For those who like fun drinks but don’t want to get drunk, here are tasty recipes for “mocktails” and other non-alcoholic beverages.
Use fresh fruit and fruit juices as a way to add nutrients for healthy drinking. Cheers!
[MOCKTAILS]
AFTERGLOW
1 part Grenadine
4 parts Orange Juice
Mix. Serve over ice.
4 Parts Pineapple juice
ALICE COCKTAIL (Schraemli)
1 cl (0.33 oz) Grenadine Syrup
1 cl (0.33 oz) Orange juice
2 cl (0.67 oz) Pineapple juice
4 cl (1.35 oz) Cream
Shake well, strain into a large cocktail glass.
ALMOST WINE COOLER
1/2 c grape juice
1/2 c lemon-lime soda
1/2 t lemon juice
Combine ingredients in a tall glass; stir to blend. Add ice. 1 serving
APPLE KARATE
2 c apple juice or cider
1 lg carrot, peeled and chopped
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
APRICOT APPEALER
6 oz apricot nectar
1/4 c ginger ale
1 t lemon juice
1 t sugar
Shake well, add crushed ice. Garnish. 1 serving
BABY COCKTAIL
Shake half Pineapple juice and cream well.
BERRY-BERRY
1 c berries
1 c milk
1 T honey
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
BLACK & BLUE BERRIES
1 cup blue or black berries
1 cup soda water
2 T honey or sugar
1 t lemon juice
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
BOBBY COCKTAIL
1 cl (0.33 oz) Orange juice
1 cl (0.33 oz) Lemon juice
1 t sugar syrup
6 cl (2 oz) cream
Shake well and strain into a large cocktail glass.
BORA BORA
10 cl (3.38 oz) Pineapple juice
6 cl (2 oz) Passion fruit juice
1 cl (0.33 oz) Lemon juice
1 cl (0.33 oz) Grenadine syrup
Prepare in a blender or shaker, serve in a long drink glass on the rocks. Garnish with 1 slice of pineapple and one cherry.
CRANBERRY JUICE COCKTAIL
1 lb (1/2 kg) cranberries
5 cups (1 1/4) liters water
salt
2 or 3 orange slices (optional)
1/2 cup (125 ml) sugar
Wash the cranberries and put them into a non-reactive saucepan with the water, a pinch of salt and if you wish, the orange slices. Cook over medium heat until all the berries burst – about 10 minutes.
Pour the fruit and liquid into a cheesecloth-lined sieve. Strain the juice to the saucepan, add the sugar and boil for two or three minutes. Taste and add more sugar if it is needed. Cool and chill the juice before serving.
DAK-A-WARI (strawberry)
1 oz lemonade unreconstituted
4 fresh strawberries
2 oz water
4 ice cubes
1 fresh strawberry
Prepare in a blender on high for 30 seconds or until smooth. Pour into cocktail glass and garnish with strawberry
END WRENCH
1 part orange juice
1 part tonic water
Ice
Tastes remarkably like a screwdriver.
GRAPEFRUIT MOCKTAIL
2 cl (0.67 oz) Orange juice
6 cl (2 oz) Grapefruit juice
Mix and stir with ice in a mixing glass, strain off into a large cocktail glass.
GRAPEFRUIT LEMONADE
Ice
2 cl (0.67 oz) Grenadine syrup
6 cl (2 oz) Grapefruit juice
Soda Water
Place some ice cubes in a large tumbler, add syrup and juice top up with Soda Water. Stir a little and serve with a drinking straw.
HOT BUTTERED RUM Batter No. 1 *+
1 lb dark brown sugar
1/2 lb salted butter
1 t ground nutmeg
1 t ground cinnamon
1 t ground cloves
1 t ground white cardamom
1 t vanilla
HOT BUTTERED RUM Batter No. 2 *+
1/2 cup brown sugar
1/2 cup white sugar
1/2 lb butter
1 pint quality vanilla ice cream
In either case blend all ingredients in a food processor or mixer and store in the fridge or freezer.
To make a drink add a dash of rum flavor along with 1 or 2 T spoons of batter to a mug of very hot water.
HOT LEMONADE
1 lemon
2Tbs maple syrup
Dash of cayenne pepper
Squeeze the juice of 1 lemon into a 10-oz. glass. Add 2Tbs maple syrup and a dash of cayenne pepper. Fill with ice water. Stir. Drink.
LEMONADE SYRUP
(makes about 4-1/2 cups)
1. Boil for 5 minutes:
2 cups sugar
1 cup water
rind of 2 lemons,
cut into strips
1/8 t salt
Cool and add:
juice from 6 lemons
Strain the syrup. Store in a covered jar.
