We have selected mocktails from 5 continents for you to try out.
1. Italian Panna Cotta
If you are at an Italian restaurant on a hot afternoon, the Italian Panna Cotta mocktail is a great drink to go along with your meal, date, or family's day out. The traditional dessert is an instant classic, and unlike other mocktails, is easy to make at home.
The Italian Panna Cotta, which means cooked cream, originates from the Region of Piedmont in Northern Italy. The recipes include cream, milk, sugar, vanilla, gelatin, and marsala poured into a mould and refrigerated. Depending on the menu, it can be served or garnished with coulis of berries, or caramel and chocolate sauces. The mocktail version replaces cream with whole milk, while the cocktail version adds rum or liqueurs.
2. Virgin Pimm’s
This 19th-century British classic, loaded with fruits and berries is a great drink for a hot day at a restaurant. If you are having it outdoors, remember to go along with your sunscreen because you will be there a while if the Virgin Pimm’s (mocktail) or Pimm’s Cup cocktail is your drink of choice.
The recipe includes orange, cucumber, mint, lemonade, balsamic vinegar, strawberries, and raspberries. The fruits are cut to size and served with ice.
3. Uzvar
If you happen to find yourself having dinner in a Eastern European restaurant, then this traditional non-alcoholic beverage is a great mocktail choice. Uzvar is a traditional drink of West Asia, and Central and Eastern European countries. It is a drink version of a traditional dessert called Kompot or Compot (stewed fruit) that can be served based on the season; hot in the winter, cold in the summer.
Uzvar is made by boiling strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries (dried or fresh) in water. Sugar and raisins can be added as sweeteners, while vanilla or cinnamon can be used as flavours (especially when served hot in the winter).
4. Honey-Lemon Water
Another mocktail staple in Eastern Europe is the Honey-Lemon water. Like the Uzvar, he can be served hot and cold based on season and country. The Honey-Lemon water is made of honey, lemon juice, and water.
The honey’s sweetness balances the Lemon’s tartness in this healthy and energising mocktail. One to try out at lunch or dinner at any restaurant while on an Eastern Europe trip.
5. Shirley Temple
A popular mocktail in the USA is a glass of Shirley Temple. The mocktail is said to have originated from a West Hollywood restaurant, Brown Derby Restaurant in the 1930s. Shirley Temple is traditionally made with ginger ale, a splash of grenadine, and garnished with a maraschino cherry. More modern recipes substitute ginger ale with lemonade or orange juice in part or whole.
6. Spiced Apple Cider
The North American staple mocktail, Spiced Apple Cider, combines the sweetness of red apples with the tartness of green apples, mixed with a touch of honey and preferred warm spices–nutmeg, cinnamon, or clove. The addition of any of these warm spices is the only difference between an Apple Cider and a Spiced Apple Cider mocktail.
7. Mango Lassi
Lassi is the most popular and traditional yoghurt-based drink in India and is known as the air-conditioner of Punjab. The drink originates from the Punjab region of India, and Lassi simply means “yoghurt mixed with water” in Punjabi. The yoghurt is made with Water Bufaloo milk in Punjab, which is then blended with water and spice–usually cardamom and cumin. It is served traditionally in kulkar, a clay cup.
This Asian drink comes in different varieties based on additions such as fruits, cannabis or other ingredients. Fruits like mangoes and strawberries are added to the blend for flavour. Ensure to expand your taste buds with a cup of Mango Lassi whenever you find yourself at an Indian restaurant.
8. Coconut Milk Vietnamese Iced Coffee
Another mocktail that is traditional to Asia is the Vietnamese Iced Coffee. This creamy drink is easy to make and it is served cold with ice. The drink is made by passing hot water through medium or dark-roast coffee beans into a cup with milk in it.
There are several variations of the milk used, but for Coconut Milk Vietnamese Iced Coffee, the coffee is poured into a cup with a mixture of coconut milk and condensed milk.
9. Zobo (Hibiscus Tea)
Zobo is the most popular mocktail in West Africa. In Nigeria, it is made by boiling dried hibiscus flowers in hot water with slices of fruit (usually pineapple), sweeteners (sugar or honey), and ginger (optional). This creates a deep red drink with a flavour profile similar to cranberry and grape. It's vibrantly coloured and delicious.
10. Virgin Strawberry Daiquiri
This Cuban mocktail consists of strawberry puree, strawberries, lime juice, soda and sweeteners (optional). The cocktail version was created in 1902 by an American Engineer in Cuba, and it became popular in the 1940s, through the ration of whiskey and vodka during World War II.
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