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The 36 Best Recipes for Mocktails

Don't let cocktails have all the fun.

by MICAELA ENGLISH DEC 5, 2018

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Just because a mocktail is non-alcoholic doesn't mean it has to be boring! Whether it's for your guests
or yourself, it's always a good idea to add a fun and refreshing mocktail into the mix. Here are our
favortie easy, delicious, and non-alcoholic recipes to serve up at your next event.
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Tahitian Coffee


 
NICK VORDERMAN

(Serves 2)

Ingredients:
2 oz lime juice
2 oz orange
1 oz simple syrup*
1 oz passion fruit puree

2 oz guava puree
2 oz cold brew concentrate
3 oz honey syrup**
16 oz ice

Instructions:
Divide recipe between 2 tins and blend with measured ice. Pour into a 12 oz vessel. Garnish with
orchids and grated coffee.

*Instructions for simple syrup: Add 1 pound of organic cane sugar to 1 pound of water. Shake and
stir vigorously until sugar is thoroughly dissolved. Do not cook. Keep refrigerated.

**Instructions for honey syrup: Mix 3 parts honey to 1 part hot water, by weight. Shake and stir
until syrup reaches uniform dilution. Keep refrigerated.

Created by Jim Kearns at Slowly Shirley in New York City

Seedlip Spice & Tonic


 
STEVEFREIHON.COM

Ingredients:
2 oz Seedlip Spice 94
Tonic syrup to taste
Tonic water to taste
Star anise
Cinnamon stick


Instructions:
Mix and pour Seedlip Spice, tonic syrup, and tonic water into glass over ice. Garnish with star anise
and cinnamon stick.

BUY NOW Seedlip Spice 94, $37.50

Courtesy of The Fat Radish

Shirley Ginger


 
BROOKLYN CRAFTED

Ingredients:
4 cups Brooklyn Crafted Lemon Lime Ginger Beer
1 cup club soda or seltzer water
3 tbsp lime juice
.25 cup grenadine
Lime rounds
Maraschino cherries

Ice

Instructions:
Stir ginger beer, club soda, lime juice, and grenadine in a pitcher. Pour into tall glasses with ice.
Garnish with lime rounds and or maraschino cherries.

Courtesy of Brooklyn Crafted

Hot Apple Cider


 
STEVEFREIHON.COM

Ingredients:
10 oz apple cider
1 tsp pumpkin butter

Instructions:
Heat apple cider and stir in pumpkin butter. Garnish with star anise and cinnamon.


Created by Liana Oster of Dante in NYC.

BUY NOW Pumpkin Butter, $5.99.

Strawberry Fields


NICK VORDERMAN


Ingredients:
1.5 oz hibiscus syrup*
1 oz strawberry syrup**
Soda to top
3 ice cubes

Instructions:
Combine all ingredients except soda. Shake quickly with three ice cubes. Serve in a collins glass,
topped with soda. Garnish with half a strawberry.

*Instructions for hibiscus syrup:

Infuse 4 oz of dried hibiscus owers into 25 oz room temperature water for at least 6 hours. Strain,
compressing all ingredients in the chinois so that almost all of the infusion is reclaimed. Weigh the
strained infusion and add the same weight in white superne sugar to the infusion. Dissolve sugar
thoroughly.

**Instructions for strawberry syrup:

De-stem 2 pounds of strawberries and pulse them in a food processor until they are broken up well.
Do not puree them. Add 2 pounds of white sugar and let it sit in the refrigerator for about two-three
days until a syrup is formed and all the sugar is dissolved.

BUY NOW Hibiscus syrup for cocktails, Shrub & Co, $22.

BUY NOW Strawberry syrup for cocktails, Monin, $14.99.

Created by Jim Kearns at Slowly Shirley

Virgin Watermelon Margarita


 
FOOD DONE LIGHT

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.

BUY NOW Kate Spade Stemless Champagne Glasses, $20 for 4

From FoodDoneLight

Mango Mule


 
COURTESY

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, covered, with ice vigorously for 10 seconds. Strain into a copper mug. Top with
ginger beer and stir to incorporate.

