Make your simple syrup (see above) and blend it with the grilled peaches. Slice the peaches and grill them until they’re nice and caramelized (golden brown and juicy). That could be for as little as 30 minutes, but the longer you let it infuse, the more powerful the flavor becomes. Ta-da, you’ve just made simple syrup! Now, steep a handful of thyme in the syrup until the flavors combine. Mix boiling water and sugar until the sugar is dissolved. Sliced peach and thyme sprig, for garnishĬombine tea and both syrups, then garnish with peach and thyme sprig.1 ounce thyme syrup (instructions above).2 ounces grilled peach syrup (instructions above).Transfer mixture to a blender, add peaches, and blend until liquefied. Stir sugar and water together until sugar is dissolved. 2 ripe peaches (sliced, then grilled until caramelized).This mocktail can even be served warm or chilled.” Ingredients The deets: Tobias Moser, general manager at Philadelphia’s The Wayward, says this of in-house mixologist Kevin Ho’s creation: “This mocktail captures all the fall flavors of nutmeg and cinnamon from the chai tea. Share on Pinterest Photography courtesy of Kevin Ho

From splashes of kombucha to ginger beer, there’s always a way to sneak in carbonation, which Pendergrass says is “always a lot of fun, especially around the New Year.” Don’t forget the aesthetics of a great cocktail! Pendergrass says, “I enjoy a mocktail, or no-proof cocktail, that is well balanced in both taste and presentation.”ĭon’t forget the bubbly. You’ll notice that many of the mocktail recipes below include a garnish. Mike Spence, the beverage director for several bars, including New Jersey’s Tommy’s Tavern + Tap and Tio Taco + Tequila Bar, says, “I believe in serving mocktails that have a creative edge over what’s already been done over and over in the industry.” His signature mocktail is the Cinnamon Apple Cider Squeeze, which blends apple cider, grapefruit juice, and orange juice. Alex Pendergrass, who heads up the food and drinks at Hotel Viking’s One Bellevue, says, “Mocktails can often tend to be too fruit-forward or syrupy when not properly done.” Think about flavor additions *other* than sugar.

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