52 Mocktail Recipes: Celebrate Every Week In Style

Not sure what to offer your sober friends? Check out this guide for the best-of-the-best non-alcoholic cocktail options. Because Lacroix is boring.

Mocktails for every season…

No matter the season, we’ve mixed up non-alcoholic drinks to please the entire crowd (pssst…no one will know there’s no alcohol)

52 mocktail recipes. One for every party-filled weekend of the year! (#52 might just literally knock your socks off) 🔥🔥🔥🔥

Don’t have time to absorb all this non-alcoholic goodness right now? No worries! You can download this article as a PDF in seconds.

Summer Mocktails

Pomegranate Spritz

INGREDIENTS

• 1-2 Tablespoons pomegranate juice
• 2 teaspoons simple syrup (if desired)
• 6 ounces of club soda

Non-Alcoholic Sangria

INGREDIENTS

• 2 cups boiling water
• 2 black tea bags (or 2 teaspoons of loose-leaf tea in an infuser; decaf tea is fine)
• 2 cinnamon sticks
• 1/2 cup granulated sugar
• 3 cups pomegranate juice
• 1 cup freshly squeezed orange juice
• 1 medium orange, sliced into thin rounds
• 1 medium lemon, sliced into thin rounds
• 1 medium lime, sliced into thin rounds
• 1 medium apple, cored and cut into 1/2-inch chunks
• 3 cups cold sparkling water or club soda

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 vigorously with ice. Strain into a copper mug. Top with ginger beer and stir.

Best Lime Zinger Mocktail

INGREDIENTS

• 2 cucumber strips
• 3 lime wheels
• Ice
• Red Bull Lime Edition Sugarfree
• White grape juice
• Speared strawberry halves if you desire

Easy Purple Punch Mocktail

INGREDIENTS

• 5 mint leaves, plus more for garnish
• 6 blueberries, plus more for garnish
• 3 lemon wheels, plus more for garnish
• Ice
• Red Bull Purple Edition Sugarfree
• Lemonade

Strawberry Lemonade Mocktail

INGREDIENTS

• 1 c. granulated sugar
• 6 c. water divided
• 1 lb. strawberries, hulled and halved
• 1 c. freshly squeezed lemon juice, from 8 to 10 lemons
• Ice
• Mint leaves (optional)

Virgin Raspberry Mango Margarita

INGREDIENTS

FOR THE MANGO LAYER

• 2 c. frozen mango
• 3/4 c. coconut water
• 1/4 c. lime juice
• 2 tsp. honey

FOR THE RASPBERRY LAYER

• 2 c. frozen raspberries
• 3/4 c. coconut water
• 1/4 c. lime juice
• 2 tsp. Honey

Kumquat Spritzer Mocktail

INGREDIENTS

• 1 cup sugar
• 1 cup water
• 2 teaspoons dried pink peppercorns, lightly crushed
• About 24 kumquats, sliced into rounds and seeded
• Ice (optional)
• About 3 liters of soda water

INSTRUCTIONS

• Combine sugar and water in a small saucepan.
• Bring to a boil, then simmer for 5 minutes, stirring to dissolve the sugars.
• Stir in pink peppercorns, remove from heat, and let stand for 30 minutes.
• Strain syrup through a fine-mesh strainer and reserve pink peppercorns for garnish. Let the syrup cool completely.
• For each drink, muddle 12 kumquat slices and 2 tablespoons of syrup in an 8-ounce glass.
• Add ice cubes if desired, then fill the glass with soda water and stir. Garnish with a few pink peppercorns.

Asian Pear Sparkler Mocktail

INGREDIENTS

• 1 cup freshly pressed Asian pear juice*
• 1 teaspoon lemon juice
• 3/4 cup honey
• 1/4 cup sugar
• 1 (4-inch) sprig of fresh rosemary
• 1 (1-inch) piece of fresh ginger, peeled and cut into coins
• Small grating of fresh nutmeg
• Ice
• Soda water

INSTRUCTIONS

• Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat.
• Bring to a boil, then simmer on low heat for 5 minutes, stirring to dissolve the sugars.
• Remove from heat and let stand for 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let the syrup cool completely.
• To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water, and stir.
• Add more syrup for a sweeter or stronger flavor.

