Party Alcohol Free
Summer is a great time for a party, but if you've had a past with party times you can't even remember or if you are supporting a friend, co-worker or family member who is carrying a child consider hosting a Alcohol free drink mixing party and come up with some great new tasty flavors.These are great to test out if you are planning a Pregnant Pause for September 9 Celebrations
Here are just a few and we will continue to add more:
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3 Dozen Plus Mocktail Ideas to
Get Your Party Started
Get Your Party Started
AFTERGLOW
1 part Grenadine
4 parts Orange Juice
Mix. Serve over ice.
4 Parts Pineapple juice
ALICE COCKTAIL (Schraemli)
1 cl (0.33 oz) Grenadine Syrup
1 cl (0.33 oz) Orange juice
2 cl (0.67 oz) Pineapple juice
4 cl (1.35 oz) Cream
Shake well, strain into a large cocktail glass.
ALMOST WINE COOLER
1/2 c grape juice
1/2 c lemon-lime soda
1/2 t lemon juice
Combine ingredients in a tall glass; stir to blend.
Add ice. 1 serving
APPLE KARATE
2 c apple juice or cider
1 lg carrot, peeled and chopped
Place all ingredients in the blender jar - cover
and whiz on medium speed until well blended. Pour in one tall, 2 medium
or 3 small glasses and drink up.
APRICOT APPEALER
6 oz apricot nectar
1/4 c ginger ale
1 t lemon juice
1 t sugar
Shake well, add crushed ice. Garnish. 1 serving
BABY COCKTAIL
Shake half Pineapple juice and cream well.
BERRY-BERRY
1 c berries
1 c milk
1 T honey
Place all ingredients in the blender jar - cover
and whiz on medium speed until well blended. Pour in one tall, 2 medium
or 3 small glasses and drink up.
BLACK & BLUE BERRIES
1 cup blue or black berries
1 cup soda water
2 T honey or sugar
1 t lemon juice
Place all ingredients in the blender jar - cover
and whiz on medium speed until well blended. Pour in one tall, 2 medium
or 3 small glasses and drink up.
BOBBY COCKTAIL
1 cl (0.33 oz) Orange juice
1 cl (0.33 oz) Lemon juice
1 t sugar syrup
6 cl (2 oz) cream
Shake well and strain into a large cocktail glass.
BORA BORA
10 cl (3.38 oz) Pineapple juice
6 cl (2 oz) Passion fruit
juice
1 cl (0.33 oz) Lemon juice
1 cl (0.33 oz) Grenadine syrup
Prepare in a blender or shaker, serve in a long
drink glass on the
rocks. Garnish with 1 slice of pineapple and
one cherry.
CRANBERRY JUICE COCKTAIL
1 lb (1/2 kg) cranberries
5 cups (1 1/4) liters water
salt
2 or 3 orange slices (optional)
1/2 cup (125 ml) sugar
Wash the cranberries and put them into a
non-reactive saucepan with the water, a pinch of salt and if you wish, the
orange slices. Cook over medium heat until all the berries burst - about
10 minutes.
Pour the fruit and liquid into a cheesecloth-lined
sieve. Strain the
juice to the saucepan, add the sugar and boil for
two or three minutes. Taste and add more sugar if it is needed. Cool and
chill the juice before serving.
DAK-A-WARI (strawberry)
1 oz lemonade unreconstituted
4 fresh strawberries
2 oz water
4 ice cubes
1 fresh strawberry
Prepare in a blender on high for 30 seconds or
until smooth. Pour into cocktail glass and garnish with strawberry
END WRENCH
1 part orange juice
1 part tonic water
Ice
Tastes remarkably like a screwdriver.
GRAPEFRUIT MOCKTAIL
2 cl (0.67 oz) Orange juice
6 cl (2 oz) Grapefruit juice
Mix and stir with ice in a mixing glass, strain off
into a large cocktail glass.
GRAPEFRUIT LEMONADE
Ice
2 cl (0.67 oz) Grenadine syrup
6 cl (2 oz) Grapefruit juice
Soda Water.
Place some ice cubes in a large tumbler, add syrup
and juice top up with Soda Water. Stir a little and serve with a drinking
straw.
HOT BUTTERED RUM BATTER NO. 1 *+
1 lb dark brown sugar
1/2 lb salted butter
1 t ground nutmeg
1 t ground cinnamon
1 t ground cloves
1 t ground white cardamom
1 t vanilla
HOT BUTTERED RUM BATTER NO. 2 *+
1/2 cup brown sugar
1/2 cup white sugar
1/2 lb butter
1 pint quality vanilla ice cream
In either case blend all ingredients in a food
processor or mixer and store in the fridge or freezer.
