Get kids (and preggos!) in on the fun at parties with these festive, yummy non-alcoholic cocktail recipes.
White After Labor Day
Ingredients:
2 oz Saratoga Still Water
1 oz House Tea Syrup
1 oz Lemon Juice
1 oz White Peach Puree
1 Dash Lavender Bitters
Directions:
1. Shake and strain into glass.
2. Garnish with lemon and lavender (when in season).
Source: Bar Manager Kristi Dukoff, Gracie’s, Providence, Rhode Island
Cran-Apple Cider
Ingredients:
Cranberry juice
Apple cider
Cinnamon sugar
Rock-candy swizzle stick
Directions:
Rim glass with cinnamon sugar.
Combine equal parts cranberry juice and apple cider.
Garnish with a rock-candy swizzle stick.
Seasonal Soda
Ingredients:
1.5 oz Hibiscus Syrup (recipe below)
2 quarts water
1 quart sugar
3.5 oz dried hibiscus flowers
Topo Chico
Splash of Ginger Beer
Directions for Hibiscus Syrup:
(Recipe makes more than you need for one drink) Heat water without boiling and add sugar, stirring until it dissolves.
Pour over hibiscus flower in a container and allow to steep overnight (in sunlight if desired).
Directions for Seasonal Soda:
Fill a highball glass with ice and add remaining ingredients.
Garnish with a lime wheel and candied ginger on a skewer.
Courtesy of Michael Martensen, Proof + Pantry, Dallas, Texas
Chocolate Mock-tini
Ingredients:
Chocolate syrup
1/2 cup chocolate milk
1 cup mint-chocolate chip ice cream
Ice
1 candy cane
Directions:
Coat inside of glass with chocolate syrup.
Blend together chocolate milk, mint-chocolate chip ice cream and 4 ice cubes.
Garnish with candy cane.
Orange You Curious?
Ingredients:
2 oz Saratoga Still Water
1 oz Lemon Juice
1 oz Ginger Syrup
2 Drops Orange Blossom Water
3 Orange Swath Peel & Essence
Directions:
1. Shake and strain into glass.
2. Top with Saratoga sparkling water.
3. Garnish with orange swath.
Source: Bar Manager Kristi Dukoff, Gracie’s, Providence, Rhode Island
Shirley Temple
Ingredients:
Pop Rocks
4 Tbsp grenadine syrup
16 ounces ginger ale
Maraschino cherry
Directions:
Rim glass with pink Pop Rocks.
Add grenadine syrup to ginger ale.
Garnish with a maraschino cherry.
Strawberry Shrub Soda
Ingredients:
1/2 oz strawberry shrub
2 cups strawberries-hulled and sliced
2 cups granulated sugar
1 cup cider vinegar
½ cup white wine vinegar
3 oz fever tree soda
Directions for Strawberry Shrub:
Combine fruit, and sugar in nonreactive bowl. Stir thoroughly to coat evenly. Allow to rest for 1 hour.
Macerate by muddling until all fruit is broken up. Cover and let sit for 24 hours at room temperature.
Macerate again as much as possible. Add vinegars and stir well.
Cover and store at room temperature for 1 week, with a good stir each day.
Strain through cheesecloth, push for maximum extraction.
Directions for Strawberry Shrub Soda:
Combine Strawberry Shrub Soda with fever tree soda over ice.
Source: Cook Hall, Dallas, Texas
Sparkling Sangria
Ingredients:
Sliced apples, strawberries, oranges and frozen grapes
Sparkling grape juice
Candy fruit gel slice (optional)
Directions:
Add sliced apples, strawberries, oranges and frozen grapes to sparkling grape juice.
Garnish with a candy fruit gel slice.
Jamaican Mojito
Ingredients:
Fresh Mint and strawberries
1/2 oz lime juice
1/2 oz ginger syrup
2 oz pineapple juice
3 oz Jamaican Ginger Beer (alcohol free)
Directions:
In a Tall Collins/pint glass, place the strawberries, mints, lime juice, and simple syrup, then muddle.
Add the pineapple juice and ice.
Shake and pour into glass.
Top off with Jamaican Ginger Beer
Garnish with strawberry and lime
Source: DW Bistro, Las Vegas, Nevada
Faux Champagne
Ingredients:
Ginger ale
White grape juice
Pineapple or orange juice
Frozen grapes
Directions:
Combine equal parts ginger ale, white grape juice and pineapple or orange juice.
Garnish with frozen grapes and a curly straw.
New You Mocktail
Ingredients:
1 oz Perfect Puree Blueberry Puree
1.5 oz Marscarpone/Cinnamon Sour (2 pint Cinnamon-Anise simple/1 pint Marscarpone/1 pint lemon juice)
½ oz water
Ginger Ale
Directions:
Add all ingredients except Ginger Ale into shaker tin and shake with ice.
Strain over fresh ice into a tall glass and top with Ginger Ale. Stir to incorporate.
Optional: garnish with Collins Blueberries and Candied ginger (or fresh for aromatic purposes)
Source: Joseph Cortesfor, Andiron Steak & Sea, Las Vegas, Nevada
Cold Drip
Ingredients:
Cold Drip or Iced Coffee
Barley Malt Syrup (diluted 2:1, barley malt to water)
Cream
Directions:
Fill a highball glass with ice and add remaining ingredients.
The drink should have a 4:1 ratio of coffee to barley malt syrup.
Courtesy of Michael Martensen, Proof + Pantry, Dallas, Texas
