MOCKTAILS


SPRING REVIVAL

By Gotham Bar & Grill, New York NY

1 oz STRAWBERRY/ROSEMARY SHRUB

.75 oz LEMON JUICE  

4 oz TÖST

Add shrub and lemon juice to a mixing tin.

Shake and strain into a champagne flute.

Top with TÖST.

 


“TÖSTED” CRANBERRY-APPLE

By TÖST

2 oz. apple cider, chilled

1 oz. cranberry juice cocktail, chilled

2 oz. Tost, chilled

1 oz. fresh-squeezed orange juice, chilled

Crisp, thin-sliced apple slices for garnish

Frozen cranberries (optional for garnish)

Rosemary sprig, for individual garnish, as shown in image

 

Method: In a shaker glass, combine the chilled juices; apple cider, cranberry juice, and orange juice.

Pour over ice in a Double Old-Fashioned glass (14 oz.) Just before serving, add chilled Tost and stir, gently. Garnish with crisp apple slice & rosemary-cranberry skewer. Serve with drink straw.


CLASSIC TÖST BELLINI

By Tom Cook

2 parts TÖST

1 part Peach Puree (can use Pear)

Pour puree into champagne flute, top with TÖST

 


TÖST CRANBERRY-POMEGRANATE BELLINI WITH LIME

By Tom Cook

1 oz. chilled pomegranate puree

1 oz. simple syrup

1.5 oz. chilled cranberry cocktail juice

Fill flute with chilled TÖST

Garnish with cranberries


TÖST MOCKMOSA

By  Bykenhulle House, Hopewell Junction, NY

1 cup (8oz) TÖST

1/8 cup of no pulp Orange Juice

Garnish with circle slice of mandarin on rim (Halos or Cuties)