BUY NOW Copper Mug Set, $44.95

By Danielle Walker of Against All Grain

Mountain Mojito Mocktail


 
THE LITTLE NELL

Ingredients:
.5 oz lime juice
.5 oz agave
.5 oz blood orange purée
4 fresh mint leaves
Splash of soda water


Instructions:
Muddle the mint along with the lime juice and agave in a Collins glass, add ice and the rest of the
ingredients, top with soda water. Garnish with fresh mint.

BUY NOW Blood Orange Pureé, $27

From Ricardo Leyvas at The Little Nell, Aspen

Lavender Lemonade


COURTESY

Ingredients:
6 cups water
.5 cup light-colored 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 ne
mesh sieve. Stir in the lemon juice and serve over ice.

BUY NOW Striped Drinking Straws, $10 for 100

By Danielle Walker, founder of Against All Grain

Rosemary Blueberry Smash


COURTESY

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.

BUY NOW

Fleur de Lys Tumbler, $10

By Danielle Walker of Against All Grain

Strawberry Chamomile "Maritini"


Ingredients:
1 oz elderower cordial
.5 oz simple syrup
.5 oz ginger juice
4 oz chamomile
1 strawberry
5 mint leaves
Orange and lemon wedge

Instructions:
Muddle strawberry with simple syrup and ginger. Add the elderower and chamomile and ve mint
leaves along with the orange and lemon wedge. Add ice and shake before straining into a cocktail
coupe.


 BUY NOW Waterford Vintage Martini Glasses, $29 for 2

From the The St. Regis Bahia Beach Resort, Puerto Rico

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.

BUY NOW Double Old Fashion Glasses, $38 for 6

From Cornelia Guest of Cornelia Guest Events

Açai Pome Blue Mojito


 
COURTESY

Ingredients:
10 fresh mint leaves
10 fresh blueberries
5 ounces Açai Roots' Açai Pome Blue Juice
1 ounce freshly squeezed lime juice
Splash of club soda


Instructions:
Muddle the mint and blueberries together in a cocktail shaker. Add the lime juice and Açai Pome Blue
and shake with ice. Pour into a tall glass over ice and top with a splash of club soda and fresh mint
sprig garnish.

BUY NOW Açai Pome Blue Juice, $21

Recipe Courtesy of Açai Roots

Spicy Watermelon Mint Agua Fresca

Ingredients:


2 cups cold water
2 cups watermelon (rind removed), seeded and chopped
2 tbsp granulated sugar
1 tbsp lime juice
.25 cup mint leaves
.5 jalapeño, roughly chopped
Ice cubes or crushed ice (optional)

Instructions:
Combine all of the ingredients and puree until smooth. Pour mixture through a strainer into a pitcher,
forcing through most of the pulp. Chill and serve.

Created by Claire Thomas of The Kitchy Kitchen

Cucumber-Grape


 
COURTESY

Ingredients:
2.5 oz red grape purée (recipe below)
1 cucumber water (recipe below)
.25 oz lemon juice
.5 oz simple syrup

Instructions:

Combine ingredients. Dry shake without ice. Fill Collins glass with ice. Fill bottom quarter with club
soda. Top with juice mixture. Top with soda. Stir.

Instructions for grape purée: Purée red grapes in blender. Press on solids/ pulp to get as much juice
into the mix.

Instructions for cucumber water: Peel and dice one cucumber. Blend with 2 cups water. Strain in
chinois.

From Narcissa, New York City

Lemongrass Jasmine Iced Tea.


Ingredients:
Muddle 4-5 pieces of cut lemon grass
.5 oz vanilla-infused simple syrup
.5 oz lemon
4 oz jasmine tea
2 oz lychee juice

Instructions:
Shake with ice. Double Strain into high ball glass. Add cubed ice. Top with crushed ice. Garnish with
lemon grass.

From Hakkasan, New York City

Bluberry 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.

