Fabulously Fizzy Mocktail Recipes to Try for Your Next Party

By Sheila Anthony

The holiday party season is fast approaching, and you’re eager to host a shindig or two because, well, 2020. But keep in mind that not everyone enjoys alcoholic beverages. And even those who do might appreciate a refreshing, reviving, and adult-looking nonalcoholic cocktail at some point during the evening. Here are three easy-to-make recipes for mocktails that taste delicious, have a festive sparkling-water kick, and look like they were created for grownups.

Blueberry Shrub

(Makes 8 to 10 servings)

Inspired by drinking vinegars, this blueberry-based shrub (or syrup) adds a pleasantly tart twist to mocktails.

Note: Syrup should be made several weeks in advance to allow sufficient time for mellowing.

Ingredients

• 1 cup frozen (or fresh, if available) blueberries
• 1½ cups sugar
• 1 cup white wine vinegar
• 8–10 cups sparkling water
• Fresh blueberries for garnish, if available

Extras

• Saucepan
• 2 1-quart heatproof canning or mason jars
• Measuring cups
• Muddler or fork that comfortably reaches bottom of jar
• Fine-mesh sieve
• Tablespoon
• Collins or similar-type tall glasses

Steps

1. Defrost blueberries and place in one of the jars.

2. In a saucepan over medium–high heat, combine sugar and vinegar and bring to boil, stirring until sugar is dissolved. Remove mixture from heat and pour into jar over blueberries. With a fork or muddler gently crush blueberries to release their flavor.

3. Let mixture cool, then seal jar and store in a cool, dark place for 4 days.

4. After 4 days, strain shrub through fine-mesh sieve into other jar. Cover and chill in refrigerator.

5. Check shrub every week until vinegar taste mellows to your preferred tartness.

To make mocktail

Measure 3 tablespoons (or more if a more flavorful taste is desired) into a tall glass and fill with sparkling water. Gently stir to combine. Add ice and garnish with 3 or 4 loose fresh blueberries or a blueberry spear.

Bonus points: Blueberry shrub can be made up to 6 months in advance. Just keep it chilled until needed. 

Chai and Star Anise Sidecar

(Makes 4 servings)

Refreshing lime juice tempers the sweetness of this surprisingly sophisticated mocktail.

 Ingredients

• 2 chai tea bags
• ½ cup sugar
• ½ cup fresh lime juice
• 1 cup boiling water
• 8–12 ounces sparkling water
• 4–8 whole star anise pods
• Lemon twists for garnish, if desired
• Sugar for garnishing glass rims, if desired

Extras

• Heatproof bowl
• Measuring cups
• Pitcher
• Martini or similar-type glasses
• Plate for sugar

Steps

1. Combine tea bags and 1 cup boiling water in a small bowl. Cover and let sit for 8 to 10 minutes. Remove tea bags. Wait until they’re cool enough to handle, then wring each one out to add tea back into the bowl. Discard tea bags.

2. Add sugar to bowl, stirring to dissolve. Let syrup cool completely, then refrigerate until use.

To make mocktail

Pour chai syrup and lime juice into a pitcher, stirring to combine. Wet rim of a martini glass, then dip in plate of sugar. Pour in 2 to 4 ounces of chai syrup. Top off with sparkling water. Garnish glass with one or two anise stars and a lemon twist.

Sparkling Pomegranate Sunrise

(Makes 10 to 12 servings)

Cinnamon sticks, ginger, and whole cloves infuse this tasty mocktail with warm, spicy notes. 

Ingredients

• 3 3-inch cinnamon sticks
• 1 4-inch piece of ginger, peeled and thinly sliced lengthwise
• 10 whole cloves
• 6 cups pomegranate juice
• 1/3 cup sugar
• 2 tablespoons fresh lemon or orange juice
• Sparkling water
• Orange or lemon twists

Extras

• Saucepan
• Heatproof measuring cup, bowl, or jar
• Fine-mesh sieve
• Shot glass or similar for measuring
• Old-fashioned, brandy, or other similar glass

Steps

1. Place cinnamon sticks, ginger, cloves, pomegranate juice, lemon or orange juice, and sugar in medium saucepan and bring to boil. Lower heat and cook mixture at a low boil until it’s reduced to 1½ cups, about 40 minutes.

2. Strain syrup through fine-mesh sieve into a heatproof measuring cup. Discard solids. Let syrup cool.

To make mocktail

Measure out 1 ounce of pomegranate syrup and pour into an ice-filled glass or brandy snifter. Top off with desired amount of sparkling water and gently stir to combine. Garnish with a lemon or orange twist.

Bonus points: Syrup can be made up to 10 days in advance. Keep chilled in an airtight container.

As the whirl of party season approaches, the Brio G20 Cooler can provide all your sparkling-water needs and more. Impeccably designed with a sleek, contemporary look, this point-of-use cooler not only dispenses room-temperature sparkling water on demand, but it also offers multiple water-dispensing solutions. In addition to endless sparkling water, you’ll enjoy:

• Hot, room temp, and cold water dispensing on demand
• 5-in-1 reverse osmosis filtration
• A large, deep well that easily accommodates tall sports bottles and pitchers
• A refrigerated lower unit that stores water flavorings and sodas
• An intuitive LED display panel with touch-sensitive buttons

Kick off this party season with all the right ingredients. And have fun!