Not every summer drink needs a splash of something stronger. As more people embrace alcohol-free sipping, mocktails have evolved from an afterthought to an art form. These refreshing recipes are packed with seasonal flavor and made for everything from porch sitting to poolside afternoons.
Mango Tango Twist
From The Spice & Tea Exhange
If summer had a signature color, it might look something like this. Created by Florida-based The Spice & Tea Exchange, this bright and citrusy mocktail is inspired by the nostalgic flavors of orange soda, combining mango, orange, and a touch of grenadine for a refreshing drink that’s as beautiful as it is delicious.
Ingredients:
- 5 oz Mango Tango Concentrate (2 tbsp The Spice & Tea Exchange’s Mango Tango Herbal Tea + 12 oz water at 200°F)
- 0.5 to 0.75 tsp grenadine
- 1-2 dashes orange bitters
- 1-2 tbsp Mango Habanero Sugar
- 1 fresh orange wedge
Optional
Fresh mint leaves
Directions
- Prepare Concentrate. Combine herbal tea and water; cover and steep for 10 minutes. Strain; discard tea solids. Allow to cool. Yields 10 to 11 ounces.
- Drink Assembly. Add concentrate, grenadine, and bitters to an Old Fashioned glass; stir to combine. Add enough ice to sit just above the liquid’s surface. To prepare the garnish, portion the sugar in a small dish; press the cut surface of the orange wedge in sugar to generously coat. Rest the wedge on top of the ice in the glass; garnish with mint leaves.
Phil Collins
Bright, citrus-forward, and endlessly refreshing, the Phil Collins puts a spirit-free spin on the beloved Tom Collins. Fresh lemon juice, warming apple tea syrup, and the herbaceous citrus notes of Seedlip Garden 108 come together in a cocktail that’s crisp, balanced, and made for slow summer afternoons. Best enjoyed, of course, with No Jacket Required playing in the background.
Ingredients
- 2 oz Seedlip Garden 108 (a spirit-free gin alternative)
- ¾ oz fresh lemon juice
- 1 oz Apple Tea Syrup*
- Ginger beer, to top
Apple Tea Syrup
Ingredients
- 30 g apple tea
- 900 g water
- 900 g sugar
- 4 cinnamon sticks
- Bring the water to a gentle boil.
- Add the sugar, apple tea, and cinnamon sticks, stirring until the sugar dissolves.
- Remove from the heat and steep for 15–20 minutes.
- Strain out the tea and cinnamon sticks, then allow the syrup to cool before using.
Directions
- Fill a cocktail shaker with ice.
- Add the Seedlip Garden 108, lemon juice, and Apple Tea Syrup.
- Shake until well chilled.
- Strain into an ice-filled Collins or highball glass.
- Top with ginger beer and serve.
Photo Courtesy: Sophia Aleece
Ruby Soho
Costa | Charleston, South Carolina
Inspired by the rebellious spirit of the Rancid song of the same name, the Ruby Soho proves that an alcohol-free cocktail can be every bit as bold. Created by Beverage Director Mark McNeely, this vibrant sip layers tart hibiscus, bright citrus, and juicy cherry over the fresh herbal notes of Seedlip Garden, resulting in a refreshing mocktail that’s as striking in color as it is in flavor.
Ingredients
- 1½ oz Seedlip Garden 108
- ¾ oz hibiscus water
- ¾ oz cherry syrup
- ½ oz fresh lemon juice
- Casamara Club Alto Soda, to top
Directions
- Combine the Seedlip Garden 108, hibiscus water, cherry syrup, and lemon juice in a cocktail shaker with ice.
- Shake well and fine strain into a Collins glass filled with crushed ice.
- Top with Casamara Club Alto Soda.
- Garnish with a fresh mint bouquet.
Photo Courtesy: Minnie Morklithavong
Tailor’s Fruit Tea
At Tailor, Nashville’s Michelin-recommended South Asian American restaurant, the spirit-free menu is as thoughtfully crafted as every other part of the dining experience. The Fruit Tea—a bright blend of black tea, citrus, and pineapple—is one of six zero-proof cocktails designed to complement the restaurant’s tasting menu. For those skipping alcohol, Tailor even offers a dedicated spirit-free pairing, proving that memorable drinks deserve a place at every table.
Ingredients
- 6 black tea bags (or 3 tbsp loose black tea)
- ½ cup sugar
- ¾ cup fresh orange juice
- ¾ cup pineapple juice
- ½ cup + 2 tbsp fresh lemon juice
- Mint sprigs, for garnish
- Lemon wheels, for garnish
Directions
- Brew the tea in 2 cups of boiling water for 5 minutes. Remove and discard the tea bags (or strain the loose tea).
- Stir the sugar into the hot tea until completely dissolved.
- Let cool for 10 minutes, then transfer to a pitcher.
- Add the orange juice, pineapple juice, lemon juice, and 4 cups of cold water. Stir well to combine.
- Refrigerate until thoroughly chilled, at least 2 hours (or up to 2 days).
- Serve over ice and garnish with fresh mint sprigs and lemon wheels.
Almost Fashioned
For those craving the depth of an Old Fashioned without the bourbon, Bittermilk’s Almost Fashioned delivers all the familiar flavors in a refreshing, spirit-free pour. Built around its Bourbon Barrel Aged Old Fashioned mixer, this easy-to-make cocktail balances notes of charred oak, warm spices, and bitters with sparkling water and a bright squeeze of lemon.
