To re-create the flavor of the banana liqueur in the Psychedelic Jungle rum cocktail, John deBary shakes a chunk of banana into this mocktail version. He rims just half the glass with salt so you can choose when to take salty sips. Slideshow: More Nonalcoholic Drink RecipesRecipe from Food & Wine Cocktails 2015
Verjus, the tart juice pressed from unripe grapes, is available at specialty food stores.
Raspberry Syrup: In a medium saucepan, combine 4 ounces of water with 3/4 cup superfine sugar and 1 1/2 cups raspberries. Cook over low heat for 15 minutes, smashing the raspberries. Remove from the heat and let stand for 30 minutes. Strain the syrup into a jar, cover and refrigerate for up to 4 days. Makes about 8 ounces.