The experts: bartenders on how to turn 16 classic cocktails into mocktails

here is nothing better on a summer’s evening than sipping a cocktail as the sun goes down. And, as the variety of non-alcoholic options increases, there is no need to miss out if you are teetotal or moderating your drinking. So, what are the best booze-free varieties going? Bartenders share their favourite recipes.

“This technique is normally used in milk punch cocktails, where an entire punch is clarified the same way, but we decided just to clarify the pineapple juice, so that we could make a non-alcoholic version.”“I absolutely love non-alcoholic sparkling wine,” says Hayward. “It has come on leaps and bounds in the last few years.” His go-tos are.

“mix 50ml of your favourite non-alcoholic spirit with a single shot of lemon or lime, for your sour side. Then your sweet side can be honey, sugar – whatever you like. Shake it and you will have an amazing sour cocktail.” “A simple syrup is a 1:1 or a 2:1 sugar-water solution,” she says. “You can infuse this with citrus zest – lime, orange, lemon, pink grapefruit – or any herbs. Making a basil syrup is as simple as sugar, water and basil.” Boil it in a pan, or use a microwave or a hot-water tap, then leave to cool.For lemon syrup, “add citrus zest into your simple syrup, then let it infuse, preferably overnight, or at least for a few hours”, says Chavda.

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