Nutritious by Gabby

I love espresso martinis, but I think this is my favorite mocktail out of this whole series so far. It has true tropical vibes but without the added alcohol. It also isn’t overly sweet because it doesn’t have a bunch of fruit juices in it. Plus, it is the prettiest color! Impress all of your friends and family by making this plant based and gluten free mocktail for your next get-together or keep this delicious drink all to yourself!

Hibiscus Tea

This recipe calls for chilled hibiscus tea. First, I would ensure not to skip the chilled portion of this. If you use tea that is too warm, it will cause the ice to melt and create a watered down version of this mocktail. Second, I would recommend using the Tazo Passion Tea in this mocktail. If this isn’t available near you, or you have a different preference, feel free to pick a different brand, but I love the passion tea even on its own as it is super tart and flavorful.

To Shake or Not to Shake

The first time I made this drink, I didn’t use a shaker. Instead, I added it all to a glass with ice and stirred it. The second time I made this, I did use a shaker which added a light foam to the top of the drink. So, would I say one is better than the other for this drink? No, I just think it’s up to your personal preference. Both versions will taste the same but one will have a light foam whereas the other will not. If you like the foam, go for the shaker. If not, use a glass and mix it well!

Ingredients

• Chilled Hibiscus Tea
• Orange Juice – I prefer fresh pressed, but couldn’t find it at the grocery store. So, whatever is available to you is fine! However, I would recommend choosing something without pulp.
• Maple Syrup
• Lemon Juice
• Sparkling Water
• Optional Garnishes – orange slice and thyme sprigs

Substitutions

• Maple Syrup – You can also try this with a honey simple syrup or agave nectar instead.
• Sparkling Water – I haven’t tried this myself, but you can try swapping this out for club soda, ginger ale, or tonic water.

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