29 Mocktails Worthy of a Second Round
This lineup of alcohol-free drinks—okay, fine, mocktail recipes—offers a vibrant, inventive way to craft festive zero-proof beverages. The dull old standards like cranberry and apple juice, iced tea (though, to be fair, agua de jamaica is worth ordering a pound of dried hibiscus for), and even bitters and soda are out; these next-level nonalcoholic drink recipes are in.
Now, let’s talk about nomenclature for a moment. Bartender Julia Momosé advocates removing the word “mocktail” from our lexicon, arguing that “spiritfree” is “more befitting the care and skill that goes into creating these beverages.”
Since then, there have been many hot takes and think pieces on the topic, as well as awkward attempts at coming up with something new. (Writer Camper English has been cataloging them.) Then, earlier this year, cocktail book author John deBary suggested calling off the whole “mocktail” cancellation and moving on. So that’s what we’re going to do—but we agree that “virgin” is, as deBary so eloquently put it, “weird.” Maybe you’ve seen recipes for virgin piña coladas (or margaritas or mojitos or sangrias) trending elsewhere, but you won’t find any here. And that’s that on that.
On to the drinks themselves, because our best mocktail recipes are delicious, thoroughly adult, and a serious upgrade from what you’re used to thinking of as a nonalcoholic alternative.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca1/29Salty Grapefruit Refresher
While bitterness can be hard to find in mixed drinks absent of spirits or liqueurs, this mocktail recipe achieves balanced flavor through grapefruit juice and salty preserved lemon purée (made from whole preserved lemons, rind, flesh, and all). The salt also keeps things from tilting into soda territory.
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.2/29Almost Aam Panna
This version of aam panna, a classic Indian summer drink, swaps green mangoes for a pantry staple: jarred applesauce. You must drink it to believe it.
Photograph by Yudi Ela Echevarria, food styling by Micah Morton, prop styling by Sean Dooley, Special thanks to Frank's House3/29Sparkling Tangawizi
This brunch-friendly soda—inspired by Stoney Tangawizi, a spicy ginger beer popular throughout East Africa—features fresh lime juice and salt to level out a heavy dose of fresh ginger.
Photograph by Isa Zapata, Food Styling by Mieko Takahashi, Prop Styling by Alex Massillon4/29Vegan Coquito
This dairy-free version of Puerto Rican coquito, is punched up with Jamaican aromatics. The finishing touch, though, is the same as the classic: a cinnamon stick garnish.
Photograph by Marcus McDonald, Food Styling by Michelle Gatton, Prop Styling by Andrea Bonin5/29Dirty Spritz
A classic spritz typically features a bitter liqueur mixed with sparkling wine, sometimes with fizzy water or soda. In this nonalcoholic one, the saltiness and complexity of the olive brine add depth, while the garnishes contribute visual and aromatic interest.
Photograph by Travis Rainey, food styling by Emilie Fosnocht, prop styling by Christina Allen6/29Cranberry-Maple Mule
This large-format mocktail for a crowd has a hefty dash of Angostura bitters for balance. If you want to avoid alcohol altogether, look for “aromatic bitters” from a booze-free brand, such as All the Bitter.
Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Paola Andrea8/29Sparkling Preserved Lemonade
Photograph by Isa Zapata, Food Styling by Kat Boytsova, Prop Styling by Gerri Williams9/29Cardamom-Rose Bhang
Now here’s a mocktail idea: Add some cannabis. More for the California sober than the sober sober, this creamy, floral, and, yes, intoxicating drink is popular at Holi festivities.
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Marina Bevilacqua10/29Chile-Cucumber Agua Fresca
Who needs a mojito when you can have this ultra-refreshing drink with ginger and habanero chile-infused syrup to help you dance the night away?
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca11/29Honey-Berry-Kombucha Spritzer
This spritzer, combining muddled blackberries with fresh mint, honey, and salt, invites customization—use your favorite kombucha flavor and swap out the fruit and herbs to suit your taste.
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.12/29Green Tea Arnold Palmer
The quintessential quencher, traditionally made with unsweetened iced black tea and lemonade, gets an aromatic twist in this easy mocktail thanks to jasmine green tea.
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua14/29Cucumber Sekanjabin Sharbat
There’s simple syrup, which is just a combination of sugar and water, and then there’s sekanjabin, a mixture of sugar or honey, water, vinegar, and mint sprigs simmered into a sweet-tart concoction.
Photo by Alex Lau, food styling by Pearl Jones, prop styling by Sophie Strangio15/29Tea-Totaler’s Toddy
This cold-weather mocktail idea is a good one when you want to serve both those who drink alcohol and those who don’t. Ladle it into mugs—no, it’s not exactly a punch recipe; you’re ladling straight from the pot—and, for those imbibing, just spike each with 1 ounce of mezcal.
Photo by Alex Lau, food styling by Pearl Jones, prop styling by Sophie Strangio16/29Better Than Celery Juice
Photograph by Justin J Wee, Food Styling by Christine Albano, Prop Styling by Beth Pakradooni17/29Pomegranate Spritzers
Covid taught us that Ina Garten really, really likes Cosmopolitans, but when the Barefoot Contessa feels like eschewing booze, she goes for this mixture of sparkling water, pomegranate juice, and lime—and she freezes her glass, a trick that makes the difference between a good mocktail a great mocktail.
Photograph by Doaa Elkady, Food Styling by Pearl Jones, Prop Styling by Gözde Eker18/29Spicy Lemon-Ginger Tonic, Two Ways
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.19/29Citrus Slushy
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca21/29Peach and Mango Spritzer
You remember John deBary from the intro, right? Did you know he uses Gatorade in cocktails sometimes? And here’s something else he said: “For me, being queer is a lot like mixing cocktails.” You’ll have to click on this delightfully fizzy mocktail recipe to find out why.
Photograph by Rana Düzyol, food styling by Pearl Jones, prop styling by Beth Pakradooni22/29Strawberry-Ginger Limeade
The gentle heat of ginger and strawberries’ natural sweetness make this limeade fit for discerning palates. PS. Lemonade can be grown-up, too. In this Sparkling Lemonade recipe, the fizz and the brininess of preserved lemon make all the difference.
Photo by Alex Lau, food styling by Molly Baz, prop styling by Emily Eisen25/29Inflammation-Busting Pineapple Slushy
Turmeric is a known anti-inflammatory agent, proven to abate joint disorders, allergies, and infections. Here, it’s blended with frozen pineapple chunks, coconut water, ginger, and salt to make a vibrant tropical frozen drink—no pineapple juice required.
Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca26/29Mango-Lime Spritzer
Oh, mango, let us count the ways... We love you sliced on a platter and topped with fried shallots, we love you on toast, and we love you puréed with mint leaves and mixed with honey and lime juice, like in this great mocktail.
Photograph by Shawn Michael Jones, Prop Styling by Gerri Williams, Food Styling by Micah Morton27/29Watermelon Cucumber Slushy
Photo by Alex Lau, food styling by Pearl Jones, prop styling by Sophie Strangio28/29Spicy Citrus Refresher
Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox29/29Grape-Tarragon Spritzer
