Posted October 31, 2018

5 Creative Craft Mocktail Recipes

Eat + Drink

Who says cocktails need alcohol to be interesting? These are “proof” they don’t.

Our 2019 Culinary + Cocktail Trends report uncovered that one thing we’ll be seeing more of this coming year is inventive craft mocktails. These are elevated options with nuanced flavor and layers of complexity. What they lack in ABV they make up for in taste. These mocktails give the option to imbibe no matter what your stance is on alcohol.

Travelers’ Tonic

By Bar Lead Ben Rouse of Henley (Nashville, TN)

After a long day, sometimes you’re just looking for a refreshing beverage. Look no further than this fresh take. Layered with celery and herbs, you might just feel like you’re drinking your vegetables.

Ingredients

Directions


  • 3 small celery pieces
  • 1 thyme sprig
  • 1 rosemary sprig plus more for garnish
  • 1 oz. fresh lemon juice
  • 1 oz. simple syrup
  • Juniper or cucumber soda (note: we recommend DRY Soda)
  • Garnish: dried or fresh lemon wheel
  1. In a cocktail tin, combine celery with herbs and muddle.
  2. Add lemon juice and simple syrup, then fill with ice; shake vigorously.
  3. Add about 3 ounces of soda to tin, then strain mixture into a highball glass.
  4. Add ice and garnish with rosemary sprig and lemon wheel.

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Swizzle and Drive

By Bar Lead Ben Rouse of Henley (Nashville, TN)

The lime, mint, and sweetness of the honey in this mocktail are reminiscent of a mojito but this time, hold the rum.

Ingredients

Directions


  • 10 mint leaves
  • 1 oz. honey
  • ½ oz. lime juice
  • 1 ½ oz. verjus
  • Dash of salt
  • Garnish: mint sprig and dried or fresh lime wheel
  1. In a tall glass, add mint, salt, and honey. Lightly muddle.
  2. Add lime juice, verjus, and crushed ice.
  3. Mix with a spoon, then top with more crushed ice, mint, and lime wheel.

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Gypsy Dancer

By Lead Bartender Jeff Cleveland of 4 Saints (Palm Springs, CA)

A shrub is a beverage made of fruit juice, sugar, and an acid, typically fruit juice or vinegar. This one comes with a side of history. The pineapple cilantro mint shrub is based on the Mexican verdita, which means “little green”—and is tyically consumed on Mexico’s Flag Day. Tradition is to take a shot of verdita, follow with tequila, and finish with sangrita, representing the colors of the Mexican flag. Taking it a step further, this mocktail’s name comes from the aptly titled Joni Mitchell song “Little Green”.

Ingredients

Directions


  • 5 oz. pineapple cilantro mint jalapeno shrub
  • 1 oz. fresh lime juice
  • 3 oz. soda water
  • Ice
  • Garnish: pineapple fronds
  1. Combine the shrub and lime juice in a cocktail shake. Give it a short shake.
  2. Add soda water and double strain over ice.
  3. Garnish with two pineapple fronds.

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The Herb Garden

By Lead Bartender Bryan Galligos of Il Solito (Portland, OR)

This mocktail is an herbaceous blend incorporating the bite of red onion with the spiciness of coriander, the tart acidity of the lemon and the bitterness of fennel. It uses bartender favorite Seedlip non-alcoholic spirit. You’ll want to sip slowly to savor the intricacy of flavors. This one definitely strikes a savory note.

Ingredients

Directions


  • 2 oz. Seedlip Garden 108
  • 1 oz. lemon juice
  • 1 oz. red onion, fennel seed, coriander syrup

Syrup Ingredients:

  • 2 cups sugar
  • 2 cups water
  • ½ onion
  • 2 teaspoons fennel seed
  • 2 teaspoons coriander

Shake over ice and strain into martini coupe.

Syrup Directions:

  1. Sauté the onion, fennel and coriander until onion starts to caramelize.
  2. Add water to hot pan.
  3. Once water heats up add sugar.
  4. Stir until dissolved. Let sit overnight to infuse.
  5. Strain out onion, fennel and coriander.

 


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The Teetotaler

By Consulting Bartender Naomi Levy at Bambara Kitchen & Bar (Cambridge, MA)

This garden-ripe cocktail also incorporates the distilled herbal flavor of Seedlip, adding blackberry, lemon, and freshly picked mint for just the right amount of tart, fruit flavor.

Want more? The trend of craft mocktails can also be found at Finch & Fork in Santa Barbara, The Commoner in Pittsburgh, Geraldine’s in Austin, and Curadero in San Diego—to name a few.

Ingredients

Directions


  • 5 oz. Seedlip Garden 108
  • .75 oz. blackberry syrup
  • .75 oz. lemon
  • 4-5 mint leaves (set 1 aside for garnish)
  • In a shaker, mix Seedlip, blackberry syrup, lemon, and mint.
  • Strain into a Nick and Nora glass.
  • Garnish with 1 mint leaf.

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