Natasha David’s Alcohol-Free Tropical Harvest Drink
Recipe: Reprinted with permission from ZERO PROOF © 2021 by Elva Ramirez. Houghton Mifflin Harcourt.
Photo: Robert Bredvad
Seedlip anchors this tropical refresher.
As author Elva Ramirez points out in her new book Zero Proof, people are increasingly seeking out alcohol-free drink options. In this tropically styled recipe from bartender Natasha David, the spirit-free Seedlip anchors a mix of mango honey, coconut cream, and lemon.
Ingredients
- 1½ ounces Seedlip Garden 108 distilled non-alcoholic spirit
- 1 ounce Mango Honey
- ¾ ounce Coconut Cream
- ¼ ounce fresh lemon juice
- Tools:shaker, strainer
- Glass:cocktail
- Garnish:toasted coconut, edible glitter (optional)
Preparation
In a cocktail shaker, combine the Seedlip, mango honey, coconut cream, and lemon juice. Fill with ice and shake briskly. Pour into a chilled 10-ounce double rocks glass. Mound crushed ice on top, snow cone–style. Top with the toasted coconut and sprinkle with edible glitter.
Mango Honey:
3 tablespoons honey
1 tablespoon hot water
6 ounces fresh or frozen mango puree (see Note)
Combine the honey and hot water in a jar; stir until the honey dissolves. Stir in the mango puree. Cover and refrigerate for up to 2 weeks.
Note: Mango puree can be made at home in a food processor or purchased (Boiron makes excellent purees). The important thing is to use a puree with no added sugar.
Coconut Cream:
1 (15-ounce) can Coco López sweetened cream of coconut
4½ ounces unsweetened coconut milk
Combine the cream of coconut and coconut milk in a medium bowl and whisk until incorporated. Transfer to an airtight container, cover, and refrigerate for up to 2 weeks.