13 Mocktail Recipes for Kids (2024)

Ingredients
5 parts Q Club Soda
1 part blood orange syrup*
Lime

Instructions
Rub the inside of the glass with whatever herb you have on hand such as mint. Combine ingredient and stir. Finish with a hearty squeeze of fresh lime.

*Blood Orange Syrup Recipe: Equal parts squeezed/strained blood orange juice with sugar in a blender. Blend on high just until combined.

From bartender Colleen Jeffers

Ingredients
2 cups puréed fresh peach
2 cups and 2 tablespoons orange juice
1 cup filtered water
1 cup almond milk
1 cup squeezed lemon juice
1 cup agave syrup
1/8 tsp vanilla bean
1 tsp ground cardamom

Instructions
Blend ingredients. Strain through a fine mesh sieve and chill until served. Juice can be made up to three days in advance. Serves 8-10.

From Aaron Paul, bar director at Alta at Minnesota Street Project in San Francisco.

Ingredients
3 oz Torani Blue Raspberry Syrup
9.5 oz sour mix
9.5 oz Sprite

Instructions
Combine ingredients in goblet (or glass). Garnish with two blue gummy/marshmallow sharks inside glass/goblet and one on top.

From Sugar Factory Ocean Drive in Miami

Ingredients
4-6 white seedless grapes
3 oz soda
2-3 sage leaves
.75 oz fresh lemon juice
.75 oz elderflower syrup
2 oz organic pear juice

Instructions
Build in a highball glass, muddle, stir and top with crushed ice. Garnish with two grapes thin-sliced and sage sprig.

From Love & Salt in Manhattan Beach, California

Ingredients
1 oz cucumber juice
1 oz lime juice
2 oz apple juice

Instructions
Shake ingredients, double-strain into martini glass. Top with ginger ale. Garnish with thin cucumber wheel.

From Sam Ehrlich, wine director at Blue Ribbon Federal Grill in New York City

Ingredients
4 oz mango purée
8 oz white grape juice
4 fresh strawberries
4 half moon oranges

Instructions
Fill glass with Ice. Add mango puree and white grape juice. Add fruit garnishes to rim of glass.

From Kings Dining and Entertainment in Doral, Florida

Ingredients
10-12 mint leaves
4 sugar cubes (3 bar spoons)
1.5 oz fresh squeezed lime juice
Club soda
5 mint leaves and 2 lime wedges for garnish

Instructions
In a small shaker, muddle the mint and sugar. Add the lime juice and ice to the shaker. Shake well. Double-strain into a highball filled with ice. Rinse the co*cktail shaker with club soda (to get the remaining sugar) and top off the mojito through a double strainer. Add mint and lime wedges.

From Francisco Sanchez, beverage director at bartaco (multiple locations nationwide)

Ingredients
1 oz fresh lilikoi (passion fruit) purée
2 oz fresh pineapple juice
2 oz cranberry juice

Instructions
Pour ingredients over into a glass filled with crushed ice in the order above. Garnish with a pineapple slice.

From BLT Market in Honolulu, Hawaii

Ingredients
Fresh lemongrass stalk
.75 oz fresh lemon juice
.5 oz simple syrup
3 oz Palais des Thés Lemon Verbena tea
Gus Dry Meyer Lemon soda

Instructions
Brew Palais des Thés Lemon Verbena Tea. In a highball glass, muddle fresh lemongrass stalk. Add lemon juice, simple syrup, and tea. Top with soda.

From Brian van Flandern, beverage consultant at the Palm Court at the Plaza in New York City

Ingredients
2 oz aloe juice
1.25 oz real cranberry juice (no sugar)
.5 oz. lime juice
.75 oz. honey syrup
.25 oz. cherry syrup (or grenadine if cherry not available)

Instructions
Shake and strain all of the ingredients into a chilled co*cktail glass. Garnish with a lime wheel and serve.

From Bryan Dayton, co-owner and beverage director at Acorn in Denver, Colorado

Ingredients
1.5 oz dill juice (1 bunch dill blended with 1 pint of water and strained)
1.5 oz pistachio juice (equal parts pistachio milk and syrup—recipes below)
.5 oz grapefruit juice
.5 oz lime juice
Tonic water, as needed

Instructions
Shake ingredients with ice and strain over fresh ice into a lowball glass. Top with a splash of tonic water. Garnish with a dill sprig and one shelled pistachio.

For pistachio milk: Blend 1 cup each pistachios and water and pour through a fine strainer.

For pistachio syrup: Blend .5 cup each pistachios and sugar in a food processor until fine. Stir with 1 cup water in a small saucepan over medium heat until sugar dissolves. Let cool. Pour through fine strainer to remove nuts.

From Sam Willy, bar manager at Gabriel Kreuther in New York City

Ingredients
1.5 oz chamomile syrup
.5 bar spoon vanilla extract
Top with soda

Instructions
Combine the chamomile syrup and the vanilla extract in a highball. Stir and then fill up the glass with ice, and top with club soda.

From Brad Nugent, beverage director at Center Bar in New York City

Ingredients
1.5 oz apple cider
.75 oz cranberry juice
.75 oz herb syrup*
.5 oz lime juice

Instructions
Shake ingredients with ice and strain into a cordial glass.

*No Turkey Herb Syrup
1/8 cup Fennel Seed
1/8 cup Celery Seed
1 Heaping Bunch of Sage
1 Quart Sugar
1 Quart Sugar
2 Quarts Water

Place all ingredients into a pot and bring to a boil. Cool, strain, and pour into a bottle.

From Scott Stroemer, bar manager at Nico Osteria and Salone Nico in Chicago