To make a drink add a dash of rum flavor along with
1 or 2 T spoons of batter to a mug of very hot water.
HOT LEMONADE
1 lemon
2Tbs maple syrup
Dash of cayenne pepper
Squeeze the juice of 1 lemon into a 10-oz.
glass. Add 2Tbs maple syrup and a dash of cayenne pepper. Fill with
ice water. Stir. Drink.
LEMONADE SYRUP (makes
about 4-1/2 cups)
1. Boil for 5 minutes:
2 cups sugar
1 cup water
rind of 2
lemons,
cut into strips
1/8 t salt
Cool and add:
juice from 6 lemons
Strain the syrup. Store in a covered
jar.
Add:
2 T syrup to
1 glass of ice water
or carbonated water
2. Add:
1 T syrup
2 T orange, apricot
or
pineapple
juice to
1 glass of ice water
or|
carbonated
water
From: THE JOY OF COOKING, by the Rombauers
LUCKY DRIVER
Use only fresh squeezed juice for best result!
1 cl (0.33 oz) Coconut concentrate)
2 cl (0.67 oz) Lemon juice
5 cl (1.69 oz) Pineapple juice
5 cl (1.69 oz) Grapefruit juice
5 cl (1.69 oz) Orange juice
15 cl (5 oz) Sugar Syrup
Prepare in a blender or shaker, serve in a long
drink glass with 2-3
ice cubes. Garnish with one orange slice, and
one lemon slice.
MOCK-ARITA
2 oz lemonade unreconstituted
8 oz cold water
1/2 oz. lime juice
6 ice cubes
Prepare in a blender on high for 10 seconds until
light and frothy. Salt rim margarita glass and fill. One 12 oz serving.
NADA COCO COLADA
4 oz pineapple juice
2 oz coconut cream
Combine 2 cups water and the
sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir
the mint into the water; let stand for 5 minutes. Strain and discard the mint
leaves from the syrup; set aside. Stir the lime sherbet, lime juice,
and 1 cup water together in a large pitcher until well combined. Pour the
mint-infused syrup into the mixture. Add club soda and stir. Serve over ice.
Garnish with lime slices.
SANGRIA FREEDOM
1 cup ice
orange slice for garnish
In a blender, add 1 cup ice,
pineapple juice and cream of coconut.
Blend until slushy.
Pour into an chilled hurricane
glass.
Garnish with an orange slice.
NOD-A-COLADA (pineapple)
2 oz. pineapple juice unreconstituted
4 oz. water
1oz. coconut cream
1 oz. half and half
6 ice cubes
pineapple wedge
cherry
Prepare in a blender on high until smooth and
creamy about 30 seconds. Pour into hurricane glass. Garnish with pineapple and
cherry and serve with a straw. Makes 10 oz. serving.
2 cups water
NOJITO'S
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
ORANGATANG
1 cup orange juice
1 cup cranberry
Place all ingredients in the blender jar - cover
and whiz on medium
speed until well blended. Pour in one tall, 2
medium or 3 small glasses and drink up.
PINEAPPLE - ORANGE TWIST
1 part Grenadine
4 parts Orange Juice
4 Parts Pineapple juice
The proportions are approximate, vary according to
taste. Mix
together, serve with lots of ice.
PINEAPPLE - LEMONADE
5 cl (1.69 oz) Orange juice
15 cl (1.69 oz) Pineapple juice
3 cl (1 oz)
Sugar syrup
several ice cubes
Soda Water
Mix 5 cl (1.69 oz) Orange juice, 15 cl (1.69 oz)
Pineapple juice, 3 cl (1 oz) Sugar syrup in a large tumbler with several ice
cubes. Stir well and top up with cold Soda Water. Serve with a
drinking straw.
PINEAPPLE - POWER
1 sm can pineapple slices w/ juice
2 cups water
1 T honey
1/4 t ginger
Place all ingredients in the blender jar - cover
and whiz on medium
speed until well blended. Pour in one tall, 2
medium or 3 small glasses and drink up.
PUSSY FOOT
1 cl (0.33 oz) Grenadine Syrup
4 cl (1.35 oz) Pineapple juice
4 cl (1.35 oz) Orange juice
4 cl (1.35 oz) Grapefruit juice
Shake or blend briefly, strain into a long drink
glass. Garnish with
fresh fruit, cherry, and a drinking straw.
SHIRLEY TEMPLE
Ice
20 cl (7 oz) Ginger Ale
3 cl (1 oz) Grenadine syrup
Build in a long drink glass. Add 20 cl (7 oz)
Ginger Ale over ice,
sprinkle 3 cl (1 oz) Grenadine syrup over it.
