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12 Delicious Mocktail Recipes

  • Gracie’s, Providence, Rhode Island

    White After Labor Day


    2 oz Saratoga Still Water

    1 oz House Tea Syrup

    1 oz Lemon Juice

    1 oz White Peach Puree

    1 Dash Lavender Bitters


    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

  • Michael Kraus

    Cran-Apple Cider


    Cranberry juice

    Apple cider

    Cinnamon sugar

    Rock-candy swizzle stick


    Rim glass with cinnamon sugar.

    Combine equal parts cranberry juice and apple cider.

    Garnish with a rock-candy swizzle stick.

  • Proof + Pantry

    Seasonal Soda


    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

  • Michael Kraus

    Chocolate Mock-tini


    Chocolate syrup

    1/2 cup chocolate milk

    1 cup mint-chocolate chip ice cream


    1 candy cane


    Coat inside of glass with chocolate syrup.

    Blend together chocolate milk, mint-chocolate chip ice cream and 4 ice cubes.

    Garnish with candy cane.

  • Gracie’s, Providence, Rhode Island

    Orange You Curious?


    2 oz Saratoga Still Water

    1 oz Lemon Juice

    1 oz Ginger Syrup

    2 Drops Orange Blossom Water

    3 Orange Swath Peel & Essence


    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

  • Michael Kraus

    Shirley Temple


    Pop Rocks

    4 Tbsp grenadine syrup

    16 ounces ginger ale

    Maraschino cherry


    Rim glass with pink Pop Rocks.

    Add grenadine syrup to ginger ale.

    Garnish with a maraschino cherry.

  • Cook Hall

    Strawberry Shrub Soda 


    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

  • Michael Kraus

    Sparkling Sangria


    Sliced apples, strawberries, oranges and frozen grapes

    Sparkling grape juice

    Candy fruit gel slice (optional)


    Add sliced apples, strawberries, oranges and frozen grapes to sparkling grape juice.

    Garnish with a candy fruit gel slice.

  • DW Bistro

    Jamaican Mojito


    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)


    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

  • Michael Kraus

    Faux Champagne


    Ginger ale

    White grape juice 

    Pineapple or orange juice

    Frozen grapes


    Combine equal parts ginger ale, white grape juice and pineapple or orange juice.

    Garnish with frozen grapes and a curly straw.

  • Joseph Cortesfor, Andiron Steak & Sea

    New You Mocktail


    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


    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

  • Proof + Pantry

    Cold Drip


    Cold Drip or Iced Coffee

    Barley Malt Syrup (diluted 2:1, barley malt to water)



    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