Let’s talk recipes for the best mocktails for weddings.
This Dark Invader mocktail is destined to become an Offbeat Bride favorite for the Vader reference alone.
1 1/2 ounces pineapple juice
1/2 ounce vanilla syrup (see note)
Combine 9 of the blackberries, the juice and syrup in a cocktail shaker; muddle well.
Add the ice and shake vigorously for 30 seconds, then strain into a cocktail (martini) glass.
Garnish with the remaining 2 blackberries (one on each side of the rim, like alien ears).
NOTE: To make simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar dissolves.
Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature.
Cover tightly and refrigerate until chilled through; store indefinitely.
1 liter lemon lime soda
4 ounces grenadine
juice from 1 lime (approx 2 tbsp)
4 maraschino cherries
Combine soda, grenadine, and lime juice in mixing glass and stir. Pour over rocks or ice ball in low ball glass and garnish with cherries.
8 parts San Pellegrino Limonata (or lemonade)
2 parts light coconut milk
1 part grenadine
Mix together all ingredients in a glass and serve cold.
12 ounces ginger beer
4 ounces seltzer water
½ to 1 ounce fresh squeezed lime juice
Limes, for garnish
Combine ingredients in a pitcher. Serve cold.
1 ounce lime juice
1/2 cup ginger beer
1 tablespoon simple syrup
2 ounces sparkling water, tonic, or club soda
Ice cubes, 3 to 5 depending on your preference
Add all ingredients in a glass and stir well.
Garnish with a slice of lime and a small slice of ginger.
1 part cranberry juice
1 part apple cider
Rim glass with cinnamon sugar. Combine equal parts cranberry juice and apple cider. Garnish with a rock-candy swizzle stick.
1 cup freshly pressed Asian pear juice (or regular pear juice)
1 teaspoon lemon juice
3/4 cups honey
1/4 cup sugar
1 (4-inch) sprig fresh rosemary
1 (1-inch) piece fresh ginger, peeled and cut into coins
Small grating of fresh nutmeg
Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then simmer on low heat for five minutes, stirring to dissolve the sugars.
Remove from heat and let stand 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely.
To serve, fill an eight-ounce glass halfway with ice cubes, add three tablespoons of syrup, fill with soda water, and stir.
1 part Grenadine
3 parts Coke or Pepsi
1 Maraschino cherry, for garnish
Pour the ingredients into a tall glass filled with ice. Stir well and garnish with the maraschino cherry.
1 1/2 cups fresh squeezed lemon juice, from about 9 lemons
1 3/4 cups sugar
8 cups coconut water
4 cups water
1/2 recipe Lavender Simple Syrup (see here for the recipe)
Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved. Pour 1/2 of the lavender syrup into the pitcher and stir.
1 cup sugar
1 tablespoon lime zest
1 cup water
¼ cup fresh mint leaves
1 cup lime juice
1 medium English cucumber, halved and thinly sliced
2 cups sparkling water, chilled
Strain the lime syrup through a fine mesh sieve. Combine the syrup with the lime juice and cucumber. Refrigerate for at least 1 hour. When ready to serve, add in the sparkling water. Serve over ice.
You can’t go wrong with a classic.
1 part grenadine
8 parts ginger ale
Rim glass with pink Pop Rocks. Add 4 tablespoons grenadine syrup to 16 ounces ginger ale. Garnish with a maraschino cherry.
Frozen raspberry lemonade concentrate
3 cups cold water
Sparkling white grape juice
In a small pitcher, mix frozen lemonade concentrate and three cups of water.
For ice-cubes sprinkle raspberries into an ice cube tray and then slowly pour the raspberry lemonade mix over them. Set the remaining drink mix aside until later.
When ready to serve, add ice cubes to each glass and pour about one tablespoon of the raspberry lemonade in the bottom of each glass. Top off the glass with sparkling grape juice.
Torani Sugar Free Coconut Syrup
Dr. Pepper or Diet Dr. Pepper
Throw a few ice cubes in your cup and add one slice of lime. Pour Dr. Pepper in and add about one teaspoon of coconut syrup for every one cup of Dr. Pepper.
3 cups cubed chilled watermelon
1 cup coconut water
squeeze of fresh lime
Put all ingredients in blender and blend until smooth.
Another watermelon recipe, this time with a kick!
4 cups seedless watermelon, cut into cubes
1 cup coconut water
1/4 – 1/2 cup jalapeño simple syrup (see recipe here)
lime & mint for serving (optional)
Add watermelon, coconut water, and simple syrup (start with 1/4 cup) to a blender and process until very smooth and frothy, about 30 seconds. Taste for spice and add more syrup, if necessary. Serve immediately over ice with a squeeze of lime.
3 ounces cranberry juice
3 ounces grapefruit juice
2 ounces peach nectar
1 maraschino cherry
Pour over ice in a chilled glass and stir. Garnish with a cherry.
1 grapefruit plus additional grapefruit for garnish
2 cups of ice
3 x 12oz cans of ginger soda
handful of fresh basil
1/4 cup basil simple syrup (recipe here)
Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the basil. Allow to steep for 15-20 minutes and strain and discard basil. Place syrup in a glass tupperware container or squeeze bottle if you have it.
Cover and chill for a couple hours.
2 cups ice
3 ounces fresh lemon juice
4 dashes lemon or orange bitters
2 (6-8oz) bottles premium tonic water (such as Fever Tree or Q Tonic)
2 rock candy swizzle sticks
Add fresh lemon juice and bitters to cocktail shaker filled with ice. Shake until frosty then divide into two champagne flutes or coupe glasses.
Top off with tonic water until it reaches about 3/4 of the way up the glass. Garnish with the swizzle sticks and serve immediately.
Even more mocktail recipes: