Last Christmas my wife got me a Boston shaker—a pair of metal cups that you pour a mix of juices, syrups, bitters, ice, and liquors into, then give the solution a thorough shake to get everything neatly incorporated. I don’t drink alcohol, but the way people talk about alcohol has always been interesting to me. Non-alcoholic beverages are usually just a super sweet drink, but alcoholic beverages get described as “smokey,” “woody,” “spicy,” and other complex adjectives that just sound really cool.

Anyway, I made a non-alcoholic drink for my sister’s bachelorette the other day. I was happy that it was slightly viscous, giving it a rich mouthfeel that’s way more exciting than a normal drink.

However, more than anything I was disappointed by the drink. At the end of the day, I was just shaking up a bunch of liquids and hoping they would taste good. What I love about cooking isn’t the ingredients, it’s the technique that goes into making them shine. And yes, apparently pears, apple juice, almond milk, vanilla extract, lemon juice and mint make a satisfying summer drink. But it was still just juice, and I’m convinced it could be something more.

With that being said, it sent me down a rabbit hole of research I should have done a long time ago. I’ve come up with a list of ten techniques (some of which I’ve tried and some of which are new to me) that can elevate your fancy drink beyond just a juice for big kids.

First Off… Why Mocktails?

A few reasons…

1. I have a bad history of overeating when I’m stressed. When I replace that habit with making a light drink, I can still indulge in food when I need to decompress, but without all the unneeded calories.
   
2. More and more over recent years (this seems like it really became a thing during the COVID-19 pandemic), people have been ditching alcohol in favor of virgin alternatives because it’s healthier and makes them feel good.
   
3. A fancy drink is the perfect way to wow a crowd. It makes an incredible addition to a meal you’re hosting, and it’s always a welcome guest at a potluck.
   
4. Mocktails seem to be a somewhat underexplored niche among your average cook, so having even a modest grasp of good drinks is a great way to separate yourself from the crowd and start feeling extra professional.
   

Yeast Carbonation

Yeast carbonation is an age-old technique used to naturally carbonate drinks. It involves fermenting a sugary liquid with yeast, which consumes the sugars and produces carbon dioxide as a byproduct, creating bubbles. This method imparts a unique, subtle flavor profile that differs from forced carbonation and gives a more artisanal feel to your beverages.

To carbonate a drink with yeast, start by dissolving sugar (about 1-2 tablespoons per quart) in your liquid of choice. Then, add a pinch of active dry yeast (champagne yeast works best for this, but I plan on using only bread yeast until I understand this process better. I’m not trying to make any alcoholic beverages here, and bread yeast will break down and keep the alcohol levels nice and low). Seal the mixture in a clean, airtight bottle, and let it sit at room temperature for 24-48 hours. Just be careful not to go for too long, or the thing will explode when you open it. Some people “burp” the bottles by unscrewing them once a day. Once the drink is carbonated to your liking, refrigerate it to stop the fermentation process.

This method is really popular with homemade ginger beer, lemonades, or fruit sodas. I’m planning on making my special root beer again in the next couple of weeks. You could also experiment with herbal teas for a unique twist.

Shrubs

A shrub is a tangy, sweet-tart syrup made from fruit, sugar, and vinegar. It’s a traditional method of preserving fruit, and the vinegar adds a complex acidity that balances the sweetness, making it an excellent base for mocktails. Shrubs can be used similarly to bitters in cocktails but are more flavorful and aromatic. I was excited to learn about this because I always add some sort of acid—citrus juice or vinegar—to my drinks, so if I can upgrade the complexity of my acid in a meaningful way, such as by making it sweeter or super herby, then I’m totally winning.

To make a shrub, combine equal parts fruit and sugar in a jar and let it sit for 24-48 hours to draw out the juices. Then, strain the mixture and stir in an equal part of vinegar (apple cider vinegar is a popular choice). Let the shrub sit in the refrigerator for a few days to let the flavors meld. You can experiment with different fruits, sugars and vinegars to create various flavor profiles. The options are endless, which really excites me.

Syrup Infusion

Syrup infusion involves steeping herbs, spices, fruits, or even vegetables in a simple syrup (sugar and water) to extract their flavors. This technique allows you to create custom, flavorful sweeteners that can add depth and character to your drinks.

To infuse a syrup, start by making a basic simple syrup (equal parts sugar and water, heated until the sugar dissolves). Once the syrup is made, remove it from heat and add your infusion ingredients (like mint, ginger, or cinnamon). Let it steep for at least 30 minutes to an hour, then strain out the solids. Store the syrup in the fridge for up to two weeks.

Infused syrups are versatile and can be used in anything from lemonades to iced teas to mocktails. A rosemary-infused syrup is perfect for a lemon rosemary spritzer, while a chili-infused syrup could add a kick to a virgin margarita.

Gastrique

Gastrique is a sweet and sour sauce traditionally made by caramelizing sugar and then deglazing it with vinegar. To me it sounds like a marriage between syrup and shrub, but what do I know? In mixology, it's used as a flavorful, complex syrup that adds depth to drinks. The caramelized sugar brings a richness that isn’t found in normal drinks, while the vinegar provides that balancing acidity I’m always ranting about.

