Go Dry in Style With These 3 Gorgeous Mocktails

Whether you’re looking to reduce your alcohol intake or have decided to take a break from drinking full stop, we’ve put together a list of decadent no-alcohol mocktails guaranteed to have you toasting the new season (without feeling you’re missing out).

Dry Cranberry Spritzer


1.5 oz Seedlip Grove 42  
1 oz Monlin cranberry  
1 oz Lime juice  
2 dashes Orange bitters  
Top off with Grapefruit soda


Combine all the ingredients (except the Grapefruit) in a cocktail shaker over ice. Shake vigorously. Strain into an iced Collins glass and top with Grapefruit. Stir well and garnish.

By Devin Burns of Omni Hotels & Resorts


Wassail Cider


2 quarts of real apple cider
2 cups pineapple juice
1 3/4 cups orange juice, no pulp
1/2 cup lemon juice
3/4 cup sugar (or 1/2 cup honey, to taste)
1 heaping teaspoon of whole cloves
3–4 whole cinnamon sticks


  1. Combine all ingredients in a large pot on the stove top, or a slow cooker.
  2. For the stovetop method, bring to a rolling boil, boil for a minute or two, then reduce heat and simmer on low for 45 minutes to an hour.
  3. For the slow cooker method, add all ingredients to a large slow cooker and cook on low for 4-5 hours.
  4. Store leftover wassail in the fridge for up to 2 weeks.
  5. Reheat in the microwave, stovetop or slow cooker.

Recipe from The Saucy Fig


Non-Alcoholic Mojito


1 lime

1-ounce honey syrup, more to taste

10 to 15 mint leaves

4 to 6 ounces of sparkling water or club soda

1 mint sprig for garnish


  1. Cut the lime into wedges(about 4 or 5), reserving one for garnish. Add the remaining wedges along with the honey syrup to a tumbler. Muddle well to release all of the lime juice (use wooden spoon if you don’t have a muddler).
  2. Add the mint, tearing each leaf into smaller pieces, and muddle gently to release the herb’s essence.
  3. Fill the glass with ice then sparkling water or soda. Add more honey syrup, if desired. Stir well to incorporate the lime and mint into the ice.
  4. Garnish with the reserved lime wedge and a sprig of mint. Serve and enjoy.

Recipe from The Spruce Eats

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