The Chemistry Society's Unique Mocktail Challenge!

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SUMMARY

The Chemistry Society's mocktail competition requires participants to create unique non-alcoholic beverages that reflect their organization. A successful example from last year involved a chocolate-mint mocktail inspired by Junior Mints. For this year's entry, suggestions include a tropical mocktail featuring papaya, guava, and mango nectar, combined with ginger beer for carbonation. Presentation is crucial, with recommendations to use quinine-infused tonic water for a glowing effect, served in beakers or test tubes to enhance the chemistry theme.

PREREQUISITES
  • Understanding of mocktail preparation techniques
  • Familiarity with flavor pairing, particularly tropical fruits
  • Knowledge of quinine and its properties in beverages
  • Experience with creative presentation methods for drinks
NEXT STEPS
  • Research recipes for tropical mocktails using papaya, guava, and mango nectar
  • Explore the effects of quinine in tonic water for visual presentation
  • Learn about carbonation techniques for non-alcoholic beverages
  • Investigate creative serving methods using laboratory glassware
USEFUL FOR

Students in culinary arts, event organizers, and anyone interested in innovative non-alcoholic beverage creation, particularly within a themed context.

pattiecake
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Ok, so my college has this BIG "mocktail" competion every year. Each student activity group comes up with a unique mocktail (cocktail without alcohol), that somewhat relates to the organization. The mocktails are then taste tested and voted on.

So I'm in chemistry society and I've been told I'm creative, so now I'm under pressure to come up with something fun, clean, & good tasting. Last year the officers of the Junior Class used Junior Mints as their theme, and made a chocolate-mint kinda mocktail that won.

Any ideas?
 
Chemistry news on Phys.org
Something tropical with papaya, guavo, mango nectar or a combination thereof, mixed with some ginger beer. Can it be carbonated?

A friend used to make a smashing tropical smoothie at his place in San Diego. His secret was to use a banana for texture and a generous amount of fresh ginger, which he followed with a fresh apple in the juicer to make sure he got all the ginger. The rest was something like mango, and I can't remember the rest. But the ginger really stood out.
 
Glowing Cocktails...
Because presentation is very important. The link says that the quinine in tonic water is photoreactive with ultraviolet and black lights. Combine that with some sort of beaker or test tube to serve it in and it should fit very well with your theme. So far as taste testing goes though there may be some difficulty since quinine is a bit bitter and you need a decent amount of tonic to get the glow effect to work. They have some recipes there too. If you can figure out what will make good non-alcoholic substitutes for what their listed ingredients are then you should have an interesting mocktail to say the least. The recipes should give you a good idea of what flavors go well with tonic.
You can also use http://www.cocktail.com/misscocktail/BubblingBrew.htm to make a cocktail bubbly and foggy.
 
Hmm I like your ideas Astronuc, & it would definitely taste great! But I need to tie it in with the chemistry theme...glowing drinks would be perfect! Now if only I can get them to taste like the tropical ones!

Thanks guys!
 

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