Holiday celebrations call for festive beverages. But not all festive beverages have to call for alcohol.
Non-alcoholic cocktails, or “mocktails,” have come a long way. And after spending months developing the recipes for our first-ever beverage book, How to Cocktail, we’ve mastered the art of making them at home.
Our recipes are far superior to a cranberry and club. Proper techniques and thoughtfully paired flavors such as vanilla-pear, blood orange–tarragon, and grapefruit-rosemary are sure to wow you and your guests.
From juiced to bubbly to shaken, you’re guaranteed to find a flavorful non-alcoholic cocktail recipe that everyone can enjoy. Cheers!
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- Celery-Sumac Sensation: Salty-sweet celery paired with a peppery, berry-like sumac syrup make this a top-notch drink.
- Beet Fizz: Earthy flavors of beets are well balanced with bright orange and spicy ginger. Not to mention the color!
- Doctor’s Orders: Carrot and tonic? Yes, please. This bright orange drink is sweet, punchy, floral, and refreshing.
From left: Celery-Sumac Sensation, Beet Fizz, Doctor’s Orders
- Butterfly Pea Flower Spritzer: Pair vibrant blue, chamomile-like butterfly flower pea tea with lemongrass, ginger, honey, and lime.
- Pear and Vanilla Spritzer: Inspired by cream soda, this fizzy combo of vanilla bean, fresh pear, and seltzer tastes warm and inviting.
- Grapefruit Rosemary Spritzer: Combining complementary citrus and floral flavors turns this into an easy yet sophisticated beverage.
From left: Butterfly Pea Flower Spritzer, Pear and Vanilla Spritzer, Grapefruit-Rosemary Spritzer
How To CocktailThe first-ever cocktail book from America’s most-trusted test kitchen includes essential classics, twists on old favorites; and brand-new test kitchen creations.
For a Crowd
- Hibiscus Guava Agua Fresca: Holiday-red hibiscus tea with guava nectar and mint syrup tastes fruity and complex.
- Switchel: This old-fashioned thirst-quenching beverage is sharp and gingery. Perfect for colder months.
- Cocochai: Inspired by Vietnamese coffee, our “upside-down” version layers sweet coconut milk over homemade spiced black tea. Note: This recipe makes enough chai for four drinks.
From left: Hibiscus Guava Agua Fresca, Switchel, Cocochai
- Tongue Thai’d: Calling all spice lovers! Muddled Thai chiles with basil, coconut water, citrus syrup, and lime makes the ultimate non-alcoholic cocktail with a kick.
- Sicilian Sojourn: This Mediterranean-inspired libation combines sweet and striking blood orange with anise-like tarragon.
- New Englander: Remember what I said about cranberry and club? This sweet, vinegary Cranberry Shrub Syrup transforms that “meh” combination into “oh meh goodness.”
From left: Tongue Thai'd, Sicilian Sojourn, New Englander