Running out of mocktail ideas or bored of the same ones? We hear you!
We’ve rounded up some more refreshing non-alcoholic sips for you to end the month on a delicious note — or you can continue to mix them up throughout the ones to come!
Check them out below.
Photo by Clique Hospitality
Blood in the Sand
by Borracha Mexican Cantina, Green Valley Ranch — Henderson, NV
Ingredients
- 1 oz. Blood Orange Puree
- 1 oz. Agave
- 1 oz. Strawberry Puree
- 3 oz. Ginger Beer
Preparation
- Build all ingredients into a mixing tin, add ice and shake.
- Strain over fresh ice.
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Photo by Clique Hospitality
Pinky’s Up
by Borracha Mexican Cantina, Green Valley Ranch — Henderson, NV
Ingredients
- 1 oz. Hibiscus Syrup
- 1 oz. Pineapple Puree
- 1 oz. Passion Fruit Puree
- 3 oz. Soda Water
Preparation
- Build all ingredients into a mixing tin, add ice and shake.
- Strain over fresh ice.
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Photo by Clique Hospitality
Nice Mangos
by Borracha Mexican Cantina, Green Valley Ranch — Henderson, NV
Ingredients
- ½ oz Hibiscus Syrup
- 1 oz Mango Puree
- ½ oz Agave
- ½ oz Lime Juice
- 3 oz Ginger Beer
Preparation
- Build all ingredients into a mixing tin, add ice and shake.
- Strain over fresh ice.
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Photo by Clique Hospitality
Whata Peach
by Bottiglia Cucina & Enoteca, Green Valley Ranch — Henderson, NV
Ingredients
- 2 oz. White Peach Puree
- 1 Rosemary Sprig
- 3 oz. Sprite
Preparation
- Build all ingredients into a mixing tin, add ice and shake.
- Strain over fresh ice.
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Photo by Clique Hospitality
Amore Giardino
by Bottiglia Cucina & Enoteca, Green Valley Ranch — Henderson, NV
Ingredients
- 3 oz. Fever Tree Cucumber Soda
- 5 Basil Leaves
- 5 Mint Leaves
- 1 oz. Lemon Juice
- 1 oz. Orgeat
Preparation
- Build all ingredients into a mixing tin, add ice and shake.
- Strain over fresh ice.
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Photo by Clique Hospitality
Fiori Nero
by Bottiglia Cucina & Enoteca, Green Valley Ranch — Henderson, NV
Ingredients
- 3 oz. Fever Tree Lemon Soda
- 1 oz. Hibiscus Syrup
- 5 Mint Leaves
Preparation
- Build all ingredients into a mixing tin, add ice and shake.
- Strain over fresh ice.
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Photo by Chris Wessling
Purple Haze
by La Cave Wine & Food Hideaway — Wynn Las Vegas
Ingredients
- 1 oz. Seedlip 94
- 0.75 oz. Lemon Juice
- 1 oz. Lavender Syrup
- 0.5 oz. Egg Whites
Preparation
- Stir all ingredients and strain over fresh ice, top with a light splash of ginger beer.
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Photo by Chris Wessling
Jasmin and Tonic
by La Cave Wine & Food Hideaway — Wynn Las Vegas
Ingredients
- 2 oz. Jasmine tea syrup
- 0.25 oz. Yuzu
Preparation
- Shake Jasmine tea syrup and yuzu, strain over ice and top with tonic.
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Photo by @fotojosejose
The Carraway
by Gatsby’s Cocktail Lounge — Resorts World Las Vegas
Ingredients
- 1.5 oz. Pomegranate Juice
- 1 oz. Pineapple Juice
- ¾ oz. Lime Juice
- ¼ oz. Lemon Juice
- ½ oz. Rich Vanilla Syrup
- ¼ oz. Egg Whites
- 3 rose petals
Preparation
- 3 rose petals Preparation: Add all ingredients, except rose petals, in a cocktail shaker and shake vigorously over ice.
- Strain into a wine glass.
- Garnish with rose petals.
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Photo by @fotojosejose
Gatsby’s Lemonade
by Gatsby’s Cocktail Lounge — Resorts World Las Vegas
Ingredients
- Freshly brewed Butterfly Pea Tea
- Fresh Lemonade
- Fresh Orchid Blossom
Preparation
- Fill highball glass with crushed ice and pour lemonade over the ice, leaving about an inch of room at the top.
- Float butterfly pea tea to fill the remainder of the glass and garnish with an orchid blossom.
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Photo by Golden Entertainment, Inc.
Nojito
by Austin Wood – The STRAT Hotel, Casino & Tower
Ingredients
- ½ oz. Lime Juice
- ¼ oz. Agave Nectar
- 3-4 Raspberries
- 4-5 Mint Leaves
- 3 oz. Fever-Tree Sparkling Pink Grapefruit
Preparation
- Add raspberries, mint leaves, lime and agave to a Collins glass.
- Firmly muddle to express oils.
- Add ice and top with Fever-Tree Sparkling Pink Grapefruit.
- Garnish with a mint sprig.
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Photo by GBOD Hospitality Group
Bencotto Lemonade
by Beverage Director Ryan Andrews
Ingredients
- 1.5 oz. Lemon Juice
- 1.5 oz. Demerara
- 1 oz. Blood Orange Puree
- Soda, to top
Preparation
- Build in a pint glass.
- Add all ingredients, stir and top with soda.
- Garnish with a lemon.
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Photo by GBOD Hospitality Group
Little Italy Ricky
by Bencotto Italian Kitchen — Little Italy, San Diego, CA
Ingredients
- 1.5 oz. Lime Juice
- 1.5 oz. Demerara
- Pinch of Mint
- 3 Cucumber Slices
- Soda, to top
Preparation
- Add all ingredients to a shaker, hard shake, strain into an ice filled pint glass.
- Garnish with a mint crown and cucumber slice.
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The post Cheers to the End of Dry January with These 20+ Mocktails! appeared first on Chilled Magazine.
Source: Mixology News
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