Blueberry Peach Amaretto Sour Cocktails or Mocktails Recipe
This blueberry peach "fancy drink" recipe is really easy, even though the result may not look like it. Fresh or frozen fruit can be used, so you can really raise a toast any time of year. Make cocktails or mocktails, they're beautiful and tasty either way! These drinks only take about 10 minutes to make. Refined sugar-free, vegan.
2 ½cupssparkling waterabout (2) 12-oz cans; plain, lemon, or other citrus flavor
For mocktails
⅜teaspoonalmond extractinstead of amaretto
Garnish ideas
blueberries
peach slices
herbs
edible flowers
Instructions
In a cocktail shaker, muddle the blueberries and peaches with the coconut nectar or maple syrup.
Add the almond extract (for mocktails) or amaretto (for cocktails) and ice and shake your heart out.
Pour three tablespoons into each of four glasses, then add a half cup sparkling water to each glass. If you prefer, use a fine mesh strainer under the shaker to strain the drink further when pouring into the glasses. That way, you’ll avoid little bits of blueberry and peach in your drink. (I’ve served it both ways with no complaints.)
Garnish as desired, such as floating frozen blueberries in each glass (optional, but fun) and serve.
Notes
If serving a crowd, just calculate how much you’ll need and pour the cocktail/mocktail mix into a pitcher or mason jar that you can then pour into glasses when the time’s right.Simply add the seltzer right before serving so that it stays bubbly.You can choose how many ounces of amaretto you’d like. I’ve found 3 ounces work well flavor-wise for serving 5, but you can of course add however much you’d like. More ounces means more overall volume, so you will have enough to serve bigger drinks if you add more amaretto.Working with coconut nectar is great - it’s got a nice unique flavor, with caramely floral notes. It doesn’t need refrigeration. It can be challenging to pour, so if it’s just not moving when you tip the bottle, heat it up first in a small pot of water to make it less viscous.