Add:
2 T syrup to
1 glass of ice water or carbonated water
2. Add:
1 T syrup
2 T orange, apricot or
pineapple juice to
1 glass of ice water or|
carbonated water
From: THE JOY OF COOKING, by the Rombauers
LUCKY DRIVER
Use only fresh squeezed juice for best result!
1 cl (0.33 oz) Coconut concentrate)
2 cl (0.67 oz) Lemon juice
5 cl (1.69 oz) Pineapple juice
5 cl (1.69 oz) Grapefruit juice
5 cl (1.69 oz) Orange juice
15 cl (5 oz) Sugar Syrup
Prepare in a blender or shaker, serve in a long drink glass with 2-3 ice cubes. Garnish with one orange slice, and one lemon slice.
MOCK-ARITA
2 oz lemonade unreconstituted
8 oz cold water
1/2 oz. lime juice
6 ice cubes
Prepare in a blender on high for 10 seconds until light and frothy. Salt rim margarita glass and fill. One 12 oz serving.
NOD-A-COLADA (pineapple)
2 oz. pineapple juice
unreconstituted
4 oz. water
1oz. coconut cream
1 oz. half and half
6 ice cubes
pineapple wedge
cherry
Prepare in a blender on high until smooth and creamy about 30 seconds. Pour into hurricane glass. Garnish with pineapple and cherry and serve with a straw. Makes 10 oz. serving.
ORANGATANG
1 cup orange juice
1 cup cranberry
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
PINEAPPLE – ORANGE TWIST
1 part Grenadine
4 parts Orange Juice
4 Parts Pineapple juice
The proportions are approximate, vary according to taste. Mix together, serve with lots of ice.
PINEAPPLE – LEMONADE
5 cl (1.69 oz) Orange juice
15 cl (1.69 oz) Pineapple juice
3 cl (1 oz) Sugar syrup
several ice cubes
Soda Water
Mix 5 cl (1.69 oz) Orange juice, 15 cl (1.69 oz) Pineapple juice, 3 cl (1 oz) Sugar syrup in a large tumbler with several ice cubes. Stir well and top up with cold Soda Water. Serve with a drinking straw.
PINEAPPLE – POWER
1 sm can pineapple slices w/ juice
2 cups water
1 T honey
1/4 t ginger
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
PUSSY FOOT
1 cl (0.33 oz) Grenadine Syrup
4 cl (1.35 oz) Pineapple juice
4 cl (1.35 oz) Orange juice
4 cl (1.35 oz) Grapefruit juice
Shake or blend briefly, strain into a long drink glass. Garnish with
fresh fruit, cherry, and a drinking straw.
SHIRLEY TEMPLE
Ice
20 cl (7 oz) Ginger Ale
3 cl (1 oz) Grenadine syrup
Build in a long drink glass. Add 20 cl (7 oz) Ginger Ale over ice, sprinkle 3 cl (1 oz) Grenadine syrup over it. Garnish with a lemon slice and a cherry.
TOMATO COCKTAIL
1/2 tsp Worcestershire
1 T Lemon Juice
10 cl (3.38 oz) Tomato Juice
Salt, pepper and ice cubes
Stir in a mixing glass half a teaspoon Worcestershire sauce, 1 teaspoon Lemon juice, 10 cl (3.38 oz) Tomato juice, and a little salt and pepper over ice cubes. Strain off into a large cocktail glass.
TROPICAL
2 cl (0.67 oz) Grenadine syrup
2 cl (0.67 oz) Syrups de menthe (mint syrup)
10 cl (3.38 oz) Milk, cold
Shake or build directly in the glass.
TRICKY MARY
(prepare 1 quart and keep on hand)
1 qt vegetable cocktail juice
4 pkg low cal sweetener
3 dashes celery salt
3 dashes season salt
3 dashes Worcestershire Sauce
3 dashes Tabasco sauce
3 dashes lime juice
Combine all ingredients and shake, store in sealed container in refrigerator. Garnish with pickle or spears. Use within four days.
[SMOOTHIES]
HEALING SMOOTHIE
1 firm Kiwi
1/4 peeled Cantaloupe
1 ripe banana
Blend into a smoothie. Pour into a tall glass, drink immediately and enjoy! Makes your tummy feel nice, some say it is good for ulcers.
JUNGLE SMOOTHIE
1peeled Orange (leave white)
1/2 peeled Papaya
1 ripe banana
Blend into a smoothie. Pour into a tall glass, drink immediately and enjoy! Some say it is good for digestion.
