3 “Mocktails” the Entire Family Can Enjoy

Mocktails (a.k.a. mock-cocktails) have all the fun and flavor of boozy beverages—but without the alcohol. Not only does that mean no hangover, but they also won’t leave you dehydrated (and may actually help keep you hydrated). That means you’ll have plenty of energy the next day for all the baking, shopping or socializing you have on your plate.

The problem is, not all mocktails are created equal and some can be full of hidden calories, sugars and salt. The secret is nixing super sweet fruit juices and using fresh fruits, vegetables, spices and herbs. On top of that, some mocktails can even have health-boosting properties if they’re made with vitamin-packed ingredients like cranberries and ginger. Feeling thirsty? These three festive recipes will satisfy your craving for a holiday cocktail while doing your body good.

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A bloody mary drink sits on a kitchen table


  • 8 oz. vegetable juice or tomato juice (make sure to watch out for the sodium content; recommended sodium levels are less than 2,300 milligrams per day)
  • ½ Tbsp. lemon juice
  • ½ tsp. Worcestershire sauce
  • ½ tsp. horseradish
  • ½ tsp. turmeric
  • ⅛ tsp. celery salt
  • ⅛ tsp. extra virgin olive oil
  • 2 dashes of fresh cracked pepper
  • 1 celery stick, olives, pickled okra, asparagus, a lemon wedge (for garnish, optional)
  • Ice cubes

For Brunch: Anti-Inflammatory Bloody Mary Mocktail (makes 1 drink)

Combine vegetable juice, lemon juice, Worcestershire sauce, horseradish, turmeric, celery salt and olive oil in a glass and mix well.
Pour mixture over ice cubes and gently stir.
Top each drink with cracked black pepper and garnish of your choice.

Dr. Axe

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Two festive holiday drinks on a tablecloth


  • 32 oz. kombucha of choice, (make sure to check the sugar content; 4-6 teaspoons is the recommended maximum daily intake)
  • 1 cup cranberries, cut in half
  • 1 pear, sliced
  • 4 fresh rosemary sprigs (for garnish, optional)


For a Dinner Party: Cranberry and Pear Spritzer (makes 4 drinks)

Pour the kombucha into four glasses.
Divide the cranberries and pear slices between the glasses and garnish each one with a rosemary sprig.

In Sonnet's Kitchen

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  • One two-inch piece of fresh ginger root, peeled and coarsely chopped
  • 1½ cups water
  • 16 oz. sparkling water
  • Ice
  • Lemon (for garnish, optional)

For Toasting: Ginger Spritzer (makes 2 drinks)

Bring water to a boil. Add the ginger to it and simmer, covered, for 30 minutes to 1 hour.
Drain the ginger tea and chill the liquid in the refrigerator.
Mix tea with sparkling water, then pour over ice and garnish with the lemon wedge.

In Sonnet's Kitchen

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