6 Mocktail Recipes That Make Happy Hour Way Healthier
They're practically overflowing with antioxidants.
Like cannabis edibles and dairy-free ice cream, mocktails are having a moment this summer. And I’m not talking about boring old club soda with a wedge of lime, but high-end, booze-free cocktails that look and taste like sophisticated culinary works of art. According to a recent , mocktails are among the leading non-alcoholic beverage trends on restaurant menus (along with kombucha and cold brew coffee). And every hip bar from to Los Angeles is serving them. Inspired by the buzz, I mixed up six of my own concoctions using superfood ingredients. Each of the drinks below is a feast for the senses, and packed with nutrients and antioxidants. Cheers!
Chili Grapefruit Mockgarita
In a cocktail shaker combine ice with 1 tablespoon fresh squeezed lime juice, ¼ cup fresh squeezed pink grapefruit juice, and ½ tablespoon pure maple syrup. Shake well. Wet rim of glass and dip in pink Himalayan salt. Add 4-5 ice cubes to serving glass, pour in mocktail, and garnish with fresh cilantro and a mini chili pepper.
In a cocktail shaker combine ice with ½ cup 100% pomegranate juice, ¼ cup aquafaba, ½ tablespoon apple cider vinegar, 1 teaspoon manuka honey, and ¼ teaspoon fresh grated ginger root. Shake well, pour into glass, and garnish with fresh mint.
Blueberry Chia Crush
In a mini blender combine ¼ cup fresh blueberries, 2 tablespoons cold water, 1 tablespoon fresh squeezed lime juice, ½ tablespoon chia seeds, and ½ tablespoon pure maple syrup. Whip until smooth, transfer to cocktail glass and let sit for 5 minutes. Add 4-5 ice cubes, and ½ cup of sparkling water. Stir well and garnish with fresh basil and fresh whole blueberries.
Watermelon Mint Quencher
In a mini blender combine ¾ cup fresh seedless watermelon, ½ tablespoon fresh squeezed lemon juice, half of a medium peeled cucumber, ½ cup pure coconut water, 2 fresh mint leaves, and 4-5 ice cubes. Blend until smooth, pour into glass and garnish with fresh mint and a small wedge of watermelon.
In a mini blender combine ¾ cup fresh pineapple, ½ cup frozen banana slices, ½ cup unsweetened coconut milk, ¼ teaspoon fresh grated ginger root, ⅛ teaspoon ground turmeric, 1/16 teaspoon ground black pepper, ½ teaspoon blackstrap molasses, and 4-5 ice cubes. Blend until smooth. Transfer to glass and garnish with ½ teaspoon shredded coconut and a wedge of fresh pineapple.
Sassy Virgin Mary
In a mini blender combine 1 cup of 100% tomato juice, half of a medium fresh zucchini, 1 tablespoon of juice from all natural jarred olives, ⅛ teaspoon Italian herb seasoning, 1/16 teaspoon ground black pepper, and 1/16 teaspoon crushed red pepper. Blend until smooth. Add ice to serving glass, and pour in blended mocktail. Garnish with a stalk of fresh celery, and a toothpick of alternating all natural olives and pickle slices.
Cynthia Sass, MPH, RD, is Health’s contributing nutrition editor, a New York Times best-selling author, and a consultant for the New York Yankees and Brooklyn Nets.