Name: The Silos Seasonal Mocktail Menu Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups club soda; 0.5 cups non-alcoholic gin (or seedlip-style spirit alternative); 2 tbs non-alcoholic bitter aperitif (optional); 0.5 cups spring fruit (example: strawberry halves); 0.5 cups summer fruit (example: peach slices); 0.5 cups autumn fruit (example: pear cubes); 0.5 cups winter fruit (example: blood orange segments); 3 tbs simple syrup (1:1 sugar to water); 2 tbs fresh lemon juice; 1 tbs fresh lime juice; 2 tbs fresh orange juice (optional for winter blends); 8 to taste fresh mint leaves; 6 to taste fresh basil leaves; 1 sprig fresh rosemary sprigs; 4 slices ginger slices; 1 tbs honey syrup (1:1 honey:water, good for autumn/winter); 1 tbs elderflower syrup (spring); 1 tbs peach syrup (summer); 4 slices citrus wheels (lemon, lime, orange); 8 pieces fresh berries or fruit slices (seasonal); 3 cups ice (blocks or cubes); 1 dash angostura bitters (for aroma, optional, small dash)

Method

Base & Spirits Alternatives

Prepare base

Chill the club soda and non-alcoholic spirit. Measure 1/2 cup non-alcoholic gin alternative and 2 cups chilled club soda per 4 servings (scale as needed). If using a non-alcoholic bitter aperitif, measure 2 tablespoons and keep chilled.

Seasonal Fruit & Purees

Make seasonal puree (per 4 servings)

Choose one seasonal fruit: spring strawberries, summer peaches, autumn pears, or winter blood oranges. Place 1/2 cup of chosen fruit and 3 tablespoons simple syrup in a small blender and puree until smooth. Strain through a fine mesh sieve for a clearer mocktail if desired. For stone fruit (peach) or pears, a light simmer (2–3 minutes) before blending helps release flavors; cool before using.

Reserve a few pieces of the fruit for garnish (about 8 pieces total).

Citrus & Acidity

Juice lemons and limes fresh. For balanced acidity per 4 servings use 2 tablespoons lemon juice and 1 tablespoon lime juice. If making a winter variation, add 2 tablespoons fresh orange juice. Adjust to taste depending on fruit sweetness.

Herbs, Spices & Aromatics

Muddle aromatics

In a large mixing pitcher, combine the chosen herb (mint for spring/summer, basil for spring, rosemary for winter) with ginger slices if using. Gently muddle 6–8 mint leaves or 4–6 basil leaves with the citrus juices and 1–2 tablespoons of the chosen syrup to release oils — do not over-muddle herbs into a paste. For rosemary, gently clap the sprig between hands to release aroma and steep briefly (30 seconds) in the mixture.

Sweeteners & Syrups (seasonal variations)

Stir in the appropriate seasonal syrup (elderflower for spring, peach for summer, honey syrup for autumn/winter) — use about 1 tablespoon per 4 servings. Taste and add more if needed, keeping the balance of sweet:tart roughly 2:1 for most fruits.

Combine & Carbonate

Assemble mocktail

In the mixing pitcher with muddled aromatics and citrus, add the fruit puree (from 'Seasonal Fruit & Purees') and the non-alcoholic spirit alternative. Stir gently to combine. Add 2 cups chilled club soda and stir once gently to retain effervescence. If using non-alcoholic bitter aperitif, add now (2 tbs) and stir.

If you prefer single-serve preparation: Fill each serving glass with ice (about 3/4 full), add 1–2 tablespoons fruit puree, 1 tablespoon citrus mixture, 1 tablespoon seasonal syrup, 2 tablespoons non-alcoholic spirit alternative, top with 1/2 cup club soda and stir gently.

Garnish & Finishers

Pour into chilled glasses over ice. Garnish with a citrus wheel, 2 seasonal fruit pieces, and a sprig of the herb used (mint, basil or rosemary). For aroma, add a light dash of angostura bitters to the glass (optional) or express a citrus peel over the drink and rub rim.

Serve immediately with a small stirrer. Recommend that bartenders present today’s seasonal fruit choice and offer adjustments (more/less sweet, herbal-forward, or more carbonated).