Mocktail Recipe: Spice World Tour
By Elva Ramirez, author, “’Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking” - Jan 3 2022
Sprightly pineapple juice is the perfect stage to showcase a fragrant syrup redolent of pastries, holidays and escapism.
Spice World Tour
2 ½ ounces fresh pineapple juice
½ teaspoon fresh lime juice
¾ ounce Spiced Syrup (recipe follows)
Mango HOP WTR, well chilled
Spice World Tour
IIn a shaking tin, combine juices, syrup and several ice cubes. Shake briskly until well-combined and thoroughly chilled.
Pour mixture and ice into a glass, then top with scoops of crushed ice. (see note) Slowly pour Mango HOP WTR (about one ounce) to top. Set can aside to top off, as needed.
Garnish with fresh grating of cinnamon across the top.
Note: To make crushed ice, place a handful of ice cubes on a clean dish towel. Wrap ice tightly into a small bundle, then hit the bundle on a counter with a hard object (metal water bottles work well). Continue until all the ice has splintered into small shards. Scoop up the small bits of ice with a spoon.
Spiced Syrup
2 cups water
1 tablespoon toasted coconut flakes
½ ounces cinnamon sticks
½ teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1 cup light brown sugar
In a medium saucepan, add water, the coconut flakes and the spices. Heat gently over very low heat, then add the sugar and stir until fully dissolved. Cook over very low heat (at the lowest heat seating) for about 20 minutes. The mixture should never boil. Remove from heat, set aside to cool. Set aside to infuse in a container, ideally overnight. Strain and discard solids. Keep syrup in the refrigerator
