ARNOLD PALMER

An Arnold Palmer is a simple mocktail that mixes two favorite summer beverages. At first you may not think that
lemonade and iced tea can be mixed, but they do combine together extremely well for a refreshing summertime sipper or
a breakfast drink.

Ingredients:

• 3 oz lemonade
• 3 oz iced tea

Preparation:

1. Pour equal amounts of lemonade and iced tea into a collins glass filled with ice.
2. Stir well

BEACH BLANKET BINGO

This recipe for a Beach Blanket Bingo is as innocent as the 1965 movie of the same name that starred Frankie Avalon
and Annette Funicello. It’s a simple mix of grapefruit and cranberry that gets a little wild when you add the soda. I often
pull this innocent drink out as a party punch.

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.

CARDINAL PUNCH

Cardinal Punch is an easy, fruit-filled punch that is great when hosting any type of party, especially outdoor events in the
spring and summer. You can keep the same ratio of ingredients and adapt this recipe to fill a punch bowl. I also like to
keep a pitcher of the juice mix stored in the refrigerator. It's more complex than the straight bottled juices and, with a
bottle of ginger ale on hand, can be transformed into this refreshing mocktail.

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.

Designated Appletini

The Designated Appletini is a non-alcoholic version of the Apple Martini. This delicious blend can be spiked by adding
gin or vodka also, although that does defeat the "designated" purpose.

Ingredients:

• 2 oz freshly pressed apple juice (green or gold apples)

• 1/2 oz simple syrup
• 1/4 oz lemon juice
• granulated sugar for rimming
• apple slice for garnish

Preparation:

1. Add apple juice, simple syrup and lemon juice to a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a chilled cocktail glass rimmed with granulated sugar.
4. Garnish with an apple slice.

Designated Appletini

Photo Courtesy of: © www.CocktailTimes.com

PLANTER’S PUNCH

This is a great non-alcoholic punch that is perfect for serving at parties. Like the traditional spiked punches of Colonial
America, this is meant to be served with lots of fresh fruit. Slicing a whole orange, lime and lemon and adding a few
stemless cherries or seasonal berries add flavors and makes a spectacular presentation to one batch of punch. You can
also make this as a single drink in a highball glass over ice and keeping to the ratio or make the rum Planter's Punch.

Ingredients:
 • 60 oz orange juice
• 40 oz pineapple juice
• 5 oz lemon juice
• 3 oz grenadine
• lemon slices

Tequila Meadow

2 oz Orange Juice
2 oz Pineapple Juice
1/2 oz Cranberry Juice
2 oz Lemon/Lime Soda
1/4 oz Grenadine

*Combine everything but soda in shaker half

filled with ice, strain into glass & add soda

VIRGIN MARY

As a non-alcoholic version of the Bloody Mary, the Virgin Mary is a tomato juice drink that you can drink anytime. It's
the ultimate spicy drink for healthy breakfast or brunch. You can also make this with clamato juice for a variation of a
Bloody Caesar.

Ingredients:

• 3 oz tomato juice
• 1/2 oz lemon juice
• 1 dash of Worcestershire sauce
• celery salt
• ground pepper
• hot pepper or Tabasco sauce
• celery stalk for garnish
• pickle garnish for garnish (optional)

Preparation:

1. Build the liquid ingredients into a highball glass over ice cubes.
2. Mix well.
3. Add the seasonings to taste.
4. Garnish with the celery stalk.
Virgin Mary

MINT JULEP

Ingredients

• 1/4 cup water

• 1/4 cup white sugar
• 1 tablespoon chopped fresh mint leaves
• 2 cups crushed ice
• 1/2 cup prepared lemonade
• Fresh mint sprigs, for garnish

Directions

1. 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.
2. 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. Serve on a silver platter.

Mmmarvelous Mocktail
Recipies! Adapted from Liquor Control Board of Ontario (2009).
Menu
FRUITY CONCOCTIONS
CHILLERS
THIRST QUENCHERS
TART SIPPERS
SPICY SPECIALTIES
HOLIDAY FAVOURITES
SWEET DESSERTS

Fruity
Concoctions
BABY BELLE

In a cocktail shaker filled with ice,

add 3 oz. pineapple juice, 2 oz.
orange juice, 1 tsp. grenadine. Shake
until frothy and strain into a highball
glass filled with ice. Top with 2 oz.
lemon-lime soda and garnish with a
pineapple spear.

ALL NIGHT APRICOT

In a cocktail shaker filled with ice,

add 2 oz. apricot juice, 2 oz. orange
juice, 1 tsp. grenadine and 1/4 oz.
lime juice. Shake and strain into a
Martini glass. Garnish with a fresh
apricot slice.

