make mine a mocktail ; It's not just partying teenagers who drink too much - middle class mums and stay at home wine lovers are just as likely to be binge drinkers, according to recent reports. So this weekend, we're going 0% proof with these delicious alcohol-free cocktails

Western Mail › June 20, 2009

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Summary

Papaya Passion Tropical drink fans will love this layered mocktail that's a dessert and drink all wrapped into one. Sweet, ripe papaya forms the bottom layer, followed by cream of coconut, then papaya juice, then a topping of decadent whipped cream. Look for yellow-skinned papayas that give slightly when pressed. When cut, the pulp should be soft and light orange in colour. Ingredients: 1 cup papaya chunks 1 teaspoon lime juice 1 teaspoon honey 2 tablespoons crushed ice 1/2 cup cream of coconut 1/2 cup papaya juice 2 tablespoons lightly sweetened whipped cream Method: Combine the papaya chunks, lime juice, honey, and ice in a blender and puree until smooth. Divide between 2 champagne flutes. Carefully pour half of the cream of coconut on top of each layer of papaya, then carefully pour half of the papaya juice on top of each layer of cream of coconut. Top each flute with a tablespoon of whipped cream and serve with a long iced tea spoon.

Ingredients (herbal infusion): 1 chamomile tea bag 1/4 cup fresh herbs such as spearmint, lemon thyme, and pineapple sage 1/2 cup boiling water 1/2 cup sugar Method: Combine the tea bag and herbs in a small bowl. Pour in the boiling water and steep for 15 minutes. Strain into a small saucepan, add the sugar, and bring to a boil, stirring until the sugar dissolves. Lower the heat and simmer for 5 minutes, until slightly thickened. Cool before using. Makes about 1/ 2 cup. Refrigerated, it will keep for up to 2 weeks. Ingredients: Ice 3 tablespoons Herbal Infusion (see recipe below) 1 cup sparkling water or club soda, well chilled Dash of blood orange bitters 1 lemon slice, for garnish 1 cucumber spear, for garnish Method: Fill a tall glass with ice. Add the Herbal Infusion, sparkling water, and bitters. Stir, insert the lemon slice and cucumber spear, and serve. Pimm and Proper When mad dogs and Englishmen go out in the noonday sun, there's always a glass of ice-cold Pimm's Cup on offer to quench a ferocious thirst. A British classic since 1823, Pimm's No. 1, a gin-based aperitif infused with herbs and fruit, was originally created as a health drink. Its unique flavor mixes well with lemonade, ginger ale, or sparkling water. Here, an infusion of herbs and a dash of non-alcoholic blood orange bitters help recreate this classic. Use the extra syrup to make a thirst quencher anytime you need one.

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make mine a mocktail ; It's not just partying teenagers who drink too much - middle class mums and stay at home wine lovers are just as likely to be binge drinkers, according to recent reports. So this weekend, we're going 0% proof with these delicious alcohol-free cocktails

Ginger Beer Shandy A cross between a trad...

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