All about three of our favourite flavoured drinks, plus useful tips from top mixologists
3 TO TRY
NIX & KIX SPARKLING CUCUMBER MINT
Cayenne pepper adds a zingy kick to this refreshing beverage with clean and balanced flavour notes of cucumber and mint.
nixandkix.com
PUNCHY PEACH, GINGER & CHAI
The heat from ginger, and a subtle sweetness from peach and aromatic chai give this low-calorie, vegan drink a lovely flavour.
punchydrinks.com
THE BERRY COMPANY GOJI
Goji berries pair beautifully with sweet white grapes, passion fruit and earthy ginseng in this lightly sparkling drink that’s gluten-free and vegan, and also GMO-free.
theberrycompany.co.uk
Tips from The Tasting Class with Lindsay Trivers
Have you used citric acid in a drink before? It is the unusual ingredient in this month’s mocktail. Top mixologists experiment with a range of food-grade acids to achieve an array of textures, colours and consistency in their creations. You can take this science into your kitchen, too.
Citric acid is an organic compound found in high concentrations in citrus fruits such as lemons and limes. It is sold in powder form and tastes similar to lemon.
While fruit-based drinks taste best when fresh, they do start to change flavour and appearance when exposed to oxygen. When making an individual drink that’s going to be consumed immediately, you don’t need to worry about chemical changes. But, if you are making a large batch in advance, using citric acid instead of fruit juice will ensure the drink’s taste remains stable. As a preservative, it also slows fruit juices from browning and can be used to make long-lasting syrups and cordials.
If sustainability is at the top of your list of priorities, then this is a great ingredient. You can swap out citrus juice for citric acid should the former be out of season, or if you only need a little juice but plan to discard the peel. Use it to give any in-season fruit a refreshing boost, or to revive over-ripe fruit to reduce waste.
Are you ready to give it a try? Make this month’s mocktail or mix in a 1-part citric acid to 10-parts water solution for the same sour quality of lemon juice.
