Today, more and more people are looking for alternatives to classic cocktails: less sweet, lighter, alcohol-free… but just as flavourful. Whether it's to adopt more mindful consumption, accompany a pregnancy, reduce sugar, or simply enjoy a refined moment without the spirits, alcohol-free drinks now offer a new way to make cocktails thanks to our alcohol-free spirits.
Alcohol-Free and Sugar-Free Cocktails: Easy-to-Make Recipes
In this article, we have selected 5 very low-sugar and 100% alcohol-free cocktail recipes, designed for your aperitifs with fresh ingredients while avoiding the excess sugar often present in soft drinks and traditional alcohol-free aperitifs. Reduce the sugar in your drink using infusions, berries or fruits (with natural sugar), or sugar-free tonic.
40 ml of JNPR No. 1 10 ml of olives in brine 5 drops of olive oil Sugar-free tonic
preparation
In a tumbler glass filled with ice cubes, pour JNPR No. 1, the brined olives, and add a few drops of olive oil. Top with chilled sugar-free tonic water and stir gently with a spoon. Garnish with an olive for the finishing touch.
40 ml of JNPR No. 2 15 ml of lime 6 mint leaves Kombucha with tea or ginger (low in sugar)
preparation
In a shaker filled with ice, pour JNPR No. 2, the mint leaves, and the lime juice. Shake vigorously, then strain into a low glass filled with ice. Top with tea or ginger kombucha. Garnish with a mint sprig for the finishing touch.
In a coupe glass filled with ice cubes, pour JNPR No. 3, clementine juice, and lemon juice. Top with sugar-free tonic water and stir gently with a spoon. Garnish with a sprig of fresh verbena for the finishing touch.
45 ml JNPR n°1 (or JNPR n°2 ) 40 ml of apple infusion 15 ml of fresh lime juice 1 dash of cider vinegar 1/4 tsp chestnut honey
preparation
For the apple infusion, heat a few apple peels in water, let steep for 10 to 15 minutes, then let cool. In a shaker filled with ice, pour JNPR No. 1 (or JNPR No. 2 for a spicier version), the apple infusion, lime juice, apple cider vinegar, and chestnut honey. Shake vigorously, then strain. Pour into a coupe glass to maintain freshness. Garnish with a thin slice of apple for the final touch.
45 ml of RHHM No. 1 40 ml of turmeric, ginger, and orange peel infusion (prepared hot and then cooled) 10 ml of apple cider vinegar 1 orange zest
preparation
For the turmeric, ginger, and orange peel infusion, heat a few pieces of fresh ginger, a pinch of turmeric, and some orange peel in water. Let it steep for 10 to 15 minutes, then let it cool. Moisten the rim of a coupe glass and dip it in a mixture of fine salt and sweet paprika (or Espelette pepper). In a shaker filled with ice, pour RHHM No. 1, the cooled infusion, cider vinegar, and orange peel. Shake vigorously, strain, and then pour into the prepared glass.
