The new year has come around again, and your favorite influencers are talking about ditching alcohol for January. I’m here to help you start off 2026 with spirit — just not the alcoholic kind.
As someone who drinks Poppi sodas and coconut water consistently, I’ve been known to mix concoctions of juices and fruits together. There’s something magical about being a mocktail mixologist.
Drinking in ages 18 to 34 has dropped by 9 percentage points since 2023, according to a Gallup poll. More non-alcoholic bars are popping up around the country. The health benefits of sobering up and saving money are persuasive.
All of these ingredients can be found at any grocery store. If you’re looking for something with the taste of alcohol, you can replace the club soda with non-alcoholic sparkling wine. One of my tips for finding non-alcoholic drinks is to search the aisles of HomeGoods.
Spring is coming in hot, so I wanted to incorporate some seasonal fruits into this collection. You can find strawberries, lemons, limes, oranges, mangoes and kiwis cheaper in-season.
As I wistfully dream of the flowers starting to bloom and spring break adventures, I crafted these bright mocktails to reflect the renewal and vitality the season represents.
Elevate them with edible glitter, candied garnishes, sugar rims or edible flowers. All of the recipes can be adjusted to create a frozen slushie version in a blender.
Citrus Sunrise
I love mixing ginger with citrus flavors for a tangy twist. That’s where my inspiration came for this playoff of a mule or spritz.
Prep time: 15 minutes
Ingredients:
½ cup fresh orange juice (from about two to three oranges)
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1 tablespoon fresh lime juice
1 to 2 thin slices fresh ginger (or ½ tsp grated ginger for more intensity)
½ to ¾ cup chilled ginger ale (start with ½ cup and add more to taste)
Ice cubes
For the rim:
Candied orange slice
Garnish:
Fresh mint sprig or candied ginger
Directions:
Juice the oranges (and lime) fresh for the best flavor.
In a cocktail shaker or stainless steel tumbler, gently muddle the fresh ginger slices to release their spice. (If using grated ginger, just stir it in.)
Add the ½ cup orange juice and one tablespoon lime juice. Fill with ice and shake or stir well for 10 to15 seconds.
Strain into a tall glass filled with fresh ice (or serve straight if you like the little ginger bits for extra texture).
Top with ½ to ¾ cup chilled ginger ale and gently stir to combine.
Garnish with an orange wheel, mint sprig or candied ginger.
Tip: Use pre-made orange juice and lime juice for a faster process.
Strawberry Señorita
Anything with strawberries is usually a huge crowd-pleaser. There’s nothing I love more than drinking a virgin strawberry margarita or daiquiri on a Caribbean cruise.
The mix of the strawberry and lime balances tartness and sweetness. For a cruise-drink feeling, opt for tossing the ingredients in the blender with some ice for a slushie version.
Prep time: 10 minutes
Ingredients:
1 cup fresh strawberries (about six to eight berries) — frozen works for a slushier version
¼ cup fresh lime juice (from two to three limes)
2 tablespoon fresh orange juice (for margarita sweetness)
1 to 2 tbsp honey (adjust to strawberry sweetness)
½ to ¾ cup sparkling water or club soda (chilled) — start with ½ cup and add more to taste
Ice cubes (or crushed ice for frozen style)
For the rim:
Coarse salt or sugar (or Tajín for a spicy kick) and lime wedge
Garnish:
Fresh strawberry slice, lime wheel or mint sprig
Directions:
Run a lime wedge around the rim of a margarita glass, then dip in coarse salt, sugar or Tajín.
In a blender or cocktail shaker, add strawberries, ¼ cup lime juice, 2 tablespoon orange juice and sweetener.
Blend until smooth (for frozen) or muddle/shake vigorously with ice (for on-the-rocks).
If blended, pour directly into the prepared glass over ice. If shaken, strain into the glass over fresh ice.
Top with ½ to ¾ cup sparkling water and gently stir.
Garnish with a strawberry slice and lime wheel.
Tip: Add a few slices of jalapeño during muddling for a spicier version.
Sunkissed Bliss
I have always loved mangos. But after visiting Guatemala and tasting them straight off of the tree, I have been obsessed. Their juicy, tropical taste transports me to sandy beaches and losing track of time.
For this creation, I wanted something unique and combined the cool touch of mint with the warmth of golden mangos.
Prep time: 10 minutes
Ingredients:
1 ripe mango (peeled and cubed; about one cup fresh mango puree) — or one cup frozen mango for a slushier version
5 to 8 fresh mint leaves
1 to 2 tbsp honey (adjust to mango sweetness)
½ to ¾ cup chilled club soda or sparkling water — start with ½ cup and add more for desired fizz
Ice cubes (crushed for best texture)
For the rim:
Coarse sugar and sliced starfruit
Garnish:
Lime wheel or mint sprig
Directions:
Run a lime wedge around the rim of a glass, then dip in coarse sugar.
