Wellbeing

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Mocktails by Olly Smith

By Olly Smith on

Olly Smith is a multi award-winning drinks expert and broadcaster, and publisher of 'Fizz', a book with over 80 joyful cocktails and mocktails for every occasion.

Sherbet Fizz

  • 25ml freshly squeezed grapefruit juice
  • 20ml Oleo Saccharum
  • Ice cubes soda water

Method

  1. Pour all the grapefruit juice and Oleo Saccharum into the wine glass filled with ice cubes
  2. Top with soda water and stir gently
  3. Garnish with a grapefruit peel.

Garnish

  • Large grapefruit peel

Glass

  • White wine glass


Honey and Ginder Julep

  • 1 tbsp just-boiled water
  • 8 mint leaves
  • 4½ tsp honey crushed ice
  • Ice-cold ginger beer

Method

  1. Mix the freshly boiled water with 2 fresh mint leaves and stir to wilt. 
  2. Stir in the honey and then remove the mint leaves. Leave to cool completely. 
  3. Place 6 fresh mint leaves at the base of a glass. 
  4. Pack the glass with crushed ice.
  5. Pour in the honey syrup, mix and stir fast.
  6. Top up with ice-cold ginger beer.
  7. Add more ice to top, and stir again before adding a final sprig of mint*.
    *Adding a trickle of bourbon turns this into a naughtier version if you fancy!

Garnish

  • Sprig of mint

Glass

  • Silver julep cup or highball 


Nothing but a Butter Beer

Ingredients

  • 20ml Ale and
  • Ginger Reduction*
  • 20ml caramel syrup
  • 5ml lemon juice
  • 1 whole egg
  • 20ml single cream ice cubes
  • 50ml soda water

Method

  1. Combine the Ale and Ginger Reduction*, caramel syrup, lemon juice, egg and cream in a Boston shaker. 
  2. Fill with ice cubes and shake until the tin is cold.
  3. In a half-pint glass, add the soda water and fine strain in the shaken mixture.

*Ale and Ginger Reduction

  • 500ml amber ale
  • 500g demerara sugar
  • 100g peeled ginger, finely grated

Ale and Ginder Reduction Method

  1. Bring the ale to the boil in a large pan and add the sugar, stirring vigorously to prevent the sugar from burning.
  2. Once the sugar has dissolved, add the ginger.
  3. Simmer for roughly 10 minutes, then take off the heat and leave to cool before decanting into a sealable bottle.


Recipes extracted from Fizz by Olly Smith (Ebury Press, £12.99)

Photography by Kim Lightbody