Welcome back to Mocktail Mondays, a series dedicated to taking a break from alcohol with fun, non-alcoholic drink recipes from some of New Orleans’ best restaurants.

InclusivCare CEO Dr. Shondra Williams talks about the benefits of abstaining from alcohol and the importance of mental health, and learn from Gretchen Chase, Co-owner Chapter IV Restaurant how to make mocktails Coco Bay Cooler and Fermented Fizz.

Recipes

Coco Bay Cooler (Yields 7 drinks):
Ingredients:
24 Dried Whole Bay Leaves
48 oz hot water
¾ cup of agave syrup
16 oz. pressed coconut water
Recipe Bay Leaf Tea:
Steep dried whole bay leaves in hot water and cover for 10 minutes,
Add agave syrup to mixture, and chill for 10 minutes;
Mocktail:
Combine 2 parts bay Leaf Tea, with One part Coconut Water; shake, and pour over ice, garnish with
dried by leaf, and enjoy!

Fermented Fizz: (per serving)
Ingredients:
1 oz Mint simple syrup (mint, water, sugar)
½ oz. Fresh lime juice
2 oz. Kombucha (apple ginger flavored)
4 oz. Club soda
Mocktail Recipe:
Combine mint simple syrup, lime juice, and kombucha in a shaker; shake with ice. Then, pour through a
strainer into a coupe glass, garnish with a lime, and enjoy!

Verite News presents Mocktail Mondays in partnership with Dr. Shondra Williams from InclusivCare and FOX 8 News.

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