JUICY DETAILS

Whether you’re sober-curious or love a tincture in your tipple, classically trained chef Kate Growney shares her recipes for happiness in a glass

KATE GROWNEY
DANIKA ZANDBOER

Pairing a mocktail is similar to pairing a wine. You want to create a mix that doesn’t overwhelm your food, but instead complements it. As a chef I’ve spent a lot of time trying to figure out the flavour profiles needed to create the perfect mocktail, and as a result, I’ve come up with a few simple and delicious formulas to pair with fish, chicken and red meat. Now I’ll let you in on a little secret — opposites can attract. That’s why Coca-Cola tastes so good with spicy Chinese food.

There are several ways to make a CBD/THC mock- tail. The first is to create your own simple syrup infusion. A quick Google will turn up many results (I personally love lemon in mine), but I’ve also included instructions here. Like making a cannabis butter, the infusion takes some work (about three hours), but you will end up creating a delicious base that you can continue to use.

For those last-minute-mixologists who want to make a mocktail for a Friday night dinner party, the best thing to do is to add your own tincture drops to your guests’ individual drinks. This will also allow your friends to control the amount of CBD or THC they are getting. Also, for party goers who don’t want to imbibe, they can enjoy a refreshing, non-alcoholic drink.

If you don’t own a copper set of mixology tools or don’t know what a simple syrup is but want to try to get off the booze, try some of the new CBD bitters. Add to plain sparkling water, throw in a twist of fresh herbs like basil, mint or thyme and a squeeze of citrus — voila, artisanal LaCroix. It’s a total game changer.

FRESH PARSLEY LEMONADE MOCKTAIL

[FOR FISH]

INGREDIENTS

. 1 cup sugar
. 1 cup water (for simple syrup)
. 1 cup fresh lemon juice (3-4 lemons)
. 2—3 cups of water to dilute
. 3 bunches fresh flat leaf parsley (for juicing)

METHOD

Combine 1 cup water and 1 cup sugar in a saucepan and heat to a simmer. Stir until sugar dissolves. Allow to cool. Juice 3—4 lemons for 1 cup fresh lemon juice. Juice 3 bunches of flat leaf parsley.

Combine simple syrup and lemon juice, and dilute with 2-3 cups of water to taste. Serve lemonade with ice, squeezing parsley juice over top of the lemonade.

SPARKLING GRAPEFRUIT & THYME

[FOR CHICKEN]

INGREDIENTS

. 1 grapefruit
. 1 bunch thyme Sparkling water to taste

METHOD

Peel the zest of the grapefruit into strips (avoid the white of the citrus as it makes it bitter). Juice grape-fruit and set aside. Fill glass with ice and top off with sparkling water. Add grapefruit juice to taste (about three shots).

Twist a strip of grapefruit and add to drink. Add 4—5 stalks of thyme, use to stir to open up flavours and then serve.

SOUR CHERRY & LAVENDER

[FOR RED MEAT]

INGREDIENTS

. 3 spoons of whole sour cherries (or cranberry juice)
. Lavender bitters
. Fresh lavender stalk
. Sparkling water

METHOD

Take 2-3 tablespoons of pre- served sour cherries (you can add a little juice as well) crush and meld in the bottom of a highball glass. Add a few shakes of the bitters.

Pour in sparkling water and ice then stir thoroughly. To make it look pretty, add in a lavender stalk or two.

Sorry, you’re not quite old enough to know if Jonathan Adler designs dirty but lives clean.

But we will be here waiting for you.

In this light it’s hard
 to tell how old you are,
 can we ask your age flattering isn’t it?

Are you of legal age in your province?