There is a child-like pleasure in biting into a ripe nectarine and allowing the sticky juices to run down the back of your hand and smear all over your chin. It’s part of embracing the carefree spirit of those long hot summer days. But, for those summer nights, there’s nothing better than this alcohol-free Nectarine and Clove Sour to lift the luscious fruit to a new height of sophistication.
The vibrant tangy juiciness of the nectarine is contrasted and balanced with the aromatic, and slightly astringent, sweetness of the cloves. It’s an exotic flavor partnership that works really well.
The key to this recipe is to use the ripest nectarines that you can find. I like to buy the fruit a week in advance, letting them ripe on the counter-top, periodically prodding them until their flesh is extremely soft to the touch. Believe me, your patience will pay off.
The Story Behind This Sour
I named this one Clove & War half as a joke about how divisive cloves are at my dinner table; my other half insists they belong nowhere near a drink, and I insist he’s wrong every single time. But cloves have actually been sneaking into cocktails for a very long time. They’re one of the classic “warming spices,” the kind bartenders reached for in the days before anyone thought twice about spicing up a drink, usually paired with citrus and sugar to round off the sharper edges.
Sours are one of the oldest cocktail families, built on a simple formula that has endured for well over a century: something strong, something sour, and something sweet. Strip away the alcohol, and that same structure remains. Here, ripe nectarine takes the place of the “strong,” fresh lemon provides the “sour,” and a splash of apple juice rounds everything out with just the right touch of sweetness.
The nectarine and clove pairing works because they’re pulling in opposite directions. Nectarine is soft, juicy, and almost too easygoing on its own. Cloves are sharp, aromatic, and a little bit fierce. Put them together, and neither one gets to dominate. Instead, you end up with something that tastes considerably more grown-up than a glass of fruit juice has any right to.
A Quick Note on the Egg White
If seeing raw egg white in a drink recipe makes you pause, that’s a completely fair reaction and worth addressing before you start. The egg white here isn’t doing anything for flavor. Its whole job is texture: it’s what gives the mocktail that silky, frothy top you get on a proper sour.
If you’d rather not use raw egg, pasteurized egg whites (the kind sold in cartons) work exactly the same way and remove the concern entirely. Or skip egg altogether and use the aquafaba swap already in the ingredient list (the liquid from a can of chickpeas whips up almost identically and happens to be vegan too). Either way, don’t skip the dry shake step below; that’s what actually builds the foam, regardless of which version you use.
How Do We Make It?
Prep Your Equipment
You’ll want an immersion hand blender and a fine-mesh sieve for the nectarine, then a cocktail shaker, jigger, and citrus juicer for the drink itself. Have a double rocks glass ready to go before you start shaking.
Blend and Strain
Blend the nectarine with the immersion blender until it’s completely smooth, then pass it through the fine-mesh sieve to catch any solids. You want a clean, pourable juice with no fibrous bits left behind, or they’ll throw off the texture later.
Shake It Up
Into the shaker, add the nectarine juice, lemon juice, apple juice, egg white, and a pinch of ground cloves. Here’s the part that makes the difference: dry-shake it first (no ice) for a full 30 seconds. This is what emulsifies the egg white and starts building that frothy texture. Only after that do you add a handful of ice and shake again for another 15–20 seconds, until the outside of the shaker feels properly cold. Strain into your double rocks glass over fresh ice.
Garnish and Serve
Mix the sugar and ground cloves together in a small bowl, then sprinkle a small amount over the top of the foam. Go easy here: a little clove sugar goes a long way, and the point is a hint of spice on top, not a mouthful of it. Serve immediately while the foam’s still holding.
Serves 1
Preparation time: 10 mins
Ingredients
- 2 oz. (60 ml) nectarine juice (approx. 1 large nectarine, stoned, peeled, and roughly chopped)
- ½ oz. (15 ml) freshly squeezed lemon juice (approx. ½ lemon)
- ½ oz. (15 ml) apple juice
- ½ oz. (15 ml) egg white (approx. ½ egg white)
- Pinch of ground cloves
To garnish:
- ½ tsp sugar
- ¼ tsp ground cloves
Substitution: For a vegan-friendly version of this mocktail, substitute the egg white for ½ oz. (15 ml) of aquafaba.
Equipment
- Immersion hand blender
- Fine-mesh sieve
- Jigger or measuring spoons
- Citrus juicer
- Shaker
- Double rocks glass
Instructions
- Use an immersion hand blender to blend the nectarine until smooth.
- Pass the mixture through a fine-mesh sieve to remove any solids. Reserve the juice.
- Into the cocktail shaker, add the nectarine juice, lemon juice, apple juice, egg white and clove.
