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Healthy Mocktail Recipes So Good You Won't Even Miss the Alcohol

Mocktail Recipes You Can DIY

healthy mocktial recipes

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After a few weeks or months (hi, summer happy hours), it's nice to have the option of enjoying a non-alcoholic drink as a way to hit the reset button without forgoing the fun. Plus, there are some serious benefits to giving up alcohol.

"Overdoing it on alcohol can negatively affect your sleep, exercise habits, and diet," Ashley Koff, R.D.N., says. "So it's not a bad idea to occasionally take a break to get back on track toward your health goals. You may even gain clearer skin and more energy, as well as lose a few pounds."

This batch of healthy, yummy mocktail recipes will keep you happy. Of course, you can always add the alcohol back in, when you're ready. (Here are some tips to help you wean off if you want to do a full "dry" period.)


Gavilán mocktail

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Mixologist: Hector Ramirez, beverage supervisor at the Cape, a Thompson Hotel in Cabo San Lucas, Mexico

Shake 1 ounce guajillo chile syrup, 2 ounces fresh pink grapefruit juice, and 1 ounce fresh lime juice in an icefilled shaker; strain into an ice-filled glass. Top with pink grapefruit soda.

Guajillo Syrup: Toast 1 dried guajillo chile in a dry skillet. Place in a saucepan, cover with 1/3 cup water, and bring to a boil. Turn off heat, remove chile, and add 2/3 cup sugar. Stir until dissolved. Let cool.

Photo: Greg DuPree

The Doctor Will See You Now

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Mixologist: Joel Mesa, Bulla Gastrobar in Coral Gables, Florida.

In a cocktail shaker, combine 2 ounces beet juice, 1 ounce carrot juice, 1/2 ounce ginger syrup, and 1 ounce lemon juice. Shake, and strain into a highball glass filled with ice. Top off with a splash of tonic water, and garnish with cucumber.

Spike it: Swap ginger syrup for ginger liqueur, and add 11/2 ounces gin.

It's Easy Being Green

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Mixologist: Spencer Elliott, Bounce Sporting Club in New York City.

In a cocktail shaker, combine 1 ounce kale juice, 3/4 ounce ginger juice, 1/2 ounce lemon juice, and 1/3 ounce agave syrup whisked with 1/3 ounce hot water. Shake, and pour into a glass filled with ice cubes. Top off with club soda, and garnish with a lemon slice dipped in cayenne pepper.

Spike it: Add 1 ounce tequila or mescal.

Purple Plush

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Mixologist: Steve Minor, MO Bar + Lounge at Mandarin Oriental in Miami.

Puree a can of lychees in their own syrup. Strain, and set aside. Brew hibiscus tea (1/4 cup dried hibiscus leaves in 1 cup hot water) for 5 minutes. Add 1/4 cup tea to lychee puree. In a martini shaker filled with ice, combine 3 ounces lychee–hibiscus tea mixture and 1 ounce water. Shake for 10 seconds, and strain into a cham- pagne flute. Top off with club soda.

Spike it: Add 1 1/2 ounces each Grey Goose La Poire Vodka and St-Germain.

Lime Soda With Aleppo Pepper

Lime Soda With Aleppo Pepper mocktail

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Mixologist: Miro Uskokovic, pastry chef at Gramercy Tavern in New York City

Bring 2 ounces mango puree, 2 tablespoons sugar, zest of 1/2 lime, and 1/4 teaspoon Aleppo pepper (or red pepper flakes) to a simmer in a saucepan. Remove from heat and let cool completely. Stir in 1/2 ounce fresh lime juice, then transfer to a tall glass filled with crushed ice. Top with 4 ounces cold club soda. Stir and garnish with lime and a sprinkle of Aleppo pepper.

Photo: Greg DuPree

Jalapeño-Coconut Margarita

Jalapeño-Coconut Margarita mocktail

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Zest 1 lime and mix with 1/2 teaspoon coarse sea salt. Cut lime into wedges. Run 1 around the rim of a margarita glass, then coat with the lime salt. Fill glass with ice. Squeeze juice from lime wedges into a shaker filled with ice. Add 2 ounces jalapeño-kiwi-cucumber Health-Ade Kombucha and 1 ounce coconut water and shake well. Strain into glass. Garnish with slices of jalapeño and cucumber.

Photo: Greg DuPree


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Mixologist: Michael Heim, The Kitchen Boulder in Boulder, Colorado

Muddle 1 sprig thyme with 1 1/2 ounces lime juice and 1 ounce simple syrup in a shaker. Strain into a glass filled with ice, to off with club soda, and garnish with thyme sprigs.

Spike it: Add 1 1/2 ounces gin or aged rum.

Rose Jaipur of Punch

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Mixologist: Clare Ward, Sambar in Culver City, California

In a glass, mix 1 ounce rose syrup, 1/2 ounce lemon juice, 1 ounce pome- granate juice, and 1 ounce grapefruit juice. Add ice, fill with 4 ounces seltzer, and dust with a pinch of ground cardamom. Garnish with a lemon wedge.

Spike it: Replace 2 ounces of the seltzer with gin.

Purple Punch

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Craving a beverage that's way lower in sugar and calories than your go-to cocktail? Just leave out the alcohol and swap your usual drink mixer for an acai-flavored sugar-free Red Bull. Add fresh mint, lemon, and blueberries, and you've got one pretty mocktail.

In a glass, muddle 5 mint leaves, 6 blueberries, and 3 lemon wheels. Add ice. Add 8 oz. of Red Bull Purple Edition Sugarfree with 2 oz. of fresh lemonade into the glass. Stir with a bar spoon. Garnish with 3 speared blueberries, lemon wheel, and mint sprig if you're feeling fancy. 

Photo: Red Bull


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