CELEBRATE THE SEASON WITH

CLASSIC
mocktails
 A CLASSIC COLLECTION OF

HOLIDAY
mocktails

Drinks can play a big part in the holidays, and they

can also help nourish you in a busy season. That’s
why we’ve created mocktail matches for some of the
most classic alcoholic drinks. They taste delicious
and ofier comfort as the nights become colder. Best
of all, these drinks have many beneflts. They are rich
in antioxidants and other plant nutrients that won’t
make you feel sluggish the next day. This year, you
can feel festive and refreshed.

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 THE ART OF

MIXING
drinks
With the right balance
of seasonal, plant-based
ingredients and a few
creative twists from
artisanal salts to beautiful
garnishes, these modern
mocktails offer a refreshing
spin on classic cocktails.

01. UPGRADE YOUR ICE

Ice is important in any mixed SMALLER CUBES or crushed ice

drink —
­­ it impacts both the help cool drinks more quickly and
presentation and the flavor of work well in tropical drinks like
a mocktail. Margaritas or juice-based drinks.

A LARGE BLOCK OF ICE will melt Some drinks like a Martini or a

more slowly than a smaller one, Cosmo can be shaken with small
meaning it will dilute a drink at ice cubes, which help make the
a slower pace. That’s why drinks drink super cold and can combine
like an Old Fashioned or Negroni flavors from juices and herbs.
come with a larger block or
sphere of ice. Look for special
molds to help you make these.

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 02. A DASH OF BITTERS

Every at-home mocktail mixologist should always have bitters

on hand. Just a few drops in a drink can help add extra flavor,
dimension, and balance. Think of bitters like a liquid spice,
bringing aromatic, citrusy, nutty, herbal, or other complex flavors.

Plus, they are great to sip after

a meal, as bitters are beneficial
for digestion. History buffs
believe recipes for bitters were
created in the early 1800s as
a means to relieve stomach
pain. These extracts are made
by infusing therapeutic roots,
herbs, berries, citrus peels, and
other botanicals into alcohol.

03. A RIM OF SALTS

An easy way to dress up a drink

is with a salted rim. To make it
even more interesting, you can
mix your salt or sugar with herbs
and spices.

Salt not only adds a savory touch

to sweeter beverages, but it also
plays a vital role in helping to
balance hydration, supporting
nerve and muscle function, and
regulating blood pressure.

Enjoy experimenting with salt

rims in the mocktail recipes in
this guide.

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 04. EFFERVESCENT BUBBLES

Bubbles make any drink feel festive. Tonic, seltzer, and club soda
add the effervescence and glimmer that are similar to classic
cocktails. Plus, they add an extra element of texture
to your zero-proof drink.

BUBBLE SIZE MATTERS

Tiny bubbles give a softer

mouth feel and are more silky,
like a champagne, while bigger
bubbles can hold up to spirits,
citrus, sugar, and ice for a
cocktail or mocktail. Bubbles
also need to stay cold ­­— that’s • SELTZER is man-made
why a soda goes flat after sparkling water crafted by
many hours sitting on a table. adding pressurized carbon
dioxide to cold water.
• SPARKLING WATER is the
catch-all term for water • CLUB SODA is similar to
with bubbles. seltzer with just a few
more minerals added.
• MINERAL WATER is naturally
carbonated due to an • TONIC WATER is sweetened
abundance of magnesium, and infused with quinine,
calcium, sodium, potassium, an alkaloid that adds a bitter
or other minerals. flavor to the water.

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 05. THE ULTIMATE GARNISHES

The real cherry on top of any drink is

a beautiful, complimentary garnish to
elevate each sip. It adds a visual element
and also offers an extra hint of flavor.
Think of supplementing your drink with
a slice of dried blood orange, a classic
twist of lime, or a cucumber ribbon.

G A R N I S H E S TO T RY:

Sliced Cucumber
_________

Lemon Slices + Fresh Rosemary

_________

Cranberries + Thyme Sprigs

_________

Raspberries + Mint Leaves

_________

Sliced Strawberries + Basil Leaves

_________

Pomegranate Seeds

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THE CLASSICS
mocktails + dips

01. NO-GRONI

02. PEAR BELLINI

03. APEROLESS SPRITZ

04. POM-TINI

05. FRENCH FIZZ 75

06. JOLLY OLD FASHIONED

07. APPLE SANGRIA

08. MOCK PALOMA

09. FROSTY MARGARITA

10. HAUTE TODDY

11. JALAPEÑO MULE

12. WINTER WIND

13. FRENCH ONION DIP

14. CREAMY GREEN DIP

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 NO-GRONI
The Negroni, a century-old classic, was born in a Florence café
when Count Camillo Negroni requested a stronger version of his
favorite cocktail. An essential part of Italian aperitivo culture, this
bold, bittersweet drink is traditionally paired with small bites.

