Kaushiki Gangully
December 16, 2024
A vintage cocktail adored for its blue hue and citrusy taste, thanks to blue curaçao liqueur – the blue lagoon can be spun into a mocktail version easily. Infusing its vibrant colour and flavour profile is what challenges mixologists to seek various non-alcoholic ingredient alternatives, which make it unique.
Blue spirulina, a type of dried Cyanobacteria, has an algae-like taste that does not tamper with flavour when thoroughly mixed into mocktails.
This floral tea has a delicious aroma and mild sweetness along with an unmissable hue that makes it an indispensable mixology ingredient when combined with citrus.
These berries have a sweet-tangy taste while adding a blue hue to non-acidic drinks, due to their rich anthocyanin content.
This caffeine-free option is ideal for sprucing up your mocktail while incorporating mild floral notes.
Made using citric acid, orange peels and blue food colouring, this syrup is the most convenient and versatile option for mocktails. *Drink Responsibly. This communication is for audiences above the age of 25.