A colorful, fruity mocktail is a delicious option for drinkers and non-drinkers alike, welcome at any gathering and sure to please guests of all ages. The Orchard gets its striking fuchsia hue from blueberry juice, which is packed with antioxidants and has a concentrated dark berry flavor that pairs wonderfully with the herbal and anise notes of fresh basil for an easy summer cooler.
Brighten up the mix with orange two ways—muddled with basil in the shaker and as a sunny garnish—and top with apple cider for a medley of complementary fruit that sings in the glass. You can use still or sparkling apple cider to top your mocktail. Sparkling apple cider will add a subtle fizz to the drink (but equal parts of regular apple cider and sparkling water or club soda will have the same effect).
Standard supermarkets may not stock blueberry juice, but well-stocked specialty markets and health food stores likely will—check the shelf-stable juice aisle. You can easily make blueberry juice yourself by passing a pint of well-rinsed berries through a juicer along with a few tablespoons of filtered water to help it process. Add a little sweetener if the berries are a little tart, or a squeeze of fresh lemon juice if they’re very sweet.
This blush-hued mocktail is easy to scale up: Just multiply the ingredients by the number of guests, muddle the orange slices and basil leaves in the shaker (or pitcher, if you’re serving a crowd), pour in the blueberry juice, and stir. When you’re ready to serve, pour the mix over ice in individual glasses, top with cider, and enjoy. —Bow Hill Blueberries
apple cider (still or sparkling)
In This Recipe
Muddle 1 orange slice and the basil leaves in a cocktail shaker
Add the blueberry juice, stir, and strain into a highball or Collins glass filled with ice.