MOCKTAIL RECIPES
Keep the drink, lose the booze. Try one of these tasty, refreshing beverages. Scroll down for recipes or get your own recipe book.
Mulled Cider With Hibiscus
Ingredients
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2 qts. apple cider
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4 to 6 bags hibiscus tea
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2 tbs. mulling-spice blend (buy or make your own; recipe below)
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8 orange slices or ¾ cup cranberries for garnish
Directions
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In a slow cooker or a large saucepan on the stove, add apple cider, tea bags, and spices.
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Simmer on low heat for at least 20 minutes.
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Remove tea bags and use a mesh skimmer or straining ladle to remove mulling spices; float orange slices or cranberries on top.
From Experiencelife.com
Revitalizer
Ingredients
9 oz carrot juice
15 oz apple juice
2.25 oz ginger syrup (1:1 ration ginger juice/sugar)
.75 oz lime juice
Instructions
Combine ingredients and shake with ice. Strain into glasses. Makes four drinks.
From Chris Barry at Catch, New York City
Faux Irish Cream
Ingredients
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1 13.5-oz. can full-fat coconut milk
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1/4 cup maple syrup
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1 tbs. vanilla extract (use vanilla-bean paste if you are avoiding alcohol)
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1 shot espresso (about 2 oz.)
Directions
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Mix all ingredients together and whisk until smooth.
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Serve at room temperature or chilled.
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Store in the refrigerator for up to a week.
From Experiencelife.com
Rosemary Blueberry Smash
Ingredients
7-8 blueberries
1 rosemary sprig, stripped
1 oz honey syrup
1 oz fresh lemon juice, strained
4 oz sparkling mineral water
Ice
Instructions
Gently muddle blueberries, rosemary leaves, and honey syrup in the bottom of a cocktail shaker. Add lemon juice and shake, covered, with ice vigorously for 10 seconds. Strain through a mesh strainer into a tall glass of fresh ice. Top with sparkling water and stir to incorporate.
By Danielle Walker, founder of Against All Grain
Coconut, Cucumber, Lime, and Mint Cooler
Ingredients
4 cups of coconut water
2 cucumbers sliced very thinly
.5 cup of lime juice
.25 cup of sugar (optional)
.25 cup of chopped mint leaves
Instructions
Combine coconut water, cucumbers, lime juice, sugar and mint leaves. Let chill for 1 to 2 hours. Serve as cooler mocktails.
From Cornelia Guest of Cornelia Guest Events
Lavender Lemonade
Ingredients
6 cups water
.5 cup honey
5 tbsp dried lavender
1 cup fresh lemon juice, strained
Instructions
Bring water and honey to a boil in a large pot over medium-high heat. Gently crush the lavender in a mortar and pestle or in a bowl with a meat tenderizer. Add the crushed lavender to the pot then remove it from the heat. Cover, refrigerate, and steep for 2 hours. Strain the liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice.
By Danielle Walker, founder of Against All Grain
Virgin Watermelon Margarita
Ingredients
1 medium seedless watermelon, cut into chunks
.5 cup fresh lime juice
4 tsp agave
5 tbsp sparking water
Instructions
In a blender, puree enough watermelon chunks so that you have 4 cups of watermelon puree. Add lime juice and agave and mix again. Pour into 4 cups. Top with sparkling water.
From FoodDoneLight
Blueberry Mojito
Ingredients
6-8 mint leaves
Handful of fresh blueberries
2 oz of lime juice
2 oz of simple syrup
Splash of club soda
Instructions
Lightly muddle blueberries. Add all ingredients and ice in a shaker. Shake and serve.
Virgin Paloma
Ingredients
1.5 oz lime juice
1 oz grapefruit juice
1 oz agave syrup
Healthy pinch of sea salt
Instructions
Combine ingredients in a cocktail shaker and shake with ice. Strain over ice into a Collins glass and top with soda.
From Toro, New York City
Mango Mule
Ingredients
4-5 slices of cucumber
1 oz honey syrup
1.5 oz mango puree
1.5 oz fresh lime juice
1.5 oz ginger beer
Ice
Instructions
Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake with ice vigorously. Strain into a copper mug. Top with ginger beer and stir.
By Danielle Walker of Against All Grain