Sangria Shrub Punch Mocktail

INGREDIENTS

• 1 cup granulated sugar
• 3 medium grapefruits divided
• 8 sprigs of fresh rosemary divided
• 1/2 cup apple cider vinegar
• Sparkling Water/Club Soda

Sparkling Rosemary Limeade Mocktail

INGREDIENTS

• 1 cup lime juice (from about 6 limes)
• 3/4 cup sugar
• Peel of 2 limes
• 2 (4-inch) sprigs of fresh rosemary, plus more to serve
• 4 to 6 cups of chilled sparkling water

Rosemary Citrus Spritzer

INGREDIENTS

• 2 lemons
• 2 oranges
• 4 (4-inch) sprigs of fresh rosemary
• 3/4 cup sugar
• 1/4 cup honey
• Ice
• Soda water
• Rosemary and lemon for garnish

INSTRUCTIONS

• Peel off thick strips of zest from 1 lemon.
• Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup.
• Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat.
• Boil for 1 minute, stirring constantly to dissolve the sugars.
• Remove from heat and let sit for 10 minutes. Strain, discard solids, and let the syrup cool completely.
• To serve, fill an 8-ounce glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir.
• Garnish with rosemary sprigs and/or lemon slices, if desired.

Fall Mocktails

Pumpkin Smoothie

INGREDIENTS

• 1 frozen banana
• 1/2 cup (120g) vanilla Greek yogurt*
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice*
• 1/2 cup (120ml) skim milk*
• 2 Tablespoons (30ml) of pure maple syrup
• 2/3 cup (150g) pumpkin puree
• 1 cup ice cubes

INSTRUCTIONS

• Make sure you have a strong, powerful blender.
• Add all of the ingredients to the blender in the order listed.
• Blend on high for at least 3 minutes or until smooth. Stop and scrape down the sides of the blender as needed.
• Add more milk to thin it out if it’s too thick, or add a couple more ice cubes for a thicker texture if desired. Taste, then add more spices if desired.

Hot Pumpkin Non-Alcoholic Eggnog

INGREDIENTS

• 1 ½ cups milk Dairy or non-dairy milk, look for something rich, rather than thin
• 1 large egg + 1 yolk
• 3 tbsp sugar
• ⅛ teaspoon pumpkin pie spice
• ⅛ teaspoon cinnamon
• ⅛ teaspoon Kosher salt
• ¼ teaspoon pure vanilla extract
• ¼ cup of pumpkin puree canned is fine
• Freshly grated nutmeg

INSTRUCTIONS

• Pour soy milk into saucepan. Add egg and yolk, sugar, pumpkin pie spice, cinnamon salt & vanilla. Turn the stove on med-high and whisk well.
• Continue to whisk regularly. Just before the mixture comes to a boil, you will notice it thicken, and the froth at the top will start to hold its form better.
• Remove the pan from burner and quickly whisk in pumpkin.
• Pour into serving mugs and grate nutmeg over the top.

Easy Candy Corn Halloween Punch Mocktail – Only 3 Ingredients!

INGREDIENTS

• ⅓ of the glass pineapple tidbits. Make sure they are cold!
• ⅓ of the glass of orange soda, you can use orange juice if you prefer
• Dollup whipped cream
• Candy corn

INSTRUCTIONS

• Fill the glass about ⅓ full with cold pineapple tidbits
• Pour orange soda on top of the pineapple until the glass is about ⅔ full
• Dollup a scoop of whipped cream (or ice cream) on top.
• Don’t forget to top with candy corn!

Hot Cinnamon Cranberry Punch Mocktail

INGREDIENTS

• 2 Qt. 100% Cranberry Juice Cocktail
• 9 oz. (3/4 of 12 oz. can) Frozen Orange Juice Concentrate
• 9 oz. (3/4 of 12 oz. can) Frozen Lemonade Concentrate
• 3 Qt. Water
• 20 Whole Clove
• 3 Cinnamon Sticks
• 15 oz. Cinnamon Imperial Candies

INSTRUCTIONS

• Heat all ingredients in a VERY large stockpot over medium heat until heated through. Stir frequently.*
• Makes about 25 8 oz. servings. *The Imperial candies will want to stick to the bottom of the pan while the mixture heats, but just use a wooden spoon to keep them scraped off, and they will eventually melt.

