Mocktail Recipes Cucumber Punch 3 quarts water 3 quarts ice cubes 1 (0.14 oz) package sugar free instant lemonade powder 1 can frozen white grape juice concentrate (12 oz) 1 sliced lemon 1/2 cucumber, thinly sliced In a punch bowl, stir together the water, ice, lemonade powder and grape juice concentrate. Float slices of lemon and cucumber on top Baptist Sangria 1 (2 liter) bottle of lemon-­‐lime soda 1 cup instant tea powder 2 oranges sliced into rounds 1 lemon sliced into rounds 3 cups ice Pour the lemon-­‐lime soda into a punch bowl, and stir in the instant iced tea. Float the orange and lemon slices in the punch, and add ice. Serve immediately The Bumptini 3 ounces pomegranate juice 2 teaspoons white sugar 1/4 teaspoon freshly grated ginger 3/4 ounce freshly squeezed lime juice 1/2 ounce lime-­‐flavored club soda 1 tablespoon raw brown sugar (garnish *1 lemon twirl (optional garnish) Rim a martini glass with raw brown sugar by rubbing the rim of the glass with a lime wedge while holding it upside down, then dipping it into a small plate of sugar. Set aside. Muddle the ginger and white sugar in the bottom of a cocktail shaker. Add the juices and ginger and ice, then shake vigorously. Gently strain into the sugar-­‐
rimmed glass, then top with club soda or ginger beer. *Lay a lemon twirl across the surface of the drink. Pretty Baby 1 lime wedge 1/4 cup sugar, placed in a saucer Ice cubes 1/2 cup canned strawberry nectar 1 tablespoon lime juice 1 teaspoon grenadine 1 strawberry (for garnish) Slide the lime wedge over the rim of a large martini glass so it’s lightly coated in juice. Turn the glass upside down and dip the rim in sugar. Fill a cocktail shaker with ice and add strawberry nectar, lime juice and grenadine. Shake well and pour into martini glass. Garnish with strawberry. Mocktail Recipes Shirley Temple 6 oz lemon lime soda 1 dash grenadine syrup 1 maraschino cherry Into a tall glass, pour soda and grenadine over ice. Add cherry and straw. Abstinence on the Beach 1 (12 fluid ounce) can frozen concentrated grapefruit juice 1 (12 fluid ounce) can frozen cranberry juice concentrate 1/4 cup coconut milk 9 cups cold water 1 can frozen concentrated grapefruit juice (12 oz) 1 can frozen concentrated cranberry juice (12 oz) 1/4 cup coconut milk 9 cups cold water In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate. Chill at least 2 hours. Serve in punch bowl or pitcher. Mint Julep 1/4 cup sugar 1/4 cup water 1 Tbsp. chopped fresh mint leaves 2 cups crushed ice 1/2 cup lemonade Fresh mint leaves for garnish In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves. Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw.