7 Refreshing Mocktails to Enjoy All Summer Long
Strawberry Mojito Mocktail
A low-sugar, antioxidant-rich spin on a classic mojito
INGREDIENTS
• 5 strawberries, hulled
• 8 fresh mint leaves
• 1 ounces fresh lime juice
• 0.5 ounces monk fruit syrup or light simple syrup
• 4 ounces soda water
• 1.5 cups ice cubes
• 1 lime wheel for garnish
• 1 strawberry for garnish
STEPS
1. Muddle strawberries and mint: Muddle 5 strawberries, hulled and 8 fresh mint leaves together in your glass until juicy and fragrant.
2. Add lime and syrup: Stir in 1 ounces fresh lime juice and 0.5 ounces monk fruit syrup or light simple syrup.
3. Fill with ice: Fill the glass with 1.5 cups ice cubes.
4. Top with soda water: Top with 4 ounces soda water and stir once, gently, to preserve the fizz.
5. Garnish: Garnish with 1 lime wheel for garnish and 1 strawberry for garnish.
NOTES
Swap the syrup for a few drops of stevia if you want it sugar-free entirely.
Spicy Orange Mocktail
Sweet orange with a chili-salt rim and a kick of heat
INGREDIENTS
• 5 ounces fresh orange juice
• 0.5 ounces fresh lime juice
• 1 teaspoons tajin or chili-lime seasoning
• 0.5 ounces agave or simple syrup
• 1 pinch cayenne pepper
• 1 cups ice cubes
• 1 orange wheel for garnish
• 3 mint leaves for garnish
STEPS
1. Rim the glass: Wet the rim of your glass with lime, then dip in 1 teaspoons tajin or chili-lime seasoning to coat.
2. Mix the base: In a shaker, combine 5 ounces fresh orange juice, 0.5 ounces fresh lime juice, 0.5 ounces agave or simple syrup, and 1 pinch cayenne pepper.
3. Shake with ice: Add 1 cups ice cubes and shake well.
4. Pour and garnish: Strain into your rimmed glass and top with 1 orange wheel for garnish and 3 mint leaves for garnish.
NOTES
Start with a small pinch of cayenne and adjust to taste — it’s easy to add more, hard to take away.
Lychee Coconut Bliss
A dreamy ombre mocktail of lychee, coconut, and a splash of grenadine
INGREDIENTS
• 3 ounces lychee juice or syrup
• 3 ounces coconut water
• 0.5 ounces fresh lime juice
• 0.5 ounces grenadine
• 1 cups ice cubes
• 2 edible flowers for garnish
STEPS
1. Fill glass with ice: Fill a wine glass or tall glass with 1 cups ice cubes.
2. Combine lychee and coconut: Pour in 3 ounces lychee juice or syrup and 3 ounces coconut water, stir together.
3. Add lime: Stir in 0.5 ounces fresh lime juice.
4. Drop in grenadine: Slowly drizzle 0.5 ounces grenadine down the side of the glass — it will sink and create the pink-to-orange gradient.
5. Garnish: Top with 2 edible flowers for garnish and serve without stirring, to preserve the ombre look.
NOTES
Chill the glass beforehand so the layers hold their gradient longer.
Strawberry Lemonade Sparkler
A fizzy, ruby-pink summer sipper with muddled strawberry and fresh lemon
INGREDIENTS
• 4 strawberries, hulled
• 1 ounces fresh lemon juice
• 0.5 ounces simple syrup
• 4 ounces sparkling water
• 1 cups ice
• 1 lemon, sliced into wheels
• 2 strawberries for garnish
STEPS
1. Muddle strawberries: Muddle 4 strawberries, hulled in the bottom of your glass until juicy.
2. Add lemon and syrup: Add 1 ounces fresh lemon juice and 0.5 ounces simple syrup, stir to combine.
3. Fill with ice: Fill the glass with 1 cups ice.
4. Top with sparkling water: Top with 4 ounces sparkling water and stir gently.
5. Garnish: Garnish with 1 lemon, sliced into wheels and 2 strawberries for garnish pressed against the glass, add a straw.
NOTES
Use frozen strawberries in a pinch — just muddle a little longer.
Mint Mocktail
Cool, herbaceous, and pool-day ready — crushed ice and edible flowers optional but pretty
INGREDIENTS
• 10 fresh mint leaves
• 1 ounces fresh lime juice
• 0.8 ounces simple syrup
• 2 cucumber, sliced
• 4 ounces soda water
• 1.5 cups crushed ice
• 1 lime wheel for garnish
• 1 mint sprig and edible flower for garnish
STEPS
1. Muddle mint and cucumber: Gently muddle 10 fresh mint leaves and 2 cucumber, sliced in the bottom of your glass to release oils.
2. Add lime and syrup: Add 1 ounces fresh lime juice and 0.8 ounces simple syrup, stir well.
3. Fill with crushed ice: Pack the glass with 1.5 cups crushed ice.
4. Top with soda: Top with 4 ounces soda water, stir once to combine.
5. Garnish: Top with 1 lime wheel for garnish and 1 mint sprig and edible flower for garnish.
NOTES
Slap the mint between your hands before adding it — releases more aroma than muddling alone.
Tropical Sunrise Mocktail
A sunset-layered blend of mango, pineapple, and hibiscus
INGREDIENTS
• 2 ounces hibiscus tea, brewed and chilled
• 3 ounces mango juice
• 3 ounces pineapple juice
• 0.5 ounces fresh lime juice
• 1 cups ice
• 1 dried orange wheel for garnish
• 2 pineapple leaves for garnish
STEPS
1. Fill glass with ice: Fill your glass with 1 cups ice.
2. Pour pineapple and mango: Pour in 3 ounces pineapple juice then 3 ounces mango juice over the ice.
3. Add lime juice: Stir in 0.5 ounces fresh lime juice.
4. Float the hibiscus: Slowly pour 2 ounces hibiscus tea, brewed and chilled over the back of a spoon so it settles at the top for a sunrise layer effect.
5. Garnish: Top with 1 dried orange wheel for garnish and 2 pineapple leaves for garnish.
NOTES
Pouring the hibiscus slowly over a spoon is what creates the gradient look — don’t stir after adding it.
Dragon fruit Mocktail
Vivid magenta-purple, refreshing, with a big mint garnish
INGREDIENTS
• 0.5 cups frozen dragon fruit chunks
• 1 ounces fresh lime juice
• 0.5 ounces simple syrup
• 3 ounces coconut water
• 3 ounces soda water
• 1 cups ice cubes
• 1 mint sprig for garnish
STEPS
1. Blend dragonfruit: Blend 0.5 cups frozen dragonfruit chunks with 1 ounces fresh lime juice and 0.5 ounces simple syrup until smooth.
2. Fill glass with ice: Fill your glass with 1 cups ice cubes.
3. Pour in dragonfruit purée: Pour the dragonfruit mixture over the ice.
4. Add coconut water and soda: Top with 3 ounces coconut water then 3 ounces soda water, stir gently.
5. Garnish: Top with a generous 1 mint sprig for garnish.
NOTES
Frozen dragonfruit gives a brighter color than fresh, and doubles as extra chill for the drink.