10 Tasty Fall Mocktails: Easy Non-Alcoholic Drink Recipes
After a long summer of alfresco entertaining and its many spiked accompaniments, autumn is a particularly great time to abstain from alcohol. To help make temporary teetotaling more tempting, consider the mocktail: a boozeless solution to the flavor fix for which cocktails are renowned.
“If I’m reaching for something more indulgent than water, I want a drink that will inspire me or satisfy a craving,” says Ashley Romero, beverage director at NoMI in Chicago. “I create cocktails — and mocktails — based upon flavors I’m frequently seeking.”
As such, Romero suggests stocking your pantry with ingredients you’re most consistently drawn to, be it hot peppers, sweet pears, sour apples, or salty olives. Chris Burmeister of Citizen Rail in Denver agrees. “Try to always have fresh fruits, herbs, vegetables, and spices on hand for variety, along with several high-quality mixers — tonic, soda, and juices,” he says.
According to Romero, the most important trick to getting mocktails right? Having fun. “Experiment with flavors that you find interesting, taste, and repeat — and it’s bound to be a success.”
Here, cocktail creators from around the nation share their favorite fall mocktails.
The Autumn Flyer at Citizen Rail (Denver, CO)
“The combination of demerara sugar and macadamia milk provides a caramel-molasses flavor, and the whole egg provides a frothy, eggnog-like texture. Perfect for crisp fall nights.” —Chris Burmeister
- Wet shake all ingredients with ice, and then strain into another shaker.
- Dry shake without ice, and then strain into a Georgian glass.
- Garnish with pumpkin spice powder.
Sunday Detox at NoMI (Chicago, IL)
“The robust, savory flavors invoke fall in this spicy mocktail. It’s a nice counter to the fruit-forward array of cocktails that are prominent all summer long.” —Ashley Romero
- 6 oz. tomato juice
- ¼ teaspoon wasabi
- ¼ teaspoon horseradish
- Pinch of black pepper
- ½ oz. Worcestershire sauce
- ½ oz. A1 Steak Sauce
- ¼ teaspoon celery salt
- 2 dashes Tabasco sauce
- 1 oz. Lagunitas Hoppy Refresher (or other non-alcoholic beer)
- Skewer 1 cheese curd, 1 stuffed olive, 1 cornichon and one miniature pepper and set aside.
- Rim pint glass with Hawaiian black sea salt.
- Mix all ingredients except beer and chill.
- Pour tomato mix over ice into rimmed glass, top with beer, garnish with skewer.
Ro’s Jasmine Horchata at Corner Restaurant in the JW Marriot Austin (Austin, TX)
“This mocktail is warming while still being refreshing and light. It’s an excellent vegan cocktail that highlights a few of our favorite autumn flavors.” —Rochelle Piña
- 2 oz. rice milk
- 1 oz. coconut milk
- 1½ oz. vanilla demerara syrup
- 3 sprays jasmine extract
- Ceylon cinnamon to garnish
- 2 cinnamon sticks to garnish
- Using an atomizer, add jasmine extract to a 12-ounce rocks glass.
- Add rice milk, coconut milk, vanilla demerara, and ice to glass.
- Sprinkle 3 dashes of ceylon cinnamon on top.
- Garnish with cinnamon sticks and serve.
Blackened Lemonade at Found Kitchen (Evanston, IL)
“This is the perfect mocktail for falling into Halloween. Plus, it’s a great detoxifier before the holiday season.” —Amy Morton
- 8 oz. water
- ½ oz. real maple syrup
- ½ oz. lemon juice, freshly squeezed
- ½ tsp. activated charcoal
- Place all ingredients into a cocktail shaker and shake vigorously.
- Pour over ice and serve.
The Ultimate Nojito at Tanzy (Boca Raton, FL)
“The crisp taste of apples combines with the sweetness of the grapes for an all-encompassing, fall-forward drink.” —Brian Diaz
- 1 lime wedge
- 6 mint leaves
- 15 ml simple syrup
- 2 cucumber slices
- 6 red seedless grapes
- 120 ml apple juice
- 2 grapes halves skewered
- 5 grapes
- 1 mint sprig
- Muddle lime wedge, simple syrup, grapes, cucumbers, and mint leaves in pint glass.
- Add apple juice, fill pint glass with ice, and shake hard.
- Strain over fresh ice and five grapes in stemless wine glass.
- Garnish with mint sprig and grape skewer.
The Autumn Apple Sidecar at AC Hotel Madison (Madison, WI)
“This drink was inspired by my grandmother’s freshly baked apple pies. Between the cinnamon and fresh lemon juice, it’s the perfect coming together of autumn’s scents and flavors.” —Craig Spaulding
- 1 oz. pineapple juice
- ½ oz. cinnamon apple simple syrup
- ¾ oz. fresh lemon juice
- ½ oz. alcohol free triple sec
- Rim coupe glass with demerara sugar.
- Add contents to shaker and shake vigorously.
- Strain contents into coupe glass and serve.
The Thibodaux Tea at Loa in the International House Hotel(New Orleans, LA)
“Satsumas, a type of sweet Asian orange, arrive bountifully in the fall in Southern Louisiana. This drink combines the fresh juice with roasted chicory root — another ingredient we often associate with cooler days.” —Alan Walter
- 1 oz. roasted chicory root, brewed
- 6 oz. water, heated
- 2½ oz. satsuma juice, freshly squeezed
- 10–12 Mint leaves, fresh
- 4–6 Stevia leaves, fresh
- Brew the chicory by adding 1 tablespoon to 6 ounces heated water. Wait five minutes, strain, and repeat.
- Muddle the mint and stevia leaves gently but thoroughly in the satsuma juice, and add chicory. Strain over ice and serve.
The Octopus’s Garden at Geraldine’s at the Hotel Van Zandt (Austin, TX)
- 1½ oz. garden seedlip
- 1 oz. lime Juice
- ¾ oz. basil- honey syrup
- Fever Tree Indian Tonic
- Shake seedlip, lime juice and syrup together with ice.
- Strain over crushed ice into a snifter glass.
- Top with Fever Tree Indian Tonic.
- Garnish with a skewered cucumber ribbon (to resemble an octopus) and a mint sprig.
The Richu Cooler at Novikov Miami (Miami, FL)
“Blood oranges are in season in later fall months, and the yuzu essence takes this drink to new heights.” —Raymond Kasprazak
- 2 oz. blood orange juice
- ½ oz. lemon juice
- 1 oz. simple syrup
- 5 raspberries
- Half an orange
- Splash of club soda
- Muddle the orange and raspberries in a shaker.
- Add lemon and blood orange juices.
- Shake and pour over ice.
- Top with club soda.
The Goldilocks at Juniper Restaurant in Hotel Vermont
“This drink incorporates some of my favorite fall flavors in a balanced and refreshing way. The cinnamon-forward chai syrup feels like a hug, while the grapefruit juice and apple cider vinegar ignite senses and give immune systems a seasonal boost.” —Colin Walsh
- 1/2 oz. apple cider vinegar
- 2 oz. freshly squeezed grapefruit juice
- 3/4 oz. demerara chai syrup
- Tonic water (to top)
- Combine all ingredients in a highball glass with ice
- Top with tonic water to taste