Just because someone doesn't drink booze doesn't mean they should miss out on a celebratory clink of champagne. This clever mix of ginger ale and apple juice even looks like the real thing, bubbles and all.
1/2 cup apple juice, chilled
1/2 cup ginger ale, chilled
Combine the chilled apple juice and ginger ale in a champagne flute. Serve immediately.
For a sweet tropical twist, mix in a splash of pineapple or mango juice.
For a more tart flavor, add a bit of cranberry juice to the mix.
Try different types of ginger ale, like traditional, diet, or craft varieties as their flavor can vary greatly.
Serve with a sugar rim on the glasses for an extra special touch.
Yes, you can use sparkling apple cider for a fizzier and slightly sweeter mock champagne. Just adjust the amount of ginger ale to balance the sweetness.
For a non-carbonated version, you can use white grape juice (but then it won't be fizzy like champagne, of course).
Just maintain the 1:1 ratio of apple juice to ginger ale and mix in a large pitcher or punch bowl right before serving or it will lose its fizziness.
Add a few frozen berries, a twist of citrus peel, or a sprig of mint to each individual serving.
Yes, this mock champagne is non-alcoholic and suitable for children. It's a fun and fancy drink option for all ages.
You can experiment with other juices like pear, white grape, or cranberry juice. Each will give a different flavor to the mock champagne.
Serve in champagne flutes or other fancy glasses to mimic the experience of drinking real champagne.
It's best to mix the apple juice and ginger ale just before serving to preserve the fizz.
Adjust the sweetness by choosing a sweeter or less sweet apple juice, or by adding a small amount of simple syrup to sweeten it further.
Serve other mocktails like virgin mojitos, non-alcoholic sangria, or fruit punch. You can also offer a variety of infused waters or iced teas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments