Mocktails Recipe

Prepare vanilla syrup (if not using store-bought)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan with the seeds from 1 vanilla bean or 1 tsp vanilla extract. Heat gently until sugar dissolves, cool and refrigerate. Yield: about 3/4 cup.

In a large pitcher, combine the fresh orange juice (1 cup) and fresh lemon juice (1/2 cup). Stir in 2 tablespoons of vanilla syrup until incorporated.

Add 2 cups of ice cubes to the pitcher, then gently pour in 2 cups of chilled club soda. Stir once to combine — do not over-stir to keep the sparkle.

Taste and adjust: if you prefer sweeter, add up to 1 tablespoon more vanilla syrup; for more brightness, add a teaspoon of lemon juice.

Serve in 8 small glasses (about 1/2 cup per glass): strain over fresh ice if desired and garnish each with an orange wheel, a lemon twist, and a sprig of mint.

Make berry purée if not using pre-made: blend 1 cup mixed berries with 1-2 tablespoons water until smooth, then pass through a fine mesh sieve to remove seeds (optional).

In a pitcher, combine the berry purée (1 cup), 2 tablespoons ginger syrup, and 1/4 cup fresh lime juice. Whisk until uniform.

Add 2 cups crushed ice to the pitcher and gently pour in 2 cups chilled non-alcoholic ginger beer. Stir gently to combine.

Sprinkle a very light pinch (about 1/8 tsp) of cracked black pepper over the top and stir once — the pepper enhances the berry flavor subtly.

Pour into 8 rocks glasses (about 1/2 cup per glass) over additional crushed ice if desired. Garnish each with a few whole berries and a small lime wedge.

Place the chopped cucumber (1 cup) and 8 basil leaves in a blender. Add 3 teaspoons simple syrup and blend until smooth. Strain the purée through a fine sieve into a pitcher to remove pulp if you prefer a silky texture.

Stir the cucumber-basil liquid into 1/2 cup fresh lime juice in the pitcher. Add 2 cups of ice cubes.

Slowly pour in 3 cups cold sparkling water and stir gently to combine. Taste and add more simple syrup (up to 1 tsp per serving) or lime if desired.

Serve in tall glasses over ice and garnish each with a cucumber ribbon and a small basil sprig.

Muddle mint and sugar: in a sturdy pitcher or mixing glass, add 20 mint leaves and 2 tablespoons cane sugar. Using a muddler or the back of a spoon, press and twist until the leaves release aroma and some color, but avoid pulverizing to prevent bitterness.

Add 1 cup ripe mango purée and 1/2 cup fresh lime juice to the muddled mint and sugar. Stir until the sugar has dissolved and the mixture is uniform.

Fill the pitcher with 2 cups crushed ice, then pour in 2 cups chilled club soda. Gently fold to combine and preserve effervescence.

Taste and adjust sweetness with up to 1 tablespoon more sugar or a splash more lime juice for brightness.

Serve in 8 short glasses over extra crushed ice, garnish each with a lime wheel and a small mint sprig.