Makes 16 oz

I NG REDI ENTS

G ARNI SH

D I R EC TI O N S

Add the oranges, pomegranate

seeds, and grapefruit to the
juicer and juice.

Stir in ground cardamom

and orange bitters.

Serve over a large ice cube

and garnish with an orange
twist and rosemary sprig.

is a citrus fruit with a bold, bright color full of

B LO O D O RA N G E
antioxidants, vitamins, and minerals. It has a sweet, tart, and
tangy flavor, while also boasting a high amount of vitamin C,
potassium, and folate.

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 PEAR BELLINI
This cocktail is named after
the Italian Renaissance painter Makes 16 oz

Giovanni Bellini, as the drink’s INGREDIENTS

pink hue from the peaches was 2 pears
reminiscent of the colors in his 2 romaine lettuce leaves
paintings. This updated version
1/2 jicama or 1 green apple
utilizes pears and vanilla for
1 cup green grapes
an equally light, refreshing, and
slightly sweet, green drink. 2 sage leaves
1 drop vanilla extract, optional
Splash of club soda

GARNISH

Sage leaf
Cinnamon sprinkle

DIRECTIONS

Add the pears, lettuce, jicama or

apple, grapes, and sage to the juicer
and juice. Stir in the drop of vanilla
if using. Pour into a champagne
glass and top with a splash of club
soda. Garnish with a sage leaf and
sprinkle of cinnamon.

PEARS contain soluble fiber that

remains when you juice them,
which helps satiate you, helping
you feel fuller for longer.

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 APEROLESS
SPRITZ
This effervescent aperitif mocktail is an Italian classic with a vibrant
orange hue. In this equally delicious version, fresh oranges, grapefruit,
and green grapes combine with orange bitters and club soda.

Makes 16 oz

I N GR E D I E N T S

2 oranges, peeled
1 grapefruit, peeled
1/2 cup green grapes
2-3 drops orange bitters
4 ounces club soda

GAR N I S H

Orange slice
Rosemary sprig

D I R ECT I O N S

Add the oranges, grapefruit,

and grapes to the juicer and
juice. Stir in orange bitters.

Serve over a glass of ice and

top with club soda. Garnish
with an orange slice and
rosemary sprig.

are naturally sweet and a good source of

O RA N G E S
vitamin C. They also contain flavonoids, lycopene,
and beta-carotene that supports everything from
our eyes to our skin.

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GARNISH
Lemon twist
Pomegranate seeds

POM-TINI
This tart and tangy cocktail usually mixes vodka with red pomegranate
juice. In this winter mocktail, the pomegranate combines with orange,
limes, cucumber, and ginger to achieve a fiavorful drink.

Makes 16 oz

INGREDIENTS D I R EC T I O N S

Add the te,anpomgr ange,or limes,

, cumber and giner to the juicer
and juice.

Add to a coktail ershak with ice and

eshak tilun cold.

Stainr toin a martin glas. Garnish with

a lemon twis and a wef teanpomgr
sed.

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FRENCH FIZZ 75
The French 75, a cocktail that originated during World War I,
packs a punch as powerful as the French 75mm field gun it is
named after. Originally known for its sharp kick, this sparkling
cocktail has evolved into a symbol of sophistication, often
present at elegant dinner parties and celebrations.

Makes 16 oz

INGREDIENTS

2 bags of white tea

5 ounces boiling water
1 cup green grapes
1 lemon, peeled
1/2 teaspoon vanilla extract
Sparkling water

GARNISH

Lemon twist

DIRECTIONS

Brew tea bags in boiling water for 1-2 minutes.

Remove tea bags and refrigerate until cold.

Peel lemon. Save the peel to use as garnish.

Juice grapes and lemon and stir into cooled

brewed tea along with vanilla extract.

Quarter-fill glass with juice, and top with

sparkling water. Garnish with a lemon twist.

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 JOLLY

OLD FASHIONED
Early versions of this classic cocktail muddled fruit like cherries,
oranges, and even pineapple with bourbon. This new take skips
the booze but keeps the fruit and even adds a vegetable touch.

Makes 16 oz

I N G R ED I ENTS GARNISH

1 orange, peeled Orange twist

1 golden beet, peeled Large ice cube

1 cup pitted cherries Cinnamon stick

2-3 drops orange bitters

1/4 cup black tea
Honey, to taste

D I RECTIONS

Add the orange, beet,

and pitted cherries to
the juicer and juice. Stir
in orange bitters and
cooled black tea.

