Mock Spring Martini Mocktail Recipe
As we’ve mentioned, it’s cherry blossom season in DC. Meanwhile, throughout all of Western Christendom, it’s Lent. One of us decided to fast from alcohol for Lent; the other unselfishly volunteered to keep drinking–for the sake of the blog, you know. Fasting from alcohol does not, however, have to mean entirely foregoing thoughtfully crafted beverages created with adult tastes in mind. So, we’ve used Lent as our opportunity to improve our mocktail game. In particular, we felt that it shouldn’t be only the alcohol drinker of us who had a suitable drink for toasting the cherry blossoms. Thus, we created this drink, to roughly martini proportions, but with a juice taking the place of the gin … and another one taking the place of the vermouth. We learned recently that the earliest martinis often involved a dash of bitters; in homage to that old tradition, we added a bit of rosewater, for a little something extra.
- 2 oz cherry juice
- 1/2 oz grapefruit juice
- 1/4 tsp rosewater
- seltzer float
- Stir the two juices and the rosewater with ice until the ice is well-melted.
- Strain into a cocktail glass.
- Add a small float of seltzer water, just to brighten it up a bit.