As luck would have it, San Francisco-based mixologist Jonny Cimone of Contempo Cocktails
has created a disease-fighting green mocktail for us this St. Patrick’s Day. Jonny describes it as “refreshing, bright, vibrant, both mildly sweet and tart, with a smooth frothiness from the green tea and a taste similar to Cucumber Gimlet or Mojito.” The Going Green mocktail is a healthy way to celebrate St. Patrick’s Day – or a delicious way to recover from a more traditional night of St. Patrick’s indulgence. It contains antioxidant flavonoids from celery, parsley, and green tea to reduce inflammation and boost immunity. Spinach, cucumbers, and lemon hydrate and alkalize the body while delivering a powerful dose of enzymes and vitamins.
Going Green Mocktail
1 oz Vanilla-Mint Reduction (recipe below)
1 oz Organic Green Tea
1/2 oz Fresh Lime Juice
1 Dash Sea Salt
Garnish: Cucumber Slice & Mint
Place all ingredients into a pint glass or metal shaker tin with ice. Cover and shake well, about 5 seconds, then strain over fresh ice. Garnish with a fresh cucumber slice & mint sprig.
Tip: For a spirited rendition, add 1 oz of your preferred vodka or gin.
2 1/2 cups filtered water
2 cups local honey (alfalfa or clover impart a grassy essence that works great for this recipe)
1 bunch or/ 1 cup loose leaves or/ 6-8 sprigs organic mint
3 spliced vanilla beans
Combine all ingredients in a medium saucepan. Bring to a boil, stirring throughout until sugar dissolves. Reduce heat and let simmer for 3-4 minutes. Remove from heat and let steep, about 30 minutes. Strain into a sealing jar, let cool and enjoy!