Ada beberapa minuman mocktail (perawan cocktail) yang saya temukan untuk Anda, nikmatilah...!!!
Island Cooler
Nothing could be more refreshing on a hot summer's day than this colourful combination of tropical fruit juices. To get into a party mood, go to town with the decoration with a cocktail parasol, swizzle stick and straws, as well as fresh fruit, if you like.
8-10 cracked ice cubes
2 measures orange juice
1 measure lemon juice
1 measure pineapple juice
1 measure papaya juice
1 tsp grenadine
sparkling mineral water, to top up To decorate pineapple wedges cocktail cherries
Put 4-6 cracked ice cubes into a cocktail shaker. Pour the orange juice, lemon juice, pineapple juice, papaya juice and grenadine over the ice. Shake vigorously until a frost forms. Half fill a chilled Collins glass with cracked ice cubes and pour the cocktail over them. Top up with sparkling mineral water and stir gently. Decorate with pineapple wedges and cocktail cherries speared on a cocktail stick. Other exotic destinations
Caribbean Cocktail
put 4-6 crushed ice cubes into a blender. Add a dash of lime juice, 4 measures orange juice, chopped flesh of 1/2 mango, and '/2 peeled and sliced banana. Blend until smooth. Half fill a chilled tumbler with cracked ice cubes. Pour over the cocktail. Decorate with a lime slice.
Polynesian Sweet and Sour: put 4-6 crushed ice cubes into a blender and add 2 measures lemon juice, 2 measures guava juice, 1 measure orange juice and 1 teaspoon grenadine. Blend until smooth, then pour into a chilled cocktail glass.
Did you know?
Papaya seeds, although edible, are very peppery so it is important to remove them. Papaya juice is commercially available.
Juicy Julep
Taken from the Arabic word, meaning a rose syrup, it seems likely that this was always intended to be a non-alcoholic drink and that it was bourbon-drinkers who hijacked the term, not the other way round.
serves 1VV 4-6 cracked ice cubes
1 measure orange juice
1 measure pineapple juice
1 measure lime juice '/2 measure raspberry syrup
4 crushed fresh mint leaves
ginger ale,
to top up fresh sprig of mint, to decorate
Put the cracked ice cubes into a cocktail shaker. Pour the orange juice, pineapple juice, lime juice and raspberrx syrup over the ice and add the mint leave Shake vigorously until a frost forms. Strain into a chilled Collins glass, top up with ginger ale and stir gently. Decorate with a fresh mint sprig. Other junior relatives
Salty Puppy
mix equal quantities of granulated sugar and coarse salt on a saucer. Rub the rim of a small, chilled tumbler with a wedge of lime, then dip in the sugar/salt mixture to frost. Fill the glass with cracked ice cubes and pour :/2 measure lime juice over them. Top up with grapefruit juice.
Baby Bellini
pour 2 measures peach juice and 1 measure lemon juice into a chilled champagne flute and stir well. Top up with sparkling apple juice and stir.
Collins
put 6 fresh mint leaves into a tall, chilled tumbler and add 1 teaspoon caster sugar and 2 measures lemon juice. Crush the leaves with a spoon until the sugar has dissolved. Fill the glass with cracked ice cubes and top up with sparkling water. Stir gently and decorate with a fresh mint sprig and a slice of lemon
Sunrise
put 4-6 cracked ice cubes into a chilled tumbler. Pour 2 measures orange juice, 1 measure lemon juice and 1 measure grenadine over the ice. Stir together well and then top up with sparkling mineral water.
Little Prince
Sparkling apple juice is a particularly useful ingredient in non-alcoholic cocktails because it adds flavour and colour, as well as fizz. Try using it as a substitute for champagne in non-alcoholic versions of such cocktails as Buck's Fizz
4-6 cracked ice cubes
1 measure apricot juice
1 measure lemon juice
2 measures sparkling apple juice
twist of lemon peel, to decorate
Put the cracked ice cubes into a mixing glass. Pour the apricot juice, lemon juice and apple juice over the ice and stir well. Strain into a chilled highball glass and decorate with the lemon twist.
