10 non-alcoholic cocktails that you won't be ashamed to serve to guests
All the recipes in this selection are strictly 0% alcohol. Everyone can drink: drivers, pregnant women, and kids at the party.
Updated
Over the years behind the bar, I've learned one thing: the most difficult guest isn't the one who asks for 'something stronger,' but the one who doesn't drink. They usually get offered juice from a box or cola, and they feel like a passenger at someone else's party all evening. But a non-alcoholic cocktail isn't a 'half-cocktail.' It's the same balance of sour, sweet, and aromatic, the same ice, the same beautiful glass. Just without the alcohol.
Good news: for most recipes in this selection, you don't need anything exotic. Juices, ginger ale, grenadine, fresh mint, yogurt — all can be bought at a regular store in one go. There won't be any bad news.
I've picked ten drinks that really work on guests: from American classics like Shirley Temple to Indian lassi and West African ginger lemonade. All recipes are from the catalog 24cocktails.com, and I provide the ingredients and proportions exactly as they are, without any personal twists.
1. Shirley Temple (Shirley Temple)
The most famous non-alcoholic cocktail in the world, named after a child movie star from the 1930s. A classic: grenadine gives a pink color and pomegranate sweetness, ginger ale adds fizz and a hint of spice. It takes two minutes to make, looks like a full cocktail from the bar — that's why people love it.
Ingredients
- Giffard grenadine syrup — 7.5 ml
- Lemon juice — 7.5 ml
- Thomas Henry ginger ale — top up
How to make it
- Pour the ingredients into a glass with ice.
- Gently stir and serve with straws.
Tip: don’t stir vigorously — you’ll knock all the fizz out of the ale. A couple of movements with a bar spoon from bottom to top, and that’s enough. The classic garnish is a Luxardo cherry and a slice of lemon: without the cherry, it’s just pink lemonade.
2. Cinderella
Another classic from the non-alcoholic menu — a tropical mix with citrus notes. Orange, pineapple, and lemon provide a solid fruity base, grenadine adds color, and soda pulls it all into a light long drink. Of all the selections, this is the most 'cocktail-y' cocktail: shaker, layers of flavor, beautiful presentation.
Ingredients
- Freshly squeezed orange juice — 60 ml
- Pineapple juice — 45 ml
- Lemon juice — 22.5 ml
- Giffard grenadine syrup — 5 ml
- Angostura bitters — 3 dashes
- Sparkling water — to top up
How to make
- Mix the first 5 ingredients with ice.
- Strain into a glass filled with ice.
- Top with sparkling water.
Tip: Angostura here — three dashes, just a few drops for aroma, but technically there’s alcohol in the bitters. If you need an absolute zero — just skip it, the cocktail won’t fall apart. The garnish — a slice of lemon.
3. Bloody Shame
The non-alcoholic sister of the Bloody Mary — the name roughly translates to 'what a shame', and it’s a bartender's joke: it’s a pity, they say, that there’s no vodka. In reality, there’s nothing to regret: tomato juice with spices is self-sufficient, and at a table with snacks, this drink works better than many alcoholic ones. Perfect for a late breakfast.
Ingredients
- Tomato juice — 150 ml
- Lemon juice — 15 ml
- Red pepper sauce — 8 dashes
- Worcestershire sauce — 4 dashes
- Horseradish — 1/2 teaspoon
- Celery salt — 2 pinches
- Black pepper — 1-2 whole pieces
How to prepare
- Mix all the ingredients in a shaker with ice.
- Strain into a glass filled with ice.
- Serve with celery.
Tip: the main mistake is overdoing it with hot sauce and horseradish. Add a little at a time, taste, and adjust. Once you've added too much heat, you can't take it back, only dilute it with more juice.
4. Non-Alcoholic Apple Mojito (Temperance Apple Mojito)
The word 'temperance' in the name refers to the temperance movement — and it's the best answer to those who think a mojito can't exist without rum. Mint, lime, and crushed ice do all the heavy lifting, while apple juice convincingly takes the place of rum, more so than you'd think. It's the only recipe in the collection that requires about ten minutes of effort — but the result is worth it.
Ingredients
- Fresh mint leaves — 12 pcs.
- Lemon juice — 15 ml
- Lime juice (freshly squeezed) — 15 ml
- Simple syrup (65.0°brix, 2 parts sugar to 1 part water) — 22.5 ml
- Apple juice — 90 ml
- Thomas Henry sparkling water — top up
How to make it
- Place the mint, lemon, lime, and sugar in a glass.
- Fill the glass halfway with crushed ice and stir.
- Add more crushed ice to fill the glass.
- Pour in the apple juice, top with soda, and stir again.
- Serve with straws and a sprig of mint.
Tip: don’t muddle the mint into a mush — the bitterness from torn leaves will ruin the taste. Just give it a gentle press with a spoon to release the oils while keeping the leaves intact.
5. Bora Bora (Bora Bora Brew)
A tropical long drink made with three ingredients that looks every bit as good as it sounds. Pineapple and grenadine create a sunset gradient from yellow to pink, while ginger ale adds bubbles and a light spiciness. In summer on the patio, it disappears faster than you can make it — trust me.
