ALCOHOL-FREE
DRINK RECIPES
FOR EVERY OCCASION

BANANA DELIGHT
Staci Roy
Augusta Curtis Cultural Center

2 cups milk
1 ripe banana, sliced
¼ tsp nutmeg
1/8 tsp almond extract 

Place all ingredients in a blender.  Mix at high sped until mixture is smooth (about 30 seconds). Makes 4 creamy servings. 

BRIDE’S PUNCH

2 cans (6 oz. each) frozen orange juice concentrate
1 can (6 oz.) frozen lemonade concentrate
6 cups cold water
2 ½ cups chilled ginger ale
1 package frozen sliced strawberries, just thawed
Frozen Fruit Ring (see below) 

Mix orange juice, lemonade and water; chill.  To serve, pour juice mixture into punch bowl.  Add ginger ale and stir.  Float fruit and frozen fruit ring in mixture.

Arrange fruit and mint in a 1½ quart ring mold.  Carefully add water and chill until mold is solidly frozen.  Unmold and float in punch.  The secret to making an attractive fruit ring is to pour only enough water in at first so that the fruit doesn’t float free.  When the first layer is frozen, you can layer more fruit and continue repeating the process. 

AZTECA SUNBURST
Deputy Chief Frank Lewandowski
Meriden Police Department (retired)

½ oz. maraschino cherry juice
½ oz. lime juice
6 oz. pineapple juice 

Fill a tall glass with ice.  Add cherry and lime juices.  Carefully pour pineapple juice into glass making sure drink is reddish on bottom and golden on top.  Garnish with lime wheel or wedge and cherry.

MANY-FRUITED PUNCH
Kathy Neelon
Wallingford School Nurses

 6 oz. frozen orange juice
46 oz. pineapple juice
12 oz. frozen limeade
2 qts. of ginger ale
6 oz. frozen lemonade
1 qt. of club soda
1 pint cranberry juice
3 cups of water 

Mix fruit juices and water in a large punch bowl.  Add ginger ale and club soda just before serving.

TRANSFUSION
Mary Cortwright
Superintendent of Schools,
Meriden Board of Education 

3 oz. grape juice
6 oz. ginger ale
Several dashes of lime juice

Mix ingredients and pour over ice.  Garnish with fresh lime.

SOUTH SEA COOLER
John Hogarth
Meriden Senior Center

3 oz. orange juice
½ oz. undiluted grapefruit juice concentrate
1 oz. coconut cream
1 oz. light cream 

Shake with a large scoop of shaved ice.  Serve in tall glasses.

VIRGIN MARY
Jackie Muse
Rushford Center

8 cups tomato juice or V8 vegetable juice
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 tsp. Worcestershire sauce
1 tsp. hot pepper (Tabasco) sauce
Garnish: a stalk of fresh celery and fresh lemon 

Mix in a large pitcher.  Season to taste with more pepper or hot sauce.  Cover and chill until cold.  Serve over ice in tall glasses.  Serves 8.

SPARKLING FLAVORED WATER
Cathy Monkton
CT Trails Girls Scout Council

1 tall glass of sparkling mineral or seltzer water
1 tsp. vanilla extract
1 tsp. sugar or artificial sweetener 

Mix together for a refreshing drink.  Substitute different extracts of your choice for variety.  Add pieces of fruit for an additional treat.

PEACH COOLER
Gloria Beltran
Nutmeg Big Brothers/ Big Sisters

2 cups cold milk
1 cup frozen unsweetened slice peaches
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
fresh mint, if desired 

Place all ingredients in a blender container.  Blend on high speed until smooth and frothy.  Served immediately garnished with mint.

PRETTY IN PINK
Shirley Rizzo
MAWSAC
B.A.B.E.S. Volunteer

1 oz. orange juice
1 oz. cranberry juice
½ oz. Rose’s lime juice
½ oz. pina colada mix 

Mix ingredients together and serve over ice.
Serves 1.

