Nonalcoholic drinks for grown-ups
New Year's Eve drinks can still be snazzy without the booze.
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Serves 12Skip to next paragraph
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Fresh mint leaves and raspberries, divided
4 cups iced tea (unsweetened)
1 cup fresh lime juice
2 cups club soda
3/4 cup simple syrup (see recipe below)
With a mortar and pestle, muddle, or gently mash together about 10 raspberries and 10 mint leaves. Set aside. In a large pitcher, pour iced tea, lime juice, and club soda. Add ice, muddled raspberries and mint, and the simple syrup. Stir and pour into glasses, and garnish with about 3 raspberries per drink.
For the simple syrup:
2 cups sugar
2 cups water
Bring sugar and water to a boil. Simmer until sugar is dissolved. Makes about 1-1/2 cups. Can be refrigerated for up to 3 weeks.*
3 bunches of mint leaves (about 20 leaves per bunch)
1-1/2 cups fresh lime juice
3/4 cup simple syrup (see recipe above)
48 ounces chilled ginger ale
Lime slices, for garnish
With a mortar and pestle, gently mash mint leaves. Set aside. In a large pitcher, stir together the lime juice and simple syrup. Add mint, ice, and ginger ale. Stir and pour into festive glasses. Garnish with whole mint leaves and lime slices.*
Sparkling pomegranate punch
1 quart pomegranate juice
2 cups fresh orange juice, strained
2 cups chilled limeade
1 (25-ounce) bottle sparkling water
Lime and orange slices, for garnish
Seeds from 3 fresh pomegranates
In a punch bowl, combine the pomegranate juice, orange juice, and limeade. Pour in the sparkling water and float lime and orange slices on top. Fill 12 glasses with ice, sprinkle in the pomegranate seeds, and ladle punch into glasses.*
Simple citrus cooler
Serves 12 to 15
8 cups fresh red grapefruit juice
1/2 cup fresh lime juice
4 cups sparkling water or club soda
Lime slices and fresh mint sprigs, for garnish
Stir together juices and sparkling water or club soda in a pitcher, add plenty of ice, pour into glasses, and garnish with fresh mint sprigs and lime slices.*
* Recipes for the original Monitor article were provided by Kevin Rogers, bar manager at Urbana Restaurant and Wine Bar in Washington, D.C.
Kendra Nordin also blogs at Kitchen Report.
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