Cocido Quemado Sour (Mocktail)

Description: Inspired by Paraguay’s beloved cocido quemado, this non-alcoholic sour elevates the deep, smoky flavors of toasted yerba mate and caramelized sugar, brightened with a medley of citrus and a refreshing hit of lime. The resulting drink is a complex fusion of earthy smoke, tangy citrus, and delicate herbal sweetness—perfect for adventurous palates seeking a unique, sophisticated mocktail. Ingredients: - 2 teaspoons loose-leaf yerba mate - 2 tablespoons sugar - 1 cup hot water (not boiling, about 85°C/185°F) - 30 ml fresh lime juice - 20 ml fresh orange juice - 15 ml fresh grapefruit juice - 10 ml honey syrup (1:1 honey and water) - 2 dashes orange bitters (alcohol-free) - Ice - Citrus twist (for garnish) Instructions: 1. In a small saucepan or heat-resistant glass, add sugar and heat gently until it melts and caramelizes, turning a deep golden brown. For a truly smoky effect, use a culinary torch or briefly place a small piece of charcoal on top of the sugar, then remove. 2. Add yerba mate to the caramel, then pour in the hot water to deglaze, mixing well. 3. Let steep for 3-4 minutes, then strain into a shaker. 4. Add lime, orange, and grapefruit juices, honey syrup, and bitters to the yerba mate infusion. 5. Add ice and shake vigorously until well chilled. 6. Double strain into a chilled coupe glass. 7. Garnish with a twist of citrus zest, expressing the oils over the surface. Glass: Coupe glass Enjoy a journey through Paraguay’s smoky tea tradition, now reborn as a bright, citrus-forward mocktail with earthy complexity.