Raise a Glass (Without the Booze): 65 Mocktails That Make Happy Hour Shine

Zero-proof drinks have come a long way from plain soda or sugary juice. Fresh produce, small-batch syrups, and craft mixers now give bartenders—and home hosts—a big flavor palette to play with. The sixty-six recipes below skip the booze while keeping the fun, so you can raise a glass any night of the week.

1. Virgin Mojito

Muddle fresh mint with a squeeze of lime and a touch of raw sugar, then top with crushed ice and sparkling water. The result is crisp, cooling, and lightly sweet. Serve with a reusable straw so the mint aroma hits first with every sip.

2. Seedlip & Tonic

A 2-ounce pour of Seedlip Garden or Spice mixed with premium tonic gives a grown-up bite without alcohol. Citrus peel or fresh herbs add an aromatic finish. It’s a simple two-step serve that feels as sophisticated as any gin and tonic.

3. Cucumber Mint Cooler

Blend peeled cucumber with lime juice and a splash of agave, then strain for a silky base. Shake with ice and pour over fresh mint leaves before topping with soda. The drink tastes like spa water turned party-ready.

4. Pineapple Ginger Punch

Pineapple juice, homemade ginger syrup, and sparkling water combine for a bright, lightly spicy punch. A few dashes of bitters substitute depth normally provided by rum. Ladle into ice-filled cups and garnish with grilled pineapple wedges.

5. Rosemary Grapefruit Spritz

Combine fresh grapefruit juice, rosemary syrup, and a splash of alcohol-free sparkling wine. Herbal notes balance the citrus bite. Light effervescence keeps the palate refreshed between bites of salty snacks.

6. Tropical Sunrise Mocktail

Orange and pineapple juices form the base; grenadine drizzled down the side settles into a sunset gradient. Stir gently just before sipping to blend sweetness. It looks festive without needing tequila.

7. Watermelon Basil Smash

Muddle seedless watermelon and basil until fragrant, then add lime juice and a touch of honey. Double-strain over crushed ice for a smooth texture. The basil lifts the melon’s natural sweetness and adds a garden-fresh aroma.

8. Blackberry Sage Fizz

Cook blackberries with sugar and water for a quick syrup, then shake with lemon juice and sage. Top with soda to create fine bubbles. Earthy herbs keep the berry flavor from turning cloying.

9. Coconut Lime Rickey

Light coconut milk, fresh lime, and a splash of simple syrup replace the usual gin. Club soda stretches the mixture for a thirst-quenching finish. A ring of toasted coconut adds texture with each sip.

10. Spiced Apple Mule

Apple cider simmers with cinnamon and clove to create a warm syrup. Once cooled, it’s shaken with lime and poured over ice before ginger beer tops it up. The mule delivers bright zing beneath orchard spice.

11. Hibiscus Iced Tea Spritz

Steep dried hibiscus with orange peel, chill, then mix equal parts tea and sparkling water. A drizzle of agave tames the tang. The vibrant color makes any table feel special.

12. Peach Bellini Mocktail

Blend ripe peaches until silky, strain, and spoon two ounces into a flute. Fill the glass with chilled alcohol-free prosecco. Light, nectar-sweet bubbles pair beautifully with brunch pastries.

13. Mango Lassi Fizz

Thick mango yogurt smoothie meets soda water for an effervescent twist. Cardamom and a touch of lime brighten the tropical fruit. It’s dessert and drink rolled into one refreshing glass.

14. Strawberry Lemonade Cooler

Mac­erate sliced strawberries with sugar, then stir into fresh lemonade. The berries lend color and subtle fragrance. Serve over lots of ice for park-bench vibes indoors.

15. Blueberry Lavender Lemonade

Blueberries simmered with culinary lavender create an aromatic syrup. Blend it with tart lemon juice and chilled water. The floral notes make each sip feel like summer in Provence.

16. Espresso Tonic

Pour chilled tonic over ice, then slowly float a fresh espresso shot on top. Gentle bitterness meets quinine fizz for a refreshing jolt. A lemon peel amplifies citrus oils hidden in the coffee.

17. Cherry Vanilla Cola Mocktail

Add homemade cherry-vanilla syrup to chilled craft cola. The syrup’s real fruit flavor turns a simple soda into a retro treat. Finish with crushed ice and an extra cherry for flair.

18. Virgin Bloody Mary

Bold tomato juice, horseradish, Worcestershire substitute, and hot sauce deliver the classic savory kick. A squeeze of fresh lemon keeps flavors lively. Don’t skimp on garnishes—they double as snacks.

19. Lychee Rose Cooler

Shake canned lychee syrup, rosewater, and lemon juice with ice, then fine-strain into a chilled glass. Top with a splash of soda for a delicate fizz. Fragrant yet subtle, it feels like sipping perfume in the best way.