TAKE YOUR PICK FRUIT SMOOTHIE
2 cups Strawberries (frozen)
2 cups Pineapple (diced)
Your Choice
1 ripe Banana
1 cup Peaches, Blueberries or Raspberries
Blend into a smoothie. Pour into a tall glass, drink immediately and enjoy! Add a cup of yogurt for another flavor savor!
MELON ICE
1 Watermelon Honeydew or Cantaloupe
Honey or maple syrup to taste
1c Ice can add more ice if you want more thickness to drink.
Blend into an icey. Pour into a tall glass, drink immediately and enjoy!
[COFFEE]
AFTER-DINNER MOCHA CREAM
1/2 c cold milk
1/2 c cold coffee
2 T chocolate syrup
1 t sugar (if desired)
Shake well, add crushed ice.
1 serving
CAFE au CHOCOLATE
1 c hot fresh coffee
2 t cocoa powder
1 t sugar (if desired)
dollop of whipped cream
Stir in cup. Add whipped cream and top with cherry
CHOCOLATE CINNAMON COFFEE
1 c hot fresh coffee
1 oz cream
1 t cocoa powder
1 dash cinnamon powder
1 t sugar (if desired)
dollop of whipped cream
Stir in cup. Add whipped cream and top with cherry
INTERNATIONAL BREWS
Arabian
1 c hot coffee
1 crushed cardamom seed
1 cinnamon stick to stir
whipped cream topping Brazilian
1 c hot coffee
1 T hot cocoa mix
1 cinnamon stick to stir
whipped cream topping
French
1/2 c hot coffee
1/2 c hot cream Italian
1 c c hot coffee
twist of lemon
Mexican
1 c hot coffee
2 t chocolate syrup
1/3 t cinnamon
whipped cream topping, sprinkle with nutmeg or cinnamon
Turkish
1 c hot coffee
1 T honey
1 crushed cardamom seed
whipped cream topping
Swedish Mix
1 c hot coffee
1 t spice mixture
Spice mixture
1/4 c brown sugar
1/4 t cinnamon
1/4 t ground cloves
1/4 t nutmeg
grated orange peel
Whipping cream topping
Viennese
1 c hot coffee
1 t sugar
whipped cream topping and sprinkle with nutmeg
Cocoa & Hot Chocolate MIXES
COCOA MIX
3 c. powder milk
3/4 c. cocoa powder
1 c. sugar
dash of salt
MIX AND STORE
3 c. powder milk
3/4 c. cocoa powder
1 c. sugar
dash of salt
EASY TO STORE
1 Lb. cocoa mix (Quick)
1.5 Lb. instant milk
1-6oz. coffee mate
.25 c. powdered sugar EASIEST
1/3 c. cocoa mix (store bought)
Hot water
Coffee mug
Combine ingredients and mix. Makes 8 servings. For 1 serving place 1/3 cup dry mixture in cup, add boiling water and stir.
NUKED COCOA
(modified version of the Hershey’s can-side recipe)
2 tsp cocoa *
1 tsp sugar *
1/2 tsp vanilla extract
Milk (12 oz. or so for a typical mug)
Mix with a bit of milk (1 oz or so) in mug. Nuke mug for about 30-50 seconds. Stir until the heated cocoa dissolves. Fill mug with milk. Nuke for 1-2 minutes, depending on wattage and preferences as to burnt mouth parts.
HOT CHOCOLATE Non-Dairy
3/4 cup pure coconut milk
1/4 cup water (If you use light coconut milk DO NOT ADD WATER.)
1/2 tablespoon carob powder
raw honey to taste (about 1/2 teaspoon)
Combine coconut milk, water and carob powder. Blend with a wire whisk, heat on stove top or microwave. Add honey to taste.
HOT CHOCOLATE
3 cups instant nonfat dry milk
2 cups (12 oz) chocolate chips and
1 1/2 cups miniature marshmallows
Whirl half the milk and half the chips in a food processor or blender until finely ground. Take care not to grind past that or the mix will clump. Do the same with the other halves of milk and chips, put everything in a bowl and stir in the marshmallows. Package in an airtight container (can be stored up to 6 months). When using, just mix to taste with boiling water.
Vary the chips …. semisweet, milk, mint, malted milk chips and malted milk powder substitute for the milk or white chocolate. You can use half peanut-butter or butterscotch chips. You can add in flavorings like coffee powder, cinnamon, nutmeg, cardamom, or orange peel.
Credits: Douglas Howell (The Unofficial Bartenders Page)
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