In a tall tumbler glass, place 6 to 8 mint leaves that have been washed and lightly crushed. Add the lime juice and sugar syrup, then gently muddle the leaves to release their aromas. Pour in RHHM No. 1, then fill the glass with crushed ice. Top with sparkling water and stir gently with a spoon. Garnish with a fresh mint leaf.
In a glass filled with ice cubes, pour JNPR No. 1, peach syrup, orange juice, and cranberry juice. Stir gently with a bar spoon. Garnish with an orange zest and enjoy chilled.
Decorate the rim of a coupe glass with salt (discover how to frost the glass below). In a shaker, pour the orange syrup, JNPR N°1, lime juice, and ice cubes. Shake vigorously. Pour into the coupe glass, straining to remove the ice cubes.
In a pitcher, combine VRMH No. 1, JNPR No. 2, the cold infusion, lemon juice, and red grape juice. Add the fruit zest. Let the mixture infuse in the refrigerator for 1 to 3 hours. Serve chilled in balloon glasses filled with ice.
Scoop out the pulp of a passion fruit. In a shaker filled with ice, combine JNPR No. 1, lemon juice, the scooped-out passion fruit pulp, and vanilla syrup. Shake vigorously, then strain and pour into a coupe glass. Garnish with half a passion fruit. Serve with a shot glass of Prosecco or non-alcoholic sparkling wine.
How to make a successful non-alcoholic fruit cocktail?
Some essential tips:
- Use fresh fruit
- Add ice cubes or crushed ice for freshness
- Balance flavors with lemon, syrups, or juices
- Pay attention to presentation with our garnish ideas!
Non-alcoholic fruit cocktails: freshness and creativity
With its many possible combinations, the non-alcoholic fruit cocktail is an invitation to creativity.
From mojito, margarita, sangria to more exotic cocktails, each recipe becomes a unique sensory experience, combining freshness, colors and indulgence.
