Raise your glass and let the countdown begin! These four super sips are here to turn every toast into a mini celebration. Whether you’re craving a tropical zing, a citrusy refresher, a fiery kick or a floral fizz – we’ve got you covered. 

For the mindful sipper: Baobab & granadilla mocktail  

Serves 2 

Ingredients 

1 tsp baobab powder 
150ml (about 4 granadillas) granadilla pulp + extra for serving 
1 Tbsp agave syrup or honey (adjust to taste) 
100ml cold still or sparkling water
Ice
Mint and lime, for serving   

Method 

1. In a shaker or large glass, combine the baobab powder, granadilla pulp and syrup. 
2. Stir well to dissolve baobab powder. 
3. Add water and mix well. 
4. Fill a glass with ice cubes and pour the granadilla mixture over the ice. 
5. Garnish with mint, granadilla seeds and lime.

Recipe by: Jane Nshuti
Photography by: Zhann Solomons 

For the citrus seeker: Paloma   

Makes 1 to serve   

Ingredients 

2 grapefruits, juiced 
2 Tbsp simple syrup  
2 limes, juiced  
2 tots (50ml) Tequila blanco 
1 sprig rosemary, optional  

To serve   

Soda water 
Crushed ice 
Sliced grapefruit 
Citrus twirl   

Method 

1. Place ingredients with a handful of ice into a cocktail shaker or sealable jar. Shake for 30 seconds, then strain into a cocktail glass. 
2. Top up with soda water, ice, sliced grapefruit and a citrus twirl.  

Recipe & styling: Sjaan Van Der Ploeg 
Photography: Zhann Solomons 

For the spice lover: Dirty pineapple margarita   

Makes 1  

Ingredients  

For the jalapeño simple syrup   

1 jalapeño, halved
½ cup sugar
½ cup water    

For the salt rim   

3 Tbsp salt flakes
2 limes, zested and juiced    

For the margarita    

2 tots (50ml) Tequila Blanco 
1 lime, juiced
2 Tbsp jalapeño simple syrup 
¾ cup pineapple juice   

To serve    

Pineapple, cut into triangles 
Pineapple leaves (optional) 
Sliced jalapeños    

Method   

1. For the simple syrup, add all the ingredients to a pot over medium heat. Stir until the sugar dissolves and simmer for 5-8 minutes. Remove from heat and cool completely.
2. Combine salt rim ingredients, except the lime juice, and set aside.  
3. Dip the rims of two cocktail glasses in the lime juice and coat with salt mixture. Set aside.
4. Add a handful of ice to a cocktail shaker or sealable jar, along with the margarita ingredients. Shake for 30-45 seconds, then strain into serving glasses.
5. To serve, garnish the glasses with pineapple, pineapple leaves (if using) and sliced jalapeños. 

Recipes and styling: Sjaan van der Ploeg
Photography: Zhann Solomons 

For the floral fizz fan: Rooibos and rosé fizz 

Makes 1 cup syrup  

Ingredients

1 cup sugar 
1 cup water 
4 rooibos tea bags 
1 bottle sparkling rosé wine edible flowers or rose petals  

Method 

1. Combine sugar, water and tea bags over medium heat. Stir until sugar is dissolved, then set aside to infuse. 
2. Strain the syrup and cool. 
3. Add 1-1½ tots rooibos syrup to a champagne flute and top with sparkling rosé wine. Decorate with edible flowers or rose petals. 

Recipe & styling: Liezl Vermeulen

Photography: Fresh Living magazine, Zhann Solomons

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The mocktail has long been considered a responsible (albeit, less fun) treat for begrudging designated drivers, but these virginal drinks have recently evolved into something a lot more sophisticated.

By Roxy Greeff

Chefs – yes, chefs – are designing these faux cocktails with particular menu-pairings in mind. It has been discovered that these booze-free accompaniments are a wonderful way to enhance a paired dish, without overpowering the delicate flavours with the bite that often comes from hard spirits. We ask the question that sceptical foodies have on their lips; can a perfectly curated mocktail ever compete with the traditional wine and food coupling?

Like a Fine Wine

Much like wine, mocktails can be sweet, sour, bitter, spicy, fruity, chilled or dry – the descriptive list could go on and on. Despite the similarities, wine has traditionally been considered the ultimate accompaniment to a gournet meal. Why, you may ask? Firstly, the high alcohol content in wine is what gives it its acidity and its tannins, both of which help to cleanse the palate and prepare you for that next delicious bite. Secondly, well-made wine has a very delicate balance of sweet and tart flavours, making it the perfect companion to a savoury, or sweet, meal.

The Mocktail Memo

Despite our age-old penchant for wine, it is not hard to believe that pairing a mocktail with a meal, is a much easier endevour than selecting the perfect bottle of vino. One could spend hours pouring over the lengthy list of beautiful wines produced in South Africa, alone. When you are planning your mocktail menu, the only factor to truly consider, is the way you have cooked your food. Let us explain…

Matchmaker, Matchmaker

If you are serving fish to your lucky guests, think about what typically works well with a seafood meal – perhaps something acidic; a squeeze of lemon juice or a spoonful of tartar sauce? We suggest you create a mocktail directly inspired by these complimentary flavours. Toy with a bottle of unsweetened lemonade or freshly-squeezed lemon juice. Use infusing elements like herbs – similar to those you’d cook your fish with – like springs of thyme or mint leaves.

And what about a red meat pairing, for our carnivorous readers? The rule is simple. When you are serving something that is traditionally paired with a glass of red wine, swap it out for a mocktail with a cranberry juice base. Cranberry juice has just the right balance of sweet and tart flavours to compliment the depth and richness of a well-cooked steak. Once again, think about using infusing elements that you would have included in the meal itself – experiment with some freshly-plucked rosemary or, be truly adventurous, and add a dash of spice to the mix. Chilli, paprika or cumin will all work surprisingly well, paired with a meaty meal.

When it comes to dessert, the sugary, sweet and fruity options, are endless! A berry mocktail with a vanilla dessert makes for a delicately delightful flavour combination. If you’re serving something chocolately, we suggest adding a pinch of salt or chilli to your mocktail. These unusual additions will enhance the cocoa in the choclate, giving it a richer and more intense flavour.

The takeaway

I am an unashamed, die-hard lover of fine wine. In my opinion, there is nothing like the traditional pairing of a lovingly-crafted meal and a beautiful glass of wine. That being said, if I was looking to wow some friends with my cooking skills, I would definitely go for the mocktail option. There is so much fun to be had when creating a mocktail and food menu, so many favours and subtleties to experiment with. And besides, after-dinner shots are always an option…

The post Mocktails versus wine: Can they really face off in the food pairing game? appeared first on MyKitchen.