Festive Sparkling Cider Mocktail

INGREDIENTS

• 4 Cups Fresh Apple Cider
• 3 Cups Cranberry Soda *(1)
• 2 Cups Sparkling Cider
• 1 Cups White Grape Juice
• 3 Tablespoons Sugar
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon All Spice
• Diced Apples *(2)
• 3 Cinnamon Sticks – Optional

INSTRUCTIONS

• In a large pitcher, mix the 4 cups fresh apple cider, 3 cups cranberry soda, 2 cups sparkling cider, & 1 cup white grape juice. *(3)
• On a plate, mix the 3 tablespoons sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, & 1.4 teaspoons of all spice.
• Dip the rim of each glass in water (or the Festive Sparkling Cider) & then in the spiced sugar.
• Add the diced apple pieces to the cup *(4) & pour your Festive Sparkling Cider into each glass.
• Serve & enjoy.

DIY Starbucks Caramel Apple Spice Cider

INGREDIENTS

• 2 Cups Motts Apple Juice
• 3 Pumps of Starbucks Cinnamon Dolce Syrup
• Caramel Topping (I use a squeeze bottle)
• Whipped Cream

INSTRUCTIONS

• Place Apple Juice in Syrup in Microwaveable Container and stir
• Microwave for approximately 2 Minutes
• Top with Whip Cream
• Add Caramel Topping

Pumpkin Juice – Harry Potter Copycat Recipe

INGREDIENTS

• 1 liter of apple juice
• 750ml Innocent Peaches & Apricot Smoothie
• 2 tsp vanilla extract
• 1 heaped tablespoon of pumpkin purée (canned or fresh)
• 1-2 tsp pumpkin pie spice (cinnamon, ginger, cloves, and nutmeg)
• Runny honey to taste

INSTRUCTIONS

• Pour the apple juice, smoothie, vanilla extract, pumpkin purée, and 1 tsp of the pumpkin pie spice into a blender and blitz until all incorporated.
• Add some honey to sweeten to your taste and add more spices if you want more of a spice kick.
• Pour into a serving jug and chill until required.

Hot Pumpkin Non-Alcoholic Eggnog

INGREDIENTS

• 1 ½ cups milk Dairy or non-dairy milk, look for something rich, rather than thin
• 1 large egg + 1 yolk
• 3 tsp sugar
• ⅛ teaspoon pumpkin pie spice
• ⅛ teaspoon cinnamon
• ⅛ teaspoon Kosher salt
• ¼ teaspoon pure vanilla extract
• ¼ cup of pumpkin puree canned is fine
• Freshly grated nutmeg

INSTRUCTIONS

• Pour soy milk into a saucepan. Add egg and yolk, sugar, pumpkin pie spice, cinnamon salt & vanilla. Turn the stove on med-high and whisk well.
• Continue to whisk regularly. Just before the mixture comes to a boil, you will notice it thicken, and the froth at the top will start to hold its form better.
• Remove the pan from the burner and quickly whisk in the pumpkin.
• Pour into serving mugs and grate nutmeg over the top.

Miracle Sore Throat Coat

INGREDIENTS

• 2-inch piece of fresh ginger, sliced into thick chunks; no need to peel
• 4 cups Filtered Water
• 1 Lemon, juiced with pulp
• ¼ cup Honey

INSTRUCTIONS

• In a saucepan, combine GINGER and WATER; bring to a rolling boil for a few minutes.
• Reduce heat and simmer about 5 minutes (longer for a stronger ginger flavor).
• Remove from heat and discard GINGER.
• Stir in LEMON JUICE and HONEY.
• Cool liquid to room temperature and chill until ready.

