It’s been a minute since I shared a mocktail recipe but it’s #dryjanuary and I’ve been experimenting more with drinks sans booze this year.
This crisp and bubbly recipe one sums up my general approach to on-the-fly non-alcoholic cocktails.
Combine citrus and a sweetener with some fresh fruit or herbs, then top with something sparkling. Delicious, easy, and perfectly refreshing!
This effervescent mocktail is made with a beverage called Jun, which is very similar to kombucha, but with a more mild flavor. Kombucha is a fermented tea that has a unique sweet and sour flavor and natural carbonation.
What’s the difference between Jun and kombucha?
Jun and kombucha are both fermented teas made from a SCOBY (symbiotic culture of bacteria and yeast).
The difference is that kombucha is made with black tea and sugar, while Jun is made with green tea and honey.
So some say that Jun is a ‘healthier’ drink, although both are relatively low in sugar and provide healthy bacteria for your gut. In my experience, Jun is a little more mild in flavor and acidity than kombucha.
This blend of lemon, honey and muddled blueberries works beautifully with Monday Gin and the Wild Tonic, but if you don’t happen to have these specialty ingredients on hand, the recipe still works with a plain Jun or kombucha and substituting or omitting the non-alcoholic spirit.
What you’ll need for this recipe:
- Monday Zero Alcohol Gin (optional, but recommended)
- Honey syrup
- Blueberry Basil Jun Kombucha from Wild Tonic (you can substitute another Jun or kombucha in a pinch)
How to make the honey syrup
This is one of the easiest syrups to make, and so worth it! How to make your own honey syrup.
I like to make a small batch of honey syrup, depending on how much I think I’ll end up using before it goes bad in the fridge.
Honey syrup will last about two weeks in a covered container in the refrigerator, so make a small batch if you don’t want to waste any honey.
I like to use unusual (and expensive) honeys like the ones from Bee Seasonal, so I take care to make small batches I know I’ll use up quickly.
Don’t have Monday Gin? You can substitute with another non-alcoholic gin alternative or even a different zero proof spirit like the ones from Seedlip.
And no worries, you can skip this ingredient all together and it will still turn out great. The Monday Gin adds some juniper flavor that makes the drink feel like it’s made with gin, but the recipe still works without it.
Don’t have Wild Tonic Blueberry Basil Jun Kombucha? You can substitute with plain Jun or regular kombucha, just be sure to garnish with fresh basil.
You can also add a handful of basil leaves to the shaker and muddle them along with the blueberries for more fresh basil flavor.
Glassware & garnish
I used an oversized vintage coupe glass from Antique Vintage Find. Feel free to use a double rocks glass or a wine glass.
I garnished with blueberries on a glass cocktail pick from Surfside Sips and an edible flower from Whole Foods.
You may also like these other non-alcoholic cocktail recipes:
- Raspberry Rickey Mocktail
- Blackberry Jamble Mocktail
- Dragon Fruit Cucumber Limeade
- Basil Lime Smash Mocktail
- Blackberry Paloma Mocktail
Blueberry Basil Jun Kombucha Mocktail
- 1 ½ oz Monday Zero Alcohol Gin
- ½ oz fresh lemon juice
- ½ oz honey syrup (recipe link in Notes below)
- handful of blueberries (maybe 5-8)
- Wild Tonic Blueberry Basil Jun Kombucha
- Muddle the blueberries in a cocktail shaker.
- Add the Monday Gin, lemon, and honey syrup and fill the shaker 3/4 with ice.
- Shake until chilled, then fine strain into an oversized coupe or rocks glass filled with ice.
- Top with Jun or kombucha and garnish with blueberries.