Mocktail recipes for Thanksgiving

Cranberry-Dandy Cooler

Ingredients:

• Cranberry juice- 2 cups
• Pineapple juice- 1 cup
• Orange juice- 1 cup
• Maraschino cherries- 4 ounces
• Lemon juice- 2 tablespoons
• Ginger ale- 1 can
• Round slices of 1 orange

Procedure:

• Combine cranberry juice, pineapple juice, orange juice, cherry juice and lemon juice.
• Include ginger ale just before serving
• Shake it well to combine these.
• Use ice and serve it over ice.
• Embellish the mock tail with cherry and slices of orange.

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Virgin Pina Colada

Ingredients:

• Ice- 1 cup
• Pineapple juice- 1 and ¼ cups
• Milk- 2 cups
• Heavy cream- ½ cup
• Sugar- 2 tablespoons
• Electric mixer

Procedure:

• Use an electric mixer to blend ice, pineapple juice, milk, cream and sugar.
• Mix it until they are not fully blended.

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Citrus Mint Cooler

Ingredients:

• Fresh lemon juice- 1 cup
• Orange juice- 1 cup
• Sugar- 2 cups
• Water- 2 and ½ cups
• Sprigs mint- 10
• Ginger ale- 32 fluid ounces
• Water

Procedure:

• Use a saucepan to combine lemon juice, orange juice, sugar, water and springs mint.
• Boil the mixture.
• Stir it properly until sugar is dissolved.
• Use a lid.
• Remove heat.
• Keep it aside for some time, cool it.
• Refrigerate.
• Use glasses and mix the fruit juice, ginger ale and water in equal amounts.
• Add ice before serving the mock tail.

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Smoothie Banana:

Ingredients:

• Slices bananas- 2
• Vanilla extract- ¾ tablespoon
• Honey- ½ cup
• Crushed ice- ½ cup

Procedure:

• Honey, vanilla extract, sliced bananas, vanilla yogurt and crushed ice should be added in a blender in the exact order.
• Blend with normal speed.
• Make the mixture smooth by gradually increasing the speed of the blender.
• Pour the mixture in a glass
• Serve it.

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Sweet Sunrise

Ingredients:
orange juice
grenadine
orange slice for garnish

Preparation:
1. Fill a highball glass with ice and orange juice.

2. Slowly pour grenadine over the juice, it will sink to the bottom and slowly rise to the top as you drink.

3. Garnish with an orange slice.

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Berry Sweetheart

Ingredients:
3 oz red cranberry juice
3 oz apple juice
1 oz honey
maraschino cherry for garnish

Preparation:
1. Fill a highball glass with ice cubes.

2. Add the juices and honey to a mixing glass.

3. Stir the ingredients with a barspoon.

4. Pour the contents of the mixing glass into the highball glass.

5. Garnish with a maraschino cherry.

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Banana Carob Breakfast Smoothie

Ingredients:
3 frozen chopped bananas
3/4 cup soy mik or rice milk
1 1/2 tbsp carob powder
1 tbsp maple syrup or agave nectar
1/2 tsp vanilla

Preparation:
Process all ingredients in a blender until smooth and creamy. You can add more or less soy milk to get the consistency that you prefer.

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Beach Blanket Bingo

Ingredients:
3 oz grapefruit juice
3 oz cranberry juice
soda water
lime wedge for garnish

Preparation:
1. Pour the juices into a collins glass filled with ice.

2. Top with soda.

3. Garnish with a lime wedge.

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Baby Bellini

Ingredients:
2 oz peach nectar
chilled sparkling cider

Preparation:
1. Pour the peach nectar into a Champagne flute.

2. Slowly add the Champagne.

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Cardinal Punch

Ingredients:
2 oz cranberry juice
2 oz ginger ale
1/2 oz lemon juice
1 oz orange juice
lemon and orange slices for garnish

Preparation:
1. Pour the juices into a collins glass half filled with ice cubes.

