Mocktails That Matter: Nutmegger’s Noontime Fancy with "The Barrel Age" Bartender

Khalid Williams is a Bloomfield CT native who has established himself as a leading authority on bartending and beverage education. His focus is on demystifying the adult beverage world, empowering everyone to make classic cocktails and enjoy world class wine, craft beer, and other beverages that matter made by people who care. In 2021, Khalid received the CRAZIES Award for Bartender of the Year.

This will be the first installment of an ongoing series featuring Mocktails The Matter, or zero-proof cocktails exclusively featuring locally made CT based ingredients, from Khalid Wiliams, a.k.a., The Barrel Age.

Keep scrolling for some great tips on some “cocktail” making basics including the great straining & muddling debate, and enjoy Khalid’s zero-proof recipe for the Nutmegger’s Noontime Fancy.

Nutmegger’s Noontime Fancy

Tools Required:

3 Mint leaves

2 Pineapple Chunks 

2 ounces Seir Hill Biscane Rum Inspired Non-Alcoholic Spirit 

1 Ounce Ripe Lemon Sour Bar Juice

1/2 Ounce Raw Sugar Syrup

Add all ingredients to cocktail shaker (or blender bottle!) Shake Vigorously.

Cocktail Making How To’s

Straight Up? On the Rocks?

If you remember this tidbit, your bartender will love you even more than they already do: 

STRAIGHT UP DOES NOT MEAN WARM BOOZE IN A GLASS.

to serve a cocktail straight up means to shake it with ice and strain it into a stemmed glass, like the lovely little beverage pictured above. (If you want straight spirit with nothing else added, order your drink “neat”.

Each provides a different drinking experience and you should try your drinks both ways.

They say serving drinks “up” has a note of elegance to it. 

To Muddle or Not to Muddle?

This is a polarizing topic among bartenders, so I thought I’d bring the stress here to the CT Bites community because I’m just that generous 

Muddling is using a small blunt instrument to extract flavor from fruit, herbs and other non liquids. It is to be done first, before any other ingredients are added. The problem is that herbs (mint, basil) shouldn’t be muddled as aggressively as fruits (like pineapple or most popularly, lime for a mojito) which can be pulverized a bit more. Personally, I muddle when somebody orders a mojito and is watching me, because they want to see it.

Any other occasion, I simply let the ice do the muddling for me!

Muddle with Ice?

A well shaken cocktail creates a lot of force and friction, and I believe it’s more than enough to extract the oils from mint. I usually add a touch of fresh lime juice to my mojitos for consistency and folks seem to enjoy it!

To Strain or not to Strain?

Picture this: It's a tropical-themed event, and you've devised an incredible mojito menu with fresh berries, mango, and pineapple. At the last minute, you're late to the bar, and someone less experienced is following your recipe. You watch in horror as they serve your drinks full of tiny bits of mint, fruit, and lime. But wait! To your surprise, the guests love it! They want all the good stuff in their drinks. Lesson learned: Sometimes, simplicity is key. While double-straining a drink can make it look beautiful, you should make your drink the way you and your guests prefer. These rules are a guide, not law.

I find this cocktail pairs well with anything off of the grill as well as pan seared fish like halibut. 

Stay tuned for an in depth look at Seir Hill’s award winning spirits that are made right here in Wilton, CT!