If you’re abstaining this month but want to sip something more than seltzer, try this thoughtfully crafted mocktail from a local mixologist.
“This drink is our mocktail alternative to our popular specialty cocktail, the Smoked Velvet,” says co-owner and mixologist Veronica Kallas. “It encompasses a crisp fall night or wintery morning in a glass, with black plum, hibiscus, ginger beer, and lemon.” Kallas likes the brands Ritual (also available at DeCicco & Sons locations) and Lyres Zero-Proof.
Smoked Velvet NA
Course: DrinksCuisine: AmericanDifficulty: Medium1
glass15
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minutesThis recipe from Crawdaddy’s Creole Kitchen in Pleasantville pairs plum, hibiscus, and ginger beer for a refreshing drink.
Ingredients
1 oz Plum Hibiscus Syrup (recipe below)
1 oz lemon juice
2 oz Ritual Zero Proof Tequila
Ginger beer to top off
- To Make the Plum Hibiscus Syrup
2 cups sugar
2 cups water
2 cups dehydrated hibiscus flowers (you can buy these at ShopRite, Wegmans, or Amazon)
2 cups lime juice
6-8 black plums
Directions
- Combine ingredients in cocktail shaker full of ice.
- Shake and pour over fresh ice into a frosty glass.
- To Make the Plum Hibiscus Syrup
- In a small saucepan, combine 1 cup of sugar and 1 cup of water over medium heat until dissolved.
- Add hibiscus flowers and continue cooking over medium heat for five minutes.
- Remove from heat and allow to cool.
- Dice and pit black plums and add to a blender with lime juice, 1 cup sugar and 1 cup water. Blend until fully combined and juicy.
- Strain contents of blender into a food-safe container. Strain hibiscus syrup into the same container and mix two syrups to incorporate.
- Store in the refrigerator for up to one week.
Crawdaddy’s Creole Kitchen
68 Wheeler Ave, Pleasantville
Related: Where to Get the Swankiest Espresso Martinis in Westchester
