Food & Recipes

Non-Alcoholic “Mocktails”

by Jane Bills

Non-Alcoholic “Mocktails”

Skip the seltzer, axe the apple juice, and join the party with one of our healthy, nonalcoholic “mocktails” — straight from the menus of top restaurants all over the country.

NYC Maternitini

General manager Al Lopez of New York City’s Compass created this sweet-tooth sampler (which happens to be loaded with vitamin C and folate) for his wife during her pregnancy. He calls it his “nonalcoholic ode to moms-to-be.” We call it yummy.

Mix it up: In a chilled cocktail shaker, mix 1 1/2 ounces of raspberry sorbet, 4 ounces of freshly squeezed orange juice, and a squeeze of lime. Pour into a martini glass and garnish with a lollipop or rock candy.

Bouncing Baby Bellini

In the Fourth Story Restaurant of the Tattered Cover Book Store, in Denver, expectant moms can relax in an overstuffed chair, enjoy the Rocky Mountain view, and sip this sophisticated sparkler.

Mix it up: Stir 2 ounces of chilled peach nectar with 2 ounces of nonalcoholic sparkling wine (or sparkling apple cider). Pour into a champagne glass and add a splash of grenadine. Garnish with sliced peaches.

Pregnan-Sea Breeze

Chef Bernard Guillas of La Jolla’s Marine Room found inspiration in the colors of the sunset over the Pacific Ocean.

Mix it up: In a shaker with ice, combine 3 ounces of cranberry juice with 3 ounces of pineapple juice. Strain the mixture into a tall glass. Finish with a splash of 7 UP and garnish with a sprig of mint and strawberries.

Raspberry “Hot Flash” Cooler

With more than 60 cocktails on the menu, visitors to Saucebox Cafe & Bar, in Portland, Oregon, may have trouble deciding what to order — but in-the-know moms ask the barkeep for this fruitilicious concoction.

Mix it up: Wet the rim of a martini glass with a lime wedge, then dip the glass in sugar. In a shaker with ice, mix 1/2 ounce of crushed fresh or defrosted raspberries with 1/2 ounce of fresh lemon or lime juice, plus 1 ounce of pineapple juice. Shake the mixture, then pour into the glass, straining out the ice and crushed raspberries. Top with a splash of sparkling water and add a spear of raspberries.

Next Generation Ginger Soda

Chicago’s Sushi Wabi adds a Japanese touch to a fizzy refresher.

Mix it up: Peel a ginger root and cut into pieces. Marinate them in an 8-ounce glass of soda water for a few hours. Strain 1/2 to 3/4 of the ginger mixture into a tall glass with ice. Top it off with a splash of Sprite (or caffeine-free Coke, for color). Garnish with a slice of starfruit and a lime. Hot

Mama Mango Margarita

Maria’s New Mexican Kitchen is the margarita mecca for Santa Fe residents: There are more than 100 to choose from. Hot mamas-to-be prefer this one.

Mix it up: First, make a simple syrup by heating 2 cups of sugar with 3 cups of water. Bring the mixture to a boil and simmer over medium heat for 10 minutes. Chill. Fill a blender or food processor with ice. Add a cup of fresh or defrosted mango. Add 3 ounces of the syrup and 1 1/2 ounces of freshly squeezed lemon (or lime) juice. After blending, add more syrup to sweeten, if necessary.