- Dry shake – WITHOUT ICE – for 30 seconds.
- Throw in a handful of ice and shake again for another 15-20 seconds until the outside of the shaker is extremely cold.
- Strain the mocktail into a double rocks glass filled with ice.
- In a small bowl, mix together the sugar and ground cloves.
- For decoration, sprinkle a small amount of the clove sugar over the top of the mocktail.
Note: You will only need a small amount of the clove sugar to garnish the drink. You do NOT want to overpower the mocktail with the flavor of the clove.
Similar Mocktails
If you liked Clove & War, check out:
- Take Off Your Cloves: Alcohol-Free Apple and Clove Mule
- Clairvoyance: Alcohol-Free Star Anise and Lemongrass Sour
- Bakewell Tart: Alcohol-Free Cherry Almond Sour
- Peach Melba: Peach, Raspberry and Vanilla Alcohol-Free Martini
Alcohol-free Nectarine and Clove Sour FAQ
Can I use a regular blender instead of an immersion hand blender?
Yes, you can use any type of blender for this recipe. I prefer to use an immersion hand blender because it is easy to assemble, control and clean for small quantities of ingredients.
Why do I need to pass the nectarine mixture through a fine-mesh sieve?
Passing the mixture through a sieve helps to remove any solids, ensuring a smooth and more refined texture for your mocktail.
Can I use canned or bottled nectarine juice instead of blending fresh nectarines?
Fresh, ripe nectarines will give you the best flavor, but you can use canned or bottled nectarine juice as a substitute.
Can I omit the egg white from the recipe?
Yes, you can omit the egg white if you prefer a vegan version or have allergies. To achieve the same smooth texture and accent foam, substitute the egg white for ½ oz. (15 ml) of aquafaba (chickpea juice).
How important is the dry shaking step?
Dry shaking (shaking without ice) helps emulsify the ingredients and creates a frothy texture in the mocktail, enhancing its overall presentation and taste.
Can I use regular sugar instead of the sugar and ground cloves mixture for the decoration?
The sugar and clove mixture is intended to be used as a garnish for the mocktail, providing a contrast color on top of the foam. I wouldn’t recommend using plain sugar as a substitute. As an alternative garnish, you could use a slice of peace, a slice of lemon, or a cocktail cherry instead.
Can I adjust the amount of ground cloves in the clove sugar mixture?
Absolutely! Feel free to adjust the amount of ground cloves according to your personal taste preference. It’s important to start with just a pinch because the clove packs a punch of flavor and you don’t want to overpower the mocktail’s flavor.
What can I use as an alternative for ground cloves?
If you don’t have ground cloves to hand, you could try using ground cinnamon or nutmeg as a substitute for a slightly different flavor profile.
Can I make a larger batch of this mocktail for a party?
Yes, you can easily scale up the recipe to serve more people. Just ensure that the ingredient ratios remain consistent. You may need to shake the mocktails in batches depending on the number of drinks that you are mixing.
How long can I store the nectarine juice before making the mocktail?
It’s best to use the nectarine juice immediately after blending to preserve its freshness and flavor. However, if necessary, you can store it in an airtight container in the refrigerator for up to a day. Adding the lemon to the nectarine juice will help prevent it from discoloring too.
Can I use other types of fruit juice in this mocktail?
While the recipe calls for nectarine juice, you can experiment with other fruit juices to create your unique variation on this mocktail. An easy alternative would be to replace the nectarine juice with apricot or peach juice.
Can I serve this mocktail in a different type of glass?
Yes. While the recipe suggests using a double rocks glass, you can serve the mocktail in any glassware that you prefer. For example, a Sour glass or martini glass straight up without any ice.
Clove & War: Alcohol-free Nectarine and Clove Sour
Ingredients
Equipment
Method
- Use an immersion hand blender to blend the nectarine until smooth.
- Pass the mixture through a fine-mesh sieve to remove any solids. Reserve the juice.
- Into the cocktail shaker, add the nectarine juice, lemon juice, apple juice, egg white and clove.
- Dry shake – WITHOUT ICE – for 30 seconds.
- Throw in a handful of ice and shake again for another 15-20 seconds until the outside of the shaker is extremely cold.
- Strain the mocktail into a double rocks glass filled with ice.
- In a small bowl, mix together the sugar and ground cloves.
- For decoration, sprinkle a small amount of the clove sugar over the top of the mocktail. Note: You will only need a small amount of the clove sugar to garnish the drink. You do NOT want to overpower the mocktail with the flavor of the clove.
Notes
Did you make this? Tag me @mightymocktail or use the hashtag #mightymocktail!