NIVEL HILLS MOCKTAIL
Who doesn’t drink but is down for a good party, can I get a raise of hands? It’s Oktoberfest, which means parties left and right will be brimming with beer. But just because you don’t drink, that doesn’t mean you can’t join in on the Oktoberfest fun. Fret not, mocktails are equally delicious concoctions sans the alcohol to keep you company on a long night of partying. The best part is no alcohol means you won’t get tipsy or suffer a bad hangover! Check this list out of must-try mocktails from some of Cebu’s top resorts and hotels.
QUEST PUNCH by Quest Hotel and Conference Center – Cebu
Tropical and tangy, Quest Hotel Cebu’s signature mocktail is made with freshly squeezed orange, pineapple, watermelon, and mango. These bright flavors are accentuated with mango chunks and pineapple tidbits and topped with a sunny slice of lemon. One can enjoy this drink while dining at Pusô Bistro & Bar or while lounging in the Pool Bar.
WATERMELON LEMON MINT SPRING by Waterfront Cebu City Hotel & Casino
Like spring, each sip of this mocktail is literally a breath of fresh air. Ingredients include slices of watermelon and lemon, some mint leaves and Sprite for a subtle buzz, and sugar syrup for a sweet finish. This monthly special is available at any of the hotel’s dining outlets throughout October.
CUCUMBER MULE by Crimson Resort and Spa Mactan
Enye by Chele Gonzalez’ Cucumber Mule is a succulent mix of refreshing ingredients such as cucumber and fresh lime juice that strikes the perfect balance of sweet and sour, plus ginger ale to liven up the drink a bit and a whole lot of fizz.
THE BASILICO by Shangri-La’s Mactan Resort and Spa, Cebu
This light and zesty drink is a medley of pineapple juice and lime-flavored soda, garnished with muddled basil leaves. A glass of this smooth mocktail would be perfect while enjoying the ocean view at Shangri-La Mactan’s Cowrie Cove Seafood Bar & Grill.
by Marco Polo Plaza Cebu This specialty mocktail is a cool blend of soda water as base mixed with fresh green mango juice and a touch of calamansi, sweetened by cherry blossom and lychee syrup. It is finished off with a hint of basil for the right amount of aroma and piquancy.