"Mocktail" Recipes

Sparkling Apple-Peach Sunrise One 10 ounce can of non-alcoholic frozen fuzzy navel mix 2 cans full (20 ounces) of sparkling cider Ice cubes Blend ingredients in a blender or smoothie maker. Pour into a tall flute glass. Add half ounce of grenadine for the sunrise effect. Makes approximately four 8 ounce glasses. Sangria Touchdown Punch 6 ounces lemon juice 16 ounces orange juice Sugar to taste (or artificial sweetener) 1 bottle (750 milliliters) non-alcoholic red wine Orange, lemon, and lime slices Mix together first 4 ingredients until sugar is dissolved. Garnish with fruit slices. Ka-Cool-La and Cream 3 Cups TRIPLE strong coffee - brewed and cooled 1 Cup Hershey’s DARK Chocolate Syrup Half & Half Mix together cooled coffee and syrup – always stir well before serving. Keep refrigerated. Pour ¼ Cup Ka-Cool-La in Old Fashioned Glass Filled with Ice. Top off with Half & Half and stir briefly. Apple Sparkler 1/3 cup ice-cold apple juice Ice-cold seltzer Pour apple juice into pilsner glass. Top off with seltzer. Serve immediately. Red Sunset 6 ounces lemonade ½ ounce grenadine Lemon slice Pour lemonade over ice in cocktail glass. Top with grenadine. Garnish rim with lemon slice. Veggie Mocktail 8 ounces vegetable juice, chilled 1 teaspoon lime juice Lime slice Pour vegetable juice into collins glass, then add lime juice and stir. Garnish rim with lime slice. Cranberry Collins 4 ounces cranberry juice 2 ounces lemonade Ice Club soda Mix together first 2 ingredients in collins glass, then add ice. Top off with club soda. Banana-Mango Mockery 1 banana, sliced, then frozen ½ cup pomegranate juice 1 mango, sliced, seeded, then frozen 2 cups ice-cold water Puree all ingredients in blender at high speed until fully blended. Pour into daiquiri glasses. Yield: 2 servings Iced Cardamom Café 12 ounces freshly brewed coffee, chilled 1/8 teaspoon ground cardamom Cracked ice Mix coffee and cardamom in mixing glass. Pour over cracked ice in collins glass. Tamarind Cooler ¾ cup water 1 tablespoon light brown sugar, packed ½ tablespoon minced crystallized ginger ¼ tablespoon tamarind paste (sold at Thai and other Asian food markets) ¼ tablespoon fresh lemon juice Lemon slice In medium saucepan bring water to a boil, then whisk in next 3 ingredients until thoroughly mixed. Cool, then strain into pitcher. Stir in lemon juice. Chill several hours. Pour over ice in collins glass. Garnish with lemon slice. Banana-Pecan Smoothie 1 banana, sliced 1 cup banana yogurt 1 cup apple juice ¼ cup shelled pecan halves Puree ingredients in blender at high speed 30 seconds. Pour into balloon glass. Coffee-Rum Soda 1 cup strong coffee, freshly brewed and chilled ½ teaspoon rum extract ½ cup half-and-half Sugar to taste (optional) Seltzer Mix together the first 4 ingredients in mixing glass. Pour over ice in collins glass. Top off with seltzer and stir briefly. Frozen Grapefruit Mockery ½ cup cold cranberry juice ½ cup pink grapefruit juice 4 tablespoons lemon sherbet Lemon slice Blend first 3 ingredients in blender at high speed until smooth. Pour into balloon glass. Garnish rim with lemon slice. English Bitters 1 teaspoon Angostura bitters 5 ounces ginger ale Lemon slice Sprinkle bitters over ice in collins glass. Add ginger ale. Garnish with lemon slice. Harvest Moon 2 ounces mango-orange juice 4 ounces Martinelli’s Sparkling Cider 1 ounce orange juice Red apple wedge Blend first 3 ingredients with ice in mixing glass. Pour into tulip glass and garnish with red apple wedge.

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