Mocktail Recipes for Celebrating
Three cheers for the MOCKTAIL! Our Dir. of Ops and beverage, Lauren Hayes, is sharing a few of her favorite recipes for an alcohol-free, insanely delicious, and delightful bevie. Just in time for these weeks of gatherings and festivities!
Bookmark this page or print the recipes for easy reference! And share with a friend you wanna get crafty with!
Cafe Flora
This number features two of my favorite flavor combinations: Passionfruit & Coffee as well as Coffee & Tonic. The bittersweet tang of it all is just delightful. Don’t feel like stocking passionfruit? Espresso+tonic+lime is also to die for. You’re welcome.
Ingredients:
1 oz Passion Fruit Puree
0.75 oz Cold Brew Concentrate (or Espresso!)
0.5 oz Maple Syrup
0.25 oz Lime
2 dashes Angostura Bitters
Directions: Shake all ingredients, and pour in Collins glass filled with fresh ice. Top with tonic and a lime peel.
EASY PEASY!
Photo by Patricia Trafton
Lime in the COcunut
Another surprisingly perfect flavor trio: rich coconut with cooling cucumber and aromatic rose makes for quite a lovely experience. The matcha tea adds some lovely color and complexity, you can use regular simple for a mighty fine libation, too.
Ingredients:
1.5 oz Coconut Milk
1 oz Matcha Rose Syrup *
0.75 oz Lime
4 Cucumber Slices
Directions: Shake, serve in a coupe, garnish with a cucumber ribbon.
*Matcha Tea Syrup:
¼ cup water
¼ cup sugar
1 tablespoon matcha powder
1 tsp Rose Water
Mix the dry ingredients first, matcha powder and sugar, to avoid clumping. Bring water and dry mix up to a simmer on the stove. Turn off heat. Whisk gently to combine, add the rose water.
Photo by Kevin King
Any Berry Sour
Ingredients:
2 oz Your Favorite Berry Syrup*
0.75 oz Lemon
0.25 oz Ginger Syrup
1 Egg White
Directions: Dry shake to combine, wet shake with ice, strain into a coupe. Garnish with drops of Angostura Bitters or Orange Blossom Water if bitters ain’t your thing.
*Favorite Berry Syrup:
1 pound Frozen Berries - I chose Raspberries
5.5 oz Maple
Vanilla extract
3 wide strips of Orange Peel
1 Cinnamon Stick
Bring to simmer in a small pot on medium-low heat, let simmer for 10 minutes. Allow to cool. Puree with an immersion blender. Do not strain: The pectin from the berries will give this a beautiful mouthfeel and texture.
Single Serve Cider
Sometimes you just want a little spiced cider. Pro tip: rather than digging out all those mulling spices just for you, skip the hassle and pick your favorite spiced tea bag. We like Bengal Spice Tea from Celestial Seasonings. It’s a winner every time.
Ingredients:
8 oz Apple Cider
0.5 oz Lemon
0.5 oz Honey or Maple
1 Bengal Spice Tea Bag
3 slices Fresh Ginger
Directions: Add ingredients to a small saucepan, gently stir to combine the honey. Bring to a simmer and let infuse for 5 minutes. Pour into your favorite mug and put on your slippies.
(I won’t tell if you just pour it in your mug and stick it in the microwave 😉).
Photo by Patricia Trafton
Bee’s Please
Hosting a group and need a versatile, easy mixer? This is a go-to equal-parts dream that makes mixing delicious drinks a snap. This one makes 8-10 drinks.
Ingredients:
1 cup Lemon Juice
1 cup Honey Syrup (1:1 water & honey, warm to combine)
1 tsp Orange Blossom Water
Optional: 10 dashes Regan’s orange bitters.
Tips For Making It Party-Ready:
For a non-alcoholic spritz, pour 2 oz of the mix over ice and top with sparkling water and an orange wheel.
For a Bee’s Knees cocktail, mix equal parts (1.5 oz each) of the mix and your favorite gin and shake with ice.
You can top that cocktail with sparkling wine for a French 75 or swap the gin for bourbon and have yourself a delicious whiskey sour, too.
For a seasonal twist, steep mulling spices in the honey syrup before allowing it cool.