Inspired From Travels To: Mexico
After a recent trip to Mexico, Tulum and Playa del Carmen to be precise, I decided to host a Mexican brunch for my family at home. Besides, I love Mexican cuisine, maybe because the spices and flavours that go into their dishes are quite bold – similar to our Asian (Indian) food. I set my bar high and made everything from scratch. With appetizers, mains and dessert sorted, the only thing missing was a homemade beverage. I know it’s super easy to just go out and buy a mix or a bottled juice but there’s something satisfying about making this yourself. I wanted to serve something unique, which had a kick but was refreshing at the same time. Enter the versatile Mexican-inspired orange, ginger and mint mocktail. Hope you love this recipe as much as I do.
IN A NUTSHELL
- Prepare the ingredients.
- Boil and simmer on the stove;
- Allow to cool;
- Strain and refrigerate;
- Decorate the glasses;
- Add ice, soda water, sparkling water or alcohol and serve.
Scroll through the gallery below for how to make this mocktail:
- 2 medium oranges
- 1 ½ cups demerara sugar
- 1 bunch fresh mint
- 6-8 small chunks of ginger with the skin on
- 1.5 cups drinking water
- 1l soda water or sparkling water
- ¾ cup Demerara sugar
- A bowl of water
- 8 sprigs of fresh mint
- 8 orange slices
- 1 tbsp Mexican chilli powder – see ingredients below
- Crushed ice
- If you cannot find a Mexican chili powder at your local store you can make your own at home by simply combining the following ingredients:
- 1 tsp fine sea salt
- 1.5 tbsp paprika (mild or hot)
- ⅛ tsp red chili flakes
- ⅛ tsp ground cayenne pepper
- Start off by peeling thin pieces of orange rind and avoiding the white pith. Also cut ginger into 1-inch chunks at this stage.
- Slice the oranges in half and extract juice into a saucepan.
- Place the saucepan over medium-high heat and add sugar and water to the orange juice. Bring to the boil, stirring constantly until sugar dissolves.
- Reduce the heat to medium and carefully add the orange rind, ginger, and mint and simmer for 5 minutes.
- Remove the saucepan from heat and let it cool to room temperature.
- Strain the juice into an airtight container or reuse an empty bottle of water. Store in the refrigerator for up to one week. Toss away the leftover orange rinds, mint and ginger.
- Fill a medium-sized bowl with just enough water so that you can get the rim of the glasses wet.
- In another medium-sized bowl combine 1 cup demerara sugar and 1 tbsp Mexican chili powder – either homemade or store-bought.
- Dip the rim of the glass in water first and then dip it in the sugar-chilli mix. You may need to apply some pressure and turn the glass around in the mix to fully cover the edges.
- Add 1 tbsp crushed ice to a sugar-chili rimmed glass. Pour ¼ cup of the orange ginger mint juice you have made and top with sparkling water/soda water/alcohol of choice. Add a slice of orange and top with a sprig of mint.
ADDING ALCOHOL: If mocktails just don’t cut it for you, add a splash of champagne, prosecco, vodka, gin or rum to kick things up a notch.
AVOIDING CHILI: Omit the chili if you don’t like a lot of spice and if it’s summertime where you are. It will taste just as good.
Adapted from: https://gr8chefmb.wordpress.com
Feel free to ask me any questions about the recipe or method and post pictures of how your drink turned out in the comments below. Also, please use the hashtag #VCrecipes or tag @VoyageurChic on Instagram when you make a recipe from this site for a chance to be featured.