Cranberry-Ginger Shrub Mocktail

INGREDIENTS

• 1 (16-oz.) bag of cranberries
• 1 c. cider vinegar
• 1/2 c. water
• 1/2 c. sugar
• 1 (1 1/2-inch) piece peeled and sliced fresh ginger
• 2 cinnamon sticks
• Ice and club soda for serving

INSTRUCTIONS

• Combine cranberries, vinegar, water, sugar, ginger, and cinnamon in a medium saucepan.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer until berries start to break down, 10 to 15 minutes.
• Cool completely.
• Strain through a fine wire-mesh strainer, mashing the mixture to release liquid; discard solids and chill.
• To serve, pour 1 oz. over ice and top with club soda.

Maple Chai Latte

INGREDIENTS

• 1 1/2 cups regular milk, almond, coconut, etc.
• 1 -2 chai tea bags 2 for stronger flavor
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon pure maple syrup
• Optional: ground cinnamon nutmeg or allspice

INSTRUCTIONS

• Heat milk until steaming (not boiling) in the microwave or in a saucepan on the stovetop.
• Pour steaming milk over chai tea bag(s) in mug and steep 3-5 minutes.
• Remove tea bag(s).
• Stir in vanilla and maple syrup.
• Pour into a mug and serve hot.
• Optional : lightly dust with ground cinnamon, nutmeg or allspice.

Cranberry-Basil Spritzer

INGREDIENTS

For Basil Syrup:

• 1 c. water
• 1 c. sugar
• 1/2 c. fresh basil leaves

For Spritzer:

• 2 c. unsweetened cranberry juice
• 1/4 c. fresh lime juice
• 1 L chilled club soda
• 4 slices lime
• 1 c. fresh cranberries
• 1/2 c. fresh basil leaves, plus more for garnish

Non-Alcoholic Negroni

INGREDIENTS

For the syrup

• ½ grapefruit (approx 125g)
• One orange slice
• 125g sugar
• Three lightly crushed cardamom pods
• A pinch of coriander seeds
• Few drops of red food coloring

For the cocktail

• Ice
• 25ml white grape juice
• One orange slice (optional)

INSTRUCTIONS

• The orange slice, sugar, 125 ml of water, the cardamom pods, and the coriander seeds should all be added to a saucepan along with the grapefruit, which has been cut into small chunks.
• In the last five minutes of cooking, crush the fruit pieces with a wooden spoon as the combination starts to soften and release its juices.
• Take the fruit off the stove and let it cool once it has softened and the white pith has diminished.
• You can add a little red food coloring to the syrup.
• Discard the spices and fruit bits after straining the syrup mixture when it has cooled.
• Add 25ml of the syrup, 25ml of the grape juice, and 25ml of the cold water to an ice-filled tumbler.
• Gently stir until the tumbler’s exterior feels chilly.
• If desired, garnish with an orange slice.

Winter Mocktails

Raspberry Hot Chocolate

INGREDIENTS

• Raspberries
• Sugar
• Dark chocolate
• Milk-almond, soy, oat (best non-dairy froth), cow
• Vanilla extract

INSTRUCTIONS

• Cook the berries with some powdered sugar and a splash of water until soft, then push through a sieve to remove the seeds.
• Make the hot chocolate by heating the milk until scalding then pouring over chopped chocolate.
• Add vanilla extract and some berry coulis and whizz everything together in a blender until frothy
• Top with whipped cream, a drizzle of coulis, some mini marshmallows and a berry.

Non-Alcoholic Espresso Martini

INGREDIENTS

• 30 ml espresso
• ⅛ cup sweetened condensed milk
• ¼ cup skim milk
• 30 ml CleanCo non-alcoholic vodka optional

INSTRUCTIONS

• Place all ingredients in an ice-filled shaker and shake well. If you don’t have a cocktail shaker, a mason jar or anything with a tight lid will work.
• Pour into a martini glass and serve.

Hanukkah Gelt Hot Chocolate

INGREDIENTS

• 1/4 cup cocoa powder sifted
• 1 14-ounce can of sweetened condensed milk
• 7 cups milk. Use whole milk for the creamiest hot chocolate!
• 1 cup heavy cream can use half and half, but cream gives the best results
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• Marshmallows, whipped cream, chocolate chips, etc. for garnish

INSTRUCTIONS

• Place the cocoa powder, condensed milk, heavy cream, milk, vanilla extract, semisweet chocolate chips, and milk chocolate chips in a slow cooker. Stir to combine.
• Cook on LOW for 2 hours. Stir well until thoroughly mixed.
• Turn the slow cooker to the KEEP WARM setting until you’re ready to serve the hot chocolate.
• Garnish with marshmallows and/or whipped cream if desired.

