![]() In this blog post, I will be sharing some of the best Highball Non Alcoholic Cocktail recipes. You can use a variety of mixers to create unique and delicious drinks.įrom soda water to ginger ale, there are endless possibilities when it comes to creating a Highball Non Alcoholic Cocktail. The beauty of Highball Non Alcoholic Cocktails is that they are incredibly versatile. This means that you can enjoy the same delicious taste without the alcohol. However, when it comes to non-alcoholic Highballs, the base spirit is replaced with a non-alcoholic alternative. These drinks are refreshing, easy to make, and perfect for those who want to enjoy a delicious drink without the buzz.īut what exactly is a Highball Non Alcoholic Cocktail? Well, in simple terms, a Highball is a cocktail that is made up of a base spirit and a mixer. And the Highball Non Alcoholic Cocktail is one of the most popular ones out there. If you're not a big bourbon fan, though, that amount might be just right! Definitely a unique and interesting recipe, and one I'll be making again.As a bartender, I have seen an increasing demand for non-alcoholic drinks. I put in 2 tablespoons (with a doubled portion of sauce) and still there's just barely a hint of bourbon flavor. The only change I would make, I think, is increasing the amount of bourbon. In fact, people have come back to the cake just to get another glob of frosting. ![]() But, as it turns out, the flavor (and the aroma) reminds me most strongly of Hickory Farms' Melt Away Mints, the pastel-colored nonpareil-covered butter mints that I've loved since childhood. I have to admit that, even being as huge a fan of peppermint as I am, I wondered how well it would work in a non-chocolate cake. I also took JanetB's suggestion of adding some peppermint extract to the batter. I doubled the amount of bourbon butter sauce the cake didn't absorb quite all of it, but I'm a sucker for syrup-soaked baked goods, and people commented on how moist the cake was. This is a very aromatic and rich cake! I've had this recipe bookmarked for at least four years, so I was excited to finally get a chance to try it.
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