At Casa Madera – the coastal-cuisine-inspired restaurant located at 1 Hotel Toronto – the non-alcoholic drinks are flavourful, complex and created with as many Canadian ingredients as possible. This Mexican-style mocktail is made with the help of HP Juniper’s non-alcoholic tequila, purple corn agave and a bright blend of strawberry and passionfruit juices. Aquafaba (a vegan alternative to egg whites made from the brine of legumes) is used to create a frothy foam topping.
Fruity Agave Mocktail
Casa Madera restaurant shares their recipe for a bright, fruity mocktail made with non-alcoholic tequila and purple corn agave.
Ingredients
- 1.5 oz HP Agave Non-Alcoholic Tequila
- 1 oz lemon juice
- 1 oz purple corn agave see note #1
- 2 oz strawberry passionfruit rosewater juice see note #2
- 1 oz aquafaba
- 1 cucumber slices
- dried lemon to garnish
Instructions
- In a tin shaker, pour all ingredients and shake vigorously for 10 seconds. Add ice to the shaker and shake again for another 10 seconds. Double strain into a coupe glass. Garnish with 3 purple corn kernels and a cucumber peel.
Notes
- To make ½ litre purple corn agave, mix 250 ml pure agave and 150 ml water with a spoon. Use a blender to blend it with 20 g purple corn. Strain into a container and store in the fridge for up to 2 weeks.
- To make ½ litre strawberry passionfruit rosewater juice, combine 200 g strawberries, 2 passionfruit and 20 ml rosewater in a blender. Add 200 ml of water and blend again. Strain into a container and store in the fridge for up to 1 week.