Hot Cranberry Apple Cider-Ready in 20 minutes

INGREDIENTS

• 4 1/2 cups apple juice
• 2 1/2 cups cranberry juice
• 1/4 cup brown sugar – packed, can use light or dark brown sugar
• 2 pouches apple cider drink mix – 42 grams
• 1 tsp whole cloves
• 2 cinnamon sticks
• 1 orange, thinly sliced

INSTRUCTIONS

• In a medium-sized saucepan, stir together the apple juice, cranberry juice, apple cider drink mix, cinnamon sticks, cloves, brown sugar, and orange slices. 
• Bring to a boil. 
• Once boiling, reduce to a simmer. Simmer for 10-15 minutes, uncovered. 
• Remove the pan from heat. Strain. 
• Pour the drink into serving glasses or a heat-proof pitcher. 
• Garnish with a slice of fresh orange, and enjoy! 

Mock Champagne

Only two ingredients: frozen white grape juice concentrate and ginger ale. Mix them together in a pitcher and you have a sparkly, delicious drink that’s perfect for toasting the holidays.

INGREDIENTS

• 2 liters of ginger ale chilled
• ½ can frozen white grape juice concentrate thawed

Combine all ingredients in a pitcher and stir. Serve in champagne glasses.

Kombucha Mimosa Mocktail

INGREDIENTS

• ¾ cup kombucha (200 ml)
• ¾ cup freshly squeezed orange juice (200 ml)
• Pomegranate seeds (optional)

INSTRUCTIONS

• Mix the kombucha and orange juice in a bowl or a cocktail shaker until well combined.
• Fill 2 champagne flutes with the mixture.
• Add some pomegranate seeds (optional).
• Best when fresh. Keep it in the fridge for up to a day.

Chilled Peppermint Non-Alcoholic Eggnog Punch

INGREDIENTS

• Peppermint Stick Ice Cream 1 pint
• Eggnog regular or light, one quart
• Club soda chilled 1 liter (or to taste)
• Crushed peppermint candies or crushed candy canes
• Optional- peppermint stick or candy cane for garnish.
• Optional: blend for the perfect peppermint-tini

INSTRUCTIONS

• Combine equal parts of chilled club soda and eggnog together in a punch bowl.
• Float scoops of Peppermint Stick Ice Cream on top.
• Sprinkle with crushed candy canes.
• Garnish with a peppermint stick or candy cane.

Non-Alcoholic Gløgg

Gløgg is a Scandinavian mulled beverage that’s traditionally made during the holiday season. We’re using dealcoholized red wine.

INGREDIENTS

• 32 ounces of dealcoholized red wine
• Peel from one organic orange
• 5 whole cloves
• 7 whole allspice berries
• 2 cinnamon sticks
• 4 whole cardamom pods
• 1 knob of ginger, peeled
• 2 thick orange slices (save the rest of the orange for garnish)
• 1/2 cup slivered almonds
• 1/2 cup raisins

INSTRUCTIONS

• Place cloves, allspice berries, and cardamom on a cutting board and smash with the back blade of a knife.
• Place all ingredients in a heavy-bottom kettle. Heat to a low simmer. Cook for 15 to 20 minutes, allowing the flavors to combine.
• Turn off the heat, strain out spices, and add almonds and raisins. Serve warm with sliced oranges for garnish.

Non-Alcoholic Confetti Punch

I love the idea of celebrating the New Year with drinkable confetti.

The main components of this punch are blue Hawaiian Punch, 7up, and Pop Rocks around the rim. So not only is this mocktail recipe unique and super fun, it’s also very nostalgic for us 90s kids!

I love the idea of celebrating the New Year with drinkable confetti.

