u/Dismal_Strawberry282

Here is another mocktail from an upcoming dinner my wife and I are hosting. This is from a series of drinks I am developing that are all "ghosts". They are all fairly diluted, thin, wispy, and subtle. The burnt orange syrup gives a hint of smoke and the grapefruit after dilution is not so sharp. I use vegan cocktail foamers, 3 to 5 dashes, to ensure a nice frothy top to hold the dehydrated cherry powder. Ill also soak some more lightly torched orange peels in the water I use for the mocktail.

• 1/2 oz burnt orange syrup
• 2 oz freshly squeezed grapefruit
• 2 oz water (torched orange water for bonus points.)
• 3 to 5 dashes cocktail foamer
• Dehydrated cherry sprinkle

Simple, light, refreshing.

(Reposting from earlier - sorry to the mod team for not reading the rules and guidelines more clearly on what you can and cannot post here - my bad!)

These are two of the five drinks my wife and I are offering at an upcoming dinner we are hosting. We did a little photoshoot and I thought the community here might like to see what we are working on! If people like them I'll share the other three some other time.

Pictured above we have the Hollow Wood No. 2, its the second variation of a mocktail I like to make. I had wanted to use a mushroom syrup for awhile and it feels right at home here. The dates provide a bit of sweetness and the peppercorns and thyme give it a little snap.

• 2 1/2 oz Zero Proof Whiskey
• 1/2 oz date and mushroom simple syrup
• Finely Cracked pepper over top
• Lightly toasted thyme sprig and slightly burnt orange peel to garnish.

For the simple syrup I muddle dates and let them rest in the water as it comes to a boil. The dehydrated mushrooms I use add flavor QUICK so about a four minute steep with the mushrooms before straining them out and adding the sugar. Dates stay in the syrup for about a day before removal to allow flavors to really settle.

Next is The Alleycat. Named after a local bandit who used to raid a garden nearby.

• 3oz clarified tomato water
• (1 oz water if you want to dilute it a bit which I generally prefer)
• 1/4 oz Hibiscus tea syrup
• 1/4 oz lemon juice
• Basil Oil float

Muddled tomatoes set to rest in a cheesecloth to capture all of the water as it slowly drips out.

Hibiscus tea syrup is a double steep so 2 tea bags per cup of water steeped for 8 to 10 minutes to fully concentrate flavors.

A little lemon for some acid to round it out. Plus some halved cherry tomatoes for color.

Basil oil is equal measure fresh basil and oil blended and strained through a cheese cloth. (Bonus points for blanching the Basil first).

Thanks! I hope you enjoy these as much as I did making them!

Did a little photo shoot yesterday for an upcoming event my wife and I are hosting. Though you all might like to see some of the behind the scenes photos I took with my phone.

Pictured above

Hollow Wood No. 2

I have wanted to do something with a mushroom syrup for awhile and it goes great with the fried dates. A little black pepper and thyme for a sharp, snappy sip goes great with the NA whiskey.

The Alley Cat

Named after an alley cat who used to snack on our garden, clarified tomato water is so clean and refreshing. With a splash of lemon juice and Hibiscus syrup for a little acid and floral notes, and a basil oil float so the first sip is heavy and aromatic.

I would be happy to post the rest once we are done building out the gallery.