15 Non-Alcoholic Cocktails To Serve At Home

15 Non-Alcoholic Cocktails To Serve At Home

Whether you’re someone who doesn’t drink alcohol or just don’t feel like it, non-alcoholic cocktails don’t have to be the poor relation. To prove it, ten bartenders and mixologists share their alternative recipes that can’t help but impress…
Photography: Alexandra Golovac

Zero Abv Bramble: The Cocktail Service


  • 50ml of soda water

  • 20ml of fresh lemon juice

  • 5ml of sugar syrup

  • 10ml of Monin Black Forest syrup

To garnish:

  • 3 blackberries


  1. Fill a rocks glass with crushed ice. 

  2. Add all ingredients (except the black forest syrup) and stir vigorously to combine all the ingredients. 

  3. Top up with crushed ice so there is a nice crown on the top. 

  4. Lace the black forest syrup over the top and add the garnished blackberries on a cocktail stick.

Visit TheCocktailService.co.uk

Mango Wood: Patrick Sarraillon, Benares


  • 30ml of mango puree

  • 20ml of fresh lemon juice

  • 15ml of agave syrup

  • 2 dashes of fresh ginger

  • 40ml of passionfruit juice

  • Squeeze of fresh passionfruit

  • Cranberry juice


  1. Add the ingredients to a shaker filled with ice. 

  2. Shake and pour into a glass.

  3. Top up with the cranberry juice.

  4. Garnish with dried mango and orange zest.

Visit BenaresRestaurant.com

Sangria: James Morgan, formally of Hakkasan & now Brimful Drinks


  • A bottle of Nine Elms No.18

  • Ripe strawberries sliced into thin rounds across the core (at least 12, but use as many as you like)

  • Watermelon (seedless or seeds removed), sliced into small wedges about 5mm thick

  • Peach or nectarine, stone removed and thinly sliced

  • 1 cinnamon quill

  • 2 star anise

  • 1 orange, for twisting

  • Dry ginger ale – Fevertree Light works well


  1. Place the strawberries, watermelon and peach in a large bowl.

  2. Add the cinnamon and star anise.

  3. Pour in the whole bottle of Nine Elms No.18.

  4. Twist a strip of orange peel over the bowl and drop its fragrant loveliness into the concoction.

  5. Pop the bowl in the fridge to steep for at least an hour, but better left for up to 4 hours.

  6. Decant the liquid and fruit into a large jug, filling to just over half-way.

  7. Top with dry ginger ale.

  8. Stir gently, then serve in punch or wine glasses, making sure to include a good amount of the steeped fruit.

  9. Garnish with another orange twist.

Non-Alcoholic Frosé


  • 1 bottle of Nine Elms No.18

  • 1 punnet of strawberries

  • 2 tsp of sugar or sugar syrup


  1. Add the strawberries, Nine Elms No.18, (and sugar or syrup if using) to a blender, and blend until smooth.

  2. Fill a shallow and wide pan with the drink and place in the freezer for 1 hour, break up the ice with a fork and refreeze for another 20 minutes – 1 hour if necessary.

  3. Break up the ice crystals again with a fork until it has a slushy/granita consistency, and spoon into a glass.

  4. Garnish with a fresh strawberry.

Visit NineElmsDrinks.com

Zero-Proof G&T: London Essence Company


  • 35ml of Ceder's Classic

  • 125ml of chilled bitter orange & elderflower tonic

  • 10ml of lime juice


  1. Build the cocktail in a rocks glass filled with ice.

  2. Garnish with a basil leave.

Zero-Proof Orange & Juniper


  • 35ml of Seedlip Grove 42

  • 125ml of tonic water


  1. Build in a rocks glass filled with ice.

  2. Garnish with pomelo zest. 

Zero-Proof Pea & Cardamom

  • 25ml of Seedlip Garden

  • Rhubarb & cardamom crafted soda


  1. Build in a highball glass filled with ice.

  2. Garnish with a sprig of mint.

Visit LondonEssenceCo.com

Watermelon Wonder: Jo Harding, Modern Food Stories


  • 3-4 cups of fresh watermelon

  • 3 cups of ice

  • 1 cup of UFC ReFresh's watermelon juice

  • Juice of 1 lime 


  1. Blitz all the ingredients together.

  2. Serve with a sprig of lime.

Visit ModernFoodStories.com

Garden Fields: Ceder’s


  • 50ml of Ceders Pink Rose

  • 5ml of rhubarb cordial

  • 100ml of Mediterranean tonic


  1. Build in a wine glass with cubed ice.

  2. Garnish with a lemon wheel.

Visit Ceders-Alt-Gin.com

Non-Alcoholic Daiquiri: Nexba


  • 2 cups of frozen berries 

  • 200g of dried coconut 

  • 1 ½ cups of Nexba coconut and mango sparkling water

  • ¼ cup of lime juice


  1. Combine all ingredients in a blender, blend until smooth and creamy (this takes a few minutes). 

  2. Transfer to daiquiri-style glasses and garnish with shredded coconut.

Visit Nexba.com

Cucumber & Watermelon Spritz: Raissa & Joyce De Haas, Double Dutch


  • 50ml of white grapefruit juice

  • 10ml of elderflower cordial

  • Bottle of Double Dutch Cucumber & Watermelon tonic water


  1. Build the cocktail in a glass filled with ice.

  2. Top with the tonic water and garnish with a cucumber ribbon.

The Dutch Sangria


  • 50ml of red grape juice

  • Half a fresh orange

  • Bottle of Double Dutch Pomegranate & Basil tonic water


  1. Build the cocktail in a glass filled with ice.

  2. Top with the tonic water.

Visit DoubleDutchDrinks.com

Vibrante Spritz: Martini


  • 75ml of Martini Vibrante 

  • 25ml of grapefruit juice

  • Dash of soda

  • Grapefruit twist to garnish


  1. Combine the Martini and grapefruit juice over a generous serving of ice in a highball or balloon glass.

  2. Top with soda and a grapefruit twist to garnish.

Visit Martini.com

Binary Bliss: Marco Nardi, L’ortolan


  • 250ml of Binary

  • 1 dessert spoon of crushed ice

  • 10ml of grenadine

  • Sliced strawberries and oranges

  • Garnish with mint


  1. Place the crushed ice in a stemmed glass.

  2. Add the grenadine and Binary – and give it a quick stir.

  3. To finish, add the strawberries, orange and mint.

Binary Reboot​


  • 50ml of tomato juice​

  • 15ml of lemon juice​

  • ½ tsp of rosemary and thyme salt​

  • ½ tsp of black pepper​

  • 2 dashes of Tabasco​

  • Binary Botanical 0.5%


  1. ​Start by salting the rim of your glass.

  2. Mix all the ingredients together and throw.

  3. Strain over ice in a wine glass and slowly top with Binary.​

  4. Garnish with dehydrated lemon and roasted rosemary.​

Visit BinaryBotanical.com

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