Recipes: Nonalcoholic cocktails

Serves 1.

Note: Blackberries lend a pleasing sweet and tart flavor (and pretty color) to this nonalcoholic highball — and orgeat (a rich, almond-based syrup) gives it some depth. Topped off with sparkling coconut water, it's bright and refreshing. From Abigail Gullo in the New York Times.

• 3/4 oz. fresh lime juice

• 3/4 oz. fresh lemon juice

• 1 oz. orgeat

• 4 or 5 fresh blackberries (plus a few for garnish)

• Sparkling coconut water

Directions

Vigorously shake lime and lemon juices, orgeat and blackberries with ice.

Strain into a Collins glass filled with crushed ice. Top with sparkling coconut water. Garnish with blackberries and a sprig of rosemary.

Nutrition information per serving:

CaloriesXXFatXX gSodiumXXX mg

ProteinXX gCholesterolXX mgDietary fiberXX g

Exchanges per serving: xx milk, xx vegetable, xx fruit, xx starch, xx carb, xx lean protein, xx medium-fat protein, xx high-fat protein, xx fat.

Serves 1.

Note: From Jenna Rycroft in the New York Times.

• 1/2 oz. lemon juice

• 1 oz. Vanilla Syrup (see recipe)

• Club soda

• Orange peel

Directions

Add juices and syrup to a Champagne flute. Top with club soda. Garnish with orange peel.

CaloriesXXFatXX gSodiumXXX mg

CarbohydratesXXX gSaturated fatXX gTotal sugarsXX g

ProteinXX gCholesterolXX mgDietary fiberXX g

Exchanges per serving: xx milk, xx vegetable, xx fruit, xx starch, xx carb, xx lean protein, xx medium-fat protein, xx high-fat protein, xx fat.

Makes about 2 cups.

• 1 vanilla bean

• 2 c. sugar

• 2 c. water

Directions

Over medium heat, warm sugar and 2 cups water until sugar dissolves. Slice a vanilla bean lengthwise and add to syrup. Steep overnight. Remove bean. Store in an airtight container in the refrigerator.

Note: This play on a mojito is served in a tall glass. From "Market-Fresh Mixology," by Bridget Albert.

• 10 to 15 mint leaves

• 1 oz. rosemary syrup (see recipe) or simple syrup

• Juice of 1/2 lime

• 5 cucumber wheels, divided

Directions

In tall glass, muddle mint leaves, rosemary syrup (or simple syrup), lime juice and 4 cucumber wheels. Muddle just enough to combine flavors, being careful not to over muddle. Fill glass with crushed ice. Top with club soda. Stir with bar spoon until well blended. Garnish with a cucumber wheel-speared with rosemary.

Nutrition information per serving:

CaloriesXXFatXX gSodiumXXX mg

CarbohydratesXXX gSaturated fatXX gTotal sugarsXX g

Exchanges per serving: xx milk, xx vegetable, xx fruit, xx starch, xx carb, xx lean protein, xx medium-fat protein, xx high-fat protein, xx fat.

Makes about 1 cup.

Note: From "Market-Fresh Mixology," by Bridget Albert.

• 1/4 c. dried rosemary

• 1/2 c. sugar

Directions

Bring rosemary, sugar and 1 cup water to a boil in a saucepan over medium heat. Reduce heat and simmer until sugar is dissolved, 8 to 10 minutes. Stir occasionally. Let cool.

Use a sieve to strain syrup into sterilized and sealable container. Store in the refrigerator.

Serves 1.

Note: From "Market-Fresh Mixology," by Bridget Albert.

• 1 fresh basil leaf

• Pinch of fresh oregano

• Pinch of salt

• Pinch of ground black pepper

• Pinch of hot sauce (such as Tabasco)

• Juice of 1 lemon wedge

• 1 fresh oregano sprig and 1 whole cherry tomato, for garnish

Directions

In shaker, muddle 9 cherry tomatoes, basil, oregano, salt, pepper, hot sauce, Worcestershire sauce and lemon juice. Add ice. Shake well.

Double-strain into cocktail glass using strainer on the shaker while pouring contents through sieve placed over glass.

Nutrition information per serving:

CaloriesXXFatXX gSodiumXXX mg

CarbohydratesXXX gSaturated fatXX gTotal sugarsXX g

ProteinXX gCholesterolXX mgDietary fiberXX g