Ingredients
- 1 part Bittermilk Bourbon Barrel Aged Old Fashioned Mixer
- 4 parts sparkling water
- Fresh lemon juice
- Lemon twist, for garnish
Directions
- Fill a glass with ice.
- Add the Bittermilk Bourbon Barrel Aged Old Fashioned Mixer and sparkling water.
- Squeeze in a touch of fresh lemon juice and stir gently.
- Garnish with a lemon twist.
Tip: Bittermilk’s Old Fashioned mixers are already balanced with bitters and sweetness, so just a squeeze of fresh citrus is all you need to create a bright, spirit-free take on the classic.
Photo Courtesy: Andrew Cebulka
This Side of Paradise
Beautiful South by Kwei Fei | Charleston, South Carolina
Bright, tropical, and made for warm-weather sipping, This Side of Paradise brings together fresh citrus, pineapple, and creamy coconut with a vibrant splash of dragonfruit. Created by Beautiful South co-owner Tina Schuttenberg, the mocktail is finished with ginger beer and freshly grated nutmeg for a refreshing drink that’s equal parts colorful and balanced.
Ingredients
- 1½ oz fresh orange juice
- 1½ oz pineapple juice
- 1 oz coconut orgeat
- ½ oz dragonfruit syrup
- Ginger beer, to top
- Freshly grated nutmeg
- Pineapple leaf, for garnish
Directions
- Combine the orange juice, pineapple juice, coconut orgeat, and dragonfruit syrup in a cocktail shaker with a small amount of ice.
- Shake briefly until chilled.
- Pour over a glass filled with pebble ice.
- Top with ginger beer.
- Finish with freshly grated nutmeg and garnish with a pineapple leaf.
Photo Courtesy: Bread and Butter
Saint Cucumber
Native Fine Diner, Greenville, North Carolina
A fresh take on the classic cucumber gimlet, Saint Cucumber celebrates one ingredient in two forms: crisp cucumber and the house-made pickle brine left behind after preserving it. Created by Beverage Director Kayla Wenzel, the mocktail pairs bright garden flavors with a subtle savory edge, proving that thoughtful, seasonal ingredients can be just as compelling in a zero-proof cocktail.
Ingredients
- 2 oz Little Saints St. Juniper N/A Spirit
- ¾ oz fresh lime juice
- ¾ oz cucumber simple syrup
- ¼ oz house pickle brine
- Cucumber ribbon, for garnish
Directions
- Combine the Little Saints St. Juniper, lime juice, cucumber simple syrup, and pickle brine in a cocktail shaker with ice.
- Shake well and strain into a chilled glass.
- Garnish with a cucumber ribbon.
Photo Courtesy: MACHETE
Garden Party
Machete | Greensboro, North Carolina
Fresh, green, and unmistakably seasonal, Garden Party was created to bring more vegetable-forward mocktails to the menu. Beverage Director MJ Wheeler pairs the botanical notes of Seedlip Garden with tart verjus blanc, sweet snap pea juice, and fresh lime for a bright, elegant cocktail that feels right at home alongside dinner.
Ingredients
- 1½ oz Seedlip Garden
- 1½ oz verjus blanc
- 1 oz fresh snap pea juice
- ½ oz fresh lime juice
- Dehydrated lime, for garnish
Directions
- Combine all ingredients in a cocktail shaker with ice.
- Shake well and double strain into a chilled coupe glass.
- Garnish with a dehydrated lime wheel.
Note: Verjus blanc is the tart, unfermented juice of unripe wine grapes and can often be found at specialty food shops.
Orange Cream Fizz
A nostalgic nod to the orange creamsicles and soda fountains of decades past, Orange Cream Fizz brings together fresh citrus, rich cream, and sparkling soda in a playful, zero-proof drink. Beverage Director Eduardo Porto Carreiro describes it as a love letter to vintage soda shops, with a silky texture inspired by the classic Ramos Gin Fizz.
Ingredients
- ¼ oz fresh lemon juice
- ½ oz simple syrup
- 1 oz heavy cream
- 2 oz fresh orange juice
- Soda water, to top
- Fresh orange zest, for garnish
Directions
- Combine the lemon juice, simple syrup, heavy cream, and orange juice in a cocktail shaker with ice.
- Shake vigorously and strain out the ice.
- Dry shake the chilled mixture again to create a light, stable foam.
- Strain into a highball glass and gently top with soda water.
- Finish with freshly grated orange zest.
Oxbow Midsummer Bloom
Oxbow Bar & Grill | Fort Myers, Florida
Inspired by the lush landscapes of Southwest Florida, the Oxbow Midsummer Bloom is a bright, garden-inspired mocktail that captures the flavors of summer in every sip. Fresh watermelon, cucumber, basil, and lemon are layered with the botanical notes of Seedlip Garden 108, while a splash of ginger beer adds a crisp, refreshing finish.
Ingredients
- 2 cucumber slices
- 2 fresh basil leaves
- 1½ oz Seedlip Garden 108
- 1½ oz watermelon juice
- 1 oz fresh lemon juice
- Ginger beer, to top
- Fresh basil leaf, for garnish
- Dried lemon wheel, for garnish
Directions
- Muddle the cucumber slices and basil leaves in a cocktail shaker.
- Add the Seedlip Garden 108, watermelon juice, and lemon juice.
- Fill the shaker with ice and shake vigorously.
- Double strain into a glass filled with fresh ice.
- Top with ginger beer and garnish with a fresh basil leaf and dried lemon wheel.
Consider this your excuse to shake up something new. If you make one, be sure to tag @goodgritmag. We’d love to see what’s in your glass!
