Mix it up: Redemption Bar

Try these three delicious non-alcoholic cocktails with all the complexity and flavour of their boozy counterparts

Food and Drink 21 Dec 2018

Rose pomegranate fizz
The new cocktail recipe book from Redemption Bar

Cosmopolitan (AKA Crantini)

Miranda asked Carrie, ‘Why did we stop drinking cosmos?’ and Carrie replied, ‘Because everyone else started.’ The cosmo peaked as the most sophisticated New York accessory during the height of Sex and The City fame, we all drank millions of them, then they fell out of favour – probably after seeing the wrong end of one too many hen nights. Here we share a very quick and easy cosmopolitan in our typical Redemption style: all the fuss and pizzazz; none of the bad stuff.

Prep: 5 minutes

Ingredients (serves one)

50ml (2fl oz) cranberry juice
4 teaspoons freshly squeezed orange juice
4 teaspoons freshly squeezed lemon juice
4 teaspoons birch syrup (see below)
100ml (3½fl oz) coconut water

To garnish

Edible flowers


  1. Pour all the ingredients into a cocktail shaker half filled with ice cubes.
  2. Shake vigorously and strain into a chilled martini glass.
  3. Garnish with edible flowers because life is too short to be burning orange rind. Drink wearing heels without fear of falling over.

Birch syrup (makes 900ml)

This is the equivalent to a simple sugar syrup or gomme, which is used the world over to sweeten

cocktails. We use xylitol and water to make ours and the results taste the same.


  1. Place 500g (17 oz) xylitol and 500ml (18fl oz) filtered water or mineral water in a small saucepan over a medium heat.
  2. Stir occasionally until the xylitol has fully dissolved.
  3. Cool slightly, then pour into a sterilised bottle and store in the fridge for up to a month.

Lychee and yuzu martini

The best place to experience a fresh lychee is in Southeast Asia where, at their peak of ripeness, they have developed perfumed exquisite flavours of roses, pineapples, green grapes and even marzipan. Try to avoid the canned versions as they are always in sugary syrup – wait for nature to present them fresh in the summer.

In China and Japan, the citrus fruit yuzu is prized for enhancing drinks and sauces. Just the scent of yuzu is said to be able to alleviate negative emotional stress, tension and mild anxiety. A Zen bar ingredient for when you’re under pressure to bang out those cocktails for early party guests.

Prep: 5 minutes

Ingredients (serves two)

6 fresh lychees, peeled and stoned, plus 2 for garnish
1/2 teaspoon yuzu juice
8 fresh mint leaves
1 teaspoon peeled and chopped fresh ginger
250ml (9fl oz) coconut water
6 ice cubes

  1. Put the lychees, yuzu juice, mint and ginger in a cocktail shaker and press all the ingredients together with a muddler.
  2. Continue to mash until the lychees are broken down.
  3. Add the coconut water and ice cubes to the shaker and shake vigorously.
  4. Strain into two chilled martini glasses and garnish with a whole lychee.

Rosemary and pomegranate fizz

Get seriously loved up with this romantic combination of pomegranate, a symbol of fertility and abundance, and fragrant rosemary, which has traditionally been used to represent marriage.
Conscious coupling in a glass!

Cook: 10 minutes + cooling time

Prep 5 minutes

Ingredients (serves eight)

400ml (14fl oz) pomegranate juice
4 sprigs rosemary
Juice of ½ lemon
750ml (11/3 pints) alcohol-free sparkling wine, chilled

To garnish

Pomegranate seeds
Flowering rosemary sprigs


  1. Pour the pomegranate juice into a small saucepan.
  2. Lightly bruise the rosemary by rubbing it between your fingers, and add it to the pan. Bring to the boil and reduce for 10 minutes, then add the lemon juice.
  3. Leave to cool, then strain and chill until ready to use.
  4. Pour 30ml of the rosemary and pomegranate mixture into each champagne flute and top up with alcohol-free sparkling wine.
  5. Garnish each glass with a few pomegranate jewels and a rosemary sprig.

Redemption Bar Alcohol-free Cocktails with Benefits (£12.99, Kyle Books )