Ingredients
- Pineapple juice — 90 ml
- Giffard grenadine syrup — 5 ml
- Thomas Henry ginger ale — top up
How to make
- Mix all the ingredients with ice.
- Strain into a glass filled with ice.
- Garnish with a slice of pineapple.
Tip: chill both the juice and the ale beforehand — warm ingredients will instantly melt the ice, and instead of a cocktail, you'll end up with a fruit compote. And make sure to use pineapple juice without pulp, otherwise the drink will be cloudy.
6. Canadian Apple
The 'Canadian' here refers to the maple syrup, and this is one of those cases where one ingredient makes the whole drink. Apple and maple are a match made in heaven, and the lemon keeps the sweetness from becoming cloying. An autumn cocktail at heart: serve it with apple pie — a combination you'll want to come back to.
Ingredients
- Apple juice — 105 ml
- Lemon juice — 45 ml
- Maple syrup — 22.5 ml
How to make
- Shake all the ingredients with ice.
- Strain into a glass filled with ice.
- Garnish with a slice of apple.
Tip: the syrup should be real maple syrup, not 'maple-flavored syrup' made with fructose — the taste difference is huge. Shake the shaker vigorously for about ten seconds: the syrup is thick, and it needs time to mix.
7. Thai Iced Tea
A street classic from Thailand that has made its way onto bar menus around the world. Strong tea with condensed milk over ice — sounds simple, but the layered orange drink with milky swirls looks more impressive than many cocktails. The recipe is for two glasses — handy when guests are already at the table.
Ingredients
- Thai tea — 1/4 cup
- Boiling water — 1/2 cup
- Condensed milk (skimmed) — 2 tsp
- Ice — cubes
- Mint — for garnish
How to make
- Mix the Thai tea with boiling water.
- Add the condensed milk and stir well.
- Fill two tall glasses with ice cubes.
- Pour the mixture into the glasses.
- Garnish with mint leaves.
Tip: let the tea cool completely before it meets the ice — hot brew will melt the cubes, and the drink will turn watery. Want pretty layers? Pour the condensed milk by the spoonful over the already poured tea.
8. Mango Lassi
An Indian yogurt drink that has been consumed for centuries in its homeland — and the most famous version, with mango. Thick, sunny yellow, sweet without being cloying. It perfectly cools down spiciness, so if there’s something spicy on the table — curry, wings, spicy pizza — lassi will be the most sought-after drink of the evening.
Ingredients
- Mango — 2 pcs.
- Yogurt — 2 cups
- Sugar — 1/2 cup
- Ice water — 1 cup
How to prepare
- Put the mango, yogurt, sugar, and ice in a blender.
- Add cold water.
- Mix everything until smooth.
- Pour into a highball glass with crushed ice.
- Garnish with mango chunks or mint if you like.
Tip: the whole story hinges on the mango — go for ripe, soft, fragrant ones. Hard green fruits will yield a sour mush that no amount of sugar can save. If you can't find ripe ones, use frozen mango puree.
9. Banana Smoothie
A sweet and filling option for those guests who came with kids — and for the kids themselves. Greek yogurt adds body and a slight tang, honey and banana bring sweetness, and apple juice thins the texture to drinkable. Served in a hurricane glass — it instantly looks like a cocktail from a resort, not breakfast.
Ingredients
- Greek yogurt — 7 tablespoons
- Honey — 5 ml
- Banana (fresh) — 1 piece.
- Apple juice — 90 ml
How to prepare
- Blend the ingredients in a blender with 6 ounces (about 170 g) of crushed ice.
- Pour into a glass and serve immediately with straws.
Tip: choose a ripe banana with dark speckles on the skin — it has more sugar and aroma. And serve it right away: if it sits, the smoothie separates and turns gray, it doesn't get a second life.
10. Lemouroudji
West African ginger lemonade with cayenne pepper — the most unexpected item on the list and my personal favorite for large gatherings. The lemon refreshes, the ginger warms, and the pepper leaves a long, warm aftertaste. The recipe is for a whole gallon — that means it's a ready drink for a party: make it in advance, put it in the fridge, and pour it all evening.
Ingredients
- Ginger — 2 pieces
- Water — 1 gallon (about 3.8 liters)
- Lemon juice — from 1 pound of lemons (~450 g)
- Sugar — 1 cup
- Cayenne pepper — ground
How to make it
- Juice the lemons.
- Peel and grate the ginger.
- Place the grated ginger and a generous pinch of cayenne pepper in a cheesecloth and tie it up.
- Soak the pouch in water for 15 minutes.
- Add the sugar and lemon juice.
- Chill and serve — with a slice of lemon or ginger.
Advice: Cheesecloth is not a formality: it keeps the ginger pulp and pepper in check, and the drink stays clear. Want it spicier? Don’t add more pepper, just hold the bundle in the water longer.
Non-alcoholic doesn’t mean boring — it means that the next morning everyone will remember the whole evening. Start with a Shirley Temple or a Bora Bora: three ingredients, two minutes, and your guest has a real cocktail in hand. After that, you’ll get hooked — tested on hundreds of guests.
More recipes — both non-alcoholic and otherwise — in the catalog →
Mark the bottles on your shelf — the site will show you what you can mix right now →