Going alcohol-free shouldn’t mean settling for sugary fizz. A great mocktail is balanced — sweet, sour, bitter, a little bite — and pairs beautifully with good food. Use loads of fresh citrus, herbs, quality ice, and proper glassware. Here are six crowd-pleasers and exactly what to serve with each.
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Virgin Mary + charred corn & avo cups
Build your Virgin Mary like the real deal: tomato juice, lemon, Worcestershire, a dash of hot sauce, celery salt, cracked pepper, and plenty of ice. Stir, don’t shake.
Serve with: charred corn, avocado and coriander scooped into baby gem leaves. The fresh fats calm the spice and the crunch sings with the savoury drink.
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Elderflower spritz + lemon–herb chicken skewers
Mix elderflower cordial with non-alcoholic “bubbles” and a splash of soda over ice; finish with cucumber ribbons and a mint sprig.
Serve with: quick-grilled chicken skewers marinated in lemon, garlic and thyme. The floral spritz lifts the citrusy, herby notes without overwhelming them.
Espresso tonic + dark chocolate nut bites
Pour chilled espresso slowly over a tall glass of ice and tonic; add a thin orange wheel for aroma. It’s bright, bitter, and incredibly refreshing.
Serve with: two-bite dark chocolate, almond and date squares. The cocoa rounds off the coffee’s bite, and the nuts keep energy steady.
Watermelon–lime slush + feta & mint salad
Blend cold seedless watermelon, fresh lime juice and a touch of honey; pulse with ice for a thick slush.
Serve with: a simple salad of watermelon, feta, mint and a drizzle of olive oil. Echoing flavours is the trick — juicy, salty, fresh.
Ginger beer “mule” + sticky sesame cauliflower
In a copper mug (or any highball), muddle a wedge of lime with a few mint leaves, fill with ice, top with quality ginger beer and a splash of soda.
Serve with: oven-roasted sesame cauliflower glazed with soy, honey and chilli. The gingery heat cuts through the sweet, sticky coating like a dream.
Mango lassi + spiced chickpea flatbreads
Blend ripe mango with double-thick yoghurt, a splash of milk, cardamom and a pinch of salt. Serve chilled with a dusting of nutmeg.
Serve with: warm flatbreads topped with smashed, cumin-spiked chickpeas and fresh tomato salsa. Cooling, creamy lassi balances the spice and adds protein.
Pro tips: big cubes = less dilution; fresh citrus always; and a tiny pinch of salt in citrus-based mocktails makes flavours pop. Cheers.
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