BLISS

In a cocktail shaker filled with ice,

add 1oz apple cider the juice of 1/8
fresh lemon and 3 oz cranberry
juice. Shake and strain into a
highball glass filled with ice.
Garnish with a cranberry skewer.

BE COOL

Rim a Martini glass with lime

cordial and red sugar. In a cocktail
shaker filled with ice, add 1 oz.
white grape juice, 1 oz. raspberry
juice and 3 oz. orange juice. Shake
and strain into the Martini glass.

GLITZ

In a cocktail shaker, add 1 whole

kiwi fruit peeled and shopped and ¼
cup diced honeydew melon. Mash.
Fill the shaker with ice and add 2
oz. white cranberry juice and ¼ oz.
lemon juice. Shake sharply and
strain into a martini glass. Garnish
with a kiwi slice.

CARIBBEAN VACATION

In a cocktail shaker filled with ice,

add 1 oz. passionfruit juice, 1/2 oz.
coconut cream, 3 oz. orange juice
and 2 oz. mango juice. Shake and
strain into a cocktail glass filled
with ice. Garnish with a fresh
mango slice

CHERRY ALE

Fill a juice glass with ice. Add 2 oz.

cherry juice, 1/2 oz. lime cordial and
top with ginger ale. Garnish with
lime wheel or cherries.

NIAGRA PUNCH

Fill a goblet glass with ice. Add 2

oz. white grape juice, 2 oz.
cranberry juice, 1/4 oz. lime juice, 1
oz. orange juice, 1 tsp. grenadine
and 2 oz. soda water. Add. 3 green
seedless grapes and slices of orange,
lime, mango, and fresh berries.

Chillers
CINNAMON SUNSET

In a blender, combine ¼ cup

applesauce, ¼ cup vanilla ice cream,
¼ cup apple juice, 1/8 tsp. vanilla
extract and ½ cup ice. Blend until
smooth. Pour into a cocktail glass
and garnish with an apple wheel
dipped in ground cinnamon

DANCING QUEEN

To a cocktail shaker filled with ice,

add 2 oz. strawberry puree and 3 oz.
tart lime juice (limeade or powdered
lime mix). Shake sharply and strain
into a rocks glass filled with ice.
Garnish with a strawberry slice.

BANANA RAMA

In a blender, combine 1 cup ice, 1

whole banana, 5 fresh strawberries,
5 oz. pineapple juice and 4 oz.
coconut milk. Blend until smooth
and strain into a glass. Garnish with
a slice of banana or strawberry.

BERRY PATCH

In a blender, combine 2 scoops

vanilla ice cream with 2 oz. each
fresh blueberries, raspberries and
strawberries and 1/2 cup milk.
Blend thoroughly and strain into a
tumbler or Martini glass. Sprinkle
with fresh berries.

Thirst Quenchers
GLOW WORM

Fill a highball glass with ice. Add 1

oz. chilled green chamomile tea, ¼
oz. lime juice and 5 oz. lemon-lime
soda. Stir to mix. Garnish with a
long mint sprig.

DUBLIN RAINFALL
To a rocks glass filled with ice, add
4 oz. iced tea, the juice of 1/8 fresh
lemon and 2 oz. apple juice. Garnish
with a red apple slice.
ENGLISH GARDEN SIPPER
Fill a cooler glass with ice. Add 4
oz. iced tea and 4 oz. raspberry
juice. Garnish with fresh lemon and
raspberries.
CANNES SPLASH
In a cocktail shaker filled with ice,
add 3 oz. orange juice and 2 oz.
peach juice. Shake and strain into a
wine goblet filled with ice. Top with
2 oz. lemon-lime soda. Garnish with
a fresh peach slice.

CASCADE

In a cocktail shaker, add ¼ cup

watermelon. Mash. Fill the shaker
with ice and add 3 oz. cranberry
juice. Shake and strain into a
highball glass filled with ice. Top
with 2 oz. lemon-lime soda. Garnish
with a melon ball.

LIME LIBRE

Fill a rocks glass with ice. Add ½

oz. lime juice and top with 4 oz.
vanilla cola. Garnish with a lime
wedge.

Tart Sippers
HUDSON BAY

In a cocktail shaker filled with ice,

add 3 oz. white cranberry juice, ½
oz. fresh lemon juice and ½ oz.
maple syrup. Shake and strain into a
rocks glass filled with ice. Garnish
with a stick of maple candy.