INGREDIENTS

• 2 tsp lime juice
• Pop rocks blue
• 4 oz blue Hawaiian Punch
• 3 oz 7Up
• Maraschino cherry
• Ice

INSTRUCTIONS

• Add lime juice to one small, shallow dish and Pop Rocks to another.
• Dip rim of cocktail glass into lime juice, followed by Pop Rocks.
• Add ice to a cocktail glass.
• Pour Hawaiian Punch over ice, followed by 7Up.
• Top with maraschino cherry.

Cotton Candy Mocktail

Who doesn’t love cotton candy?! 

All you need for this mocktail is cotton candy and raspberry ginger ale. It doesn’t even require a punch bowl or a pitcher! You can just put a piece of cotton candy in each flute and pour the ginger ale on top to minimize clean up and maximize effectiveness!

Sparkling Chai Christmas Punch Mocktail

INGREDIENTS

• 32 ounces hot water
• 4 chai tea bags
• 16 ounces apple juice
• 16 ounces cranberry juice
• 2 liters ginger ale
• 1 green apple thinly sliced
• 1 cup cranberries
• Cinnamon sticks as a garnish, optional

INSTRUCTIONS

• Steep your chai tea bags in your hot water for 4-5 minutes, or according to tea’s package directions.
• Remove and discard tea bags.
• Allow to cool to room temperature.
• In a large punch bowl or gallon-sized pitcher, combine prepared chai tea, apple juice, cranberry juice, and ginger ale.
• Add cranberries and apple slices.
• Serve immediately.

Christmas Slushy Punch Mocktail

INGREDIENTS

• 12 oz Frozen Orange Juice Concentrate
• 12 oz Frozen Lemonade or Cranberry Juice Concentrate If using Cranberry Juice the color will differ from the picture above.
• 3 1/2 Cups Pineapple Juice
• 2 Cups Water
• 3-4 Liters Ginger Ale or Sprite

INSTRUCTIONS

• Spoon out frozen juices into a large bowl and break up a bit with the back of the spoon.  
• Mix in pineapple juice and water until well incorporated.  
• Pour into a 9×13 dish and place into the freezer.
• Freeze for 1 hour then pull out and scrap with a fork.
• Repeat this step until the entire mixture is frozen. Scraping it with a fork every hour will help prevent it from freezing into a solid block.  
• Fill a cup 3/4 of the way full with frozen juice and top off the entire glass with cold ginger ale or sprite.  Serve.
• Cover the dish with plastic wrap until ready to serve.  The slush will keep in the freezer for up to 1 month. 

White Christmas Punch Mocktail

INGREDIENTS

• ¼ cup Sugar
• ¼ cup Warm water
• ¼ cup Evaporated milk if you don’t have, use 2 tablespoon milk powder. dissolve it in 2 tablespoon water and use it
• ½ teaspoon Almond extract
• 1.5 liter Vanilla Ice Cream
• 1 liter 7Up
• Whipped cream and sprinklers for topping

INSTRUCTIONS

• Dissolve sugar in warm water in a bowl. Add evaporated milk and almond extract. Mix well.
• Add vanilla ice cream. Use a potato masher to smash the ice cream. Smash it until smooth and creamy.
• Slowly stir in the 7 up only when you are ready to serve.
• Spoon into serving glasses. Garnish with whipped cream and sprinkles.
• White Christmas Punch is ready. Serve immediately. Enjoy!

Holiday Spiced Punch Mocktail

This is really the quintessential holiday punch, and it’s beyond easy to make. All you need is cranberry juice, orange juice, and Sprite Winter Spiced Cranberry. You can also throw some rosemary and mint on top for an extra festive, spicy kick!

INGREDIENTS

• 6 cups Cranberry Juice
• 5 cups Orange Juice
• 2 liter Sprite Winter Spiced Cranberry
• 2 tablespoons Rosemary and Mint each
• 1 cup Cranberries
• 1 Orange and Lime Cut into slices

INSTRUCTIONS

• Mix Cranberry Juice, Orange Juice, Lime Slices, Orange Slices, Rosemary, Mint leaves and cranberries in a big jar or punch bowl.
• When you are ready to serve, add ice cubes and Sprite.

