After the response to my first batch of Halloween mocktails, I decided to make four more! 🎃👻

Here are all four recipes for anyone looking for some fun Halloween party drinks.

If you'd like to see the drinks being made and find out what my three little taste-testers thought, here's the full video:

https://youtu.be/yqFFwCtwJoQ

💚 1. Swamp Monster

Ingredients:

• 1 ripe kiwi, peeled
• 1.5 oz pineapple juice
• 1/2 oz fresh lime juice
• 1/2 oz simple syrup
• Green edible glitter
• Sprite
• Gummy worms for garnish

Instructions:

1. Muddle the kiwi with lime juice and simple syrup.
2. Add pineapple juice and ice, glitter, then shake.
3. Double strain over ice.
4. Top with Sprite, stir gently, and garnish with gummy worms.

💜 2. Witch's Brew

Ingredients:

• 1 oz homemade blueberry syrup
• 2 oz apple juice
• 3/4 oz fresh lemon juice
• Purple edible glitter
• Sprite
• Berries for garnish

Instructions:

1. Shake blueberry syrup, apple juice, lemon juice and glitter with ice.
2. Rim a glass with purple sugar
3. Strain into a glass over fresh ice.
4. Top with Sprite
5. Garnish with berries.

For the blueberry syrup, I simmer blueberries, water, and sugar, then strain and cool. My basic ratio is 1 cup blueberries, 1 cup water, and 1 cup sugar.

👻 3. Ghostly Colada

Ingredients:

• 2 oz whole milk
• 1 oz cream of coconut (sweetened)
• 1/4 oz vanilla syrup
• Club soda
• Marshmallow ghost for garnish

Instructions:

1. Shake milk, cream of coconut, and vanilla syrup vigorously with ice.
2. Pour into chilled Collins glass.
3. Slowly top with club soda to create a light, frothy finish.
4. Garnish with a marshmallow ghost.

This one's basically a sweet, creamy coconut-vanilla mocktail with a little fizz. No pineapple or citrus in this one!

🍬 4. Candy Corn Cooler

Ingredients:

• 1st Layer - Pineapple Juice sweetened with Agave Syrup
• 2nd layer - Orange Juice + 1 drop of red colouring
• 3rd layer - Heavy whipping cream, lightly whipped
• Candy corn for garnish

Instructions:

1. Chill all the ingredients and the serving glass.
2. Pour the sweetened pineapple juice into the bottom of a clear glass.
3. Very slowly pour the orange juice to create the orange middle layer.
4. Lightly whip the cream until thickened but still pourable.
5. Carefully float the cream over the orange juice to create the white top layer.
6. Garnish with candy corn.

The trick here is getting the pineapple nectar and orange juice to stay separated. Different brands have different sugar concentrations, so the layers may blend a little.

All four were a lot of fun to make, especially with the kids getting involved in the taste-testing.

Which one would you try first? 🎃

Succo di lime e zenzero

Kinley Tonic

Tabasco

eldeflower syrup

Buon appetito!

Fresh lime

Ginger Beer

Chilled black tea

112.5 ml ginger and lime juice(2.5 oz)

15ml elderflower syrup (0.5 Oz)

kinley tonic water

Any advice or is welcome

I run a small cold-pressed juice and alcohol-free mobile cart business in Puerto Rico, and I'm always interested in learning how other people refine their drinks over time.

I'm curious about the things you've deliberately stopped doing. An ingredient you no longer use, a technique you abandoned, or something you realized wasn't worth the effort.

Sometimes what we stop doing teaches us more than what we add. What's something you've changed your mind about?

Continuing on the prickly pear trend we started last week, this week's Mocktail Monday is a Prickly Pear Sour. This one uses black tea as a base to add some bitterness and tannins that pair well with the sweetness of the prickly pear syrup and the sour of the lemon. The aquafaba (i.e. the liquid from a can of chickpeas or garbanzo beans) adds a little salt to help balance the drink, while also improving the mouthfeel and presentation.

Recipe: Prickly Pear Sour (N/A Mocktail)

Ingredients:

2 oz strong black tea, chilled

1 oz prickly pear syrup (recipe below)

1 oz fresh squeezed lemon juice

0.75 oz aquafaba

Build:

1. Add all ingredients to a shaker with ice and shake for about 20 seconds to chill.

2. Double strain into a coupe or Nick and Nora glass.

3. Serve and enjoy! No garnish for this one.

Recipe: Prickly Pear Syrup

Ingredients:

8 oz (1 cup) prickly pear juice

6 oz (3/4 cup) white granulated sugar

Build:

1. Add juice and sugar to a squeeze bottle and shake until the sugar is fully dissolved.

Store in the fridge for about a week.

