For the nondrinkers here is a list of mocktails and recipes I’m sure you will enjoy! Contact us if you want to share a cocktail recipe with us.  

Cold Brew Mint Juleps

3 oz cold brew concentrate
1 oz simple syrup
Bouquet of fresh mint (as much as you like but at least a few full sprigs)
Crushed ice
Optional: splash of heavy cream

    Swirl the bouquet of mint around the interior of your glass, pressing gently with your fingers.
    Fill the glass with crushed ice. Top with cold brew and simple syrup (optional: you can add a splash of heavy cream here too) and stir briefly.
    Add more crushed ice and top with the mint bouquet. Nestle a straw directly into the mint.


    Serving Size - 1 standard glass
    Calories - 128
    Carbohydrate - 25.4g
    Cholesterol - 10mg
    Fiber - 0g
    Protein - 1g
    Fat - 2.8g
    Saturated Fat - 1.7g
    Sodium - 23mg
    Sugar - 0g


    Rhubarb Rose Lemon Fizz “Mocktail

    For the Rhubarb Rose Lemon Fizz:
    .75 oz fresh squeezed, strained lemon juice
    .75 oz rhubarb syrup (recipe below)
    3 drops rose water (usually in the international aisle)
    Tonic water, to top
    Optional: egg white
      For the Rhubarb Syrup:
      ¾ lb chopped rhubarb
      1 cup water
      1 cup cane sugar
      1 vanilla bean, split lengthwise (or 1 tsp good vanilla extract)
      ½ tsp orange blossom water
        For the Rhubarb Rose Lemon Fizz:

        (1) Shake the lemon juice, rhubarb syrup, rose water and egg white in a cocktail shaker filled with ice. Strain into a small, chilled glass (a coupe or a bistro glass works well) and top with tonic water (about 2 ounces).

        For the Rhubarb Syrup:

        (1) Combine the chopped rhubarb in a saucepan with water, sugar, and split vanilla bean. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat.
        (2) Stir in the orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge.
        [TIP: you can make the syrup without the orange blossom water -- it will still be awesome.]

        Minty Green Kombucha Mocktail

        for the green juice:
        1 cup of diced pineapple
        1 1/2 cups of spinach
        1 green apple
        3 - 4 sprigs of mint
        3/4 cup of coconut water
          for the mocktail:
          9 oz of kombucha**
          mint stems for garnish

            you can use your favorite kombucha flavor - a ginger or original flavor kombucha goes best with this green juice

            Add all of the green juice ingredients to a juicer - using the coconut water last. Set aside.
            Add ice to your glasses and pour about 3oz of kombucha into the glass.
            Slowly pour over the green juice.
            Garnish with mint stems and serve cold. Enjoy!

              Honey Turmeric Ginger Cure All

              1 one inch nob of peeled ginger
              1 one inch nob of peeled turmeric (should be much thinner than the ginger nob)
              1 thick slice of lemon (about half an inch), peeled
              2 tsp honey
              1 tsp very hot water
              Tiny pinch of salt

                Combine the honey and very hot water in the bottom of a cocktail shaker and stir rapidly until the honey is fully dissolved.
                Juice the ginger, turmeric, and lemon in that order.
                Add the juice to cocktail shaker with the honey, then add ice and shake well for 10 seconds.
                Pour over crushed ice and stir well. Top with additional crushed ice and (optional) freshly grated cinnamon.

                Serving Size - 1 drink
                Calories - 252
                Carbohydrate - 50.2g
                Cholesterol - 0mg
                Fiber - 12g
                Protein - 4.4g
                Fat - 0.7g
                Saturated Fat - 1.7g
                Sodium - 26mg
                Sugar - 13.5g

                Spiced Pineapple

                4 oz. fresh pineapple juice
                1 oz. fresh lime juice
                1 oz. simple syrup
                1 slice jalapeño pepper
                1 sprig cilantro
                Grated lime zest, for garnish
                Crushed pink peppercorn, for garnish

                Method: Fill Collins glass with ice. Stir in pineapple juice, lime juice and simple syrup to combine. Top the drink with a slice of jalapeno, sprig of cilantro, grated lime zest and crushed pink peppercorn.

