Spiced California Cup Mocktail

This is one more riff of the weirdly good tomato-cranberry pairing I discovered from Adventures in Cooking.  As with the California Cup Mocktail, this combination works better in a drink than in a chilled soup, and a little bit of fall and winter spice brings it all together.  You’ll need to plan ahead and make batch of   but beyond that it’s stupid simple.

This is a potent drink; the shrub is tart and heavy on the cloves and cinnamon.  Even with juices and a little bit of soda packs more of a punch than you’d expect for a non-alcoholic beverage.   If the recipe below is too much, consider serving in a larger glass over ice with a lot more soda.  You’ll still get the spicy kick of the shrub, but you can take it easy on the rest.

This also mixes well Seedlip Spice 94, a non-alcoholic distilled spirit made with warming spices.  It will add some depth and complexity, but it’s priced as a premium product and may not always be practical.  Completely optional, but might make you feel a little fancy.


Spiced California Cup Mocktail

  • For: 2 mocktails
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  1. Mix ingredients in a shaker with ice and shake for 10-15 seconds until well mixed. Strain into a small glass or mason jar, and top with soda.

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