African-Inspired Mocktails at Calgary Culture Clash

2 years ago by in Calgary, Features Tagged: , , , , , , ,

What happens when you bring a group of artists together looking to break Calgary stereotypes? Calgary Culture Clash! This fundraiser for the Daraja Foundation was a collaboration between Calgary artists David Babaganov, Paul Seuchea and Rachel Raphael. The Daraja Foundation builds bridges between the people of Zanzibar and caring citizens of the world.

The event was held at ARCHEloft on Saturday, May 2. Spirit of the Wench was invited to put our own creative spin on an African-inspired drinks menu.

Using ginger, tamarind and pomegranate flavours as our inspiration, we curated some delicious mocktails for culture loving Calgarians!

The crowd favourite was the pomegranate mojito.

Recipes
*Note: These mocktails can become cocktails easily enough–just add a spirit!

Ginger zingerGinger Zinger

1/2 oz homemade ginger juice blended with lime and peppercorns
1/2 oz fresh lime juice
1 oz raw simple syrup
Top with soda

Method: In a Collins glass, add the homemade ginger juice, fresh lime juice and raw simple syrup. Fill with ice, top with soda and garnish with a lime wedge.

Ginger juice: Slice 1 full ginger root into small pieces and place in blender. Add 1/4-1/2 cup of water and 1/2 lime (peel included). Blend until smooth. Squeeze out liquid into a bowl using a cheesecloth. Return filtered liquid to blender and add 2 tbsps raw sugar and 2 tbsps whole peppercorns. Blend. Strain out any larger pieces of peppercorn. Put mixture in saucepan and bring to a boil. Remove immediately and let cool.

Cocktail: Add bourbon

ZanzibarZanzibar

1/2 oz fresh lemon juice
1/2 oz Tamarind Pok Pok Som drinking vinegar
1 oz raw simple syrup infused with juniper berries, coriander and anise
Top with soda

Method: In a Collins glass, add the fresh lemon juice, Tamarind Pok Pok Som drinking vinegar and infused simple syrup. Fill with ice, top with soda and garnish with a lemon wedge or edible flower.

Simple syrup: Steep juniper berries, coriander and anise in a saucepan for 30 minutes. Strain liquid then use as base for simple syrup. Ratio: 2 cups of liquid for 1 cup of sugar.

Tip: Stir before drinking.

Cocktail: Add gin.

pom mojitoPomegranate Mojito

5-6 fresh mint leaves
1/2 oz fresh lemon juice
1 oz simple syrup
1/4 oz pomegranate molasses
Top with soda

Method: In a Collins glass, muddle mint leaves. Add lemon juice and simple syrup, fill with ice and top with soda. Float pomegranate molasses. Garnish with mint sprig.

Tip: For a more visual effect with the float of pomegranate molasses, use crushed ice. Stir well before drinking.

Cocktail: Add white rum.

espresso martiniChocolate Espresso Martini

1 oz espresso
1/4 oz chocolate syrup
2 oz milk
Sprinkle of cinnamon

Method: In a shaker, add espresso, chocolate syrup and milk. Fill with ice. Shake for 7-8 seconds. Fine strain into a chilled martini glass. Sprinkle cinnamon on top and garnish with coffee beans.

Note: Depending on the kind of chocolate syrup used, you may want to mix it in with the espresso shot first before adding to the shaker to ensure it dissolves properly in the mixture.

Cocktail: Add Kahlua and vodka.