The Blind Pig and Lee Watson Share Two Mocktail Recipes You Can Make at Home

December 14, 2019

The holiday season can take its toll on our bodies—especially our livers: two weeks into almost daily Christmas parties and planned or spontaneous reunions stretch one’s limit for food and even alcohol. Although we wouldn’t advise holding back that inner glutton, a mocktail lets you enjoy a good drink while everyone’s buzzed but without leaving you weak the morning after.

“A mocktail is really something that just mimics a cocktail in form and presentation,” beverage consultant Lee Watson tells us. Mocktails are best served to those recovering from a flu or can’t drink for any other health reasons. “In my opinion, you can never replicate or retain the flavor of a cocktail in a mocktail. A well-made cocktail utilizes the flavor of the spirit in the drink. It is an essential element to the flavor of the cocktail,” Lee emphasizes.


But the lack of a spirit doesn’t stop a mocktail from offering a distinct taste. Lee advises that the mocktail keep things simple. “I think the key is balance of ingredients. The tendency is to mix multiple fruit juice and syrups, so the result is a sweet fruity mess. Make sure you have a balance of sweet and sour ingredients; less is more. Mix distinct yet complementary flavors that will work well together yet stand out on their own.” To clarify what he means by this, he gives us two opposite examples: “If you mix three berry flavors together, you get a kind of generic berry flavor. No one single flavor stands out. But if you mix mango and raspberry, you have two flavors that are distinct on the palate but work well together.”

Mocktails need not be limited to bars and speakeasies alone. Lee Watson and the folks from the Blind Pig were generous enough to share two mocktail recipes that highlight fruity, citrusy, and spicy flavors.

Discovery Primea Welcome Drink

Discovery Primea welcome drink

Photo from Lee Watson

Method: Shaken 
Glass: Collins
Garnish: Blue Pea flower


  • 1 oz lemongrass syrup
  • 3/4 oz calamansi juice
  • 3 oz ginger ale
  • 3 blue pea flower


  1. Add lemongrass syrup, calamansi juice, and blue pea flowers to a mixing glass with ice and shake.
  2. Pour entire contents into a Collins glass.
  3. Top with ginger beer. Garnish with a blue pea flower.

Blind Pig’s Ginger Rogers Mocktail


Method: Shaken
Glass: Collins


  • 2 oz fresh orange juce
  • 1/2 oz fresh lemon juice
  • 3 quarters honey
  • 1/4 oz fresh ginger syrup
  • Schweppes soda water
  • a dash of blueberry syrup
  • a dash of grenadine syrup


  1. Combine the fresh orange juice, fresh lemon juice, honey, and ginger syrup. Shake the mixture.
  2. Pour the mixture into a Collins glass that contains a block of Collins ice.
  3. Top the drink off with soda water until the mixture reaches the top of the glass.
  4. Add a dash of blueberry syrup and then a dash of grenadine syrup. Serve.

What’s your favorite mocktail concoction? What flavors would you like to taste in a mocktail? Give us your preferences and even your own recipe in the comments below!

Note: You can also ask the folks at the Blind Pig to mix the Ginger Rogers for you. Mocktails are priced at PHP 185.

Gela Velasco Gela Velasco

Gela is a young adult slowly settling into her late twenties. She likes to make a mess in the kitchen when no one’s looking, dance till dawn on long weekends, and dream about beef on lazy afternoons. On some days she learns how to write good in graduate school. Her life goals include sashaying somewhat like Beyonce and to write a cover story on Leonardo di Caprio.

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