Garnish with a lemon
slice and a cherry.
| 2 cups cranberry juice, chilled 1 (6 oz.) can frozen orange juice concentrate, (prepared according to package directions), or 1 quart store-bought orange juice 2 tablespoons lemon juice 1 quart raspberry or strawberry soda, chilled 1 medium navel orange, sliced 1 lemon, sliced 1 lime, sliced |
| In a 2 1/2 to 3 quart pitcher, combine cranberry, orange and lemon juices. At serving time add chilled soda and orange, lemon and lime slices. Garnish each glass with fruit kabobs (pineapple chunks, maraschino cherries, lemon, lime or orange wedges), if desired. Makes 2 1/2 quarts. |
TOMATO COCKTAIL
1/2 tsp Worcestershire
1 T Lemon Juice
10 cl (3.38 oz) Tomato Juice
Salt, pepper and ice cubes
Stir in a mixing glass half a tea spoon
Worcestershire sauce, 1 teaspoon Lemon juice, 10 cl (3.38 oz) Tomato juice, and
a little salt and pepper over ice cubes. Strain off into a large cocktail
glass.
TROPICAL
2 cl (0.67 oz) Grenadine syrup
2 cl (0.67 oz) Syrups de menthe (mint syrup)
10 cl (3.38 oz) Milk, cold
Shake or build directly in the glass.
TRICKY MARY (prepare 1 quart and keep on hand)
1 qt vegetable cocktail juice
4 pkg low cal sweetener
3 dashes celery salt
3 dashes season salt
3 dashes Worcestershire Sauce
3 dashes Tabasco sauce
3 dashes lime juice
Combine all ingredients and shake, store in sealed
container in refrigerator. Garnish with pickle or cuke spears. Use within four
days.
Sources - Special thanks to Douglas Howell (The Unofficial Bartenders Page)
MORE MOCKTAILS and FUN CONNECTIONS
"Mocktails" featuring Lucky Leaf/Musselmann's Sparkling Cider from Knouse Foods
Sparkling Applelita
One 10 oz. can of non-alcoholic frozen margarita mix
20 oz. (two full cans) of Lucky Leaf/Musselmann's Sparkling Cider
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a margarita glass. Garnish with frozen cranberries…they float! Makes approximately four 8 oz. glasses.
Sparkling Apple Peach Sunrise
One 10 oz. can of non-alcoholic frozen fuzzy navel mix
20 oz. (two full cans) of Lucky Leaf/Musselmann's Sparkling Cider
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a tall flute glass. Add ½ oz. grenadine for the sunrise effect. Makes approximately four 8 oz. glasses.
Sparkling Apple/Strawberry/Banana Daiquiri
One 10 oz. can of non-alcoholic frozen strawberry daiquiri mix
20 oz. (two full cans) of Lucky Leaf/Musselmann's Sparkling Cider
1 banana
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a tall cocktail glass. Makes approximately four 8 oz. glasses.
Sparkling Applelita
One 10 oz. can of non-alcoholic frozen margarita mix
20 oz. (two full cans) of Lucky Leaf/Musselmann's Sparkling Cider
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a margarita glass. Garnish with frozen cranberries…they float! Makes approximately four 8 oz. glasses.
Sparkling Apple Peach Sunrise
One 10 oz. can of non-alcoholic frozen fuzzy navel mix
20 oz. (two full cans) of Lucky Leaf/Musselmann's Sparkling Cider
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a tall flute glass. Add ½ oz. grenadine for the sunrise effect. Makes approximately four 8 oz. glasses.
Sparkling Apple/Strawberry/Banana Daiquiri
One 10 oz. can of non-alcoholic frozen strawberry daiquiri mix
20 oz. (two full cans) of Lucky Leaf/Musselmann's Sparkling Cider
1 banana
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a tall cocktail glass. Makes approximately four 8 oz. glasses.
Online Manual - www.fasday.com
Seminar - Or try our easy, effective, exciting 1½ hour program that walks you
through the morning of Sept.9: http://www.come-over.to/FASDAY/ABCDEFG/
(material from 2002 has excellent ideas)
Follow us through the next 60 days and plan your local or personal project to build awareness of fetal alcohol spectrum disorder - Each One Can Reach One!
Need family support visit www.toolboxparent.com
Need ideas for adults living with challenges of FASD visit www.braidedcord.net
Need information on fetal alcohol spectrum disorders visit www.betterendings.org
Interested in service dog for FASD visit www.thechancerchronicles.com