Island Cooler
Nothing could be more refreshing on a hot summer's day than this colourful combination of tropical fruit juices. To get into a party mood, go to town with the decoration with a cocktail parasol, swizzle stick and straws, as well as fresh fruit, if you like.
8-10 cracked ice cubes
2 measures orange juice
1 measure lemon juice
1 measure pineapple juice
1 measure papaya juice
1 tsp grenadine
sparkling mineral water, to top up To decorate pineapple wedges cocktail cherries
Put 4-6 cracked ice cubes into a cocktail shaker. Pour the orange juice, lemon juice, pineapple juice, papaya juice and grenadine over the ice. Shake vigorously until a frost forms. Half fill a chilled Collins glass with cracked ice cubes and pour the cocktail over them. Top up with sparkling mineral water and stir gently. Decorate with pineapple wedges and cocktail cherries speared on a cocktail stick. Other exotic destinations
Caribbean Cocktail
put 4-6 crushed ice cubes into a blender. Add a dash of lime juice, 4 measures orange juice, chopped flesh of 1/2 mango, and '/2 peeled and sliced banana. Blend until smooth. Half fill a chilled tumbler with cracked ice cubes. Pour over the cocktail. Decorate with a lime slice.
Polynesian Sweet and Sour: put 4-6 crushed ice cubes into a blender and add 2 measures lemon juice, 2 measures guava juice, 1 measure orange juice and 1 teaspoon grenadine. Blend until smooth, then pour into a chilled cocktail glass.
Did you know?
Papaya seeds, although edible, are very peppery so it is important to remove them. Papaya juice is commercially available.
Juicy Julep
Taken from the Arabic word, meaning a rose syrup, it seems likely that this was always intended to be a non-alcoholic drink and that it was bourbon-drinkers who hijacked the term, not the other way round.
serves 1VV 4-6 cracked ice cubes
1 measure orange juice
1 measure pineapple juice
1 measure lime juice '/2 measure raspberry syrup
4 crushed fresh mint leaves
ginger ale,
to top up fresh sprig of mint, to decorate
Put the cracked ice cubes into a cocktail shaker. Pour the orange juice, pineapple juice, lime juice and raspberrx syrup over the ice and add the mint leave Shake vigorously until a frost forms. Strain into a chilled Collins glass, top up with ginger ale and stir gently. Decorate with a fresh mint sprig. Other junior relatives
Salty Puppy
mix equal quantities of granulated sugar and coarse salt on a saucer. Rub the rim of a small, chilled tumbler with a wedge of lime, then dip in the sugar/salt mixture to frost. Fill the glass with cracked ice cubes and pour :/2 measure lime juice over them. Top up with grapefruit juice.
Baby Bellini
pour 2 measures peach juice and 1 measure lemon juice into a chilled champagne flute and stir well. Top up with sparkling apple juice and stir.
Collins
put 6 fresh mint leaves into a tall, chilled tumbler and add 1 teaspoon caster sugar and 2 measures lemon juice. Crush the leaves with a spoon until the sugar has dissolved. Fill the glass with cracked ice cubes and top up with sparkling water. Stir gently and decorate with a fresh mint sprig and a slice of lemon
Sunrise
put 4-6 cracked ice cubes into a chilled tumbler. Pour 2 measures orange juice, 1 measure lemon juice and 1 measure grenadine over the ice. Stir together well and then top up with sparkling mineral water.
Little Prince
Sparkling apple juice is a particularly useful ingredient in non-alcoholic cocktails because it adds flavour and colour, as well as fizz. Try using it as a substitute for champagne in non-alcoholic versions of such cocktails as Buck's Fizz
4-6 cracked ice cubes
1 measure apricot juice
1 measure lemon juice
2 measures sparkling apple juice
twist of lemon peel, to decorate
Put the cracked ice cubes into a mixing glass. Pour the apricot juice, lemon juice and apple juice over the ice and stir well. Strain into a chilled highball glass and decorate with the lemon twist.
