Non-alcoholic Options Recipe

Make simple syrup (if needed)

If you don't have pre-made simple syrup: combine equal parts sugar and water in a small saucepan (1/4 cup sugar + 1/4 cup water), bring to a gentle simmer, stir until sugar dissolves, then cool. Measure 2 tbsp for the recipe.

In a pitcher, lightly muddle the fresh mint leaves with the simple syrup and lemon juice to release the mint oils. Do not pulverize — 6–8 gentle presses is enough.

Add the freshly squeezed orange juice to the pitcher and stir to combine.

Fill serving glasses with ice cubes (about 1/2 cup ice per glass). Pour the juice-mint mixture evenly into glasses, filling to about two-thirds full.

Top each glass with chilled club soda or sparkling water (about 1/2 cup per glass) and gently stir once to integrate.

Garnish each glass with an orange slice and a lemon twist. Serve immediately.

If using fresh ginger: make ginger syrup by combining 1/4 cup grated ginger, 1/2 cup water and 1/2 cup sugar; simmer 5 minutes, steep 20 minutes, strain and cool. Use 3 tbsp. Alternatively use store-bought ginger syrup.

In a shaker or large jar, combine fresh lime juice and ginger syrup. Add a few mint sprigs and briefly muddle to bruise the mint and release aroma (1–2 gentle presses).

Fill highball glasses with crushed ice about 3/4 full. Divide the lime-ginger mixture between glasses.

Top with cold non-alcoholic ginger beer (about 1/2 cup per glass). Stir gently to combine.

Garnish with a lime wheel and a mint sprig. Serve immediately.

In a blender, combine the chopped peeled cucumber, fresh basil leaves, lemon juice, and agave syrup. Blend until smooth (about 15–20 seconds).

Strain the cucumber-basil purée through a fine mesh sieve into a pitcher to remove solids, pressing with a spoon to extract as much liquid as possible. Discard solids.

Chill the strained mixture if not cold. Fill glasses with ice (about 1/4–1/2 cup per glass). Pour the cucumber-basil juice into glasses to fill about half.

Top with cold soda water (about 1/2 cup per glass), stir gently, and garnish with a cucumber ribbon and a small basil leaf. Serve immediately.

Place lime wedges and simple syrup in a sturdy glass or cocktail shaker. Add the fresh mint leaves on top.

Gently muddle the limes and mint together—press and twist about 6–8 times—enough to release lime juice and mint oils but not shred the mint.

Fill the glass with crushed ice. Pour club soda over the ice to top the glass and stir vigorously for 10 seconds to combine and chill.

Taste and adjust sweetness with an extra 1/2–1 tsp simple syrup if desired. Garnish with a lime wheel and a mint sprig. Serve with a straw.