2. Top with the ginger ale.

3. Garnish with orange and lemon slices.

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Cinderella

Ingredients:
1 oz lemon juice
1 oz orange juice
1 oz pineapple juice
2 oz ginger ale
dash of grenadine
pineapple and orange slices for garnish

Preparation:
1. Pour the juices into a cocktail shaker with ice cubes.

2. Shake well.

3. Strain into a chilled collins glass filled with ice.

4. Garnish with the slices of pineapple and/or orange.

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Coco Colada

Ingredients:
4 oz pineapple juice
2 oz coconut cream
1 cup ice
orange slice for garnish

Preparation:
1. In a blender, add 1 cup ice, pineapple juice and cream of coconut.

2. Blend until slushy.

3. Pour into an chilled hurricane glass.

4. Garnish with an orange slice.

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SPICY TOMATO MOCKTAIL

Ingredients:
1 (46-ounce) can cocktail tomato juice or vegetable juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
One fourth teaspoon celery salt
2 tablespoons sugar
One eighth teaspoon hot pepper sauce
Dash of freshly ground black pepper
Salt
Celery stalks with leaves
Olives and lemon & lime wedges, optional

Preparation:
Combine tomato juice, lemon juice, Worcestershire, horseradish, celery salt, sugar, hot pepper sauce and black pepper, stirring well. Refrigerate for 1 hour. Place 2 or 3 tablespoons of seasoned salt in a saucer. Rub rims of serving glasses with a lime wedge. Spin rims of each glass in salt to coat; set aside. Fill each prepared glass with ice; pour tomato juice mixture to fill. Garnish with celery stalks. Add limes, lemons and olives, if desired, to your garnish.

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BLOODY MARY MOCKTAIL

Ingredients:
3 cups V8 vegetable juice
1 teaspoon worcestershire sauce
1 teaspoon prepared horseradish
Half teaspoon hot pepper sauce
lemon slices for garnish

Preparation:
Mix together first four ingredients. Serve over ice. Garnish with lemon slices.

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SUNFLOWER MOCKTAIL

Ingredients:
2 oz. orange juice
2 oz. grapefruit juice
3 oz 7-Up
dash cranberry juice.

Preparation:
Layer ingredients in a tall glass with ice by pouring each one slowly down the inside of the glass. Enjoy your
mocktail after garnishing with an orange slice.

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STRAWBERRY JELLY SLUSH

Ingredients:
250 gms strawberries (chopped 2 cups)
Three fourth cup sugar
Half tsp salt
One fourth tsp strawberry essence
few drops red color
1 cup strawberry jelly
2 glasses water
10-12 crushed ice cubes

Preparation:
To make a pulp mix strawberries, sugar, salt and bring to boil. Take off from fire and chill. Set jelly as per
instructions on the packet. Just before serving - in a blender add pulp, jelly chunks, colour, essence and water. Blend very lightly. Pour into glasses and mix in finely crushed ice. Use wide straw for serving.
If you wish to add variety, use different fruits with matching jellies, colours and essences like pineapple, orange, grapes, etc.

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HOT TO-JU MOCKTAIL

Ingredients:
2 cans V-8 juice, regular or low sodium
I can condensed fat free beef broth
2 tsp. Worcestershire sauce
1 tsp. dried onion flakes
1 tsp. prepared horseradish
Half tsp. fresh ground pepper
One eighth tsp. garlic powder
2-4 drops Tabasco sauce, to taste
fresh lemon twist for each serving

Preparation:
In a medium-sized saucepan, combine all of the ingredients except the lemon twists. Heat to simmering and then pour into serving mugs and garnish with the lemon twists. Now your mocktail is ready.

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LEMONADE WITH A DIFFERENCE

Ingredients:
Juice of 1 lemon
6 tsp sugar
one fourth tsp pepper powder
one fourth tsp salt
one fourth tsp ginger powder or juice of fresh ginger
1 bottle chilled soda or 2 glasses water (as desired)
2-3 mint leaves chopped fine

Preparation:
Mix all ingredients in little water. When dissolved add the soda or iced water. Pour in 2 glass. Sprinkle chopped mint. Serve immediately.

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