An apple a day
Apple Frazzle
put 4-6 cracked ice cubes into a cocktail shaker. Pour 4 measures apple juice, 1 teaspoon sugar syrup and 1/2 teaspoon lemon juice over the ice. Shake vigorously until a frost forms. Strain into a chilled tumbler and top up with sparkling mineral water.
Bite of the Apple
put 4-6 crushed ice cubes into a blender and add 5 measures apple juice, 1 measure lime juice, 1/2 teaspoon orgeat and 1 tablespoon apple sauce or apple puree. Blend until smooth, then pour into a chilled tumbler. Sprinkle with ground cinnamon.
Prohibition Punch
pour 900 ml/T/2 pints apple juice, 350 ml/ 12 fl 02 lemon juice and 125 ml/4 fl oz sugar syrup into a large jug. Add cracked ice cubes and 2.25 litres/ 4'/z pints ginger ale. Stir gently to mix. Serve in chilled tumblers, decorated with slices of orange and with straws.
Red Apple Sunset
put 4-6 cracked ice cubes into a cocktail shaker. Dash grenadine over the ice and pour in 2 measures apple juice and 2 measures grapefruit juice. Shake until a frost forms. Strain into a chilled cocktail glass.
Sparkling Peach Melba
Peach Melba was a dessert invented by Escoffier, chef at the Savoy Hotel in London, in honour of the Australian opera singer Dame Nellie Melba. This simp e but perfect partnership of peaches and raspberries has become a classic combination, now transformed into a wonderfully refreshing cocktail.
60 g/2 oz frozen raspberries
4 measures peach juice
sparkling mineral water, to top up
Rub the raspberries through a wire strainer with the back of a wooden spoon, then transfer the puree to a cocktail shaker. Pour the peach juice into the cocktail shaker and shake vigorously until a frost forms. Strain into a tall, chilled tumbler and top up with sparkling mineral water Stir gently.
Life's a peach
Peachy Melba
put 4-6 cracked ice cubes into a cocktail shaker. Pour 3 measures peach juice, 1 measure lemon juice, 1 measure lime juice and 1 measure grenadine over the ice. Shake until a frost forms. Strain into a small, chilled tumbler and decorate with a slice of peach.
Under the Boardwalk
put 4-6 crushed ice cubes into a blender and add 2 measures lemon juice, '/2 teaspoon sugar syrup and '/2 peeled and chopped peach. Blend until slushy, then pour into a chilled tumbler. Top up with sparkling mineral water and stir gently. Decorate with raspberries.
Peachy Cream
put 4-6 cracked ice cubes into a cocktail shaker. Pour 2 measures peach juice and 2 measure single cream into a cocktail shaker. Shake vigorously until a frost forms half fill a small, chilled tumbler with cracked ice cubes and then strain the cocktail over them.
Bloody January
Generally, the best non-alcoholic cocktails are originals rather than pale and often insipid copies of their traditional, alcoholic cousins. This non-alcoholic version of the Bloody Mary is one of the exceptions and has some of the classic cocktail.
4-6 crushed ice cubes
1 medium red pepper, deseeded and roughly chopped
2 large tomatoes, peeled, deseeded and roughly chopped
1 fresh green chilli, deseeded
juice of 1 lime
salt and freshly ground black pepper celery stick, to decorate
Put the crushed ice cubes blender and add the red peppe chilli and lime juice. Blend up and Pour into a chilled highball season to taste with salt and Decorate with a celery stick.
Variation
Virgin Mary
put 4-6 cracked ice cubes into a cocktail shaker. Dash Worcestershire sauce and Tabasco sauce over the ice, pour in 4 measures tomato juice and 1 measure lime juice and add '/2teaspoon horseradish sauce. Shake vigorously until a frost forms. Strain into a chilled tumbler and season to taste with salt and freshly ground black pepper. Decorate with a wedge of lime.
