Mocktails are the perfect way to celebrate the flavors of autumn and can be enjoyed by everyone at the table! These recipes are alcohol free, easy to make, and ideal for everything from family dinners to festive gatherings. Whether you love bold, spiced flavors or something light and refreshing, this collection of fall mocktails will give you plenty of inspiration for your next drink.

---

Apple Cider Mocktail

Ingredients:

• 3 oz non alcoholic apple cider
• 1 oz orange juice
• 1 oz lemon juice
• ½ – 1 teaspoon maple syrup (optional)
• ¼ teaspoon apple cider vinegar
• ½ cup Ginger beer or kombucha
• Optional garnishes: brown sugar and cinnamon for rim, apple slices, and/or cinnamon stick

Instructions:

• To create the optional rim: place half a teaspoon of brown sugar and half a teaspoon of powdered cinnamon on a shallow plate. Mix with your fingers or a small spoon. Moisten the rim with a lemon wedge and gently dip the rim into the mixture until it sticks. If the lemon juice isn’t strong enough, try a little honey or maple syrup.
• Add apple cider, orange juice, lemon juice, optional maple syrup, and apple cider vinegar to a shaker with some ice. If you don’t have a shaker, just use a mason jar or anything with a tight lid. Shake for 10-15 seconds to combine.
• Fill your glass with ice and strain the mixture into it. Top with ginger kombucha or ginger beer. Stir gently.
• Garnish if you wish with an apple fan and/or cinnamon stick.

Halloween Mocktail

Ingredients:

• 1 bottle non-alcoholic red wine OR 4 cups pomegranate or grape juice
• 2 oranges (or blood oranges)
• 20 black grapes sliced
• 15 blackberries or blueberries
• 3 cinnamon sticks
• 1 red apple sliced
• 2 cups sparkling water or ginger ale (optional)
• 2-4 tablespoons maple syrup (optional)
• Extra fruit for garnish (optional)

Instructions:

• Place fruit and cinnamon sticks in a pitcher or punch bowl. Pour in the red wine, stir gently, and place in the fridge for at least 1 hour, or up to 2-4 hours if you can. The longer the sangria is left to seep, the stronger the fruit and spice flavor will be.
• When you’re ready to serve, stir the sangria again and add the sparkling water or ginger ale (if using). Stir very gently – don’t disturb those bubbles too much!
• Taste the sangria and add some maple syrup if you wish. See note 2 below.
• Pour over ice into glasses and garnish with additional orange slices, cinnamon sticks, and fruit (optional).

Blackberry & Sage Spritzers

Ingredients:

• 1/2 cup honey
• 1/2 cup water
• 3 to 4 fresh sage leaves
• 1 pound fresh blackberries
• Ice
• Sparkling water
• Extra blackberries and sage leaves for garnish (optional)

Instructions:

• Combine the honey and the water in a saucepan over medium heat. Stir it together as it heats up. Once it reaches the point just before boiling, shut off the burner and remove the mixture from the heat.
• Add the whole sage leaves and the blackberries to the hot honey mixture and stir. Allow the berries to macerate in the honey syrup until the mixture has cooled significantly and the berries have broken down a bit.
• Pour the blackberries and the syrup into a blender. Blend the entire mixture (including the sage leaves) on high until it is well combined and looks uniform in color and texture. Pour the mixture through a fine-mesh sieve to remove the blackberry seeds. You should have about 2 cups of smooth, thick syrup.
• To make the spritzers, fill a cup with ice and add some of the blackberry and sage syrup. Use two tablespoons for a mild spritzer, or a quarter cup for a sweeter one. You can play around with a ratio to suit your taste.
• Add sparkling water to the top, stir, and garnish with extra blackberries and a bit of sage.

Pomegranate Tonics

Ingredients:

• 1/2 cup boiling water
• 1/4 cup pomegranate molasses
• 2 tablespoons honey, preferably wildflower
• Ice
• 4 cups tonic water, chilled
• Lime twists, for serving

Instructions:

• Place the boiling water, pomegranate molasses, and honey in a small jar and whisk until well-blended.
• Fill 4 tall glasses with ice, then spoon 2 tablespoons of the syrup into each glass.
• Add about 1/2 cup tonic water to each (the mixture will foam), stir to blend, then add the remaining tonic water.
• Garnish with the lime twists and serve.

Apple Cider Sangria

Ingredients:

• 1 bottle non-alcoholic white wine or white grape juice
• 2 cups apple cider
• 1 cup pear juice (optional)
• 2 cups ginger beer or ginger ale (optional)
• 1 pear, sliced
• 1 orange, sliced
• 1 apple, sliced
• 2 cinnamon sticks
• 2 tablespoons maple syrup (optional)
• Extra fruit and rosemary sprigs to serve.

