As the temperatures increase and the days get longer across the northern hemisphere nothing feels better than sipping a perfectly crafted cocktail. However, sometimes you’re looking for a non-alcoholic option that still satisfies that summertime urge. 

With the rise of the desire for NA and mocktails in place of the traditional alcoholic cocktails, the options for a delicious and refreshing beverage on a hot summer day is no longer limited to ice teas and sugar laden sodas. 

Here we dive into some of the best in perfectly crafted mocktails, crispy and fanciful ice teas and lemonades to add to your happy hour routine, your next dinner party or barbecue. 

True Mixology: All the Flare None of the Alcohol 

Starting off strong with a selection of summery crafted cocktails, hold the alcohol. We explore every drink that feels, smells and breathes summer at its core. Whether it’s pineapple, coconut, cucumber or blackberries, you have an option that spans geographical limits and tantalizes any tastebud. 

Pineapple Basil Bliss: A Balance of Sweet and Fresh

3 Medium to Large Basil Leaves

¼  Lime

2 parts Organic Pineapple Juice

1 ½ parts 0% Alcohol Gin

Splash of Club Soda

Add the basil and lime in the bottom of a glass and muddle, if you’re a professional you can use a muddler, if you’re like the rest of us a wooden spoon works just fine. Add pineapple juice, 0% gin, and ice cubes into a shaker and shake it like a Polaroid picture, and top with club soda. Garnish with a slice of lime wedge, pineapple, or a sprig of basil, whichever you fancy, maybe all three if you’re feeling wild. 

Cucumber Elderflower Spritz: Refreshing in Everyway

2 parts Cucumber Juice

1 part Elderflower syrup 

1 part Lime Juice  

Topped with Alcohol Free Prosecco or Sparkling Water 

Add ice into a cocktail shaker and into that add your cucumber juice, elderflower syrup and lime juice. Shake your money maker until ingredients are cold and mixed. Now we’re going to get bougie, strain the contents of the shaker into a large wine glass filled with ice and top with your choice of either NA prosecco or sparkling water. Garnish with a ribbon of cucumber and a salt bae wrist flick and you’re set. 

Sparkling Elderflower Blueberry Mocktail: Dark and Delicious 

¾ cup (95g) Frozen Blueberries

¼ cup (60ml) Violette 

¼ cup (60ml) Lemon juice 

¼ cup (60ml or to taste) Honey

½ cup (120ml) Sparkling Water

This one involves a blender, even if it’s just the immersion kind. In a blender, blend frozen blueberries, violet syrup, honey and lemon juice. Blend together well and pour into a tall cocktail glass over ice and fill to the top with sparkling water. Garnish with a lemon twist or a well placed violet and enjoy! 

Paloma on the Rocks: A Non Alcoholic Twist on a Classic

¼ cup (60ml) Grapefruit Juice

1 Limed Juiced 

1 Tbsp (1 Large Spoon) Agave or Honey

Sparkling Water

1 Lime Zested

Sugar

Make a sugar and lime zest mixture place on a plate and set aside. Dip the rim of your short cocktail glass into agave, then into your sugar mixture. In your glass mix together grapefruit juice, lime juice and agave then fill with ice and top with sparkling water or a lemon lime soda if you’re looking for a sweeter version. Garnish with a lime or grapefruit slice and enjoy! 

Special thanks belongs to the owner of The Irishman Paris who helped perfect the above recipes.

Coconut Pineapple Virgin Margarita: Island Vibes No Matter Your Location 

½ cup (120ml)  Pineapple Juice 

¼ cup (60ml) Coconut Water 

1 oz (30ml) Full Fat Coconut Milk or Coconut Cream 

1 Lime Juiced

Handful Coconut flakes

Agave Syrup 

Sea Salt 

For this one we are busting out a pan and the stove. Over low heat lightly toast your coconut flakes then set them aside on a small plate. Using another small plate create a small pool of agave syrup (honey works for this as well). Dip a cocktail glass on the plate with the agave and then onto the plate with the coconut to create your toasty rim. Grab your cocktail shaker with ice and add into it the pineapple juice, lime juice, coconut milk (or coconut cream), coconut water and just a pinch of sea salt. Shake that thing all night long (15 to 20 seconds). Fill the coconut rimmed glass with ice and strain the margarita mixture into it. Garnish with a pineapple slice or a slice of lime, why not both or a kebab with a piece of coconut. 

Recipe courtesy of a pinch of adventure. 

Fancify Your Ice Teas & Lemonades: The Summer Staple Deserves an Update

Every summer in the US someone in the family busts out the largest pitcher you’ve ever seen filled with iced tea and/or lemonade so sweet it will give you a cavity. As this summer staples make their way across the globe in various forms they deserve a bit of a modern life update. Let’s dial down the sugar and increase the bourgeois to breathe new life into these American classics. 

Coconut Thai Iced Tea: A Sweet Surprise to this Favorite

The Thai Tea Base:

¾ cup (95g) Thai Tea Leaves 

4 cups (1L) Hot off the BoilWater

¼ cup (85g) Sugar

Pinch of Salt

The Coconut Thai Ice Tea:

¾ cup (180ml) Thai Tea Base 

¼ cup (60ml) Coconut Cream 

1 TBSP (Large Spoon) Sugar

In a large pot bring 4 cups (1L) of water to a boil then remove it from the heat and add in the Thai tea leaves and dissolve in the sugar and the pinch of salt. Allow the mixture to cool completely before making your tea, you don’t want to melt the ice! It will stay good in the fridge for up to 2 weeks. Now that your tea mixture is cool and ready, get a pint glass and fill it with ice. Fill the glass ¾ of the way with tea leaving room at the top for the coconut cream. Mix the coconut cream and sugar together to your desired sweetness until it is foamy and frothy. Pour it onto the top and serve with a straw and maybe a spring of mint for color. 

Jasmine Rose Sparkling Iced Tea: Florals and Bubbles

16oz (50cl) Hot of the Boil Water 

1 ½ TBSP (Large Spoons) Jasmine Tea 

1 TBSP (Large Spoon) Dried Rose Buds

¾ cup (95g) Simple Syrup 

16oz (50cl) Sparkling Water 

Bring your 16oz of water to a boil and remove it from the heat. To that add the jasmine tea and dried rose buds and let steep for 5 minutes. Let the tea concentrate cool completely. To a pint glass add ice and fill ½ way with the tea concentrate. Add simple syrup to taste and top off with sparkling water. Add rose petals for garnish and voila a refreshing fizzy delight! 

Floral Lemonades: Class Up This Summer Staple

The Lemonade Base:

8 cups (2L) Filtered Water

1 ½ cups (375ml) Fresh Squeezed Lemon Juice 

The Flare:

2 cups (300g) Sugar

2 cups (500ml) Filtered Water

2 cups (120g) Your Choice of Food Grade:

Lilacs

Rose Petals

Lavender 

Violets

In a medium saucepan combine 2 cups of sugar and 2 cups of water and bring to a rolling boil.. Turn off the heat and add in the florals of your choice, let them simmer for 5 minutes. Strain the mixture into a glass jar (yields 3 cups (750ml) of syrup) being careful not to get any debris into the syrup. While your syrup is cooling, mix together your 8 cups of water and the juice from your lemons. Once the syrup has cooled, fill a tall cocktail glass with ice and add in the lemon mixture then the syrup to taste. Or if you prefer, fill a large pitcher full of the lemon mixture and add the syrup to taste. Garnish with a slice of lemon and the flower of your choosing and sip with your pinky finger up because you fancy now!