                Cucumber Cooler

                3 oz. fresh cucumber juice
                1 oz. fresh lime juice
                1 oz. simple syrup
                1/2 oz. fresh ginger juice
                Strip of thinly sliced cucumber, for garnish
                Lime wheel, for garnish

                Method: Line Collins glass with curled strip of cucumber; fill with ice. In a cocktail shaker, add the cucumber juice, lime juice, simple syrup and ginger juice; shake to combine. Pour drink into glass and garnish with lime wheel.

                Ginger’s Island

                2 oz. pineapple syrup
                1 oz. fresh lime juice
                .5 oz. fresh pineapple juice
                .75 oz. spiced ginger syrup
                3 pieces pineapple chunks
                1 Tbsp. mint leaves
                2 dashes Angostura bitters

                Method: Served in Collins glass. Combine all ingredients, shake, strain, pour and top with extra ice and a splash of soda.

                Cider Sangria

                3 oz. apple cider
                .5 oz. fresh lime juice
                .75 oz. pear syrup
                2 dashes orange bitters, such as Regan’s
                1 Tbsp. sangria fruit (diced apples and pears)
                Splash of tonic & Sprite

                Method: Served in snifter glass. Combine all ingredients, shake, pour dirty, add additional ice if needed.

                Watermelon Smash

                2 1/2 oz. fresh watermelon juice
                1/2 oz. fresh lime juice
                1/2 oz. simple syrup
                6 large mint leaves, pressed
                Lime wedge for garnish
                Splash of soda

                Method: Muddle mint leaves in bottom of glass. Add ingredients, stir, and garnish with lime wedge.

                Cucumber Cooler

                4 – 6 pieces of diced cucumber
                6 mint leaves
                1 1/2 oz lime juice
                3/4 oz agave

                Method: In a rocks glass, muddle cucumber and mint. Build ingredients. Add ice. Topped with soda water.

                Non-Alcoholic French 75 Mocktail
                Prep time: 2 minutes
                Cook time: 0 minutes
                Total time: 2 minutes

                Yield: 2 cocktails

                2 cups ice
                3 ounces fresh lemon juice
                4 dashes lemon or orange bitters
                2 (6-8oz) bottles premium tonic water (such as Fever Tree or Q Tonic)
                2 rock candy swizzle sticks

                Add fresh lemon juice and bitters to cocktail shaker filled with ice. Shake until frosty then divide into two champagne flutes or coupe glasses.
                Top off with tonic water until it reaches about 3/4 of the way up the glass.
                Garnish with the swizzle sticks and serve immediately.
                NOTE: Can't find rock candy? Add 1 teaspoon superfine sugar along with the lemon juice and bitters in the shaker.

                Rainbow Coconut Water Spritzer

                Handful of each 
                lime slices
                fresh mint
                16 ounces coconut water my fave is harmless harvest
                ounces flavored seltzer like coconut or vanilla

                  Fill each glass with a bit of crushed ice, then add the fruit in rainbow colors. I like using the ROY G BIV guidelines! Once the fruit is in the glasses, add a bit more ice and fill each glass with about 4 ounces of coconut water.
                  Top each off with some flavored seltzer (I love Polar vanilla or La Croix coconut or passionfruit!) and serve. Garnish with extra fresh mint.

                  Blackberry Cider Fizz


                  1 cup blackberries frozen
                  2 tablespoons apple cider vinegar
                  2 tablespoons rosemary simple syrup recipe instructions below
                  3/4 cup water
                  2 - 4 cups blood orange sparkling water 1/2 to 1 cup for each glass
                  1 slice blood orange and 1 rosemary stem for garnish

                  Combine first 4 ingredients in a blender. Pulse until blackberries are smooth. Strain the mixture into a measuring cup or jar.
                  To serve, fill a glass with ice, then pour in the blackberry mixture to fill the glass about ¼ of the way. Fill the rest of the glass with the sparkling water and add the garnishes.

                  Rosemary Simple Syrup:
                  Combine 1 cup sugar and 1 cup of water plus 2 rosemary stems and 1 tablespoon chopped rosemary in a saucepan over medium high heat. Bring to a boil and simmer for 5-10 minutes. Let cool for 10-15. Strain out the rosemary and store in the refrigerator.

                  The blackberry mixture can be very seedy so definitely strain it after blending. And it's thick so don't go overboard with blackberry syrup in each glass. Aim for about 1/4 of the glass and then fill the rest of the way with sparkling soda. We used blood orange soda but plain sparkling water works, too. I even tasted the blackberry mixture combined with plain still water and, yep, still good.