HONEY POT

To a cocktail shaker, add 1 ½ oz.

lemon juice, ½ oz. runny honey and
2 oz. chilled orange pekoe tea.
Shake and strain into a small martini
glass rimmed with cinnamon sugar.
Garnish with a lemon twist.

FRONT ROW
In a cocktail shaker filled with ice,
add 1 ½ oz. white cranberry juice, ½
oz. lemon juice, ½ oz. simple syrup,
1 tbsp. marmalade and a dash of
bitters. Shake and strain into a rocks
glass filled with ice. Garnish with a
lemon slice.

DIVE DOWN UNDER

In a cocktail shaker filled with ice,

add 2 oz. pink guava juice and 3 oz.
pink grapefruit juice. Shake and
strain into a martini glass. Garnish
with a pink grapefruit slice.

CASINO

Fill a highball glass with ice. Add ¼

oz. lemon juice, ¼ oz. lychee juice,
¼ oz. cherry juice. Top with 4 oz.
lemon-lime soda and garnish with a
lemon wheel.

AUGUST SUNSET

In a cocktail shaker filled with ice,

combine 1 oz. passionfruit juice, 2
oz. pink grapefruit juice and 3 oz.
cranberry juice. Stir to mix. Strain
into a Martini glass and garnish with
a pink grapefruit slice.

Spicy Specialties
SAMBA

In a cocktail shaker filled with ice,

add 3oz. guava juice, ¼ oz. lemon
juice, ¼ oz. simple syrup and ¼ tsp.
chili peppers. Shake and strain into
a martini glass. Garnish with whole
chili peppers.

GRANDE
Rim a tall glass with fresh lime and
Cajun seasoning. Fill the glass with
ice and add the juice of 1/8 fresh
lemon, 1 tsp. Worcestershire, 2 tsp.
chipotle sauce and 4 oz. Clamato.
Stir to mix. Garnish with a stuffed
chili pepper.

BLUEGRASS SPICE

In a cocktail shaker filled with ice,

add 2 oz. orange juice, ¼ oz. lime
juice, 1 oz. apricot juice and 1/8 tsp.
diced chili peppers. Shake and strain
into a rocks glass with ice. Garnish
with a lime wedge.

Holiday Favourites
AUTUMN PUNCH

Preheat oven to 350°F (180°C).

Stud an orange with 6 to 8 cloves
and bake for 30 minutes. In a large
saucepan, add 3 cups (750 mL)
apple juice and 1 cinnamon stick
and bring to a soft boil. Remove
from heat and add ¼ tsp (1 mL)
ground nutmeg, 2 tbsp (25 mL)
honey, 1 tbsp (15 mL) fresh lemon
and 1 ¼ cups (300 mL) pineapple
juice. Transfer liquid into a punch
bowl and add the orange. Serve
warm.

COOL FROST

To a blender, add 1 cup ice, 1 scoop

mint chocolate chip ice cream and ½
cup milk. Blend and pour into a
martini glass. Drizzle 1 tsp.
chocolate sauce on top and garnish
with a candy cane.

COUNTDOWN
To a flute, add ½ oz passionfruit
juice, ½ oz cranberry juice and ½
fresh strawberry, sliced. Top with 4
oz chilled sparkling water.

FESTIVE CRANBERRY

In a cocktail shaker filled with ice,

add the juice of 1/8 fresh lemon, 1
tsp grenadine and 3 oz. cranraspberry
juice. Stir and strain into a
martini glass. Garnish with a frozen
cranberry skewer.

Sweet Desserts
WINTER CIDER

In a saucepan, dissolve ¼ cup sugar

in 1 cup boiling water. Add 2
cinnamon sticks, the peel of ½
lemon, 4 cloves and ½ tsp. ground
allspice. Reduce heat and stir. Add
1½ cups apple cider and stir for 3-5
minutes. Pour into a punch bowl or
individual heatproof mugs and
sprinkle with nutmeg. Serve hot.

WILD AFRICAN BERRY

In a cocktail shaker with ice, add 1

½ oz. chocolate sauce, ¼ cup frozen
(thawed) strawberries and 2 oz.
chocolate milk. Shake sharply and
strain into a rocks glass with ice and
garnish with a strawberry.

YUCATAN COFFEE

To a blender, add 1 cup ice, 2 oz.

chilled strong coffee, 1 tsp.
chocolate sauce and 1 scoop vanilla
icecream. Blend until slushy and
pour into a cocktail glass. Drizzle
with chocolate sauce.

BEHIND THE EIGHT BALL

In a cocktail shaker filled with ice,
add 1 oz chilled espresso and1 tbsp.
chocolate syrup. Stir until wellchilled
and strain into a Martini
glass. Garnish with three roasted
coffee beans.