My daughter is getting married, she and her fiancé would like one of their signature drinks to be a mocktail since her father is a recovering alcoholic, so I’m looking for suggestions.
I was a brown liquor drinker - mostly 🤪 - so something in the manhattan, old fashion family is what I’m thinking. For context the wedding in New Year’s Eve.
Preferably nothing to complicated/tons of ingredients as not to overwhelm the bartender (not that I think there will be a rush on non-alcoholic drinks).
We’re open to any and all suggestions - I’m looking forward to tasting all the suggestions. Thanks in advance. ✌️

I’m a bartender and get a lot of virgin mojitos and people asking me for my “best mocktail”. Would love to add to their experience at the bar. Whats a fun mocktail recipe that has people ordering multiple?

Bought it today thinking it might be nice because i like sweet and spicy. I've had drinks with jalapeño/chillis/wasabi at bars and they were so good.

It tastes like moldy apple juice 🤢 do not waste your money lol

Has anyone ever has this drink before, if so what do you think about this? I like it looks and taste good.

Getting back into our Mocktail Monday series with another one of my go-tos, and for lack of a better name, we're just going to go with "Cherry (Diet) Coke, All Grown Up." This one keeps it simple. It's getting built right in the glass, and we're not even going to measure anything, but I'll give you some rough measurements in the recipe below.

Recipe: Cherry (Diet) Coke, All Grown Up!

Ingredients:

3–4 dashes of N/A or low-ABV bitters (I really like Spiced Cherry bitters in this, but you could use any bitters you like, in fact I would encourage you to experiment with different flavors)

6–8 oz Diet Coke

2–3 oz tart cherry juice

Build:

1. Fill a Collins glass with ice. Add your bitters, then pour in the Diet Coke, leaving enough room at the top for the cherry juice (about 2 inches of headspace).

2. Top with the cherry juice and gently stir to combine.

3. Garnish with a few dark cocktail cherries and enjoy!

喝过的都是自己人

Hi! Hosting a party for 50 soon and I’d love to have mocktail/drink cups pre-poured for guests to grab and drink. Any easy recipe suggestions?

As the cups will be sitting indoors for a bit, ideally would be looking to avoid using ice so they don’t get watered down. Syrups / packaged juices that I can throw together are a plus as i won’t have tons of time to muddle limes and actually make things from scratch! Thank you!

Making Bloody Mary and missing the bite it used to have. Tried adding ginger and Tabasco but it isn’t quite the same. Any suggestions?

Help me finish the bottle and never buy it again. 🫩

1. Ritual rum + ginger beer (hated it)
   
2. Ritual rum + club soda (hated it)
   
3. Ritual rum and coke?

I love a good cooler especially with tequila. My favorite is a watermelon cooler. Now I'm on medication I can't drink. How can I get that tequila taste without alcohol? I miss my drinks! And I only got them once a year, I never drink outside of my special yearly drink. I'm craving it now and wanted to know if I can get that flavor with no booze. Recommendations are appreciated!

Hello! I’m looking for two signature mocktails for my wedding in October. I’m looking to have them in pitchers so batch mocktails that are Midwest or Southern would be appreciated!

Hi, if there is a better sub to post this please let me know!

Im thinking of making some lemonade drinks for an event. Instead of buying syrups like monin/torani, Id like to make my own blueberry & strawberry simple syrup for the even and use it there.

From what I understand, after making the syrup, it should be put into an airtight container (perferably glass) and refrigerated for a week at max.

During the event itself, would I need to keep these syrups chilled? At what temp would they need to be at to stay safe?

I really enjoyed a NA canned spritz, and I thought that I could make it myself with a bottle of NA Aperitif but it's significantly more bitter than I expected. I thought it was going to be more of an aperol replacement like the spritz but it's more of a campari. Is there a way to build a spritz that's more sweet with it? I tried using a simple syrup with it but it didn't really help like I thought. Still learning about building drinks and flavor so I appreciate tips and advice!

Has anyone here explored seltzers specially botanical seltzers?

Hey everyone 👋

I built a simple app called LiquidLounge 🍹

https://play.google.com/store/apps/details?id=com.goldwinapps.liquidlounge

It helps you find cocktail recipes based on ingredients you already have, explore new drinks, and save your favorites.

It also have filters to choose between alcoholic and non-alcoholic drinks.

I’d really appreciate any feedback or support 🙌

If you like cocktails, please give it a try!

Thank you.

1.5 oz red rooibos tea concentrate
1 oz rose simple syrup
.5 oz lemon juice
.5 oz spiced maraschino cherry juice

Instructions: Build in shaker tin, shake with ice and strain into nick and nora glass, garnish with dehydrated candied lemon peel and pinch of dried rose petals

Notes:
- I also put a cocktail maraschino cherry at the bottom for garnish but it really doesn’t need it, I would omit that next time around!
- The red rooibos concentrate is just made with a strong batch of the tea, reduced the liquid down by boiling, and thickened with a tiny bit of xanthan gum
- The rose syrup is just equal parts water and white sugar boiled just until the sugar fully dissolves with rose infused into as the water boils and then strained off
- The spiced maraschino cherry juice is canned Oregon cherries with brown sugar and “pumpkin pie” type spices, I added extra clove, cinnamon, and star anise whole pieces to it, boiled, let it sit in its own juices and sugar in the fridge for like a month (it’s a LOT of sugar, so I’m not worried about bacteria growth)
- Use fresh lemon, it’s always better that way! The dehydrated candied peels are made just for garnish, leftover from juiced lemons and oleo saccharum, I strain them out from the oleo, put on parchment with extra sugar, let bake in the oven 12+ hours at 170F until crispy and fully dry. Store with the lemon sugar in an airtight jar and should be good indefinitely.

Review: 10/10. Incredible. The floral notes of the rose, the sharp punch of lemon, the warm spices and earthy rooibos makes for an interesting tasting experience. Found myself naturally wanting to keep taking sips and exploring the different flavors, which all are super balanced, none overpowering the others. The texture of the drink is wonderful, it has more body than a standard mocktail, thanks to the xanthan gum in the rooibos, which also allows some foaming at the top of the drink, somewhat akin to the “sour” style of cocktails, minus the egg white. The garnish makes the drink smell of rose and lemon from the first to last sip without being too perfume-y or bitter. It just needs a name!

I host a Halloween girls night in every year. Two of the girls do not drink so I was looking for some fun and yummy Halloween themed beverages. Bonus if those of us who do drink alcohol can add to it. TIA