New Orleans is a city known for its abundant celebrations and signature cocktails, but for those looking to enjoy the spirit of the season without the spirits, mocktails offer a refreshing alternative. Whether you’re participating in the month’s festivities or simply hosting a gathering at home, there’s no reason to miss out on bold flavors and creative sips. Many beloved local restaurants have embraced the art of the mocktail, crafting delicious alcohol-free drinks that capture the essence of New Orleans’ rich culinary scene. In this article, we’ll explore some of the best mocktail recipes from local hotspots, perfect for elevating any celebration.
The Pool Club at Virgin Hotels New Orleans
Garden of Eden Courtesy of Heather Blanchard-Lead Bartender
Yield: 1 cocktail
Ingredients:
- 1oz Seedlip Garden 108
- .75 oz Lemon juice
- .5 oz Real Lychee
- .25 oz simple syrup
- .75 oz water
- top with 2 oz ginger beer
- Garnish: “Garden” cucumber ribbon, lemon Wheel, thyme sprig, 2 edible flowers Collins Glass-Pebble Ice
Method:
- Place cucumber ribbon and lemon wheel along the sides of the glass, and fill with pebble ice to hold it in place.
- Combine Seedlip Garden 108, lemon juice, Real Lychee, simple, and water in a shaker.
- Shake and strain over pebble ice.4.Top with ginger beer, add thyme sprig & edible flowers.
Description: Seedlip Garden 108, lemon juice, real lychee, simple syrup, ginger beer, cucumber, thyme, and edible flowers.
Address: 550 Baronne Street, New Orleans, LA 70113
Website: https://virginhotels.com/new-orleans/eat-drink/the-pool-club/
Palm & Pine
The Golden Child Courtesy of Kimberly Patton-Bragg
Ingredients:
- 1.5 oz. Lyre’s Italian Orange
- 1 oz. Honey Golden blend (recipe below) .5 lemon
Method:
- Shake all ingredients and strain into a small rocks glass rimmed with a sugar/black pepper mix.
Honey mix: Start with 1 Cup 2 to 1 honey to water mix. Blend with 2 Tbsp. of “ Golden Milk Mix”-found in finer grocery stores/markets (we order ours from “Good Thyme Wellness).
Description: Lyre’s Italian orange, honey golden blend, and lemon.
Address: 308 N. Rampart St, New Orleans, LA 70112
Website: https://www.palmandpinenola.com/
The Bower
Mood Ring
Ingredients: 6 oz house made vanilla bean lemonade, Splash of Soda Water, 1 tps butterfly pea flower syrup, Ice
- Pour Vanilla Bean Lemonade over ice in a Tom Collins glass.
- Top with asplash of Soda Water.
- Drizzle Butterfly pea flower syrup over top
- Stir with a straw and enjoy.Sub-recipe for vanilla bean lemonade (makes about 10 servings)
Ingredients: 2 tsp Mexican vanilla bean paste, 1 quart fresh lemon juice, 1 quart sugar
Mix all three ingredients together with a spoon.
Sub-recipe for Butterfly pea flower syrup (makes about 25 servings)
Ingredients: 1.5 tsp butterfly pea flower powder, 1/2 cup of water
Mix powder and water together with a spoon until powder fully dissolves
Description: house-made vanilla bean lemonade, soda water, and butterfly pea flower syrup.
Address: 1320 Magazine St, New Orleans, LA 70130
Website: https://www.thebowernola.com/
Commons Club at Virgin Hotels New Orleans
Spiced Blackberry Fizz
Yield: 1 Cocktail
Ingredients:
- 1 oz ginger syrup
- *1 oz spiced blackberry shrub*
- 1 oz egg whites
- 1.5 oz real lime juice
- 1.5 oz ginger beer
- 1 oz soda water
- one blackberry for garnish
Method:
- Before beginning chill a Collins glass.
- Pour the ginger beer and the soda water in chilled Collins glass.
- In a shaker, dry shake the egg whites for about 1 min.
- Add the ginger syrup, blackberry shrub and lime juice.
- Fill shaker with ice and shake vigorously for another min.