Serve over a large ice

cube and garnish with
an orange twist and
cinnamon stick.

CHERRIES get their deep red color from anthocyanins, which are
powerful plant compounds with anti-inflammatory properties.
They also help you sleep better because they contain melatonin,
serotonin, and tryptophan.

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 APPLE Legend has it that sangria originated in
Spain as a way for peasants to enhance

SANGRIA lower-quality wine with fresh fruits and

spices. Today, sangria can highlight a
variety of seasonal ingredients.

Makes: 24 oz

INGREDIENTS GARNISH DIRECTIONS

2 red apples Thin apple slice Juice red apples, grapes,

1 green apple Orange slice orange, lemon, and lime.

2 cups red grapes Thyme sprig Add ice cubes and sliced
1 orange, peeled green apples to a large
serving jug and pour in juice.
1 lemon, peeled
Top with sparkling water.
1 lime, peeled
Garnish with thin apple
Sparkling water slices, an orange slice, and
thyme sprig.

APPLES offer a sweet, crisp flavor along with an important array

of phytonutrients. One of the highest polyphenol compounds in
apples is procyanidins, which can help restore metabolic health
through positive shifts in the microbiome.

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SALTED
Salt rims are a great way to add a little more depth and
beauty to your drink. Simply wet the rim or side of glass
with a liquid, such as citrus juice. Dip or roll the rim of
the glass on a plate with the seasoning mixture. Let the
rim dry before you pour the drink. Try some of these to
add a modern twist to your classic mocktails:

S W E E T + SA LT Y
(try on the Paloma)
Coconut Sugar + Pink Himalayan Salt +
Fresh Rosemary (finely chopped)

C I T R U S SA LT
(try on the Margarita)
Zest of lime or lemon + Pink Himalayan Salt

FA L L-S P I C E D SA LT
Nutmeg + Cinnamon + Sea Salt + Brown Sugar

S P I CY SA LT
Tajin + Lime + Sea Salt
 MOCK PALOMA
This iconic tequila cocktail is the national drink of
Mexico. It’s a refreshingly simple drink with tequila, lime,
and grapefruit. This mock version features grapefruit,
lime, and a splash of tonic water for a tasty seasonal sip.

Makes 16 oz.

INGREDIENTS

2 ruby grapefruits, peeled

2 limes, peeled
1 tablespoon agave
4 ounces tonic water
Freshly ground black pepper

GARNISH

Salt rim (Pink Himalayan

sea salt + rosemary)

1-2 wedges of lime

D I R EC T I O N S

Rub a lime wedge around

the rim of each glass, and
dip the glass into the sea salt
mixture. Set aside.

Juice grapefruits and limes.

Stir in agave syrup, adjust
sweetness to taste.

Fill glasses with ice cubes.

Half-fill each glass with juice.
Top with tonic water and
season with a twist of freshly
cracked black pepper.

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 FROSTY
MARGARITA
Enjoy this cool, refreshing twist on the classic Margarita.
This iconic cocktail gets a winter makeover with herbs,
orange, lots of lime, and a squeeze of honey.

GARNISH

Lime wedge
Spicy salt rim
Mint sprig

Makes: 16 oz

INGREDIENTS D I R EC T I O N S

1 cumber Add the cucumber, oranges, limes,

2 oranges, peld and herbs to the juicer and juice.

3 limes, peld Add the juices and honey to a

1/2 cup otrcilan cocktail shaker with ice and shake
1/2 cup tmin until cold.
1 esquz yhone Serve over a glass of ice and top
4 ounces club soda with club soda. Garnish with a
spicy salt rim, lime wedges, and
mint sprig.

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 HAUTE
TODDY
This classic winter cocktail is usually made with whiskey, hot
water, lemon, and honey and has one purpose—to warm
you from the inside out. This version is hydrating and heating
thanks to the warming spices and winter fruits.

Makes: 16 oz

INGREDIENTS

2 apples
1 orange, peeled
2 lemons, peeled
Squeeze of honey
5 cloves
1 star anise
1 cinnamon stick

GARNISH

Cinnamon stick
Star anise

DIRECTIONS
Add the apples, orange, and lemons to the juicer and juice.
Add the juices, honey, and spices to a small pot. Heat the
juices and spices on high heat until simmering. Turn ofl the
heat and cover. Steep for 10 minutes. Serve garnished with
a cinnamon stick and star anise.

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JALAPEÑO MULE
This bold and refreshing drink combines zesty lime and grapefruit
with a kick of ginger and jalapeño for heat. Topped with bubbly
seltzer water, it’s the perfect balance of spicy, tangy, and refreshing,
ideal for those who crave a drink with a little extra kick.

