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Slake your thirst with some of our favorite new non-alcoholic tonics and healthy juices that will boost your immune system and feed your beauty. Plus, they will get any poolside party started over brunch with family and friends.

Top hotel and spa chefs shared these delicious non-alcoholic recipes, inspired by the freshest ingredients in their own organic backyards. Look no further than the windowsill or that forgotten corner of last year’s vegetable patch to sprout your own artisanal fruits, veggies and herbs. (You may be tempted to plant basil and blueberries in your garden after sampling our vitamin-rich mocktails.)

Let’s get the party started—you’ll never miss that rum punch!

Sparkling Peach-Berry Cobbler

William Angel, Food & Beverage Manager
The Ritz-Carlton Lodge at Reynolds Plantation, Greensboro, GA

½ cup berries (in season)
½ fresh peach, sliced
1 teaspoon fresh lemon juice
2 tablespoons organic honey
4 ounces soda water
Crushed ice to taste

Southern and sexy, this non-alcoholic libation optimizes the luscious local peach and adds honey and seasonal berries for color and natural sweetness. Angel says, “Use a muddler or the back of a spoon to lightly mash berries and peaches in a Collins glass. Add honey and lemon juice, fill the glass with crushed ice, and top it with soda water. Garnish with a succulent peach slice.”

Green Goddess  

Ashley James, Executive Chef
Culina Restaurant at the Four Seasons, Beverly Hills, CA

2-4 stalks of kale
1 handful basil (with stalks)
1 handful mint (with stalks)
1/4 cantaloupe (no seeds)
1 green apple
1/2 cucumber
3 stalks of celery

Local farmers’ markets surround this Southern California hotspot, halfway between the temperate Santa Monica Mountains and the Pacific Ocean. Here, a modern chef puts vegetables front and center on the new juice-bar menu at Squeezed. “I alternate with hearty greens such as kale and fennel to add flavor, more fiber and added texture,” says James. “At home, place ingredients into a juicer and serve in a tall glass for a healthy, anytime snack.”

Sparkling Basil Lemonade

Gordon Maybury, Executive Chef
The Arizona Biltmore, Phoenix, AZ

4 ounces fresh-squeezed lemon juice
3 basil leaves (hand-tear to release aromatic oils)
1 ounce San Pellegrino Limonata (or sparkling lemon soda)
1 ounce homemade Basil Simple Syrup (below)

Basil Simple Syrup

Bring ingredients to boil and simmer for 5 minutes, then strain, cool and serve.

4 ounces organic sugar
4 ounces water
1 basil leaf and stem

Chef Maybury created this lemon-based aperitif from the bounty of citrus popular year-round in Phoenix, where it often tops 110 degrees during the dehydrating days of summer. Stay refreshed with cooling spa treatments and detoxing drinks, he urges. “Shake lemon juice and Basil Simple Syrup over ice for one minute. Pour into a high-ball glass, top with sparkling soda and garnish with a basil leaf, then serve.” Packed with Vitamin C, the Sparkling Basil Lemonade is a natural pick-me-up.

Watermelon Cucumber Elixir 

Nathan Brown, Beverage Manager
The Park Hyatt Aviara Resort, San Diego, CA

15 cubed watermelon squares (seeds removed and toasted for garnish on a salad)
3 ¼” cucumber rounds (peeled with skin off)
1/2 ounce organic Agave Nectar

Nothing screams “summertime” more than a luscious hunk of hot-pink watermelon. “It’s delicate sweetness marries perfectly with the mild flavors of cucumber for a light, mineral-packed drink,” says Brown. (The tasty seeds are packed with essential proteins and make crunchy garnishes atop any salad.) Combine ingredients in the blender on low for 30 seconds. “Refrigerate until you’re ready to serve, stir and garnish with a cucumber slice,” he says.

Honeydew Tarragon Tonic

(*serves eight)
Michael Sawin, Chef, Well Spa
The Grand Geneva Resort and Spa, Lake Geneva, WI

2 pounds of fresh cubes honeydew melon
3 teaspoons tarragon (pick leaves and rough chop)
Experiment with ice depending on thickness desired

A tonic typically involves water or some form of detoxifying agent,  such as an herb or spice. “I begin with a vitamin-rich fruit, the honeydew melon, and utilize locally farmed tarragon for flavor and acidity, similar to how I’d use lime,” says Sawin. “Place tarragon into the blender to purée with the melon. Let it sit for an hour with ice to fully infuse and then strain it through a China cap.” Top with chopped herbs and serve in chilled martini glasses, suggests Sawin.

* All recipes are for a single serving unless otherwise noted

Source: OrganicSpaMagazine.com

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