Mighty Mocktails Recipe
Includes options like Caesars Berries with raspberry, mint, hibiscus, lemon, coconut, and soda.
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Ingredients
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Caesars Berries Mocktail (raspberry, mint, hibiscus, lemon, coconut, soda)
Method
Caesars Berries Mocktail (raspberry, mint, hibiscus, lemon, coconut, soda)
Prepare glass and muddle
Select a highball or Collins glass. Add the fresh raspberries and mint leaves to a cocktail shaker or the serving glass if you prefer one‑vessel preparation.
Gently muddle the raspberries and mint with a muddler or the back of a spoon until the berries are broken down and the mint releases fragrance. Avoid over‑muddling the mint (which can make it bitter); press just enough to bruise the leaves.
Add syrups and citrus
Into the shaker add hibiscus syrup (45 ml), fresh lemon juice (30 ml), coconut water (60 ml), and simple syrup (15 ml). If you want a creamier mocktail, add coconut cream (15 ml) at this stage.
Fill the shaker with ice (about 1 cup) and shake vigorously for 8–12 seconds to chill, lightly dilute, and integrate flavors. If you muddled directly in the serving glass, stir instead of shaking and skip transferring back and forth.
Strain and top
Fill the prepared serving glass with fresh ice. Double‑strain the shaken mixture into the glass (use a fine mesh strainer in addition to the shaker strainer if you want to remove seeds and pulp).
Top gently with chilled club soda or sparkling water (120 ml). Stir once lightly with a bar spoon to combine soda without flattening the bubbles.
Garnish and serve
Garnish with a lemon wheel or wedge on the rim, a sprig of mint, and 2–3 whole raspberries threaded on a cocktail pick or floated on top. Serve immediately with a straw and a small spoon for any remaining fruit.
Taste and adjust: If the mocktail is too tart, add 5–10 ml more simple syrup. If it needs more tartness, add another 5–10 ml lemon juice. For stronger coconut flavor, increase coconut water to 90 ml or add another 10–15 ml coconut cream.