Grinch Sherbet Punch Mocktail

INGREDIENTS

• 1 half gallon lime sherbet
• 1 2 liter sprite
• 1 gallon Green Berry Rush Hawaiian Punch
• 1 can pineapple juice (46 oz. can)
• Red Sugar Sprinkles optional

INSTRUCTIONS

• In a large punch bowl or pitcher, scoop in the lime sherbet.
• Pour half of the sprite, half the pineapple juice and half of the Hawaiian Punch over the sherbet and stir.
• Dip the rim of a glass in water, then dip the rim in red sugar.
• Pour into glasses and serve

Spring Mocktails

The time has come, my friends, to exchange the cider and the hot cocoa for something a little bit more warm weather-friendly. If you love a fab mocktail as much as we do and you find yourself hosting an outdoor flower-laden soiree, try one of these mocktails. We promise no one will be missing the booze.

Fizzy Bunny Mimosa Mocktail

INGREDIENTS

• 2 bottles Carrot Lemon Juice
• 1 bottle club soda or ginger ale
• 1 orange

INSTRUCTIONS

• Slice the orange into 8 slices.
• Half fill your champagne flutes with carrot lemon juice.
• Top off with fizzy bev of choice.
• Garnish with a slice of orange.
• Serve and enjoy!

DharmaRita

INGREDIENTS

• One cup fresh organic strawberries
• 1 lime, juiced
• Premium Club soda
• 6-8 ice cubes
• Blender

INSTRUCTIONS

• Cut the greens off the strawberries.
• Add strawberries, lime juice, and ice cubes in a blender.
• Fill with club soda to max line.
• Blend until smooth.

Virgin Banana Daiquiris

INGREDIENTS

• 2 Medium-Sized Ripe Bananas (cut in chunks)
• 2 Tsp Lime Juice
• 1 Tsp Vanilla
• ½ Cup Cold Water
• 6 Large Ice Cubes

INSTRUCTIONS

• Place all ingredients in a blender and blend until frosty smooth!
• Pour into 2 glasses and serve with a slice of lime and maybe some “whipped cream”.

 Tropical Mango Faux-Jito

INGREDIENTS

• 1 lime quartered
• 2 sprigs mint
• 1.5 oz. jalapeno simple syrup 1 shot glass
• 3 oz. mango nectar
• 3 oz. seltzer water
• Jalapeno Simple Syrup:
• ½ cup sugar
• ½ cup water
• 1 jalapeno remove seeds if you don’t want too spicy or leave if you love the heat

INSTRUCTIONS

• First make your simple syrup. In a small saucepan, bring water to a boil and stir in sugar until dissolved.
• Remove from heat and add in jalapeno. For a slight jalapeno flavor, remove after 15 minutes. Otherwise, leave in until it reaches the intensity you like.
• In a large cocktail shaker, muddle your mint with lime wedges and your simple syrup.
• Fill your shaker with ice and pour the mango nectar on top. Shake rigorously until the shaker feels very cool to the touch.
• Meanwhile, fill a rocks glass with ice.
• Pour your mango mojito mocktail into your glass and top with seltzer. Garnish with a lime wedge and extra mint. Enjoy!

French 75 Punch Mocktail

INGREDIENTS

• 8 ounces (1 cup) freshly squeezed lemon juice
• 6 ounces (3/4 cup) simple syrup
• ¼ cup OJ concentrate
• 32 ounces (4 cups) club soda or other sparkling drink of choice (7UP/Ginger Ale), chilled
• 1 large ice block or two smaller blocks
• 8 orange wheels and mint, for garnish

INSTRUCTIONS

• In a punch bowl, lemon juice, simple syrup, OJ concentrate and stir until thoroughly blended.
• Just before serving, pour in the bubbles and stir gently. Add the ice and garnish with the orange wheels.
• To serve, ladle into punch glasses.

Raspberry Mojito Mocktail

INGREDIENTS

• 2 cups frozen raspberries – thawed*
• 8-10 mint leaves
• 1 lime – juiced
• 4 cups Sprite or 7-UP

INSTRUCTIONS

• To a pitcher add the raspberries and mint leaves. Using a muddle or the back of a wooden spoon, muddle until the raspberries have released their juices and the mint leaves have wilted. 
• Add the lime juice.
• Pour in the Sprite or 7-UP. Stir. Add ice if you’d like.
• Pour in individual glasses to serve. Top with a sprig of fresh mint and a lime wedge.

