12 Mocktails of Christmas
Mocktails recipes shared for you as an alternative
Fruity Father Christmas punch
250g strawberries halved
60g raspberries
75g blueberries
1 ripe kiwifruit, peeled, finely chopped
2 cups cranberry juice
2 cups of raspberry juice
4 cups chilled lemonade
2 cups chilled pineapple juice
1/4 cup fresh mint leaves
Divide the strawberries, raspberries, blueberries and kiwifruit evenly among 2 ice-cube trays. Cover with cold water and place in the freezer for 4 hours or overnight until set.
Combine the fruit juice, lemonade and pineapple juice in a large serving jug. Add the ice cubes and mint, and stir to combine. Serve immediately.
Ginger beer and pineapple punch
850ml unsweetened pineapple juice
750ml good ginger beer
½ an ice cube tray of tea ice cubes
a handful of fresh mint sprigs
slices of your favourite fruit, like lime or orange
the pulp from one large passionfruit (optional)
Pour it all into a jug, stir and serve immediately. Make sure each glass gets some tea ice cubes
Pink grapefruit ‘margaritas’
2 tablespoons coloured icing sugar
1 lime
6 teaspoons pomegranate syrup or grenadine
1 ½ cups pink-grapefruit juice
Place icing sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into martini glasses, and stir to combine with syrup. Garnish with reserved lime rounds or fresh seasonal berries, and serve immediately.
Bellini Cocktail
3/4 cup ginger ale, chilled
1/4 cup fresh fruit or berries of your choice
Pour peach nectar evenly between two champagne glasses. Top with ginger ale and fresh fruit berries. Serve immediately and enjoy.
Modified from a recipe at TableSpoon.com
Sparkling sangria
1 plum
1 peach
2 clementines or mandarins
6-8 strawberries
2 cups ginger ale
A bunch of mint
Quarter plum and peach, and remove pits. Place fruit in a large pitcher.
Remove peel from clementines, halve, and place in pitcher.
Remove greens from berries, halve, and place in pitcher.
Cover with grape juice. Stir well, and let sit in the fridge for 1-2 hours (or more).
Mix with ginger ale and add mint just before serving.
Modified from a recipe at jensfavouritecookies.com
Shirley temple
2 cups ginger ale
1 Maraschino cherry
Pop Rocks (optional)
Rim glass with pink Pop Rocks. Add grenadine syrup to ginger ale. Garnish with a maraschino cherry
Modified from a recipe at parenting.com
Chocolate Mock-Tini
1 cup mint choc chip ice cream
Ice
Drinking chocolate powder
1 candy cane (optional)
Wet rim of a martini glass and dip into drinking chocolate powder. Blend together chocolate milk, mint-chocolate chip ice cream and 4 ice cubes and add to a martini glass. Garnish with a candy cane.
Modified from a recipe at parenting.com
Snuggles on the beach
¼ cup grapefruit juice
40 mL peach nectar
2 teaspoons of grenadine
¼ cup of ginger ale
Throw everything in a highball glass with ice. Stir. Garnish with an orange round and some cherries. Drink up! Feel free to increase the quantity to make enough for the entire party or tweak the ingredient amounts to your taste.
Modified from a recipe at mixthatdrink.com
Apple fake-tini
ice for mixing
cinnamon sugar for rimming the glass
orange or cinnamon stick to garnish (optional)
For an extra kick add 2 tablespoons of Ginger-Cinnamon syrup:
Mix 1 cup sugar, 1 cup water, 2 cinnamon sticks, and some ginger to taste in a saucepan over medium heat. Heat until sugar is dissolved, let cool and strain to remove excess ginger and cinnamon.
For the Fake-tini
Prepare martini glass by wetting the rim with sparkling apple juice and then dipping in cinnamon-sugar.
Add ice to martini shaker. Pour in apple juice (and ginger syrup if applicable). Shake and pour into prepared glass. Garnish with apple slice or cinnamon stick.
Modified from a recipe at rachelcooks.com
Virgin Mary
1 litre tomato juice, chilled
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 cups ice cubes
1 lemon, quartered
Salt and pepper
4 celery stalks and Tabasco sauce (optional), to serve
Combine tomato juice, Worcestershire sauce and Tabasco in a jug. Divide ice between 4 glasses. Squeeze 1 lemon quarter into each glass. Place squeezed quarter in each in a high ball glass. Top with juice mixture. Season with salt and pepper. Serve with celery and extra Tabasco (if using)
Modified from a recipe at taste.com.au
Mockmosa
2 parts orange juice
3 parts dry sparkling white grape juice
Mint (optional)
Pour the orange juice into a flute glass and then pour the sparkling white grape juice. Optionally, you can garnish with a mint sprig.
Modified from a recipe at mixthatdrink.com
Nojito
12 to 14 small mint leaves or 6-8 big ones
30 ml fresh lime juice
2 tablespoons brown sugar
120 ml of sparkling mineral water
Put the mint leaves, lime juice and brown sugar in a tall cocktail glass and muddle the leaves. Fill the glass with ice cubes and add the mineral water. Stir to mix up the sugar. Garnish with another mint sprig.
Modified from a recipe at mixthatdrink.com