Makes: 16 oz

INGREDIENTS DIRECTIONS

2 limes, peeled Juice limes, grapefruits

jalapeño, ginger, and mint.
2 white grapefruits, peeled
1 jalapeño, seeds removed Fill four cocktail glasses with
1-inch piece fresh ginger ice. Half-fill each glass with
Handful of mint juice. Top with seltzer water.

Seltzer water Serve garnished with mint

leaves and lime.
GARNISH

Lime wedge
Mint sprig

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 WINTER
WIND
This recipe is inspired by the refreshing
Sea Breeze, an iconic drink popular in
the 1980s that featured vodka, cranberry
juice, and grapefruit juice. This mocktail
for wintertime uses those same juices
with some lime and orange for a new
healthy twist on the classic.

Makes 16 oz

INGREDIENTS

1 orange, peeled
1 grapefruit, peeled
2 limes, peeled
1/2 cup cranberries
Club soda GARNISH

Orange slice
Cranberries

DIRECTIONS
Add the orange, grapefruit, limes, and
cranberries to the juicer and juice. Add to
a cocktail shaker with ice and shake until
cold. Serve over a glass of ice and top with
club soda. Garnish with an orange slice and
cranberries.

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 CRUDITÉS
PLATTER
Nothing is more classic than a homemade crudités platter for the holiday
season—serving an array of fresh veggies with a couple of homemade
dips makes for an easy, nutrient-rich addition to any holiday table.

• Plan on 4 to 6 ounces of vegetables • Use seasonal, fresh foods like

and 1/4 cup of dip per person. broccoli, carrots, cauliflower, green
beans, parsnips, radicchio, cooked
• Use multiple trays for larger parties potatoes, or turnips. You can lightly
rather than trying to fit everything steam or cook some veggies, too.
on one tray.
• It’s okay to have both long and
• You can submerge raw vegetables short cuts of the same foods.
in an ice bath to keep them Quarter or half some vegetables to
hydrated and give them an extra see the gradient. Don’t be afraid
crisp bite. to leave tops on carrots or parsnips.

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 VEGAN

FRENCH ONION
LEEK DIP
Leeks and onions offer big flavors and incredible nutrition. Leeks
are a great source of polyphenols, vitamins K, B6, and C, and folate,
while onions have vitamin C, folate, potassium, and healthy soluble
fibers called fructans, which help feed beneficial bacteria in your
gut. Replacing sour cream with white beans also adds more fiber and
protein to this dip. A serving of white beans (1/2 cup) has 8 grams of
fiber and 7 grams of plant protein.

4-6 Servings

INGREDIENTS

3 tablespoons olive oil

1 onion, sliced
1 leek, sliced
2 sprigs fresh thyme
15-ounce can white beans,
drained and rinsed
(Great Northern or cannellini)

1/2 lemon, juiced

1 teaspoon dried onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
(or 1 tablespoon fresh parsley)

1/4 teaspoon sea salt

1/4 teaspoon black pepper

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 FRENCH
ONION

D I R ECTI ONS

01. In a large skillet, add 1-2 tablespoons 02. In a high-speed blender, like the
olive oil. Cook onion, leek, and thyme Nama C2, add 1 tablespoon olive
over low to medium heat for about oil, white beans, lemon juice, and
10 minutes or until tender, stirring dried spices, plus half the onion
occasionally. Add 1-2 tablespoons and leek mixture. Blend to combine
of water at a time to help prevent for 1 minute. Stir the mixture into
sticking. Remove and discard thyme. the bowl with the whole onion and
Transfer onion and leeks to a bowl to leeks. Serve warm or cover and
let cool. chill until ready to serve.

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 CREAMY GREEN DIP
Need something to do with your leftover green juice pulp?
Try incorporating it into a delicious, nourishing recipe like
this Creamy Green Dip. Using leftover pulp not only cuts
down on waste but also gives dips an extra boost of nutrition.

Makes 2 cups

INGREDIENTS DIRECTIONS

15-ounce can chickpeas, 01. Process chickpeas, parsley, and

drained and rinsed garlic together in a in a high-speed
1/3 cup parsley, chopped blender, like the Nama C2, until
coarsely chopped.
2 cloves garlic, chopped
3/4 cup green juice pulp 02. Add pulp, cumin, salt, lemon juice,
(kale, spinach, and cucumber) olive oil, and yogurt. Process until
1 teaspoon ground cumin smooth and spoonable. Add a few
1 teaspoon sea salt tablespoons of water if mixture is
too thick.
2 tablespoons lemon juice
3 tablespoons olive oil 03. Spoon into a serving bowl and
1/3 cup plain Greek yogurt drizzle with extra olive oil.

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