Ferdinand the Bull
put 4-6 cracked ice cubes into a cocktail shaker. Dash Worcestershire sauce and Tabasco sauce over the ice and pour in 4 measures tomato juice, 4 measures chilled beef stock and 1 measure lime juice. Shake until a frost forms. Half fill a tall, tumbler with cracked ice cubes ar the cocktail over them. Season to with salt and freshly ground black pepper and decorate with a slice of lime.
Texas Virgin
put 4-6 cracked ice cubes into a cocktail shaker. Dash Worcestershire sauce and Tabasco sauce over the ice and pour in 1 measure juice and 1 measure barbecue sauce Shake vigorously until a frost forms, pour into a chilled tumbler. Top up with tomato sauce and stir. Decorate with slice of lime and a pickled jalapeho chilli.
Shirley Temple
This is one of the most famous of classic non-alcoholic cocktails. Shirley Temple Black became a respected diplomat, but this cocktail dates from the days when she was an immensely popular child film star in the 1930s.
8-10 cracked ice cubes
2 measures lemon juice
1/2 measure grenadine
'/2 measure sugar syrup
ginger ale, to top up
To decorate slice of orange cocktail cherry
Put 4-6 cracked ice cubes into a cocktail shaker. Pour the lemon juice, grenadine and sugar syrup over the ice and shake vigorously. Half fill a small, chilled glass with cracked ice cubes and strain the cocktail over them. Top up with ginger ale. Decorate with an orange slice and a cocktail cherry.
Other classics
St Clements
put 6-8 cracked ice cubes into a chilled tumbler. Pour 2 measures orange juice and 2 measures bitter lemon over the ice. Stir gently and decorate with a slice of orange and a slice of lemon.
Black and Tan
pour 150 ml/5 fl oz chilled ginger ale into a chilled tumbler. Add 150 ml/5 fl oz chilled ginger beer. Do not stir. Decorate with a wedge of lime.
Tea Punch
put 4-6 cracked ice cubes into a mixing glass. Pour 3 measures cold black tea, 3 measures orange juice, 3 measures sparkling apple juice and 1 1/2 measures lemon juice over the ice. Stir well to mix, then pour into a tall, chilled tumbler. Decorate with a slice of lemon.
Beachcomber put 4-6 cracked ice cubes into a cocktail shaker. Pour 150 ml/5 fl oz guava juice, 2 measures lime juice and 1 measure raspberry syrup over the ice. Shake vigorously until a frost forms, then pour into a chilled tumbler.
Grapefruit Cooler
This is a wonderfully refreshing drink that is ideal for serving at a family barbecue. Start making this at least two hours before you want to serve it to allow plenty of time for the mint to infuse in the syrup.
put 6-8 cracked ice cubes into a chilled tumbler. Pour 2 measures orange juice and 2 measures bitter lemon over the ice. Stir gently and decorate with a slice of orange and a slice of lemon.
Black and Tan
pour 150 ml/5 fl oz chilled ginger ale into a chilled tumbler. Add 150 ml/5 fl oz chilled ginger beer. Do not stir. Decorate with a wedge of lime.
Tea Punch
put 4-6 cracked ice cubes into a mixing glass. Pour 3 measures cold black tea, 3 measures orange juice, 3 measures sparkling apple juice and 1 1/2 measures lemon juice over the ice. Stir well to mix, then pour into a tall, chilled tumbler. Decorate with a slice of lemon.
Beachcomber put 4-6 cracked ice cubes into a cocktail shaker. Pour 150 ml/5 fl oz guava juice, 2 measures lime juice and 1 measure raspberry syrup over the ice. Shake vigorously until a frost forms, then pour into a chilled tumbler.
Grapefruit Cooler
This is a wonderfully refreshing drink that is ideal for serving at a family barbecue. Start making this at least two hours before you want to serve it to allow plenty of time for the mint to infuse in the syrup.
60 g/2 oz fresh mint
2 measures sugar syrup
475 ml/17 fl oz grapefruit juice
4 measures lemon juice
about 30 cracked ice cubes
sparkling mineral water, to top up
sprigs of fresh mint, to decorate
Crush the fresh mint leaves and place in a small bowl. Add the sugar syrup and stir well. Set aside for at least 2 hours to macerate, mashing the mint with a spoon from time to time. Strain the syrup into a jug and add the grapefruit juice and lemon juice. Cover with clingfilm and chill in the refrigerator for at least 2 hours, until required. To serve, fill six chilled Collins glasses with cracked ice. Divide the cocktail between the glasses and top up with sparkling mineral water. Decorate with fresh mint sprigs.