From the Emerald Lounge in The Revere Hotel, Boston, MA


 Ginger Peach Soda

Ingredients:
1 cup sugar
2 tbsp minced fresh ginger
2 very ripe peaches, halved, pitted, and thinly sliced
2 liters seltzer, chilled

16 fresh mint leaves, for garnish

Instructions:
In a medium saucepan over medium-low heat, bring 1 cup water, sugar, and ginger to a gentle
simmer, stirring to dissolve sugar. Remove simple syrup from heat, cover, and steep for about 30
minutes. Over a medium bowl, pour syrup through a ne-mesh sieve, pressing minced ginger against
sieve with the back of a spoon to extract avor. Discard ginger. Cover bowl with plastic wrap, and
refrigerate until well chilled. Evenly distribute peach slices among 8 tall glasses. For each glass,
lightly press peaches with the back of a wooden spoon to release their juice. Pour about 2 tablespoons
chilled syrup over peaches. (Store remaining syrup in refrigerator for up to 2 weeks.) Add ice cubes;
then top with seltzer. Stir to distribute syrup, peach juice, and seltzer evenly. Garnish with 2 mint
leaves.

Recipe courtesy of Countryliving.com

Wildcat Cooler


 
COURTESY

Ingredients:
1 cup blueberries
1 cup water
1 cup sugar
1 lemon, juiced
Water to taste


Instructions:
Place the blueberries, sugar and water in a large sauce pan and bring to a boil. Reduce the heat and
simmer for 15 minutes. Strain the solids from the juice with a ne sieve and set the solids aside. Pack
glass with crushed ice to the top. Pour 1 oz blueberry syrup in the glass. Pour lemon juice in the
bottom of the glass, being mindful not to mix the ingredients. Fill the glass with water, slowly adding
the water until full.

From The Westin La Paloma Resort & Spa, Tuscon, Arizona

Cucumber Cooler

Ingredients:

Pinch of mint
Pinch of tarragon
5 oz mixed green juice*
1 oz lemon juice
.5 oz agave syrup

*Ingredients for Mixed Green Juice:

4 oz mint juice
4 oz parsley juice
4 oz basil juice
10 oz spinach juice
10 oz butter lettuce juice

Instructions:
In mixing glass muddle mint and tarragon. Add ice and all ingredients and shake vigorously. Strain
over ice into a soda glass. Garnish with a lemon and vegetable spring.

From Rouge Tomate, New York City

Virgin Paloma


 
TORO

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

Pineapple Ginger Beer



COURTESY
Ingredients:
1 oz freshly squeezed lime juice
1 oz fresh pineapple juice*
1 oz ginger syrup**

Instructions: Combine ingredients in a tin and shake very quickly with cold ice. Strain into a frozen
Collins glass lled with fresh ice. Garnish with crystallized ginger and a lemon wedge.

*Instructions for pineapple juice: Make sure pineapples are very ripe; peel, core, and run through
juicer; let the juice sit until foam settles to the top; strain off foam before mixing

**Instructions for ginger syrup: Combine 1 liter fresh ginger juice – roughly chopped ginger root
through a juicer and ne strain twice – with 675g superne sugar; stir vigorously to combine.

From The Varnish, Los Angeles

Raspberry Bee's Knees


 
BARMINI

Ingredients:
1 oz ltered water
.5 oz lemon
.5 oz honey
2 raspberries + 1 raspberry for garnish

Instructions:

Shake ingredients with ice and strain into glass with two raspberries. Top with soda water. Garnish
with one raspberry.

From barmini by José Andrés, Washington, D.C.

Nice Pear



THE THIRD MAN
Ingredients:
2 oz pear juice
1 oz lemon juice
.75 oz rosemary-infused simple syrup

Instructions:
Combine ingredients in cocktail shaker and shake with ice. Strain into rocks glass (or serve up) and
top with soda water. Garnish with a slice of pear.

From The Third Man, NYC

YuShi Fizz


 
SUSHISAMBA

Ingredients:
.75 oz yuzu juice
1.5 oz shiso sugar syrup
1 Bar Spoon Elderower Cordial
2 oz soda

Instructions:

Shake rst three ingredients with ice. Add soda to tin and roll tin. Double strain. Garnish with a shiso
leaf wrapped around inside of Collins glass.

Created by Richard Woods for Sushisamba, NYC

Tea Time



COURTESY
Ingredients:
2 oz green tea
1 oz lavender simple syrup
1 oz ginger beer
.5 oz lemon juice
2 dashes of grapefruit bitters

Instructions:
Combine ingredients in a shaker and shake. Strain into chilled cocktail glass. Garnish with grapefruit
disk.

From Bryan Dayton at Acorn, Denver

BUY NOW Lavender simple syrup, $16.

