Mocktail Recipes

The hardest of the classics to convert. Cold-brewed lapsang tea handles the smoke, maple syrup replaces the sugar with caramel depth, and orange peel expressed over the top finishes it the way the original does.

Cream of coconut, fresh pineapple, lime - the 1954 Caribe Hilton classic translated without the rum. The fresh lime is the secret most home recipes miss; without it the drink reads as dessert.

Bright lime, salt-rimmed, peppery agave - the classic margarita rebuilt without the tequila. The mineral edge that defines the original comes from a non-alcoholic agave base and a single pinch of fine sea salt in the drink itself.

Fresh spearmint, raw sugar, lime, and crushed ice - the Cuban highball that translates beautifully without the rum. The trick is muddling the mint just enough to release oils, never enough to bruise it bitter.

The Coconut Mojito Mocktail is a tropical reimagining of one of the world's most beloved cocktails, stripping away the alcohol while amplifying every ounce of flavor that makes the original so irresistible. Where a classic mojito relies on white rum...

The Mai Tai holds a legendary place in cocktail culture, conjuring images of tiki bars draped in bamboo, flickering torches on a warm Pacific evening, and the unmistakable aroma of tropical fruit mingling with crushed ice. Originating in the mid-twentieth...