Deli-container mocktails should be the drink of the summer | Canada Voices

For years, I’ve kept a stash of plastic deli containers in various sizes, bought at a restaurant supply store, to use at home. No need to match containers with lids, which can be written on with Sharpie, and they’re perfect for taking places.

The summer mocktails I’ve seen muddled and served in deli containers with a straw poked through the lid are one of my favourite social media trends. Popularized by food content creator Olivia Noceda (@olivianoceda on Instagram) and aimed toward the “sober curious” – or anyone looking for a more interesting way to stay hydrated – they also happen to make tasty cocktails.

There’s the option to add a shot of gin or vodka or a pour of Prosecco instead of sparkling water – a great way to stretch your bubbles into a lower-alcohol sip. And having an assortment of juicy fruit, cucumber, herbs, aromatics, coconut water, sparkling water or wine along with a sleeve of deli containers would make a fun DIY summer bar that’s suitable for all ages.

Start with fresh produce – watermelon, mango, citrus, berries, peaches or other stone fruit, stewed rhubarb, cucumber, in any combination. But frozen fruit works perfectly, too; it’s often more affordable, and allows the option to add just a few chunks of avocado to help with emulsion or a bit of beet for a colour boost, rather than committing to an entire fruit. Add fresh herbs such as basil or mint, and/or aromatics such as chilies, sliced fresh ginger or turmeric, a drizzle of honey or spoonful of sugar if your drink needs it.

Some drinks are muddled, others blended; I like to use a hand-held immersion blender right in the deli container or a Mason jar. The drinks can lean toward more juicy or slushy if you use frozen fruit or blend with ice. If you’re making a puree, a larger batch will keep in the fridge for several days, and can be poured over ice and topped with coconut water or sparkling water or wine any time you need it. Here are a few summery combinations to play with.

Five drink combos to try

Watermelon Berry Basil: Blend cubed fresh or frozen watermelon, a handful of fresh berries and another of basil, a squeeze of lemon and/or drizzle of honey if you like, right in the deli container. Add plenty of ice and top with sparkling or coconut water, Prosecco or even lemonade.

Mint Lime Cucumber: Blend a couple of small English cucumbers, chopped or broken into pieces, with two whole limes, cut into pieces, a big handful of mint and a drizzle of honey. Strain and pour over plenty of ice, or blend into a slushy. (Blending the lime with its zest boosts flavour, but you could peel it first and not bother straining.)

Spicy Pineapple Mango Coconut: Blend about half a pineapple, peeled and cubed, with a peeled and chunked mango (or a handful of frozen mango cubes), add a big pinch of chili flakes or half a seeded jalapeno and enough coconut milk or water to blend. Strain if you like, add lots of ice and top with coconut water or milk or sparkling water.

Brazilian-style lemonade: Blend 4-5 limes or 2-3 lemons, cut into chunks, with one can sweetened condensed milk and an empty can full of water, pulsing just until chunky. Strain and pour over plenty of ice; top with sparkling or coconut water.

Blackberry with mint or basil: Muddle a handful or two of blackberries with a handful of fresh basil or mint and a drizzle of honey or sprinkle of sugar, right in your container or jar. Add lots of ice and top up with coconut water, sparkling water or Prosecco.