Slice starfruit for garnish if desired, and wedge on the rim of the glass.
In a sturdy glass or cocktail shaker, add the mint leaves and ¼ cup lime juice. Gently muddle the mint (just bruise to release oils — don’t shred it) for 10 to 15 seconds.
Add the mango cubes (or puree) and sweetener. Muddle again until the mango is mostly mashed and combined. (Blend together if the mango isn’t combined.)
Fill the glass with ice (or shake with ice if using a shaker, then strain into an ice-filled glass).
Top with ½ to ¾ cup chilled club soda and gently stir to mix.
Garnish with a lime wheel and fresh mint sprig.
Passion Coco Glow
Going with a tropical kick, I wanted to combine tart passionfruit, neutral coconut and sweet kiwi to balance this drink.
When I visited the Dominican Republic, I saw people slice coconuts with machetes. After 30 minutes of microwaving, stabbing with a screwdriver and using a rubber mallet to try to crack a little coconut open, I resorted to smashing it on the ground outside.
Kids, do not try this at home without parent supervision. Nevertheless, refer to my note below on the proper steps if you want fresh coconut meat and water.
I recommend substituting the coconut for flakes or using coconut water.
Prep time: 30 minutes
Ingredients:
Pulp from 2 to 3 fresh passionfruits (about ¼ to ⅓ cup pulp/seeds) — or use frozen/thawed passionfruit puree
1 to 2 ripe kiwis (peeled and cubed; about ½ cup kiwi puree when blended/mashed)
¼ cup fresh lime juice (from two to three limes)
½ to ¾ cup coconut water
½ cup coconut meat
1 to 2 tablespoons honey (adjust to taste for sweetness)
½ to ¾ cup chilled sparkling water or club soda — start with ½ cup and add more
Ice cubes (crushed for best texture)
For the rim:
Coarse sugar
Garnish:
Coconut flakes or passionfruit half with seeds showing
Directions:
(For cracking the coconut)
Find the darkest hole at the top, and use a screwdriver to drill into it.
Repeat this process in all three holes.
Place the coconut upside down over a glass to drain the coconut water.
Place the coconut in a bowl and microwave in one-minute increments for four minutes (be careful not to burn yourself, and let it cool for a minute).
Check for cracks, and use a rubber mallet to loosen the shell.
Place the coconut on a hard surface (pavement is good).
Batter the coconut with the mallet, until it cracks open.
Pry open the meat with a spoon.
Wet the rim of the glass, then dip in coarse sugar.
In a cocktail shaker or sturdy glass, add the kiwi cubes/puree, coconut cubes, passionfruit pulp, ¼ cup lime juice and sweetener. Muddle gently to release flavors and combine (or blend briefly for smoother texture).
Add a handful of ice, then pour in ½ to ¾ cup coconut water. Shake or stir vigorously for 10 to 15 seconds to chill and mix.
Strain (if you prefer less pulp) into a tall glass filled with fresh ice.
Top with ½ to ¾ cup chilled sparkling water and give a gentle stir to keep the fizz.
Garnish with coconut flakes or a passionfruit half.
Orange Hibiscus Haze
Hibiscus is my favorite flower and always reminds me of the soft breeze in Hawaii. What better way to welcome spring than with a drink with floral notes?
Orange, pomegranate and hibiscus often offer complementary flavors in tea. I recommend using the Pomegranate Hibiscus Grenadine from bettergoods, which you can find at Walmart. For garnish, you can cut open a hibiscus tea bag for extra floral flair.
Prep time: 10 minutes
Ingredients:
½ cup fresh orange juice (from about two to three oranges)
¼ cup fresh pomegranate juice (from about one to two pomegranates)
1 tbsp fresh lime juice
1 to 2 tbsp honey
2 to 3 tbsp hibiscus grenadine
½ to ¾ cup chilled sparkling water or club soda — start with ½ cup and add more for desired fizz
Ice cubes
For the rim:
Coarse sugar
Garnish:
Edible hibiscus flowers, orange wheel and pomegranate arils
Directions:
Run an orange wedge around the rim of the glass, then dip in coarse sugar.
In a cocktail shaker, combine pomegranate juice, orange juice, lime juice and sweetener.
Add ice and shake well for 10 to 15 seconds to chill and mix.
Fill a tall glass with fresh ice.
Strain the juice mixture into the glass.
Add hibiscus grenadine.
Top with chilled sparkling water and gently stir.
Garnish with a handful of pomegranate arils, an orange wheel or edible hibiscus flowers.
Tip: Cut open a hibiscus tea bag for the garnish.
Contact Summer Johnston at sjohnston@alligator.org. Follow her on X @summerajohnston.
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Dining and Cooking