- Food Culture -

5 Summer Mocktails to Savor This 4th of July (VIDEO)

Celebrate your 4th of July with these creative, simple, and refreshing mocktails! We show you how in these quick how-to videos.

mocktails

GINGER GREEN TEA-NI

The elegance of a martini meets the energizing effect of green tea. Use a mandoline or vegetable peeler to thinly shave the gingerroot for garnish.

Makes two drinks
Serving glass: Martini

  • 6 oz. brewed green tea, chilled
  • 2 tbs. ginger syrup, chilled (find the recipe here)
  • 1/2 cup crushed ice
  • 2 thin shavings of gingerroot or cleaned and trimmed lemongrass stalks

Shake the tea, syrup, and ice in a cocktail shaker, then strain into glasses. Garnish with a slice of ginger.

(Alcohol options: Vodka or gin)

CUCUMBER-MINT INFUSION

This concoction is as refreshing as a spa drink and as fancy as a cocktail.

Makes eight drinks
Serving glass: Highball
Supplies: 8 bamboo skewers

  • 1 English cucumber, shaved lengthwise into long strips (use a mandoline or a vegetable peeler)
  • 1 quart water
  • 1 tsp. sugar or a splash of fruit juice
  • 8 sprigs fresh mint (reserve tops for a garnish)
  • Crushed ice
  • 32 oz. carbonated water

Weave the cucumber strips onto bamboo skewers, and reserve as garnishes. Stir the water and sugar together in a pitcher, then add the remaining cucumber strips and the lower mint leaves. Allow the cucumber-mint water to infuse for at least an hour before serving. Pour the drink over crushed ice in a glass; fill halfway. Then top off with the carbonated water. Garnish with a cucumber skewer and a mint sprig.

(Alcohol options: Gin or vodka)

PINK GRAPEFRUIT MARGARITA

For a classic presentation, salt the edge of your glasses by running a lime wedge around the rim and rolling in kosher salt.

Makes two drinks
Serving glass: Margarita

  • 1 1/2 cups fresh pink grapefruit juice
  • 1/4 cup fresh lime juice
  • 1 1/2 cups ice
  • 1/4 cup Meyer lemon syrup or lime syrup
  • 2 grapefruit wedges for garnish

Put all the ingredients in a blender and blend until the ice is crushed. Pour into glasses and garnish with a grapefruit wedge.

(Alcohol options: Tequila or Cointreau)

THAI BASIL NO-JITO

The traditional Cuban mojito is made with mint. Here, we add Thai basil to give it an exotic twist. (If you can’t find Thai basil, use regular basil; it’s a different flavor but still delicious.)

Makes one drink
Serving glass: Highball

  • 8 leaves fresh Thai basil
  • 8 leaves fresh mint
  • 1/2 tsp. sugar
  • Crushed ice
  • 1/2 lime, cut in half
  • 8 oz. carbonated water
  • 1 lemongrass stalk, trimmed

Muddle the basil, mint, and sugar in a glass until the herbs are fragrant and mashed together. Add crushed ice to the glass, squeeze in the lime juice, and top with the carbonated water. Garnish with the lemongrass.

(Alcohol option: White rum)

POMEGRANATE LIME-TINI

Conventional martinis are elegant, but all alcohol. This booze-free version is refreshing and packed with plenty of antioxidants.

Makes two drinks
Serving glass: Martini

  • 8 oz. 100 percent pomegranate juice
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tbs. ginger syrup (find the recipe here)
  • 2 ice cubes
  • 2 lime twists
  • 1 tsp. pomegranate seeds, optional

Shake the first four ingredients in a cocktail shaker. Strain into glasses and garnish with the lime twists and pomegranate seeds.

(Alcohol option: Vodka)

Go here for all 13 of our Summer Mocktail recipes and share feedback on your favorites in the comments section below!


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