13 Easy and delicious non-alcoholic cocktail and mocktail recipes

1. Add all ingredients except soda water to a shaker tin with ice. Shake.
2. Strain into a rocks glass with fresh ice. Top with soda water.
3. Garnish with an orange slice and a cherry.

1. Blend the mango with 2 Tbsp of water and some ice.
2. Pour into a cocktail glass.
3. Slowly add the kombucha and the basil leaves. Stir with a bar spoon and serve.

1. Combine Ceder's Pink Rose and tonic water in a highball or wine glass over ice. Stir.
2. Garnish with fresh raspberries and a sprig of mint.

Matcha simple syrup method

1. Add water, sugar and matcha to a saucepan over medium heat.
2. Gently whisk until all ingredients are blended.
3. Cool and store in fridge.

Moment of Zen method

1. Combine all ingredients in a cocktail shaker and shake until foam is formed.
2. Add ice to shaker and shake again to chill the ingredients.
3. Add fresh ice to a rocks glass and pour cocktail over ice.
4. Add mint sprig as a garnish.

1. Combine all ingredients in a wine glass over ice. Stir.
2. Garnish with a mint sprig, cucumber ribbon and a wheel of dehydrated lime.

1. Blend the watermelon slice to make juice.
2. Strain the watermelon juice and pour it into a glass.
3. Add the kombucha and maple syrup. Stir with a bar spoon and serve. 

1. Combine all ingredients in an old fashioned glass with fresh cubed ice. Stir.
2. Garnish with an orange slice.

1. Preheat the oven to 350 F.
2. To make the chai syrup, combine the cardamom, peppercorns, cloves and cinnamon on a baking tray. Toast in the oven for 6 minutes.
3. Bring 1 cup of water to a boil. Add the toasted spices, ginger and sugar. Simmer for 10 minutes.
4. Once the syrup turns amber coloured, remove from heat and strain through a sieve. Allow to cool.
5. To make the Blackberry Extra Chai, combine Kickass 89 (or other non-alcoholic amaro), chai syrup and Blackberry Chai together in a cocktail shaker with ice. Shake well.
6. Strain into a glass.
7. Float the juice of one tangerine on top. Garnish with a ribbon of tangerine rind.

1. Add one slice of lemon, one slice of kiwi and syrup to a glass filled with ice.
2. Add the kombucha. Stir with a bar spoon.
3. Garnish with a fresh slice of kiwi and serve.

1. Add 1 part Harmon's Lunchbox Lager and 1 part sparkling lemonade to a pint glass. 
2. Enjoy!

1. Pour Lyre’s Apéritif Dry into a highball glass filled with ice cubes.
2. Squeeze the lemon wedges over top, then drop them in.
3. Top up with the Fever-Tree Mediterranean Tonic Water. Garnish with a thyme sprig.

1. Fill a highball glass with ice cubes. Add the bitters.
2. Pour over the Premium Fever-Tree Ginger Ale, then top up with Premium Fever-Tree Ginger Beer.
3. Garnish with a lime wedge.

1. Place ginger and sugar into a food processor and pulse for 45 seconds.
2. Spread the sugar mixture thinly on a baking sheet and leave to dry out overnight.
3. Once the sugar has dried, it will stick together. To return it to a powdered state, pulse in a food processor. To speed up the process, you can also bake the sugar at 170 F for 2 hours.
4. To rim the glass, juice a lemon onto a small plate and fill a second small plate with the ginger sugar. Dip a highball glass into the lemon juice, then gently shake off the excess. Dip the glass into the sugar and twist until the rim is entirely coated.
5. Add ice to the glass, using tongs to avoid smudging the sugar rim.
6. In a cocktail shaker, combine the ginger beer, Daydream and Seedlip. Stir.
7. Carefully pour into the glass, making sure not to wet the rim.