I remember one visit home as a kid, my cousins and I had a slumber party at our grandparents (okay, one cousin is technically an aunt who’s 5 months younger than me and it was her house, but let’s not sweat the semantics). While some of the grown-ups congregated in the dining room we took over the living room, complete with a treat: Shirley Temples.
Splash some grenadine over ice and top with a healthy pour of ginger ale (other clear sodas can also be used, depending on what you’ve got in the house) and garnish with a cherry (or two).
Now, adult me kind of wonders about the wisdom in giving children faux-cocktails, is it really the best choice? On the other hand, treating it as a special occasion sort of treat might be just the thing for instilling the right attitude about cocktails.
And it’s not just the underage who drink virgin drinks or, as David Biggs refers to them in his book of the same name, “Mocktails.” Alcohol-free drinks are popular from the pregnant to the designated driver and plenty of folks in between. I mean, every now and then a fruity drink might be nice without the worry of a hangover. Or maybe a tart refresher midweek–or even midday–is a welcome change without the booze.
A lot of non-alcoholic cocktails are sweet, either from the additional of soda (clear for clear alcohol, cola for dark) or increasing the fruit juice to make up the difference. A Virgin Mary (just skip the vodka and maybe a dash more clam juice) is a nice change to the sweet or try this one, a definite throw-back to another era:
Jones Beach Cocktail
This savory drink uses lemon juice to balance the saltiness of the beef consomme. To make consomme, dissolve a beef stock cube in a cup of boiling water. [Or use canned]
1 c Beef consomme, cooled
Half the quantity of clam juice
Juice of 1/2 a lemon (or lime)
1/2 tsp Horseradish sauce
Couple of [dashes] of Worcestershire sauce
Sprig of parsley
Place a scoop of crushed ice in a cocktail shaker and add all the ingredients until well mixed. Now place two ice cubes in a tall glass and strain the blended drink over them. Serve ungarnished or with a sprig of parsley.
–David Biggs, Mocktails
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