- Strain the contents of the shaker into the glass with the soda water and ginger beer, slowly so it can fizz up.
- Garnish with a blackberry.
*Blackberry Shrube*
equal parts (any increment) white granulated sugar, fresh blackberries, and apple cider vinegar. Combine the blackberries and sugar along with ground cinnamon, all spice, nutmeg and star anise (spice to taste). Allow these items to naturally macerate overnight, unrefridgerated. The following day add the apple cider vinager. Allow it to again stand over night. The next day pour mixture through a chinois. The liquid will separate from the seeds. The entire mixture should basically have liquified. The strained liquid is the shrub.
*Ginger Syrup* Peel and cut 5 large pieces of ginger. Boil at least 4 quarts of water. Once boiling add 4 quarts of white granulated sugar. Add ginger and allow to steep for about an hour. Strain out ginger. Makes 4 quarts. You can make smaller increments. The ratio should be equal parts sugar to water.
Description: ginger syrup, spiced blackberry shrub, egg whites, lime juice, ginger beer, and soda water.
Address: 550 Baronne Street, New Orleans, LA 70113
Website: https://virginhotels.com/new-orleans/dine-and-drink/the-commons-club/
Costera
Cucumber Mule
Yield: 1 cocktail
Ingredients:
- ½ oz Cucumber Shrub
- ¾ oz Lime Juice
- ¾ oz Simple Syrup
- Top with Ginger Beer
Method:
- Combine all ingredients and short shake with ice.
- Strain in a 10 oz. Collins glass, fill with ice.
- Top with ginger beer, and garnish with a cucumber wheel
Description: cucumber shrub, lime juice, simple syrup, and ginger beer.
Website: https://costerarestaurant.com/
Compere Lapin
Everybody’s Heard
Yield: 1 cocktail
Ingredients:
- 1.5 oz Oregon Chai Concentrate
- .75 oz Dhos Bittersweet Non-Alcoholic Apertif
- 1 oz Pineapple Juice
- .75 oz Lime Juice
- .33 oz Demerara Simple Syrup
Method:
- Combine all ingredients in mixing tin with ice and shake.
- Strain into a glass filled with fresh ice.
- Garnish with a pineapple wedge and serve.
Description: DHOS non-alcoholic aperitif, chai, pineapple, lime, and demerara.
Address: 535 Tchoupitoulas St, New Orleans, LA 70130
Website: http://comperelapin.com/
Osterio Lupo
Spruzzo
Yield: 1 cocktail
Ingredients: .75 oz Grapefruit Oleo, .75 oz Lime Juice, Grapefruit peel
Method:
- Build in a zombie glass
- Top with ice and equal parts soda and Sprite
- Garnish with grapefruit peel
Grapefruit Oleo: Ingredients: Grapefruit, Sugar
Method:
- Zest 5 Grapefruits with Microplane
- Juice zested grapefruits and measure the weight of the juice.
- Set Juice Aside. Measure the equivalent amount of white sugar (same weight as juice, 1:1)
- Make an oleo saccharum by muddling the grapefruit peel (microplaned) and sugar. Allow to partially dissolve. Rest for 12 hours.
- Combine Oleo (zest, sugar) with juice and heat until sugar is fully dissolved
- Bottle when cool.
Description: grapefruit Oleo, lime juice, and grapefruit peel.
Address: 4609 Magazine St, New Orleans, LA 70115
Website: https://www.osterialupo.com/
Birdy’s Behind The Bower
Winter Spritz
Yield: 1 cocktail
Ingredients:
- 2 oz chai concentrate
- 1 oz peach syrup
- .5 oz fresh ginger
- Splash of soda water
- Cinnamon stick for garnish
Method:
- Pour in chai, peach, and ginger into a wine glass. Stir until the mixture blends together.
- Top with a splash of soda water.
- Add ice and stir once more.
- Garnish with a cinnamon stick
Description: chai concentrate, peach syrup, fresh ginger, soda water, and a cinnamon stick.
Address: 1320 Magazine St, New Orleans, LA 70130
Website: https://birdysnola.com/
