OH LILY! CHRISTMAS MOCKTAIL PAIRING

Festive mocktails by Oh Lily!

As part of our conscious Christmas series, this week we’re encouraging you to reduce your alcohol consumption and try some of these delicious mocktails. We’ve paired our Lilypops with our favourite flavours for you to combine and create a taste sensation. Santé!

 

Spiced Apple No-Punch (serves 8)

We love combining crunchy apples with our Cheesy Vegan Lily Pops, and this mocktail recipe is simply the taste of Christmas in a glass! You can place this in a punch bowl, or serve up in glasses, the drink looks so festive with the garnish!

Ingredients

For the Syrup:

250ml filtered water

100g coconut sugar

50g honey

cinnamon stick

5cm fresh ginger, peeled and sliced

star anise

3 cloves

pinch of nutmeg

 

For the Mocktail

750ml apple juice

350ml ginger beer or ale

350ml sparkling water

Syrup to taste (from above)

To garnish: thinly spiced apples, oranges and cinnamon sticks

 

Method

For the syrup:

  1. Combine the water, sugar and honey in a small saucepan on a medium heat. Stir frequently, bring to the boil and then reduce to a simmer. Leave on the heat for a few minutes, still stirring, until the sugar and honey are dissolved.

  2. Add the spices and remove the pot from the heat, leaving the spices to steep until the syrup has cooled to room temperature.

  3. Strain, keeping the spices if you like to add as a garnish at the end.

Tip: Prepare this ahead of the big day - store in an airtight jar in the fridge.

For the Mocktail:

  1. Mix the apple juice, ginger beer and sparkling water in a jug or punch bowl, then add in the syrup (we recommend starting with around 100ml and see how the sweetness is for you.

  2. Keep in the fridge until ready to serve, adding in the garnish and ice at the last moment.

 

Virgin Espresso Martini

This pairs deliciously with our Aztec Treasure Dark Chocolate & Cacao Lily Pops, the bitterness of coffee and chocolate are always a winning combination, and the vanilla adds just the right amount of sweetness.

Ingredients (for 2)

4 measures Espresso Coffee (Cold)

2 measures Vanilla Syrup

2 measures Water

6 Whole Coffee Beans

Ice Cubes

Method
This one is super simple! Simply get your cocktail shaker, fill with ice cubes and place all the ingredients except the coffee beans in. Shake and then strain into a martini glass, garnishing with coffee beans.

 

 

 

 

 

 

 

 

 

 

 

Very Berry Sparkler

Team our Parisian Kiss Raspberry & Dark Chocolate Lily Pops with a very-berry mocktail, with a sprig of mint and some lime juice for just the right amount of cut-through.

Ingredients (for 2)

2 handfuls of mixed berries (whatever you have - strawberries, raspberries, blueberries - frozen berries work just as well, you will just need to defront)

Leaves from 2 sprigs mint

60 ml lime juice

1 tbs honey

Dash of sparkling water

Ice, lime, mint and extra berries to serve

Method

  1. Muddle the berries in your cocktail shaker or a tall glass.

  2. Smack the mint leaves before adding to release the flavour, and then muddle these together with the berries.

  3. Add the lime juice and honey, stirring (or shaking if you have a shaker) well.

  4. Place ice in your serving glasses, strain the mixture into the glasses and top up with sparkling water.

  5. Garnish and serve.

 

 

 

 

 

 

Matcha Virgin Mojito

Our Japanese Treasure Dark Chocolate & Matcha Lily Pops go fantastically with this matcha mojito mocktail, where the rum has been replaced with matcha green tea!

Ingredients (for 2)

2 tsp matcha green tea powder

350 ml boiled water

2 tsp maple syrup

1 lime - juice half, thinly slick the other half

2 sprigs mint

Ice

Optional: Sparkling water

Method

  1. In your tall serving glasses, muddle most of the lime slices and mint, saving the best bits to garnish the glasses.

  2. In a separate small jug, whisk the matcha in the slightly cooled boiling water.

  3. Add maple syrup to the matcha tea mixture, stirring till fully dissolved. Leave to cool for several minutes

  4. Add ice to the serving glasses and pour over the matcha mixture.

  5. Stir, garnish and top up with sparkling water if using, then serve!

 

 

 

 

 

 

Citrus & Pineapple Turmeric Mocktail

You’ve tried turmeric lattes, or golden milk, now try a tasty turmeric mocktail. The citrus and pineapple fruit in the drink sets off the peppery notes in our Indian Gold Turmeric & Black Pepper Lily Pops, for a foodie’s delight at a mocktail and canapes party!

Ingredients (for 4)

1 fresh pineapple, cut into chunks

4 large oranges, squeezed

2 pink grapefruits, squeezed

Fresh ginger, peeled and finely sliced, or ginger powder, to taste

Fresh turmeric, peeled and finely sliced, or turmeric powder, to taste

Crushed ice

Sparkling water

To serve: slices of orange and grapefruit

Optional - salt the rim of your glasses and sprinkle with black pepper if you prefer your drinks on the spicy side!

Method

  1. Place the pineapple chunks, fresh ginger and turmeric into a bowl and crush the pineapple and spices together. If using powder, crush the pineapple first then add the spices (we recommend starting with 1/4 teaspoon of each).

  2. Place this mixture in the bottom of your serving glasses.

  3. Pack the crushed ice on top of this mixture.

  4. Divide the orange and grapefruit juice between the glasses, then top up with sparkling water.

  5. Garnish with the fruit slices and serve.

 

 

 

 

French 75 Mocktail

We couldn’t pair our French Riviera Paprika & Herbes de Provence Lily Pops with something not French, could we?! This virgin mocktail uses bitterness to mimic gin, and tonic to mimic the bubbles of the champagne. An interesting twist on the classic cocktail, and one without the headache the next day!

Ingredients (for 4)

Ice

3 lemons (juiced)

Angostura bitters (to taste)

1 tsp honey (optional)

Tonic water (we recommend Fever Tree Mediterranean)

Lemon twist for garnish

Method

  1. Fill your shaker with ice, then add the lemon juice, Angostura bitters (start with 1/2 teaspoon) and honey (if using). Shake well.

  2. Strain this mixture into 4 champagne flutes.

  3. Garnish with the lemon twist, top up with the tonic water and enjoy!


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