There are plenty of choices for every palate if you are looking for a delicious non-alcoholic cocktail.
Why not try some of these ideas?
Non alcoholic G&T
5 cardamom pods
1/2 cucumber
1 chamomile teabag
Mint leaves
1 strip lemon zest
5 cloves
Rosemary
Tonic water
Bruise the cardamom pods and slice the cucumber. Put them in a jug and add the teabag, mint leaves, lemon zest, cloves and rosemary before topping up with 500ml of cold water. Leave in the fridge to infuse for two to four hours before straining and pouring 50ml into each glass. Top up with tonic water and garnish with a few more mint leaves.
Immune-supporting mocktail
20mg ginger, peeled and roughly chopped
1 large orange, peeled
1/2 lemon, juiced
1/2 tsp apple cider vinegar
1 tsp honey
Ice
Put the ginger, orange flesh, lemon juice, vinegar and honey in a blender. Blitz until smooth before straining through a fine sieve. Pour into a tumber with ice, and top up with soda water if you like.
Hot apple pie punch
1 1/2 tsp ground cinnamon
Pinch of ground cloves
1/2 whole grated nutmeg
2 litres of apple juice
2 tsp vanilla extract
6 scoops vanilla ice cream
Put the cinnamon, ground cloves, nutmeg, apple juice and vanilla extract in a large saucepan and bring to a gentle simmer. Once it has warmed through, add the vanilla ice cream and whisk vigorously with a balloon whisk until melted and combined with the hot apple juice - the ice cream should make a frothy top on the juice. Pour into a tumbler and garnish with apple crisps if you like.
Non-alcoholic Irish cream liqueur
150ml double cream
50ml evaporated milk
2tbsp maple syrup
25ml freshly brewed espresso
Pinch of ground cinnamon
1tsp vanilla extract
Pinch of finely grated orange zest
Ice
Put all the ingredients into a large cocktail shaker or a jug with a generous handful of ice. If using a shaker, shake well until the outside feels cold, then double strain into tumblers. If using a jug, stir well until combined.
New York sour mocktail
1tsp assam tea leaves
few drops of vanilla extract
25ml of lemon juice
3tsp of maple syrup
1 tbsp egg white
ice
10ml of pomegranate juice
Pour 150ml of boiling water over the tea leaves, stir, then strain straight away. Mix in the vanilla extract and leave to cool. Pour the lemon juice, maple syrup and 50ml of the tea into a cocktail shaker. Stir the egg white with a fork to loosen it then add 1tbsp to the shaker. Shake well until the mixture is frothy, add a good handful of ice and shake again. Double strain into a glass filled with ice, top up the pomegranate juice with water to make 20ml then slowly pour into the glass. Let it settle for a moment - the juice will float just underneath the egg white foam.