Mocktails, the alcohol-free cousins of cocktails, are the right drink for backyard gatherings, picnics or simply cooling down on a warm afternoon. They taste as good as they look, especially when seasonal berries and fresh herbs do the work.
Here are three simple, hydrating recipes to get started.
Strawberry basil cooler
Muddle a handful of fresh strawberries and 3 to 4 basil leaves in the bottom of a glass. To muddle is to press the fruit and herbs gently with a spoon or a wooden muddler to release their juice and oils. Fill the glass with ice and top with sparkling lemon water. The basil adds a surprising, peppery lift to the sweet strawberries.
Raspberry rosemary fizz
In a small saucepan, simmer a cup of raspberries, a few sprigs of rosemary and a splash of water until the berries break down. Strain the mixture to make a simple syrup. To serve, add a tablespoon of the syrup to a glass filled with ice and top with plain sparkling water.
Blueberry mint no-jito
A classic twist on the mojito, without the rum. Muddle fresh mint and blueberries with a teaspoon of lime juice. Add crushed ice and top with club soda.
Mixing and presentation
Use large ice cubes or frozen fruit instead of small, fast-melting cubes. Muddle herbs and fruit gently so they release flavor without turning bitter. Finish in good glassware with a generous garnish of herb sprigs or lime wedges, and the drink looks as professional as it tastes.
This story appears in the June 2026 issue of Stroll Quail Hollow.