Pineapple Cobbler


Ingredients:
1 oz strawberry juice
.5 oz lime juice
3 oz pineapple juice
Club soda


Instructions:
In a mixing tin, combine the lime and pineapple juice. Shake well. Strain the contents into a highball
glass over clean ice. Top with club soda and oat the strawberry juice on top. Garnish with a
strawberry and serve.

From Brad Nugent at Porter House Bar & Grill, New York

Riki Tiki Tavi


 

Ingredients:
3 oz roasted pineapple puree
1 oz lime juice
1 oz coconut caramel*

Instructions:
Shake all over ice and strain over new ice. Garnish with a bamboo straw and paper umbrella.


*Instructions for coconut caramel: Mix caramelized sugar broken with coconut milk, but could be
made substituting brown sugar syrup with some fresh coconut milk (but not coconut cream, which is
sweetened processed coconut.)

From Jason Percival at Post 390, Boston

Nopaloma


 
COURTESY

Ingredients:
2 oz fresh squeezed grapefruit juice
1 oz fresh squeezed lime juice
.75 oz at lined agave nectar
fennel-citrus salt
Q Tonic club soda


Instructions:
Combine the grapefruit juice, lime juice and agave nectar together in a strainer and shake. Rim
collins glass with fennel-citrus salt and add ice. Pour mixture into the glass and top with tonic.

From Percy Rodriguez at The Vine, NYC

Capri


 
COURTESY

Ingredients:
1.5 oz yuzu juice
2.5 oz club soda
1 oz elderower syrup
6 mint leaves
5 green grapes


Instructions:
Combine ingredients in a shaker and muddle. Add ice and shake. Strain into a glass and top with club
soda. Garnish with a mint leaf.

From Gabriel Kreuther, New York City

BUY NOW Yuzu juice, $12.32

Cantaloupe Cooler


Ingredients:
1 ripe cantaloupe
.5 cup fresh orange juice
.25 cup fresh lime juice
.25 cup fresh mint leaves, packed
2 cups ice
Fresh mint sprigs

Lime rounds

Instructions:
Slice the cantaloupe in half. Remove the seeds and discard. Scoop the cantaloupe esh from the skin.
Add the cantaloupe, orange juice, lime, mint, and ice to a blender. Blend until smooth. Pour into four
glasses. Garnish with fresh mint and lime rounds if you're feeling fancy. *For a frostier cooler, freeze
the cantaloupe esh the night before making the cocktails.

From Serena Wolf of Domesticate-Me

Strawberry Black Peppercorn Shrub Soda


 
COURTESY

Ingredients
1.25 oz strawberry black peppercorn shrub*
Ice
Club soda
Edible Flower

Instructions:

Place strawberries in a container with the sugar & nely crushed black. peppercorn. Cover and let sit
to macerate for 1 full day, stirring occasionally. Add Apple Cider, let sit for another two days. Fine
strain with cheese cloth into a clean container. Run the solids through a juicer just to add a little extra
sweetness to the Shrub. (Not to mention the blended strawberries make for a great, spicy strawberry
preservative for PB&J sandwiches.)

*Instructions for Strawberry-Black Peppercorn Shrub:

16 oz Strawberries, quartered & green tops off (or any amount, just portion ingredients properly)8 oz
Sugar4 teaspoons black peppercorn (whole seeds crushed in a mortar)2 Cups Apple Cider Vinegar

From Simbal, Los Angeles

Virgin Cucumber Gimlet


 
COURTESY

Ingredients
1.5 oz club soda
4-5 slices of muddled cucumber
1 oz fresh lime juice
1 oz simple syrup

Instructions:

Combine ingredients and shake with ice. Serve in a rocks glass over crushed ice. Garnish with a rolled
cucumber slice.

From Ocean Prime

Revitalizer



COURTESY
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

Let Me Get Some Rhubarb


 
HIGHWAY RESTAURANT & BAR

Ingredients:
1.5 oz lime juice
1 oz basil syrup
3 dashes rhubarb bitters
Seltzer
Rhubarb


Instructions:
Shake rst three ingredients with ice. Strain into a rocks glass and top with seltzer. Garnish with a
slice of fresh rhubarb.

Created by Mark Noonan for Highway Restaurant & Bar, East Hampton


For more drink inspiration, follow T&C on Pinterest.

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