Strawberry Basil Smash Mocktail (Whole30 Compliant)

INGREDIENTS

• 1.5 cups fresh strawberries
• 4-5 fresh basil leaves
• 12 ounces seltzer (1 can)
• 1 lime half juiced, half sliced

INSTRUCTIONS

• Roughly chop the strawberries. Juice half of the lime, and slice the other half of the lime for garnishes.
• Muddle the strawberries, lime juice, and basil together using a large mortar and pestle. Alternatively, you can use a fork or potato masher. 
• Divide the berry mixture between two tall glasses. Fill the glasses with crushed ice, and fill to the top with seltzer. 
• Garnish with a slice of lime and more fresh basil (both optional).

Honeydew Mint Cooler

INGREDIENTS

• 4 cups (20 oz. / 1¼ lbs. / 590g) cubed honeydew melon
• ¼ cup roughly chopped fresh mint
• 4 teaspoons lime juice (from about 2 limes)
• 4 oz. soda water

INSTRUCTIONS

• Add 6 tablespoons water (1/4 cup plus 2 tablespoons), the honeydew, mint and lime juice to a blender. Blend, stopping to scrape down the sides of the jar if necessary. Once you think it’s smooth, blend another 30 seconds just to make sure.
• Fill 4 glasses with ice and pour in the honeydew mixture. Top each glass with 1 oz. soda water.

Rhubarb Cordial

INGREDIENTS

• 300g golden caster sugar
• Zest and juice 1 orange
• Zest and juice 1 lemon
• 450g rhubarb, chopped
• 1 slice fresh root ginger, peeled

INSTRUCTIONS

• Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
• Cook the mixture over a medium heat until the rhubarb is falling apart.
• Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilized bottles. Stays fresh in the fridge for up to 1 month.
• Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

New York Sour Mocktail

INGREDIENTS

• 1 tsp assam tea leaves (1/4cup tea)
• few drops of vanilla extract
• ⅛ cup lemon juice
• 3 tsp maple syrup
• 1 tbsp egg white
• Ice
• 2 tsp pomegranate juice

INSTRUCTIONS

• Pour ¾ cup boiling water over the tea leaves, stir, then strain straight away. You want a strong, but not stewed tea. Mix in the vanilla extract and leave to cool.
• Pour the lemon juice, maple syrup and ½ cup of the tea into a cocktail shaker. Stir the egg white with a fork to loosen it, then add 1 tbsp to the shaker.
• Shake well until the mixture is frothy. Add a good handful of ice and shake again.
• Double strain into a glass filled with ice. Top up the pomegranate juice with water to make ⅛ cup, then slowly pour into the glass. Let it settle for a moment – the juice will float just underneath the egg white foam.

Watermelon Paloma Mocktail

INGREDIENTS

• 1 1/2 cups watermelon juice (from 1 mini ripe watermelon)
• 4 tbsp lime juice
• Pinch of salt
• ½ jalapeño
• 1 cup lemon/lime soda like sprite or sparkling coconut water

INSTRUCTIONS

• Open the lemon/lime soda or sparkling water and pour 1 cup into a measuring cup.
• Slice half the jalapeño, and add the slices into the measuring cup with the soda or sparkling coconut water. And, using a spoon or pestle, smash down on the jalapeño slices. Then set aside so jalapeño will steep into the soda / sparkling coconut water.*
• To get the watermelon juice, slice the watermelon into quarters. Then, spoon out the flesh into a large strainer over a deep bowl. Then, using either your hands or a spoon, squeeze the watermelon flesh so the juice trickles down into the bowl. I used about a ¾ of the watermelon to get a cup and a half of watermelon juice. *The riper the watermelon, the easier it is to get the juice squeezed out and the more juice as well.
• Divide the watermelon juice between 2 glasses so there’s approximately ¾ cup watermelon juice in each.
• Then, squeeze 2 tbsp of lime juice into each glass.
• Pour a half cup of the jalapeño-infused soda or sparkling water into each glass.
• Add a pinch of salt to each glass and stir well.
• Serve chilled with extra slices of jalapeño and lime.