Ingredients
Equipment
Method
Step 1 – Prepare the Glass
- Chill your coupe or rocks glass in the refrigerator or freezer for 5 minutes. This keeps the mocktail crisp and elegant.
Step 2 – Make the Maple Syrup Base (if needed)
- In a small saucepan, gently warm equal parts maple syrup and water until combined. Let it cool — this creates a thinner syrup that mixes easily.
Step 3 – Combine Ingredients
- In a cocktail shaker, add lemon juice, non-alcoholic gin (or rosemary-infused water), apple cider, and maple syrup.
Step 4 – Add Foam Element (Optional)
- For that silky “sour” texture, add aquafaba (chickpea water) or pasteurized egg white.
Step 5 – Dry Shake
- Seal the shaker and shake without ice for about 10 seconds to build froth.
Step 6 – Shake with Ice
- Add a handful of ice cubes and shake again for 15–20 seconds until well chilled and foamy.
Step 7 – Strain and Pour
- Strain into your chilled glass. The foam should rise beautifully to the top.
Step 8 – Garnish and Serve
- Sprinkle a light dusting of cinnamon or nutmeg over the foam. Add a rosemary sprig or lemon wheel for aroma. Serve immediately and enjoy the perfect balance of tang, sweet, and spice.
Notes
🧊 Storage & Reheating
Refrigerator: Store the maple-lemon base (without aquafaba) in a jar for up to 3 days. Shake fresh before serving.
Freezer: Freeze lemon juice and cider base in ice cubes for quick prep later.
Reheating: This drink is best served cold; do not heat.
🥄 Variations
Rosemary-Infused Water:
Boil ½ cup water with a rosemary sprig for 2 minutes; cool and strain. Use instead of non-alcoholic gin for herbal depth. Spiced Apple Sour:
Swap lemon for apple cider vinegar (½ oz) and increase apple cider to 3 oz for a tart, crisp flavor. Cranberry Twist:
Add 1 oz cranberry juice for color and tang. Ginger Glow:
Add ½ tsp fresh ginger juice for warmth. Sparkling Finish:
Top with sparkling water or ginger ale just before serving. Vegan Creamy Version:
Use aquafaba (liquid from chickpeas) — it froths beautifully and is completely plant-based. Cinnamon Honey Sour:
Replace maple syrup with honey and stir in a pinch of ground cinnamon before shaking. ❓ 10 FAQs 1. What makes this a “sour”?
The name comes from the citrus-sweet balance and the signature frothy top typical of sour-style drinks. 2. Do I need non-alcoholic gin?
Not necessarily — herbal water or rosemary-infused tea gives similar botanical flavor. 3. What is aquafaba?
It’s the liquid from canned chickpeas. When shaken, it creates froth just like egg whites. 4. Can I skip the foam step?
Yes — it’ll still taste delicious, just less silky. 5. Can I make it sweeter?
Add extra maple syrup or a dash of apple juice. 6. Can I batch-make this for a party?
Yes, mix the base (lemon juice, cider, maple syrup) in a pitcher. Shake individual servings with ice before pouring. 7. Is this safe for kids?
Yes, it’s completely alcohol-free and fun for all ages. 8. Can I make it caffeine-free and low-sugar?
Yes — use unsweetened cider and omit syrup; add stevia or agave if needed. 9. What’s the best way to serve it warm?
Skip the foam, heat the mixture gently with cinnamon, and pour into mugs. 10. How can I make it more festive?
Add a cinnamon stick stirrer and a sugar-rimmed glass for a holiday touch. 🏁 Conclusion This Autumn Gin Sour Mocktail is proof that you don’t need alcohol to enjoy a sophisticated, well-balanced drink. With its blend of bright citrus, maple sweetness, and herbal warmth, every sip feels like the essence of fall. It’s elegant enough for dinner parties, simple enough for weeknights, and wholesome enough for the whole family. Raise your glass to the season — because autumn tastes even better alcohol-free.
Boil ½ cup water with a rosemary sprig for 2 minutes; cool and strain. Use instead of non-alcoholic gin for herbal depth. Spiced Apple Sour:
Swap lemon for apple cider vinegar (½ oz) and increase apple cider to 3 oz for a tart, crisp flavor. Cranberry Twist:
Add 1 oz cranberry juice for color and tang. Ginger Glow:
Add ½ tsp fresh ginger juice for warmth. Sparkling Finish:
Top with sparkling water or ginger ale just before serving. Vegan Creamy Version:
Use aquafaba (liquid from chickpeas) — it froths beautifully and is completely plant-based. Cinnamon Honey Sour:
Replace maple syrup with honey and stir in a pinch of ground cinnamon before shaking. ❓ 10 FAQs 1. What makes this a “sour”?
The name comes from the citrus-sweet balance and the signature frothy top typical of sour-style drinks. 2. Do I need non-alcoholic gin?
Not necessarily — herbal water or rosemary-infused tea gives similar botanical flavor. 3. What is aquafaba?
It’s the liquid from canned chickpeas. When shaken, it creates froth just like egg whites. 4. Can I skip the foam step?
Yes — it’ll still taste delicious, just less silky. 5. Can I make it sweeter?
Add extra maple syrup or a dash of apple juice. 6. Can I batch-make this for a party?
Yes, mix the base (lemon juice, cider, maple syrup) in a pitcher. Shake individual servings with ice before pouring. 7. Is this safe for kids?
Yes, it’s completely alcohol-free and fun for all ages. 8. Can I make it caffeine-free and low-sugar?
Yes — use unsweetened cider and omit syrup; add stevia or agave if needed. 9. What’s the best way to serve it warm?
Skip the foam, heat the mixture gently with cinnamon, and pour into mugs. 10. How can I make it more festive?
Add a cinnamon stick stirrer and a sugar-rimmed glass for a holiday touch. 🏁 Conclusion This Autumn Gin Sour Mocktail is proof that you don’t need alcohol to enjoy a sophisticated, well-balanced drink. With its blend of bright citrus, maple sweetness, and herbal warmth, every sip feels like the essence of fall. It’s elegant enough for dinner parties, simple enough for weeknights, and wholesome enough for the whole family. Raise your glass to the season — because autumn tastes even better alcohol-free.