Wine Wednesday: Mocktails for every taste.

When preparing a mocktail menu to serve to the youngins (or guests that simply don’t care for the other version) at your next large gathering, remember to cater to them. Keep things sweet and light, and include some fresh, seasonal fruits as well. Think strawberries, blueberries, cherries, watermelon and raspberries, as well as mint and ginger. Also, remember – have fun! Mocktails open the door to a lot of creativity with flavors and ingredients, so set the booze aside (just this once) and mix away.

Here are some of alcohol-free cocktails that the under 21 crowd will definitely go crazy for. Hey, this is for the person who doesn’t want alcohol – know there are a few of you.  So enjoy and Cheers!!

Virgin Raspberry Daiquiri


3 oz raspberry puree
2 oz pineapple juice
½ oz lemon juice
1 tsp caster sugar
½ oz raspberry syrup

Fill a wine goblet halfway with crushed ice. Blend all ingredients in the glass with the ice until well mixed. Garnish with fresh raspberries.

Watermelon Lemonade


1 ½ lbs sliced, seedless watermelon, rind removed
Zest of 1 lemon
¾ cup fresh lemon juice
½ cup mild honey (such as orange blossom)
1 lemon, thinly sliced, for garnish

In a food processor, blend the watermelon until very smooth. Strain through a coarse strainer set over a bowl, stirring to push through the pulp. Pour the juice into a large pitcher and add lemon zest. In a bowl, whisk the lemon juice and honey until the honey dissolves, then stir into the watermelon juice. Stir in 1 ½ cups of cold water. Cover and refrigerate until very cold. Serve over ice, and garnish with lemon slices.

Raspberry Spritzer


2 cups seltzer
⅔ cup frozen raspberries
2 sprigs fresh mint
3 oz raspberry-flavored syrup
Ice cubes

Combine the seltzer, raspberries, mint and raspberry syrup in a small pitcher. Pour over ice.

Blueberry Shrub


4 cups fresh blueberries
2 cups cider vinegar
2 cups sugar
Skewer of blueberries, for garnish

Place the blueberries in a non-metallic container. Add the vinegar, cover and refrigerate for at least three days. Pour the vinegar-marinated blueberries into a strainer over a bowl. Press the berries to release all of their juices. Discard the solids. Pour the liquid into a medium saucepan. Add the sugar and boil for three minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and keep cold. To prepare each drink, add ¼ cup of the blueberry concentrate to a medium cocktail glass filled with ice and add 1 cup of cold water. Garnish with a skewer of blueberries.

Cherry Lime Virgin Rickeys


Serves 10
1 ¼ cups lime syrup
3 oz grenadine
2 L chilled lemon-lime seltzer or club soda
Maraschino cherries, for garnish

Pour 2 tablespoons of lime syrup into an 8-ounce glass. Carefully pour 1 tablespoon of grenadine over the back of a long spoon inserted halfway into each glass (to prevent colors from blending). Gently top off the drinks with seltzer, pouring it over the back of the spoon.

Blackberry Elderflower Spritzer with Mint


1 L soda water, chilled
½ cup elderflower syrup, chilled
1 lime, juiced
⅓ cup blackberries, washed
¼ cup mint leaves, muddled

In a pitcher, whisk together the soda water and the elderflower syrup with the lime juice. Stir in the blackberries and muddled mint leaves. Serve immediately.


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