Two decadent non-alcoholic drinks to get the party started

Vibrant yet comforting, this zesty blood orange mocktail makes the perfect autumnal aperitif. As well as waking the taste buds, it aids digestion thanks to the inclusion of herbal bitters, while the addition of honey and vanilla give a sweet and surprising twist!

 

Blood orange, honey and vanilla mocktail

Recipe for 4 mocktails
Preparation time: 10 minutes

 

 

INGREDIENTS

  • 6-8 blood oranges
  • 4 tsp RUNNY? Honey
  • 12 drops of vanilla extract
  • 800 ml of sparkling water
  • Ice cubes
  • 12 drops of bitters

 

PREPARATION

  1. Squeeze the juice from the blood oranges into mason jars with a lid or a cocktail shaker. Add the honey, the drops of bitters and drops of vanilla extract to the unchilled juice. Shake well and add ice to cool it down.
  2. Pour evenly into four ice filled glasses. Top with sparkling water and add a slice of blood orange on top.

Easy non-alcoholic mojito

Whatever the occasion, you can’t go wrong with the mojito, a well-known and much-loved favorite. The freshness from the mint, acidity from the limes and the sweetness from the sugar make this a very well-balanced drink. And with its strong, intense flavour, it makes the ideal alcohol-free option too.

 

Recipe for 4 mocktails
Preparation time: 10 minutes

 

INGREDIENTS

  • 4 tbsp (cane) sugar
  • Bunch of mint
  • 12 limes,juiced
  • 800 ml soda water
  • crushed ice (or crush some ice cubes between a tea towel using a rolling pin)

 

 

PREPARATION

  1. For 4 mocktails: muddle 2 tbsp of sugar with half the leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin).
  2. Put a handful of crushed ice into 4 tall glasses. Divide half of the lime juice between the glasses with the mint mix. Stir well, add a straw and top up with soda water.
Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.