Let’s Get Blitzen: Cocktail Advent Calendar – Day 13 – Sparkle & Shine. It’s Sober Sunday again friends and I’m serving up this zero-proof sparkling wine cocktail that adds tartness with freshly squeezed grapefruit juice and cinnamon syrup.
Few things are more celebratory than a glass of sparkling wine for the holiday season, luckily there are an increasing number of flavourful zero-proof alternatives on the market. In this recipe, I’ve used Ottawa’s own Silver Swallow Luxury Kombucha but you could also use Töst non-alcoholic champagne.
Coming up with delicious mocktails that don’t taste like compromise is a really fun creative challenge for me as a mixologist. Luckily, there are more and more newcomers to the non-alcoholic market that taste as good as the real deal, without the hangover.
As I contemplate undertaking Whole30 again in January, I’m slightly more daunted by the prospect of coming up with sugar-free mocktails that still taste like a treat.
One approach that I’ve used here (with the addition of syrups) is using chilled tea to build complexity and flavour density. High-quality Organic Nepal black tea from David’s Tea adds a great honey-like component to this cocktail that is well-matched with the grapefruit and references the silver needle tea that forms the basis of Silver Swallow Kombucha.
Another approach to successful mocktails without added sweetener is to use fresh fruits with great natural sweetness like berries or stone fruit.
The only question I have as I consider doing Whole30 this year is whether or not I’ll have the mental/emotional fortitude to see it through in a COVID context. On the one hand, it should be easier when we’re eating out less and not having to find a Whole30 compliant option on a restaurant menu.
On the other hand, do I want to be doing dishes three times a day when I’m living and working at home? Are you planning to take on any healthy eating resolutions in January or throughout 2021? Let me know in the comments below.
Combine sugar, water, and cinnamon sticks in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature overnight.
Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to two weeks.