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Mocktails for Mom

The non-alcoholic "No Dizzy Raspberry Fizzy" mocktail from Kent & Co. in Fort Worth is made with raspberry syrup, agave nectar and club soda.
The non-alcoholic "No Dizzy Raspberry Fizzy" mocktail from Kent & Co. in Fort Worth is made with raspberry syrup, agave nectar and club soda. Star-Telegram

Gone are the days where liquorless libations are limited to virgin piña coladas or the antiquated Shirley Temple.

Today many women (and not just moms-to-be) prefer modern mocktails — pretty, alcohol-free beverages typically made with bright herbs, fresh fruit, sparkling sodas and juices — over their intoxicating and often headache-inducing cocktail counterparts. The trend has led many restaurants and bars, including Righteous Foods and Kent & Co. Wines, to add creative mocktail menus to their drink lists.

Whip up a few this Mother’s Day using recipes from local mixologists and salute Mom with a tasty toast the whole family can enjoy.

Texas peach mocktail

Serves 1

  • 1 ounce Finest Call peach puree mix
  • A splash of orange juice
  • 1 bottle Dublin Bottling Works Texas Sweet Peach Soda
  • 3 small peach slices
  • 1 orange slice

1. Add peach puree mix and orange juice to an ice-filled glass then fill with peach soda.

2. Float peach slices on top and garnish with orange slice.

— R Bar & Grill, 2401 E. Lamar Blvd., Arlington, 817-640-4711, www.rbarandgrilltx.com.

Watermelon chia lemonade

Makes 1 quart

  • 1 cup watermelon juice (see note)
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup organic maple syrup
  • 2 ½ cups water
  • 3 tablespoons chia seeds

1. Combine juices, syrup and water.

2. Add chia seeds just before serving.

Note: To make your own watermelon juice, blend watermelon flesh in a blender on very low speed and strain through a colander.

— Righteous Foods, 3405 W. Seventh St., Fort Worth, 817-850-9996, www.eatrighteously.com.

Tropical oasis mocktail

Serves 1

  • 2 ounces coconut water
  • 2 ounces pineapple juice
  • 5 drops orange extract
  • 1 spoonful blueberry compote
  • 1 slice grilled pineapple

1. In an ice-filled cocktail shaker, combine coconut water, pineapple juice and orange extract. Shake and strain into a chilled martini glass.

2. Add blueberry compote and garnish with grilled pineapple.

— Wildwood Grill, 2700 E. Southlake Blvd., Southlake, 817-748-2100, www.wildwoodsouthlake.com.

No dizzy raspberry fizzy

Serves 1

  • 1 1/2 ounces fresh raspberries, plus more for garnish
  • 1/2 ounce raspberry syrup
  • Agave nectar to taste (approximately 1 small spoonful)
  • Club soda, as needed
  • 1 mint sprig

1. Muddle raspberries in a cocktail shaker.

2. Add syrup and agave nectar and fill with ice. Shake vigorously and pour into a 10-ounce glass.

3. Fill with club soda and garnish with whole raspberries and mint sprig.

— Kent & Co. Wines, 1101 W. Magnolia Ave., Fort Worth, 817-632-6070, www.kcowines.com.

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