Spicing up sobriety: Exploring the world of flavorful non‑alcoholic mocktails

Our journey begins with preparing a syrup using dried hibiscus flowers readily available in health food stores. Prepare about ¼ cup of these. Pour boiling water (around 2 cups) over the flowers and let it steep for 10 minutes. Strain the infusion, and while still warm, stir in 1/2 cup of sugar until it completely dissolves. After that, please leave it to cool.

Once the syrup is cool, pour about 3.4 ounces into a shaker filled with ice, add 2 tablespoons of freshly squeezed lemon juice and some slices of spicy jalapeno pepper. Shake it for 15-20 seconds, then pour it into a cocktail glass, topping it with chilled carbonated water. Add a slice of lemon when serving the mocktail.

The original version of this Cuban cocktail includes rum. However, an equally delicious and refreshing Mojito can be created without alcohol. But how?

Cut a lime into pieces and mix it with some fresh mint leaves in a shaker. Add 1 cup of crushed ice, a 1/2 cup of mineral carbonated water, and a tonic-like drink. After mixing it thoroughly, pour it into glasses, garnish with a slice of lime, and serve. A Mojito, even the non-alcoholic ones, is best served chilled.

Given its bitter taste and health-boosting properties, Aloe juice is an unusual but excellent choice for a mocktail. It aids digestion, strengthens immunity, and can provide relief from allergies.

Creating this mocktail is easy. Pour 1 cup of grapefruit juice, 3-4 tablespoons of agave syrup, and 3 tablespoons of aloe juice into a shaker, shake them for a few seconds, then pour the mix into a glass. Top up with mineral-carbonated water and garnish with fresh sage leaves.

This fermented tea drink from China is nutritionally rich and a powerful probiotic and makes for a refreshing mocktail with its pleasantly sour and slightly fruity taste.

Ginger Kombucha, which is pleasantly sparkling and warming, is ideal for this drink. Put some ice cubes into a cocktail glass, add a teaspoon of lime juice, pour in the kombucha, and stir. When serving, garnish with a piece of lime, fresh basil leaves, and thin slices of slightly sour apple.

This striking blue cocktail's recipe originated in the early 20th century at Paris's Harry’s New York Bar. Its unique color is attributed to Blue Curacao liqueur, made from sweet and bitter oranges with added special dye.

An alternative non-alcoholic version of Blue Curacao is also available. Pour this non-alcoholic liqueur (about 2.7 ounces), grapefruit juice (around 5.4 ounces), and pineapple juice (roughly 4 ounces) into a shaker. Mix well, then pour into glasses, garnish with slices of lime, and serve.

The Chinese have been consuming green tea for over 4,000 years. This beverage, made from dried tea leaves without fermentation, is the world's oldest drink. It has many beneficial properties, helping prevent cardiovascular diseases, facilitating metabolism, and improving focus. The mocktail made from it also acts as a stimulant.

Pour hot but not boiling water (about 4 cups) over six green tea bags and let them steep for three minutes. Add a tablespoon of honey and dissolve it, then pour the tea into a jug. Add chilled white grape juice (about 2 cups) and diced fruits: 2 oranges, 5 limes, 2 kiwis, and 1 pineapple. Chill the mixture in a refrigerator for 2-3 hours and then serve.