Nirvana Mocktail – Sweet, Spicy & Refreshing

Nirvana Mocktail Recipe by TAO Chicago.

By Dila Lee

I created this drink recipe for TAO Chicago, which was also published on Forbes.com.

These are the ingredients:

• 3 Thai Chili Peppers (or you favorite hot pepper like Jalepenos, Serrano, etc.)
• 3 oz. of Passion Fruit Puree
• 1 cup water
• 2 oz. Red Bull

To make puree: Lay three broken up pieces of Thai Chilis in 1 cup of water – strain and slowly add the Thai Chili water mixture to Passion Fruit Puree.

Shake ingredients and strain into flute. Then top with Red Bull.

I created this drink for dry January (see my excerpt from the article below). However, it’s a tropical drink that could easily be enjoyed on your deck during the hot summer months.

“January signifies a fresh start,” says Dila Lee, TAO Chicago beverage manager. “Between November and December, there are many celebrations where we find ourselves indulging a bit more than usual. I quite often hear people saying that they want to eat cleaner and healthier—for that reason I wanted to offer non-alcoholic versions of some of our most popular cocktails, creating mocktails that any guest can enjoy. The Nirvana is fruity, yet has a little kick from the Thai-Chili spiced passion fruit syrup and is served in a flute, which gives the look and feel of a regular cocktail.”

Print Recipe

Nirvana Mocktail

Drink – Tropical

By Dila Lee – Serves: 1

Prep Time: 3 Minutes – Cooking Time: 0 Minutes – Total Time: 3 Minutes

Ingredients

• 3 Thai Chili Peppers (or you favorite hot pepper like Jalepenos, Serrano, etc.)
• 3 oz. of Passion Fruit Puree
• 1 cup water
• 2 oz. Red Bull

Instructions

1

To make puree: Lay three broken up pieces of Thai Chilis in 1 cup of water – strain and slowly add the Thai Chili water mixture to Passion Fruit Puree.

2

Shake ingredients and strain into flute. Then top with Red Bull.