The six formulas
Amounts are in fluid ounces for one drink. Ingredients marked "at serving" are sparkling and go in last, right before the glass reaches a guest. Ice is drawn where the drink is served over it.
Orange mint cooler
Highball, build over ice
- Soda water at serving3 oz
- Orange juice2 oz
- Lime juice1/2 oz
- Mint syrup1/2 oz
Bright and easy. The soda goes in last so it stays lively.
Berry lemon smash
Rocks glass, shake, pour over fresh ice
- Soda water at serving1 1/2 oz
- Lemon juice3/4 oz
- Berry puree1 oz
- Simple syrup1/2 oz
Strain the puree if guests mind seeds. Raspberries and blackberries both work.
Ginger lime sour
Coupe, shake hard with ice, strain
- Apple juice2 oz
- Lime juice3/4 oz
- Ginger syrup3/4 oz
Served up with no ice in the glass, so shake it cold and pour it right away.
Grapefruit rosemary spritz
Wine glass, build over ice
- Soda water at serving3 oz
- Grapefruit juice2 oz
- Rosemary syrup1/2 oz
A drier drink for guests who like a little bitterness.
Hibiscus lime cooler
Highball, build over ice
- Soda water at serving2 oz
- Chilled hibiscus tea3 oz
- Lime juice1/2 oz
- Simple syrup1/2 oz
Brew the tea strong and chill it the day before. It turns a deep berry red.
Cranberry orange punch
Rocks glass, stir in a pitcher, pour over ice
- Ginger ale at serving2 oz
- Cranberry juice2 oz
- Orange juice1 1/2 oz
- Lemon juice1/4 oz
Made for a punch bowl or drink dispenser. Add the ginger ale by the glass.
Three patterns behind every drink
Almost every mocktail you will meet follows one of three patterns. Once you see them, you can invent drinks from whatever is in the fridge.
The cooler
Base, a little citrus, a little syrup, then topped with soda over ice. The orange mint cooler and the hibiscus cooler use this pattern. It is the most forgiving style for parties because the soda stretches the drink and the ice keeps it cold for a long time.
The sour
Juice, citrus and syrup shaken hard with ice and strained into a chilled glass with no ice. The ginger lime sour is one. Sours taste the most like a classic cocktail, but they need to be made one or two at a time, so save them for small gatherings.
The punch
Several juices stirred together in a pitcher or bowl, served over ice and topped with something sparkling. The cranberry orange punch follows this pattern. It suits big events and self-serve tables, and you can scale it with the batch tables.
Swaps that work
| If the formula uses | Try instead | Adjust |
|---|---|---|
| Orange juice | Pineapple, mango or blood orange juice | Sweeter juices may need less syrup |
| Lime juice | Lemon juice | Use the same amount |
| Berry puree | Peach, watermelon or strawberry puree | Strain watery fruit less, seedy fruit more |
| Hibiscus tea | Black tea, rooibos or green tea, chilled | Brew strong so ice doesn't wash it out |
| Soda water | Tonic water, ginger ale or sparkling juice | Tonic adds bitterness; sweet sodas need less syrup |
| Mint syrup | Basil, rosemary or ginger syrup | Taste first, since strength varies |
Name the drink
A drink with a name feels like part of the event. Name it after the guest of honor, the season or the colors of the party, and write the main ingredients underneath on a small card. The card does two jobs: it makes the drink feel special, and it tells guests with allergies what is in the glass. The inclusive hosting guide has more on labels.
Before you serve. If you use fresh juice in any of these formulas, keep it cold and use it the day you make it. See fresh juice and ice safety.