Soby’s New South Mocktails Recipe

Muddle & Mix

In a rocks glass or cocktail shaker, add the diced ripe peach, sliced fresh ginger and 4 of the mint leaves. Add the simple syrup and fresh lemon juice. Muddle gently until the peach is broken down and the ginger and mint have released their aroma (about 20–30 seconds).

Add crushed ice to the glass (or shaker) to about three-quarters full. If using a shaker, shake briefly (6–8 seconds) to chill and integrate flavors; if prepared in the glass, stir vigorously for 10 seconds.

Top with chilled sparkling water and gently stir once to combine so the fizz distributes through the smash.

Taste and adjust: add up to 1 more teaspoon simple syrup if you prefer sweeter, or a few drops more lemon juice for brightness.

Garnish with the remaining mint leaves slapped between your palms to release oils and a peach slice on the rim. Serve with a straw and crushed-ice presentation.

Build the Cooler

In a Collins or highball glass, add torn basil leaves and honey syrup. Gently muddle the basil just enough to release its fragrance (6–8 light presses). Do not pulverize, which can cause bitterness.

Add ice cubes to fill the glass about three-quarters full. Pour in the orange juice, grapefruit juice and lime juice over the ice.

Top with chilled club soda and stir gently twice to combine the citrus and basil without flattening the soda.

Taste and adjust sweetness with an additional 1/4 to 1/2 teaspoon honey syrup if needed.

Garnish with a grapefruit twist threaded onto the rim and a small basil sprig. Serve with a straw.

Assemble the Tea Fizz

Fill a tall glass with ice. Pour in the cooled strong brewed black tea, peach nectar and lemon juice.

If you prefer sweeter, stir in the optional simple syrup until dissolved.

Top carefully with chilled non-alcoholic ginger beer to preserve carbonation and stir gently once.

Garnish with a lemon wheel on the rim. Serve immediately with a long spoon or straw for stirring as the fizz settles.