World Flavors Mocktail Flight
Discover a non-alcoholic tasting flight featuring Hibiscus-Lime, Saffron-Orange, Passionfruit-Pineapple, and Ginger-Pear mocktails.
By Larry Leo | Prep: | Servings: 4 | Difficulty: Medium
Ingredients
- For the Hibiscus-Lime Base: 1/2 cup dried hibiscus flowers
- For the Hibiscus-Lime Base: 1 cup boiling water
- For the Hibiscus-Lime Base: 1/4 cup agave nectar
- For the Hibiscus-Lime Base: 1/2 cup fresh lime juice
- For the Saffron-Orange Base: 1/4 teaspoon saffron threads
- For the Saffron-Orange Base: 2 tablespoons hot water
- For the Saffron-Orange Base: 1 cup fresh orange juice
- For the Saffron-Orange Base: 1/4 cup honey
- For the Passionfruit-Pineapple Base: 1/2 cup passionfruit pulp (strained)
- For the Passionfruit-Pineapple Base: 1 cup pineapple juice
- For the Passionfruit-Pineapple Base: 2 tablespoons fresh lime juice
- For the Ginger-Pear Base: 1 1/2 cups pear nectar
- For the Ginger-Pear Base: 2 tablespoons fresh ginger juice
- For the Ginger-Pear Base: 1 tablespoon lemon juice
- For the Assembly: 4 cups sparkling water (chilled)
- For the Assembly: Fresh lime wheels, orange twists, pineapple wedges, and pear slices for garnish
Instructions
- Prepare the Hibiscus-Lime Base: Steep dried hibiscus flowers in boiling water for 10 minutes. Strain through a fine-mesh sieve, then stir in agave nectar and lime juice. Let the mixture cool completely.
- Prepare the Saffron-Orange Base: Place saffron threads in a small bowl with 2 tablespoons of hot water. Let bloom for 5 minutes. Whisk the saffron water into the orange juice and honey until the honey is fully dissolved.
- Prepare the Passionfruit-Pineapple Base: Whisk together the strained passionfruit pulp, pineapple juice, and lime juice until well combined.
- Prepare the Ginger-Pear Base: In a small pitcher, stir together the pear nectar, fresh ginger juice, and lemon juice.
- Set up the Tasting Board: Arrange four 4-ounce tasting glasses on a wooden board or tray for each guest.
- Assemble the Hibiscus-Lime Pour: Fill a tasting glass with ice. Add 2 ounces of the hibiscus base and top with 2 ounces of sparkling water. Garnish with a lime wheel.
- Assemble the Saffron-Orange Pour: Fill a second tasting glass with ice. Add 2 ounces of the saffron-orange base and top with 2 ounces of sparkling water. Garnish with an orange twist.
- Assemble the Passionfruit-Pineapple Pour: Fill a third tasting glass with ice. Add 2 ounces of the passionfruit-pineapple base and top with 2 ounces of sparkling water. Garnish with a small pineapple wedge.
- Assemble the Ginger-Pear Pour: Fill a fourth tasting glass with ice. Add 2 ounces of the ginger-pear base and top with 2 ounces of sparkling water. Garnish with a thin pear slice.
- Serve immediately as a guided tasting flight, encouraging guests to notice the progression of flavors from floral to spicy.
Category: mocktail-flights
Tags: mocktail flight, tasting board, party ideas, entertaining, non-alcoholic drinks, hibiscus mocktail, saffron drink, passionfruit recipe, ginger pear mocktail, party drinks