Cool it
Bright Green Cooler
put 4-6 cracked ice cubes into a cocktail shaker. Pour 3 measures pineapple juice, 2 measures lime juice and 1 measure green peppermint syrup over the ice. Shake the mixture vigorously until a frost forms. Half fill a tall chilled tumbler with cracked ice cubes and then strain the cocktail over them. Top up with ginger ale and then decorate with a slice of cucumber and a slice of lime.
Did you know?
There is a green-skinned grapefruit variety called 'Sweetie' that is less sharp than the yellow-skinned fruits. Pink grapefruit is also slightly milder in flavour.
Melon Medley
Choose a very ripe, sweet-fleshed melon, such as a cantaloupe, for this lovely, fresh-tasting cocktail. This drink is perfect for sipping on a hot evening.
4-6 crushed ice cubes
60 g/2 oz diced melon flesh
4 measures orange juice
'/2 measure lemon juice
Put the crushed ice cubes into a blender and add the diced melon. Pour in the orange juice and lemon juice. Blend until slushy. Pour into a chilled Collins glass.
put 4-6 cracked ice cubes into a cocktail shaker. Pour 3 measures pineapple juice, 2 measures lime juice and 1 measure green peppermint syrup over the ice. Shake the mixture vigorously until a frost forms. Half fill a tall chilled tumbler with cracked ice cubes and then strain the cocktail over them. Top up with ginger ale and then decorate with a slice of cucumber and a slice of lime.
Did you know?
There is a green-skinned grapefruit variety called 'Sweetie' that is less sharp than the yellow-skinned fruits. Pink grapefruit is also slightly milder in flavour.
Melon Medley
Choose a very ripe, sweet-fleshed melon, such as a cantaloupe, for this lovely, fresh-tasting cocktail. This drink is perfect for sipping on a hot evening.
4-6 crushed ice cubes
60 g/2 oz diced melon flesh
4 measures orange juice
'/2 measure lemon juice
Put the crushed ice cubes into a blender and add the diced melon. Pour in the orange juice and lemon juice. Blend until slushy. Pour into a chilled Collins glass.
Sweet and juicy
River Cruise
put 450 g/1 Ib diced cantaloupe melon flesh into a blender or food processor and process to a smooth puree. Scrape the puree into a jug. Put the peel and juice of 2 lemons and 2 tablespoons sugar into a small saucepan. Heat gently, stirring until the sugar has dissolved. Pour the lemon syrup over the melon puree and set aside to cool, then cover with clingfilm and chill in the refrigerator for at least 2 hours.
To serve, half fill six chilled tumblers with cracked ice. Stir the melon mixture and divide it between the glasses. Top up with sparkling mineral water and decorate with melon wedges and cocktail cherries.
put 450 g/1 Ib diced cantaloupe melon flesh into a blender or food processor and process to a smooth puree. Scrape the puree into a jug. Put the peel and juice of 2 lemons and 2 tablespoons sugar into a small saucepan. Heat gently, stirring until the sugar has dissolved. Pour the lemon syrup over the melon puree and set aside to cool, then cover with clingfilm and chill in the refrigerator for at least 2 hours.
To serve, half fill six chilled tumblers with cracked ice. Stir the melon mixture and divide it between the glasses. Top up with sparkling mineral water and decorate with melon wedges and cocktail cherries.
Kool Kevin
put 4-6 crushed ice cubes into a blender and add 60 g/2 oz diced cantaloupe melon flesh, 1 measure grenadine and 1 measure double cream. Blend until smooth then pour into a chilled tumbler. Add 1 measure ginger ale and stir gently. Sprinkle with ground ginger and decorate with a wedge of melon.
source: mario'sbar.com
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