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
- 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
- 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
- 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.