Mocktails for the Sober Curious

Food & Beverage

You’ve probably heard the term “Sober Curious” by now… and if not, now is the time to get on board.

The term originated in Ruby Warrington’s book, Sober Curious: The Blissful Sleep, Greater Focus, Limitless Presence, and Deep Connection Awaiting Us All on the Other Side of Alcohol, and taps into an emerging – and profitable – trend. Attendees are utilizing this movement to avoid hangovers and steer clear of the long-term dangers of over-indulging. Since meetings and events are built on generating thought-provoking education sessions, these programs must satisfy sober curiosities, too. LEO Events expert, Kayleigh Reeves, who manages the food and beverage component to LEO’s festival operations, has curated these mocktail recipes that are sure to wow at your next event.

 

Spicy Grapefruit Agua Fresca

Ingredients:

4 large grapefruit, peeled and segmented

1 oz agave nectar

2 oz fresh lime juice

1 jalapeño, sliced

 

Instructions: Add the grapefruit to a blender and blend until smooth. Strain through a sieve or cheese cloth to remove pulp and get as much juice out as possible. Add the jalapeño slices and refrigerate for 30 minutes. Strain a second time into pitcher. Add the agave nectar and lime juice and stir to combine. Pour into short glasses and garnish with a slice of jalapeño.

 

 

Pineapple Mule

Ingredients:

1 oz freshly squeezed lime juice

1 oz fresh pineapple juice

2 oz ginger beer

 

Instructions: Combine lime juice and pineapple juice in a tin and shake very quickly with cold ice. Strain into a copper mug or tall glass filled with fresh ice. Top with ginger beer. Garnish with crystallized ginger and a lemon wedge.

 

 

Butterfly Lemonade

Ingredients:

1oz Lemon Juice

1oz Pea Flower Simple Syrup

8oz Water

 

Instructions: Combine lemon juice, simple syrup and water in a tin and shake very quickly with cold ice. Strain into a tall glass filled with fresh ice.

Pea Flower Simple Syrup: In a saucepan, combine 3 cups water with 3 cups sugar. Stir in ½ cup butterfly pea flowers. Bring to a simmer. Remove from heat, cover and let steep for 10 minutes. Strain through a fine mesh sieve, discarding solids. Allow to cool before using.