The Simple Formula for the Perfect Spring Mocktail

Whether you’re a long-time lover of mocktails or are just looking to switch it up, omitting alcohol doesn’t have to mean boring spring beverages. As the sun finally peaks out and we begin the defrosting process of our winter hibernation, the spring season calls for fun, fresh, and exciting drinks everyone can enjoy. If you’re planning for a self-care night in, a casual dinner party, or the first backyard blowout of the season, having the ingredients and know-how to whip up a mocktail in a flash gives you more time to enjoy the spring season.

The Essential Ingredients

Kombucha and Shrubs

Citrus fruits are common in traditional cocktails, and while they do have their place in mocktails as well, why not turn up the volume and use other sources of acid like kombucha and shrubs? If you’re unfamiliar with it, kombucha is a fermented tea beverage that can be infused with herbal or fruit flavors. Kombucha, or “booch,” is the perfect combination of sweet and sour with a slightly fermented funk. It brings so much depth and dimension to a mocktail, especially since it comes in near-limitless flavors. However, some kombucha can contain trace amounts of alcohol due to the fermentation process, so if you absolutely cannot have any alcohol at all, always check the label to make sure your booch is totally alcohol-free. Shrubs are similar to kombucha; they’re made from vinegar and are sometimes called “drinking vinegars.” Shrubs are sweet and acidic and often need little more than a splash of seltzer to make a satisfying non-alcoholic spritz. 

If you need a good place to start, pick up a few bottles of kombucha—they’re already sweetened, flavored, and fizzy, so you’re already most of the way there. Add some muddled fruit or herbs and top with more bubbles for a quick and easy mocktail that tastes like it includes way more ingredients than it actually does. A ginger kombucha with a squeeze of lime and a handful of mint is a fun play on the flavors of a Mint Julep and a Moscow Mule. 

Simple Syrups

At the beginning of March, farmer’s markets, produce stands, and even mega marts start to look more abundant with spring produce. One of the best ways to incorporate spring flavors into your mocktails is with infused syrups. They sound fancy, but homemade syrups couldn’t be easier to make. Fruit is always great for mocktails, but think outside the box as well. Vegetables and herbs make complex and exciting drinks, especially with classic flavors. 

The base recipe for simple syrup is equal parts sugar and water heated in a saucepan on the stove until all the sugar has dissolved. Bring the spring flavors by steeping a handful of tarragon or basil into the syrup while it heats and carefully removing it once the sugar is dissolved. This method also works for things like hibiscus flowers, citrus zest, or even tea bags. A hibiscus or green tea simple syrup brings unexpected flavors that can add an unusual depth. And since they're such intense flavors, you can easily pair them with just seltzer and let them shine independently.

If you come across some early-season berries, stone fruits, or rhubarb, toss them into your syrup and bring it to a boil. Once cooled, strain, and you have the perfect fruit-infused syrup. Ginger can add a spicy counterpoint to sweet drinks; simply slice the ginger (skin on) and steep in the syrup while it heats, removing once cooled. Get creative and mix ingredients you like into your syrups; add some lime zest to your ginger syrup or fresh thyme to your blackberry syrup. 

Bubbles

Many classic cocktails rely on sparkling wine to add bubbles, and some simply use soda water, which you can either buy or make yourself with a soda machine. Mocktails don’t have to contain a fizz, but a pop of carbonation can make them really special. Plain sparkling water is always a must-have for mocktails, but many flavors pair perfectly with infused syrups and juices. Think of classic flavor combinations to craft your mocktails, like strawberry seltzer with basil simple syrup and a squeeze of lime or rhubarb simple syrup muddled with fresh strawberries topped with a splash of seltzer. If you have a favorite seltzer, build a drink around it, like grapefruit seltzer with lime simple syrup and a splash of grapefruit juice for a Paloma-esque mocktail that puts grapefruit seltzer front and center. 

Produce and Juices

Spring often means lots of salads and raw preparations of veggies; if you find yourself scooping out the middle and seeds of a cucumber, don’t throw it away; use it for a mocktail! Blend and strain the pulp, and mix it with an herb simple syrup plus a splash of citrus-flavored seltzer. Surprisingly, excess tomato water mixed with plain seltzer and a squeeze of lemon is a refreshing and delicious mocktail. And don’t throw away those celery leaves; muddle them at the bottom of a glass and top with lime seltzer and an herb simple syrup. Classic fruit juices like orange and pineapple always come in handy, but blends and less common juices like carrot or beet can complement sweet syrups or sour citrus exceptionally well.

It’s All About Balance 

All of these ingredients might feel a little overwhelming if you’ve never worked with them before, but the good news is, it’s actually really easy to craft a delicious mocktail, and the process of getting there is mostly just sipping on tasty drinks! If you don’t know where to start, think of flavor combinations that you like or flavors in classic cocktails. If you’re a fan of the classic Moscow Mule, try a ginger simple syrup with lime seltzer and a squeeze of fresh lime. If you’re feeling a bit more adventurous, let the season steer you. Think about what’s in season near you, and don’t be afraid to get creative. A starting point is something sweet, something acidic, and bubbles. When building a mocktail, keep balance in mind. If you’re going to use simple syrup, balance it with citrus juice or a shrub. Mellow out bold flavors like ginger with seltzer or mild juices. 

When in doubt, mix up a batch of homemade lemonade with an herb-infused simple syrup—basil goes particularly well with lemon—and top with a splash of seltzer for a twist on a nostalgic drink synonymous with fun in the sun.