20. Grapefruit Paloma Zero-Proof

Mix fresh grapefruit juice, lime, and a pinch of sea salt, then top with alcohol-free Mexican grapefruit soda. Agave syrup rounds off the pucker. The drink is bright, breezy, and low in sugar compared to the classic.

21. Ginger Beer Shandy

Combine equal parts homemade lemonade and spicy ginger beer. The mix mimics the kick of ale without malt. Serve ice-cold with a lemon wheel for a backyard-ready refresher.

22. Kombucha Collins

Swap club soda for citrus-flavored kombucha in a standard Tom Collins template. Lemon juice and simple syrup keep things balanced. Bubbles come with a probiotic boost.

23. Kiwi Mint Sparkler

Blend ripe kiwi with water and strain, then shake with lime and a touch of syrup. Pour over ice, top with soda, and stir gently. Tiny kiwi seeds add playful texture.

24. Cran-Citrus Sour

Combine cranberry juice, fresh orange, and aquafaba or pasteurized egg white for foam. Shake vigorously to create a silky head. The tart finish mirrors a whiskey sour minus the oak.

25. Almond Horchata Iced Latte

Homemade almond-rice horchata meets a shot of chilled espresso. Cinnamon and vanilla round the edges. It’s sweet, creamy, and caffeine-forward without the booze.

26. Sage and Honey Lemonade

Infuse warm water with sage leaves and honey, then cool and mix with fresh lemon juice. The herb adds a savory layer that tempers sweetness. Serve over cracked ice for extra dilution.

27. Yuzu Spritz

Combine bottled yuzu juice, simple syrup, and zero-proof sparkling wine. The citrus offers fragrant acidity more complex than lemon. Ideal as an aperitif before sushi night.

28. Pomegranate Sparkler

Pomegranate juice, a squeeze of lime, and soda water create a jewel-toned sip. Arils settle at the bottom like edible confetti. It’s festive but quick to batch for large groups.

29. Pineapple Coconut Cooler

Pineapple juice and coconut water mingle for a hydrating mocktail. A dash of lime perks things up. Add pebble ice for that island vibe.

30. Apple Cider Shrub

Raw apple cider vinegar is sweetened with brown sugar and spiked with cinnamon sticks to form a tangy shrub. Mix one part shrub with three parts sparkling water. The sharpness cuts through rich party snacks.

31. Cold Brew Mule

Blend robust cold brew concentrate with ginger beer and lime. The dual bitterness of coffee and ginger feels surprisingly cohesive. Serve in a chilled copper mug for frosty hands.

32. Persian Cucumber Ayran

Blend yogurt, grated Persian cucumber, salt, and dried mint with ice water. The savory, cooling sip pairs well with spicy appetizers. It’s an ancient refreshment that still feels modern.

33. Thai Basil Limeade

Steep Thai basil in hot simple syrup, chill, then blend with fresh lime juice. The basil’s anise note elevates a basic limeade. Garnish with extra leaves for aroma.

34. Raspberry Lime Rickey

Muddle raspberries and lime, add ice, then pour over soda water. Slight seediness adds texture while lime keeps things bright. It’s carbonated candy in liquid form.

35. Tamarind Fizz

Tamarind concentrate, simple syrup, and sparkling water make a sweet-sour base. A chili-salt rim gives gentle heat. The combo nods to Mexican candies in drinkable form.

36. Lemon Verbena Iced Tea

Brew black tea with sprigs of lemon verbena, chill, then sweeten lightly. The herb adds a citrus aroma without acid. Serve over ice with a thin lemon wheel.

37. Maple Cinnamon Sour

Shake lemon juice, maple syrup, aquafaba, and pinch of cinnamon until velvety. Strain into a coupe and dust with extra spice. The flavor recalls breakfast pancakes in cocktail form.

38. Carrot Orange Ginger Elixir

Fresh carrot and orange juices meet ginger syrup for a vibrant pick-me-up. A pinch of turmeric deepens color and adds earthiness. The balance of sweet root and zesty citrus refreshes without added sugar.

39. Blue Lagoon Mocktail

Blue curaçao syrup (non-alcoholic) blends with lemonade and soda for a neon showstopper. The color alone signals party time. Tart flavors keep it from tasting like pure candy.

40. Salted Watermelon Agua Fresca

Blend seedless watermelon, water, and a pinch of sea salt, then strain. Lime juice brightens the mix. Salt subtly enhances the fruit’s natural sweetness.

41. Passion Fruit Fizz

Scoop pulpy passion fruit into a shaker with honey syrup and lemon. Shake, strain, and finish with sparkling water. Tiny seeds add crunch while aroma screams tropics.

42. Matcha Mojito

Dissolve ceremonial-grade matcha in cool water, then build like a classic mojito with mint, lime, and sugar. Top with soda for gentle bubbles. Earthy tea tempers the sweetness beautifully.