Instructions:

• Prepare your fruit. I like chopping my apple and orange into rings and slicing my pear lengthwise. Set aside.
• Add the non-alcoholic white wine, apple cider, and pear juice (if using) to a pitcher or small punch bowl.
• Add your fruit and cinnamon sticks to the pitcher and stir gently. Taste the sangria and add maple syrup (or your preferred sweetener) if desired. If you want to serve immediately, you can go to the next step. Alternatively, you can place the pitcher in the fridge to leave the fruit to infuse for an hour or two.
• Add the ginger beer, stir gently, and serve over ice with some extra fruit and rosemary sprigs to garnish.

Homemade Hot Apple Cider

Ingredients:

• 6 cups apple cider
• ¼ cup real maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 6 whole allspice berries
• 1 orange peel, cut into strips
• 1 lemon peel, cut into strips

Instructions:

• Gather the ingredients.
• Pour apple cider and maple syrup into a large stainless steel saucepan.
• Place cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in the center of a square of washed cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
• Place the saucepan over moderate heat and cook until the cider is very hot but not boiling, about 5 to 10 minutes.
• Remove cider from the heat. Discard the spice bundle.
• Ladle cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Cranberry Ginger Fizz Mocktail

Ingredients:

• 4 oz Ginger Beer
• 2 oz Cranberry Juice, unsweetened
• 2 oz Fresh Orange Juice

Instructions:

• Fill your glass with ice and pour in the ginger beer
• Add in your cranberry and orange juice
• Stir, serve with garnishes, and enjoy!

Maple Roasted Pear and Apple Mocktail

Ingredients:

• 2 medium D’Anjou pears
• 2 medium Honeycrisp apples
• 1/4 cup plus 2 tablespoons maple syrup, divided
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 tablespoon freshly squeezed lemon juice
• 2 cups filtered water
• Cold ginger beer
• Honeycrisp apple slices for topping
• Fresh rosemary sprigs for topping

Instructions:

• Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
• Halve 2 medium D’Anjou pears lengthwise. Halve, core, and thinly slice 2 medium Honeycrisp apples (no need to peel the pears or apples). Place the pears and apples in a large bowl. Add 1/4 cup of the maple syrup, 1 tablespoon olive oil, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground allspice, and toss until the fruit is fully coated.
• Transfer to the baking sheet and arrange in a single layer with the pears cut-side up. Bake until the fruit is golden-brown and knife-tender, 20 to 25 minutes.
• Transfer 1 cup roasted apple slices to a medium bowl, add 1 tablespoon lemon juice, and crush everything together with a muddler (or one end of a rolling pin) until the apples are fully broken down. Add 2 cups filtered water and the remaining 2 tablespoons of maple syrup, and stir until well-combined.
• For each drink, fill an 8-ounce glass halfway with crushed ice. Add 1/2 cup of the crushed apple mixture. Garnish with 1 roasted halved pear, a Honeycrisp apple slice, and a rosemary sprig. Top with ginger beer until the glass is filled.

Spooky Halloween Spider Punch Recipe

Ingredients:

• Thin black licorice ropes
• Black sanding sugar (optional)
• Corn syrup (for the rim of glass, optional)
• Grenadine syrup
• Ice
• Orange juice
• Straws

Instructions:

• For the spider, cut licorice ropes into segments about 3 to 4 inches long for the spider’s “legs” and bundle them together. Tie legs together with a long licorice strand.
• For the black top of the glass, place a piece of tape around the top of the glass about ½ inch below the top. Then, rub corn syrup over the top ½ inch and then roll in black sanding sugar. Remove tape.
• For the drink, to get a “layered” look, place ingredients in the glass in this order. First, pour a little grenadine syrup into the bottom of the glass. Next, add ice cubes to fill the glass. Then, pour in orange juice to fill the glass. Top with more grenadine.
• Garnish with spiders by placing the end of the long strand of licorice tied around each spider into the top end of a straw. Place the straw in the glass so that the licorice spider “dangles” from the straw.

Pumpkin Apple Cider Mocktails

Ingredients:

• Ice
• 1/4 cup pure pumpkin puree (not pumpkin pie mix)
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon pure vanilla extract
• 1/2 cup apple cider
• Splash of apple/lemon ginger kombucha, sparkling water, or ginger ale
• For serving:
• Coconut sugar, for the rims
• 1 Apple, for garnish if desired

Instructions:

• Add the ice and all the ingredients to a cocktail shaker and shake until well combined.
• Wet the rims of your glasses with a slice of apple and then coat the rims with coconut sugar.
• Pour the mocktail into glasses, leaving room to top with a splash of kombucha or sparkling water… or a splash of ginger ale.
• Add a thin slice of apple on top and enjoy!

---

Mocktails prove that you don’t need alcohol to capture the magic of fall flavors. From apple, pear, and cranberry to cinnamon, pumpkin, and ginger, these recipes offer something festive for every occasion. Cheers!