                  Grapefruit Citrus Sparkler

                  4 oz grapefruit juice
                  6 oz sprite, 7up, club soda, or flavored sparkling water
                  wedge of fresh lime
                  wedge of fresh lemon
                  splash of simple syrup (optional)
                  rosemary or thyme and grapefruit wedge for garnish

                  Hibiscus Iced Tea Sparkler

                  4 cups boiling water
                  8 bags hibiscus tea
                  1/2 cup honey
                  2 cups sparkling water
                  1/4 cup mint leaves
                  strawberries for garnish

                  In a large pitcher, combine tea bags, honey, and boiling water; let steep 30 minutes to 1 hour, depending on how strong you like your tea.
                  Remove tea bags.
                  Add ice to pitcher and stir in sparkling water.
                  Add mint.
                  Refrigerate for 1 hour or until chilled.
                  Garnish with strawberries.

                  Strawberry Pom Mojito
                  12 strawberries
                  1/4 cup fresh mint leaves
                  1 lime, juiced, divided
                  2 shot glasses white rum, divided
                  1/2 cup pomegranate juice, divided
                  Club Soda or Lime Soda
                  strawberries and mint leaves, for garnish

                  Divide up the strawberries and mint leaves between two tall drinking glasses.
                  Add lime juice to the glasses and muddle the mixture until the strawberries are well mashed and juicy.
                  Fill glasses to the top with ice cubes.
                  Add in the rum and pomegranate juice. You can add more rum, if you like.
                  Slowly pour in club soda or lime soda; fill to the rim, or as desired.
                  Garnish with strawberries and mint leaves.

                  Pina Colada Mocktail

                  2 cups pineapple juice chilled
                  1/2 cup cream of coconut chilled
                  1/4 cup coconut cream chilled
                  3-4 cups ice

                  In a blender add all ingredients and 3 cups of ice and blend until smooth. Add additional ice and blend again until desired consistency. 

                  Recipe Notes
                  Cream of coconut - squeeze bottle- can be found in the isle where the mix-ins are by wine and beer. 
                  Canned cream of coconut is found in the ethnic food isles.

                  Alcohol-Free Mojito

                  2 cups water
                  1 ½ cups white sugar
                  2 cups mint leaves, chopped
                  2 cups lime sherbet, softened
                  1 cup lime juice
                  1 cup water
                  8 cups club soda
                  lime slices for garnish


                  Combine 2 cups water and the sugar in a microwave-safe bowl: heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.

                  Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.

                  Strawberry-Mint Soda

                  2 large limes, quartered
                  ½ bunch mint leaves
                  7 strawberries, quartered  
                  1 cup white sugar
                  cups carbonated water


                  Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

                  Orange Fizz

                  ice cubes
                  1 cup orange juice
                  ⅓ cup tonic water
                  1 teaspoon lemon juice


                  Fill a glass with ice cubes. Pour in the orange juice, tonic water and lemon juice. Stir and serve.

                  Raspberry Lime Rickey

                  1 lime, quartered
                  8 fluid ounces carbonated water
                  1 (1.5 fluid ounce) jigger raspberry syrup


                  Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

                  Lusty Lime Virgin

                  1 (6 ounce) can frozen limeade concentrate
                  1 cup diet cola flavored carbonated beverage
                  1 cup orange juice
                  1 cup water
                  10 cubes ice


                  Combine the limeade concentrate, carbonated beverage, orange juice, water and ice in the container of a blender. Cover, and blend until slushy. If you want to add liquor, add it last, and just blend for a few seconds more.

                  Raspberry Mint Mocktail

                  5 each fresh raspberries  
                  6 tablespoons water, divided
                  1 teaspoon honey, or to taste
                  ¾ teaspoon white sugar, or to taste
                  1 cup ice cubes
                  ½ (12 fluid ounce) can grapefruit-flavored seltzer (such as Sanpellegrino®)
                  1 calamansi lime, halved


                  Use a fork or spoon to mash raspberries in a small bowl. Mix in 2 tablespoons water. Stir in honey and sugar until dissolved. Strain into another small bowl and set aside.

                  Fill a glass with ice. Add remaining water and seltzer. Squeeze in juice from the lime. Slowly pour in the raspberry mixture; it will sink to the bottom and create a pretty ombre effect. Get the maximum raspberry flavor by mixing your drink before taking a sip.

                  Photo Credit: Paige Ledford

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