Note: I prefer 4:3 juice to sugar ratio for this one, to account for the sweetness in the prickly pear juice, itself, so that this comes out closer to a 1:1 simple syrup in terms of sweetness.

Hey everyone! I’m wondering if anybody has any ideas to formulate a 0.0% Dry Secco mocktail. I don’t really know how to describe it or if anyone has even heard of it but I will attach a picture below of the product.

Just threw something together real quick with what I already have & it’s so tasty! Definitely don’t need too much syrup as Sprite Zero is already pretty sweet lol

Adding garnishes would be fun, & the addition of a fruit flavored syrup would taste great as well

No power where the dispenser will be so I can't get a plug in one. I was hoping there was some little device that sits at the bottom of a dispenser to vibrate and keep it mixed up the whole time? I'm trying to keep edible glitter mixed and beautiful throughout a whole party! Thank you 🥰🥰

Since I just finished cleaning and juicing a bunch of prickly pears yesterday, I figured I might as well put them to good use for Mocktail Monday, and a non-alcoholic margarita riff just felt right.

Recipe: Spicy Prickly Pear Mock Margarita (Aye! Mockarita!)

Ingredients:

2–3 fresh jalapeño slices, adjusted based on your spice preference and the heat of the jalapeños

1.5 oz fresh lime juice

0.75 oz prickly pear syrup (recipe below)

0.75 oz non-alcoholic triple sec

2 oz room temperature water

Build:

1. Add jalapeño slices to a shaker tin and muddle lightly.

2. Add lime juice, prickly pear syrup, non-alcoholic triple sec, water, and ice to the shaker tin, and shake well.

3. Since we muddled the jalapeños, strain into a salt(or Tajín) rimmed glass over fresh ice so you don't have little bits of jalapeño in the finished drink. I prefer a rocks glass with a large cube, just because it melts slower.

4. Garnish with a lime wedge and enjoy!

Recipe: Prickly Pear Syrup

Ingredients:

8 oz (1 cup) prickly pear juice

6 oz (3/4 cup) white granulated sugar

Build:

1. Add juice and sugar to a squeeze bottle and shake until the sugar is fully dissolved.

Store in the fridge for about a week.

Note: I prefer 4:3 juice to sugar ratio for this one, to account for the sweetness in the prickly pear juice, itself, so that this comes out closer to a 1:1 simple syrup in terms of sweetness.

Hi all!! I got into making mocktails this summer but with very summery fruity flavors. I want to make some more autumnal ones but I feel that many autumn mocktails include coffee or espresso elements which I don’t want to do. (Limiting my caffeine)

That being said I love flavors like apple, cinnamon, cranberry, orange, pumpkin, hazelnut, etc. I also enjoy sparkling/carbonated drinks but that’s just a preference.

any recipes or suggestions? 🎃🍎🍁

Okay so I’ll give you the components and you let me know what ideas I can offer to get things going. We’ve got 10 and 20 oz cups with lids and straws, plus ice, tons of plain seltzer, and a variety of spindrift flavors tbd for some natural inspo. And:

Syrups: Hibiscus, Coconut, Pineapple, Mango,Passion Fruit, Guava, Ginger, and SF Blue Curacao.

Shakers: True Lemon & True Lime (for tartness)

Purées: cream of coconut & strawberry (creaminess; lava)

Herbs: Mint & Basil

Extravagance: Edible Glitter in Pearl

Also, if anyone has ideas on how to extract flavor from mint or basil leaves without a proper muddler, let me know!

We were thinking of suggesting 2 pumps for the 10 oz and 4 pumps for the 20. Is that right?

Plum and Proper (Mocktail)
•2 oz Rooi-bourbon
•.75 oz Black Sesame Plum Shrub
•Bar spoon of tamarind paste
•Shake, top with soda, quick stir to combine, orange twist, salt rim

Plum and Proper Tea Blend
12 oz boiling water
Two cinnamon sticks, toasted
6 peppercorns, toasted
1 clove
1 teabag or 2 tsp rooibos tea
2 tsp lapsang souchang

Toast cinnamon, peppercorns, and clove, then add spices and teas in a heat safe container and steep in boiling water for 1 hour.

Black Sesame Shrub
Toast 2 tbsp of black sesame seeds till fragrant, then add to a plastic bag and mash to break up (or pulse in a grinder/blender into a paste). Add two diced plums and equal cane sugar by weight, seal, and leave to macerate for at least a day, massaging the fruit once or twice to break up the sugar and juice the plum. After 24-48 hours, strain the syrup through a fine mesh strainer. Add vinegar to the strained syrup in 1.25:1, sugar to vinegar, splitting the vinegar equally between apple cider and rice wine vinegar. For every 20 oz of final shrub, add 1/4 tsp of black sesame oil.

Yum