To make a gastrique, heat sugar in a saucepan over medium heat until it melts and turns a deep amber color. Carefully add vinegar (equal parts to sugar), and stir until the sugar dissolves completely. You can flavor your gastrique with fruits, herbs, or spices by adding them to the vinegar before combining it with the sugar.

Remember that pear drink I mentioned making? After doing my research, I immediately went to make a gastrique of white sugar and apple cider vinegar, then I added it to the rest of my drink. The result was unquestionably the best drink I ever made; and it’ll only get better from here.

Fermentation

This is actually very similar to yeast carbonation, just with a different form of bacteria doing the work. Fermentation is the process where microorganisms like yeast or bacteria convert sugars into alcohol, gases, or acids. And yes, let’s be clear here, you can ferment a drink without necessarily rendering it alcoholic. That’s why children are allowed to buy kombucha, which has less alcohol than an overripe banana. In non-alcoholic drinks, fermentation is primarily used to create naturally fizzy beverages with a tangy, slightly funky flavor.

For simple fermentation, start with a base liquid like sweet tea or fruit juice. Add a fermentation starter like kombucha SCOBY, water kefir grains, or ginger bug. Seal the mixture in a jar with a breathable cover (like a coffee filter or cloth) and let it sit at room temperature for several days to a week. Taste it periodically to gauge its progress. Once it reaches the desired flavor, strain and refrigerate.

When I make kombucha, I actually double ferment it—first I give the basic drink about two weeks under the SCOBY, which radically alters its fundamental properties. After that, I add my juices, fruits, and other flavorings, bottle it, then let it sit for another week in those bottles. During that time, all of the carbonation appears.

Fermented drinks are perfect bases for mocktails. Try kombucha with fresh fruit juice and herbs for a refreshing spritz, or mix water kefir with ginger syrup and lime for a zingy, probiotic-rich mule. The best part is it’s not just delicious, but also darn healthy.

Smoke Infusion

This is one thing I can’t believe I haven’t tried yet, considering how much time I spend around charcoal and wood smoke in the summer. Smoke infusion involves adding actual smoke to drinks. This adds a deep flavor and a strong aroma. It’s exactly the type of complexity I think of when I imagine a complex drink. The technique is typically used with more robust drinks that can handle and complement the intense flavor of smoke, so the internet suggests something like a smoked cider.

To infuse a drink with smoke, most professional chefs use a smoking gun or simply burn wood chips (applewood or hickory work well) under a glass or jar containing the drink or its components. For a more subtle effect, you can smoke the glassware before pouring the drink. I personally plan on putting a couple of cocktail glasses in my smoker for a few minutes next time I barbecue.

Smoke infusion works well with savory or complex drinks. Use it in a non-alcoholic mezcal-style cocktail with citrus and agave, or in a smoked apple cider mocktail for a rich.

Mists and Spritzes

Mists and spritzes are used to add an aromatic layer to drinks. By lightly spraying a fine mist of flavored liquid over the top of a drink, you can enhance the aroma, which is a crucial part of tasting. This technique allows you to introduce flavors and aromas that might be too strong if mixed directly into the drink.

Fill a small spray bottle with your chosen flavoring (like orange blossom water, rose water, or a diluted herbal tincture). Just before serving, lightly mist the top of the drink. You can also mist the glass before pouring to subtly influence the overall flavor.

Clarification

Clarification is the process of removing solids from liquids to create a crystal-clear beverage without losing the flavor. This a cleaner, smoother mouthfeel and an impressive visual appeal. Clarified drinks often have a more refined and subtle flavor, as some of the harsher elements are removed along with the solids.

One common method is to use gelatin or agar-agar. First, mix your juice or liquid with a small amount of gelatin. Allow the mixture to set partially, then slowly filter it through a coffee filter or cheesecloth. The solids will be trapped in the gelatin, leaving behind a clear liquid. Another method is milk clarification, where you add milk to an acidic liquid, let it curdle, and then strain the mixture, leaving behind a clear, smooth drink.

Fat Washing

Fat washing is a technique where you infuse a liquid with fat, allowing the flavors to meld, and then remove the fat, leaving behind a rich, savory taste without the greasiness. Of all the things I researched, I think fat washing is the one I’m most excited to try.

Melt your chosen fat (like butter, coconut oil, or even bacon fat) and mix it into your base liquid. Let the mixture sit at room temperature for a few hours or overnight. Then, chill the mixture until the fat solidifies on top, and strain it out, leaving the infused liquid behind.

Fat washing works beautifully in drinks that benefit from a creamy, savory depth. A brown butter-washed pear cider sounds insanely good, or a coconut oil-washed sparkling pineapple juice.

Temperature Manipulation

Serving elements of a drink at contrasting temperatures, or chilling and heating specific components, can alter how flavors are perceived, making the drink evolve as you sip.

For a cold-hot contrast, you can serve a drink with one part hot and another cold, such as a warm spiced tea layered over cold, fruity syrup. Alternatively, you can freeze some components into ice cubes, letting them melt slowly into a hot or room-temperature liquid. I’d like to try a hot peppermint tea poured over frozen chocolate milk cubes for a playful and evolving flavor experience.