Let me start this by saying: no I’m not practicing dry January nor am I pregnant (currently sipping on a glass of Sauvignon Blanc while I write this).
I am however a big fan of ginger, grapefruit, and bubbly drinks which is why I created this Grapefruit Ginger Mocktail. Mocktails are going to be a big trend this year in the restaurant industry and in preparation of that as well as to include some variety into my drink rotation, I too will be experimenting with mocktails in 2019 plus it was a great excuse to get a new Darling Eats video out the door just in time for the weekend! Cheers!
Photos by Dasha Crawford Photo
Typically whenever I serve anything with grapefruit juice it’s with a sip of gin or bubbly but this time, I wanted to create something that was light, fresh, and something that could be enjoyed with one of my dear friends (and photographer) who is expecting!
This grapefruit ginger mocktail recipe hit all the high notes for me: brightness from the grapefruit, spice from the ginger ale, and effervescence from the Topo Chico (which is sparkling mineral water that is making a resurgence in Atlanta since Coca Cola bought them).
The most fun part of this cocktail was adding some basil garnish and florals for a truly elevated experience.
Psssst: you don’t even have to get fancy with the flowers, just clip something that’s blooming from your yard (or around town, I won’t tell) and spray it with some vegetable cleaner before adorning your drink.
Voila! A perfect mocktail to suit your mocktail for beginner’s needs. Check out our video to recreate this recipe here, and make sure you subscribe to Darling Eats to get all the good stuff we share along the way!
A lovely and refreshing mocktail that will tickle your senses and your nose with it's subtle effervescence.
- 1 large Grapefruit juiced
- 8 basil leaves torn
- 1 pipette Aromatic bitters
- 1 cup ice
- 3 ounces ginger ale
- top with Sparkling Mineral Water about 2 ounces each
- basil leaves and flower sprigs for garnish
In a cocktail shaker, combine 1/2 of the grapefruit juice and the basil leaves and muddle to release the basil oils into the liquid. Add remaining grapefruit juice, aromatic bitters, and ice. Shake vigourously.
Using a cocktail strainer, strain mixture evenly into two goblets, discarding what remains in the cocktail shaker.
Add 1.5 ounces of ginger ale into each goblet and then top with sparkling mineral water until glass is full, about 2 ounces.
Garnish with basil leaves and flower sprigs.