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February 5, 2024
By: TA Editorial Team
Recipes by Chef Ali Cruddas originally featured in the latest issue of Tracy Anderson Magazine

 

Whether you have a big celebration coming up or feel like infusing your weeknight dinner with sparkling flavors, explore this collection of specialty drinks that are utterly simple, festive, and wholesome—personally crafted by world-class culinary expert and resident chef at Tracy Anderson: Ali Cruddas.

PEAR VANILLA SPRITZ

(serves 1)

INGREDIENTS

For the mocktail:

  • 1 cup soda water
  • Juice of 1 lemon
  • 3 oz pear vanilla syrup
  • (ingredients below)

For the pear vanilla syrup:

  • 1 pear, peeled and diced
  • 1 cup water
  • 1 cup maple syrup
  • 1 vanilla pod, split in half
  • and scraped out

PREPARATION

  1. In a small saucepan, bring the pear, water, maple syrup, and vanilla to a simmer. Cook for about 8 to 10 minutes until the pear is soft.
  2. Remove from heat, discard the vanilla pod and purée in a blender.
  3. Strain through a fine sieve.
  4. Pour the mocktail ingredients over ice, stir, and garnish with a dried pear slice.

 

SPICED LEMONADE

(serves 6)

INGREDIENTS

For the lemonade:

  • 4 cups sparkling water
  • 1 sliced lemon
  • Syrup to taste (ingredients
  • below)

For the syrup:

  • 1/2 cup maple syrup
  • 2 cups water
  • Juice of 5 lemons
  • 1 stick cinnamon
  • 1/2 tsp whole cloves
  • 1 tsp turmeric
  • 1/4 tsp cayenne
  • 1 tsp minced ginger

PREPARATION

  1. In a small saucepan, bring the syrup mix to a simmer and cook for about 5 minutes.
  2. Remove from heat and let cool. Strain and reserve the syrup.
  3. In a pitcher, add 4 cups sparkling water, the syrup, and 1 lemon sliced.
  4. Serve over ice.

POMEGRANATE BLACKBERRY SMASH

(serves 2)

INGREDIENTS

  • 8 blackberries
  • 4 mint leaves
  • 4 oz pomegranate juice
  • 2 oz lime juice
  • 2 oz simple syrup
  • Ginger beer to taste

PREPARATION

  1. In a cocktail shaker, add the blackberries, mint, pomegranate juice, lime juice, and simple syrup and gently mix.
  2. Add ice and give it a good shake.
  3. In two highballs, add ice, pour in the mix, then top with ginger beer.
  4. Garnish with mint and a few whole blackberries.

 

GRAPEFRUIT CARDAMOM FIZZ

(serves 1)

INGREDIENTS

For the mocktail:

  • 4 oz fresh grapefruit juice
  • 2 oz cardamom rose syrup (ingredients below)
  • 3 oz tonic water
  • Rose petals and a grapefruit peel for garnish

For the syrup:

  • 1 cup water
  • 1 Tbsp rose water
  • 1 cup maple syrup
  • 6 cardamom pods

PREPARATION

  1. To make the syrup, bring all the ingredients to a boil in a small pot.
  2. Turn off heat and let the mix cool.
  3. To make the mocktail, add the ingredients to a tall glass with ice and stir.

 

CHAI SPICED EGGNOG

(serves 3)

INGREDIENTS

  • 2 cups non-dairy milk
  • 2 oz coconut sugar
  • 1 tsp vanilla extract
  • 2 chai tea bags
  • 1 1/2 oz coconut condensed milk
  • 2 Tbsp of cornstarch (mixed
  • with 2 tsp of water to create a
  • thick paste)
  • A sprinkle of cinnamon

PREPARATION

  1. In a medium saucepan, add all the ingredients except the cornstarch, and turn to a low heat, stirring to dissolve the sugar.
  2. Remove the tea bags and set aside while you whisk in the cornstarch mix and keep stirring on a low heat for about 5 minutes (or until it thickens).
  3. Add the teabags back in and remove from heat. Let cool, then discard teabags.
  4. Let it sit in the fridge for 24 hours for maximum flavor.
  5. Gently reheat the eggnog, whisking while heating.
  6. Take about 1 oz of the mix and use a milk frother to create a foam.
  7. Serve the eggnog with foam on top and a sprinkle of cinnamon.