As part of our trilogy of mocktails for Dry January – our second contender is the ‘No Gin’, Pear, Parsnip and Hibiscus Cocktail – YUMMY!
RECIPE
Juniper Syrup
- 2 tbsp juniper berries ground
- 1 cup water
- 1/2 cup agave nectar
Hibiscus Solution
- 1 cup hibiscus flowers
- 1.5 cups water
Cocktail
- 50ml parsnip juice
- 75ml granny smith apple juice
- 75ml conference pear juice
- 25ml juniper syrup
- Squeeze lemon
- Parsnip stick to garnish
Method
- Grind the juniper.
- Put in a pan with water and simmer until reduced by half.
- Then add the agave nectar and set aside, strain when cool.
- For the hibiscus solution, steep the flowers in hot water. Overnight were possible to intensify the flavour.
- Cut the parsnip, apple, and pear for juicing.
- Drizzle some lemon to prevent discolouration.
- Juice the fruit and veg and set aside in separate containers.
- Add ice to a cocktail shaker.
- Then add the parsnip, apple, pear and lemon juice, hibiscus, and juniper syrup.
- Shake.
- Add ice to your glass and pile high.
- Then add the parsnip stick for garnish and pour.
- Using a squeezy bottle finish the cocktail off with a squeeze of hibiscus.
As Nan would say, “BOB’S YER UNCLE, FANNY’S YER AUNT!”
