Mocktails From Pedro's Del Este

HIBISCUS "MOCK-SCOW" MULE

Build in Collins glass, with ice:

- 2.0 oz. Seedlip Citrus (non-alcoholic spirit)
- .75 oz. Hibiscus Tea Syrup
- .50 oz. Fresh Lime Juice
- Top with Q Ginger Beer
- Garnish: Lime Wheel

Hibiscus Tea Syrup:

- Steep 2-3 bags of hibiscus tea in 1 cup water.
- Combine 1 cup of sugar into brewed tea until dissolved.
- Allow to cool before serving.

SOBER SAILOR

- 1.0 oz. Caramelized Pineapple Syrup
- 1.0 oz. Fresh Lemon Juice
- 3-5 mint leaves

Shake ingredients, double strain into Collins glass with ice. Top with Q Ginger Beer. Garnish with lemon wheel and mint sprig.

Caramelized Pineapple Syrup:

- Slice whole pineapple into rings (removing rind) and grill until marks form.
- Blend grilled pineapple with 1 cup of water in blender or food processor.
- Strain blended pineapple mixture through a Chinois (or fine strainer).
- Combine extracted pineapple juice with equal parts sugar until dissolved.
- Allow to cool before serving.