43. Blackberry Mint Julep (Zero Proof)

Muddle blackberries and mint with simple syrup, fill cup with ice, and top with sparkling water. Stir until the cup frosts. The drink honors Derby Day tradition minus the bourbon.

44. Sparkling Rose Lemonade

Add a splash of rosewater to fresh lemonade and finish with sparkling mineral water. The floral accent feels elegant yet subtle. Pair it with light pastries for an afternoon treat.

45. Virgin Dark ’n’ Stormy

Pour lime soda over ice, then gently float extra-spicy ginger beer on top for the signature “stormy” look. Molasses-rich blackstrap syrup provides rum-like depth. Stir before drinking to marry flavors.

46. Coconut Thai Iced Tea

Steep strong Thai tea with star anise and cardamom, chill, then sweeten. Layer over ice and top with creamy coconut milk. The swirl effect is hypnotic and dairy-free.

47. Vanilla Pear Shrub

Combine diced pear, sugar, and apple cider vinegar, letting it mellow for two days. Strain and mix one part shrub with three parts soda. Vanilla bean infuses warmth that feels autumnal.

48. Strawberry Basil Balsamic Soda

Mac­erate strawberries with a splash of aged balsamic to coax out depth. Shake with ice, strain, and top with sparkling water. The slight vinegar tang sharpens the berry sweetness.

49. Smoky Pineapple Jalapeño Cooler

Cold-pressed pineapple juice meets muddled jalapeño and a dash of liquid smoke. Lime juice keeps heat in check. The result mimics the complexity of mezcal without the alcohol.

50. Turkish Delight Fizz

Rosewater, pomegranate molasses, and lemon create a syrup reminiscent of the candy. Shake with ice, strain, and top with soda. Light effervescence balances the syrup’s richness.

51. Cantaloupe Mint Agua Fresca

Blend ripe cantaloupe with cold water and a squeeze of lime, then strain. Stir in torn mint and chill well. It’s gently sweet and endlessly chuggable.

52. Grapefruit Rosemary Tonic

Combine fresh grapefruit juice, rosemary syrup, and premium tonic water. Bitter quinine and herbal notes play nicely together. A single big ice cube slows dilution.

53. Cranberry Spice Smash

Muddle fresh cranberries with winter spice syrup, add orange juice, and shake with ice. Strain over crushed ice for a slushy texture. The tart fruit and warm spices feel like a fireplace in a glass.

54. Plum Ginger Cooler

Simmer sliced plums with ginger and honey for a jewel-colored syrup. Mix with soda and a squeeze of lemon. The fruit’s tannins add grown-up complexity.

55. White Grape Spritz

Use chilled white grape juice as a base, then top with non-alcoholic sparkling wine. A splash of elderflower cordial lifts aroma. Frozen grapes keep things cold without watering down the drink.

56. Honeydew Lime Cooler

Puree honeydew melon, strain, and blend with lime juice and mint syrup. Serve over crushed ice for a snow-cone feel. It’s delicate, floral, and unbelievably refreshing.

57. Ginger Lemongrass Fizz

Steep chopped lemongrass and ginger in hot water to create a punchy tea, chill, then sweeten lightly. Top with soda for sparkle. The fragrance wakes up the palate between savory bites.

58. Non-Alcoholic Michelada

Combine tomato juice, lime, hot sauce, and Worcestershire substitute, then gently pour in a chilled non-alcoholic lager. A Tajín-salt rim brings more zest. It’s spicy, tangy, and perfect with tacos.

59. Sparkling Apricot Cooler

Blend canned apricots and strain, then mix one part puree with three parts sparkling water. A squeeze of lemon cuts sweetness. The stone-fruit aroma feels sunny even in winter.

60. Blackberry Kombucha Mule

Blackberry kombucha replaces ginger beer for probiotic tang. Add lime juice and crushed ice, stir well. The fruity tartness sidles up nicely to savory appetizers.

61. Orange Cardamom Cream Soda

Infuse simple syrup with crushed cardamom pods, then mix with fresh orange juice and splash of half-and-half. Top with club soda for a frothy head. Think Dreamsicle with a subtle spice whisper.

62. Cherry Basil Sparkler

Bing cherries simmered into syrup lend deep color and flavor. Shake with lemon, strain, and add sparkling mineral water. Basil keeps the sweetness in balance.

63. Pineapple Coconut “Painkiller”

Blend pineapple juice, orange juice, and coconut cream with crushed ice. A pinch of grated nutmeg nods to the original rum classic. The texture is luxuriously thick yet alcohol-free.

64. Sparkling Apple Mojito

Muddle mint with lime and unfiltered apple juice, then add ice. Top with dry sparkling cider that’s been dealcoholized. The apple notes pair seamlessly with mint’s cool snap.

65. Virgin Espresso Martini

Shake fresh espresso, vanilla syrup, and chilled simple syrup hard with ice to build foam. Strain into a martini glass for that signature crema. It’s rich, buzzy, and dessert-worthy without a trace of vodka.