top of page


Keep the drink, lose the booze. Try one of these tasty, refreshing beverages. Scroll down for recipes or get your own recipe book.

I want the alcohol free mocktail recipe booklet!

Thank You! Your recipes will arrive in your email shortly. (If you don't see it, check your Spam or Junk folder and be sure to add us to your contacts for future messages.)

Image by Edward Howell

Mulled Cider With Hibiscus    


  • 2 qts. apple cider 

  • 4 to 6 bags hibiscus tea 

  • 2 tbs. mulling-spice blend  (buy or make your own; recipe below) 

  • 8 orange slices or ¾ cup cranberries for garnish 


  1. In a slow cooker or a large saucepan on the stove, add apple cider, tea bags, and spices. 

  2. Simmer on low heat for at least 20 minutes. 

  3. Remove tea bags and use a mesh skimmer or straining ladle to remove mulling spices; float orange slices or cranberries on top. 



Image by Taylor Grote




9 oz carrot juice 
15 oz apple juice 
2.25 oz ginger syrup (1:1 ration ginger juice/sugar) 
.75 oz lime juice



Combine ingredients and shake with ice. Strain into glasses. Makes four drinks. 

From Chris Barry at Catch, New York City 

Image by Fábio  Alves

Faux Irish Cream 



  • 1 13.5-oz. can full-fat coconut milk 

  • 1/4 cup maple syrup 

  • 1 tbs. vanilla extract (use vanilla-bean paste if you are avoiding alcohol) 

  • 1 shot espresso (about 2 oz.) 


  1. Mix all ingredients together and whisk until smooth. 

  2. Serve at room temperature or chilled. 

  3. Store in the refrigerator for up to a week. 


Image by Joanna Kosinska

Rosemary Blueberry Smash 


7-8 blueberries 
1 rosemary sprig, stripped 
1 oz honey syrup 
1 oz fresh lemon juice, strained 
4 oz sparkling mineral water 


Gently muddle blueberries, rosemary leaves, and honey syrup in the bottom of a cocktail shaker. Add lemon juice and shake, covered, with ice vigorously for 10 seconds. Strain through a mesh strainer into a tall glass of fresh ice. Top with sparkling water and stir to incorporate. 

By Danielle Walker, founder of Against All Grain 

Image by Marc Mintel

Coconut, Cucumber, Lime, and Mint Cooler 



4 cups of coconut water 
2 cucumbers sliced very thinly 
.5 cup of lime juice 
.25 cup of sugar (optional) 
.25 cup of chopped mint leaves 


Combine coconut water, cucumbers, lime juice, sugar and mint leaves. Let chill for 1 to 2 hours. Serve as cooler mocktails. 

From Cornelia Guest of Cornelia Guest Events 

Image by Vivian Elebiyo

Lavender Lemonade 


6 cups water 
.5 cup honey 
5 tbsp dried lavender 
1 cup fresh lemon juice, strained 


Bring water and honey to a boil in a large pot over medium-high heat. Gently crush the lavender in a mortar and pestle or in a bowl with a meat tenderizer. Add the crushed lavender to the pot then remove it from the heat. Cover, refrigerate, and steep for 2 hours. Strain the liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice. 

By Danielle Walker, founder of Against All Grain

Image by Євгенія Височина

Virgin Watermelon Margarita 


1 medium seedless watermelon, cut into chunks 
.5 cup fresh lime juice 
4 tsp agave 
5 tbsp sparking water 


In a blender, puree enough watermelon chunks so that you have 4 cups of watermelon puree. Add lime juice and agave and mix again. Pour into 4 cups. Top with sparkling water. 

From FoodDoneLight 

Image by Dylan Gillis

Blueberry Mojito 


6-8 mint leaves 
Handful of fresh blueberries 
2 oz of lime juice 
2 oz of simple syrup 
Splash of club soda 


Lightly muddle blueberries. Add all ingredients and ice in a shaker. Shake and serve. 

From the Rebel's Guild in The Revere Hotel, Boston, MA 

Image by Christine Trant

Virgin Paloma 


1.5 oz lime juice 
1 oz grapefruit juice 
1 oz agave syrup 
Healthy pinch of sea salt 


Combine ingredients in a cocktail shaker and shake with ice. Strain over ice into a Collins glass and top with soda. 

From Toro, New York City 

Image by Bonnie Kittle

Mango Mule 


4-5 slices of cucumber 
1 oz honey syrup 
1.5 oz mango puree 
1.5 oz fresh lime juice 
1.5 oz ginger beer 


Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake with ice vigorously. Strain into a copper mug. Top with ginger beer and stir. 

By Danielle Walker of Against All Grain 

bottom of page