails are definitely called for. Cheers & thank you Sara!!
Prep: 1/4 cup Davis Bay Tea Co. Sunshine Orange Tisane steeped in 1 cup hot water, strain, cool.
Garnish: a thick half orange wheel in the glass
1 oz Davis Bay Tea Co. Black Currant Tisane simple syrup (as above)
Shake for 15 seconds and strain into an old fashioned glass with fresh ice cubes. Garnish with an orange twist.