Holiday Drinks Part 1: Mocktails

IMG_7467Click HERE for our Lemon Thyme Soda recipe featured in July.

We can not believe that Christmas and New Years are almost here! Where has the time gone?! We know that everyone is in the midst of getting ready for their various holiday parties, so we thought we would dig up a few inspirational recipes for you this week.

For those of you that are pregnant, not drinkers, or want to do something fun for the kiddos this holiday season, these “mocktail” recipes are for you!

bever_01374_xlThe Cherry Bomb By Martha Stewart


  • 1 cup grenadine
  • 1 liter clear citrus soda, or seltzer
  • 18 maraschino cherries


  1. Place 2 cups water in a medium saucepan, and bring to a boil over medium-high heat. Add grenadine; stir to combine. Pour mixture into two ice-cube trays. Freeze until solid, 2 hours or overnight.
  2. Fill six glasses with grenadine ice cubes. Top with soda. Garnish with cherries, and serve.


ss_R182760Spiced Pomegranate Orange Juice By Rachel Ray


  • 1 bottle (52 oz.) pomegranate or cranberry-pomegranate juice
  • 2 cups orange juice
  • 1 piece (1 1/2 inches) fresh ginger, peeled and cut into 1/4-inch thick
  • 2 cinnamon sticks
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon allspice berries
  • 2 green cardamom pods
  • 1 star anise
  • 3 tangerines, unpeeled and thinly sliced


  1. In a large saucepan, bring the pomegranate juice, orange juice, ginger, cinnamon sticks, cloves, allspice, cardamom and star anise to a boil. Lower the heat, cover and simmer for 30 minutes.
  2. Strain the liquid, discard the spices and return the liquid to the saucepan. Add the tangerine slices and serve warm.


phpThumb_generated_thumbnailjpgAgua de Jamaica (Hibiscus Punch) By Chow


  • 3 quarts (12 cups) water
  • 1 (1/2-inch) piece ginger, finely grated
  • 1 1/2 cups dried Jamaica flowers (also known as hibiscus or flor de Jamaica)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons freshly squeezed lime juice (from about 1 large lime)


  1. Combine water and ginger in a large pot and bring to a boil over high heat.
  2. Remove from heat and stir in Jamaica flowers and sugar until sugar has dissolved. Let steep 10 minutes.
  3. Strain through a chinois or fine mesh strainer into a large, heat-resistant bowl or pot. Stir in lime juice and set aside to cool. Refrigerate until ready to use. Serve over ice.

Stay tuned for our post on Friday – Becca will be sharing Holiday Drinks Part 2: Cocktails!


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