Well, the strange thing at my recent Tiniest Thai supperclub ... the vodka lemon sours went down as if they had no booze in them (er, they really did) and the virgin version ... everyone commented that it didn't taste any different to a 'normal' ie with alcohol cocktail!

I think it's the lovely super citrus lemon flavour that both masks the vodka if you're making that version, and yet gives the mocktail a cleanness and clarity of taste you often don't get with overly sweet fruit versions of other cocktails.

These are really simple and very delicious - and absolutely not an inferior version at all.

You do need to make a simple sugar syrup, but don't be put off by this, it really IS simple (and will keep in the fridge for ages once you've made a bottle).

Make the sugar syrup in advance as it needs to be completely cooled down - just put one cup of sugar and one cup of water into a saucepan and bring to the boil on the lowest heat possible. Then boil for a couple of minutes, remove from the heat, cool then bottle or put into a jar and store in the fridge.

And then to make two virgin lemon sours I just put in the blender:

a big handful of ice cubes

four shots of coconut water

two shots of freshly squeezed lemon juice

one shot of sugar syrup

one egg white (optional)

And blend!

Taste and add another shot of sugar syrup if you prefer it sweeter - just stir in or give it another quick blast.

The best mocktail I've made yet - do try it!