SPICY TOMATO MOCKTAIL
Ingredients:
 1 (46-ounce) can cocktail tomato juice or vegetable juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
One fourth teaspoon celery salt
2 tablespoons sugar
One eighth teaspoon hot pepper sauce
Dash of freshly ground black pepper
Salt
Celery stalks with leaves
Olives and lemon & lime wedges, optional
Preparation:
Combine tomato juice, lemon juice, Worcestershire, horseradish, celery salt, sugar, hot pepper sauce and black
pepper, stirring well. Refrigerate for 1 hour. Place 2 or 3 tablespoons of seasoned salt in a saucer. Rub rims of
serving glasses with a lime wedge. Spin rims of each glass in salt to coat; set aside. Fill each prepared glass with
ice; pour tomato juice mixture to fill. Garnish with celery stalks. Add limes, lemons and olives, if desired, to your
garnish. go to top |
BLOODY MARY MOCKTAIL
Ingredients:
3 cups V8 vegetable juice
1 teaspoon worcestershire sauce
1 teaspoon prepared horseradish
Half teaspoon hot pepper sauce
lemon slices for garnish
Preparation:
Mix together first four ingredients. Serve over ice. Garnish with lemon slices.
go to top |
SUNFLOWER MOCKTAIL
Ingredients:
2 oz. orange juice
2 oz. grapefruit juice
3 oz 7-Up
dash cranberry juice.
Preparation:
Layer ingredients in a tall glass with ice by pouring each one slowly down the inside of the glass. Enjoy your
mocktail after garnishing with an orange slice.
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STRAWBERRY JELLY SLUSH
Ingredients:
250 gms strawberries (chopped 2 cups)
Three fourth cup sugar
Half tsp salt
One fourth tsp strawberry essence
few drops red color
1 cup strawberry jelly
2 glasses water
10-12 crushed ice cubes
Preparation:
To make a pulp mix strawberries, sugar, salt and bring to boil. Take off from fire and chill. Set jelly as per
instructions on the packet. Just before serving - in a blender add pulp, jelly chunks, colour, essence and water.
Blend very lightly. Pour into glasses and mix in finely crushed ice. Use wide straw for serving.
If you wish to add variety, use different fruits with matching jellies, colours and essences like pineapple, orange,
grapes, etc. go to top |
HOT TO-JU MOCKTAIL
Ingredients:
2 cans V-8 juice, regular or low sodium
I can condensed fat free beef broth
2 tsp. Worcestershire sauce
1 tsp. dried onion flakes
1 tsp. prepared horseradish
Half tsp. fresh ground pepper
One eighth tsp. garlic powder
2-4 drops Tabasco sauce, to taste
fresh lemon twist for each serving
Preparation:
In a medium-sized saucepan, combine all of the ingredients except the lemon twists. Heat to simmering and then
pour into serving mugs and garnish with the lemon twists. Now your mocktail is ready.
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LEMONADE WITH A DIFFERENCE
Ingredients:
Juice of 1 lemon
6 tsp sugar
one fourth tsp pepper powder
one fourth tsp salt
one fourth tsp ginger powder or juice of fresh ginger
1 bottle chilled soda or 2 glasses water (as desired)
2-3 mint leaves chopped fine
Preparation:
Mix all ingredients in little water. When dissolved add the soda or iced water. Pour in 2 glass. Sprinkle chopped
mint. Serve immediately. go to top |
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