Holiday Mocktails

For many people, the holidays are a big season for alcohol—rum and eggnog, mulled wine, festive cocktails, Baileys in coffee…and the list goes on. For a lot of people, boozy drinks are an essential part of winter socializing, but we don’t think alcohol is necessarily needed to make beverages feel special.

Whether you’re a non-drinker, just need a day off alcohol, offered to be DD, are a new mama, or just want to keep your body healthy over the holidays, we’ve created some holiday mocktail recipes to keep your evenings feeling fancy and your mornings hangover-free. Your body, skin, and productivity will thank you!


Holiday Pom Pom Soda

This light holiday mocktail is super fresh, free of artificial sugars, and the perfect festive shades of red and green.

Ingredients (per drink):

  • 2-4 leaves fresh basil
  • 1 heaping tbsp. pomegranate seeds
  • Soda water
  • Key limes
  • Ice cubes

Directions:

  • In a short glass, muddle the fresh basil
  • Cover with a layer of pomegranate seeds
  • Add ice to liking
  • Squeeze in juice from half a key lime
  • Top with soda water
  • Stir it up and enjoy!

Gingermint Glitz

The kick of ginger, freshness of mint, and sweet tartness of pink grapefruit make this mocktail an awesome drink to serve at a party.

Ingredients (per drink):

  • Ginger beer (the spicier, the better)
  • Pink grapefruit
  • Fresh mint

Directions:

  • Cut the grapefruit in half, then slice a ½” round off one side
  • In your favourite festive glass, muddle a few leaves of fresh mint
  • Add ice to your liking
  • Squeeze in juice from half of the grapefruit
  • Top the glass with ginger beer
  • Cut the grapefruit round in half (or a quarter) to garnish

Pro tip: If you really enjoy a spicy kick, add a few pieces of finely sliced fresh ginger to your muddle.


Holiday ‘Bucha  

This incredibly simple drink is a great way to get in your probiotics and put a festive twist on a staple health beverage. We like to think of it as a more mindful sangria.

Ingredients (per batch):

  • 2 litres of cranberry kombucha (although any flavour will do)
  • 2 blood oranges
  • 2 navel oranges, sliced, then cut in half (discard the end pieces)
  • 1 cup cranberries
  • Fresh rosemary

Directions:

  • Cut the blood and navel oranges into 1” slices, then cut in half again; discard the end pieces
  • Add orange slices to a large pitcher
  • Top with cranberries
  • Fill with the kombucha
  • Serve in tall glasses, and garnish with fresh sprigs of rosemary

Words by Bianca Bartz. Photo by Jennifer Pallian on Unsplash.

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