GINGER BEER
Marlene F. McGann
MAWSAC 

4 lemons                                                 
¾ cup sugar
1 orange                                                  
1¼ cups orange juice
¾ cup roughly chopped fresh ginger
4 cups sparkling mineral water, chilled
¾ cup honey 

Grate 2 tablespoons each of lemon and orange zest.  Squeeze 1/3 cup lemon juice from 3 of the lemons.  Set aside.  In a food processor, pulse the ginger, honey, and sugar until just combined.  Add the orange and lemon juices and process.  Transfer to a large lidded container.  Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves.  Cool to room temperature.  Cover and refrigerate for at least 24 hours and up to 5 days.  To serve, stain the ginger-beer base into a pitcher.  Thinly slice the remaining lemon and orange to form circles.  Add the slices and mineral water to the pitcher and stir.  Serve over ice.  Makes 8 to 10 servings.

LIME RICKEY
Harold Bernstein
MAWSAC Past President

½ cup fresh lime juice
½ cup sugar syrup (2/3 cup sugar + 2/3 cup water, boil and cool)
½ teaspoon Bitters (12 dashes)
3 cups club soda
Garnish: lime-peel spirals 

Mix lime juice, syrup and bitters in glass.  Pour into 4 ice-filled tall glasses. Top each with ¾ cup of club soda. Garnish.  Yields 4 servings.

MOCHA MIA
Peter Burch
MAWSAC
Webmaster Extraordinaire

1 square unsweetened chocolate, coarsely chopped
¼ cup boiling water
1 tablespoon instant coffee
1 tablespoon sugar
1½ cups milk
Garnish: whipped cream and chocolate shaving 

Place all ingredients (except garnish) in a blender and blend at top speed for 20 seconds.  Pour into 2 tall glasses and top with garnish. Easy and delicious for an intimate moment by the fireside.

SWINGER’S SLING
Irene O’Brien
Wallingford Visiting Nurse Association

8 oz. of seltzer water
2 oz. Rose’s lime juice
4 tablespoons whisky sour mix
lime zest
maraschino cherries 

Combine seltzer water and sour mix in a cocktail shaker with ice.  Shake.  Strain liquid into a martini glass or other fancy glass.  Garnish with lime zest and cherry.   Serves 2.

ORANGE CREAM SODA
Mark Benigni
Mayor of Meriden 

2 cups orange juice
1 pint frozen vanilla yogurt
12 oz. club soda 

Combine orange juice and yogurt in a blender.  Whirl on medium speed until smooth.  Fill glass 2/3 full and top it off with club soda.

CANDY CANE HOT WHITE CHOCOLATE
Beth Vumbaco
Meriden Health and
Human Services Department

12 cups milk
9 oz. good-quality white chocolate (such as Lindt or Bakers’s), chopped
1 cup crushed red-and-white-striped candy canes of hard peppermint candies
¼ tsp salt
Garnish: whipped cream and additional crushed peppermint candy 

Bring milk to simmer in heavy large saucepan.  Reduce hear to medium-low.  Add white chocolate, 1 cup candy and salt; whisk until smooth.  Ladle hot chocolate into mugs, dividing equally.  Top with whipped cream and additional candy.

SLUDGE
Maureen Bilger
MAWSAC
B.A.B.E.S. Volunteer

6 teabags
1 small can of frozen lemonade
½ cup Tang 

Take 6 teabags and brew them in a tea kettle of hot water for one hour.  Throw the tea bags away and add the lemonade and Tang.  Add ice and serve.

ORANGE MACAROON DRINK
Leah Stroman
MATCH Coalition

2 cups orange juice
2 cups crushed ice
½ cup coconut cream
¾ teaspoon almond extract 

Blend all ingredients in a blender and serve.  Serves 1.

LAUREL LIBATION
Alta Nicodemski
MAWSAC
B.A.B.E.S. Volunteer

4 tablespoons raspberries
1 cup milk
1 tablespoon honey 

In blender, puree raspberries and strain to remove seeds.  Whip puree in blender with milk, honey, and ice for 30 seconds.  Pour into a glass and decorate with fresh raspberries.

MOCK PINK CHAMPAGNE
Judi Gallagher
Gallagher Travel
 

½ cup sugar
1 cup water
1 6 oz. can frozen orange juice concentrate
1 6 oz. can frozen grapefruit juice concentrate
1 28 oz. bottle chilled ginger ale
1/3 cup bottled grenadine syrup 

Early in day mix sugar with water in a saucepan and bring to boil for 5 minutes.  Cool.  Add frozen juice concentrates.  Refrigerate.  At serving time, add ginger ale and grenadine syrup.  Stir slightly. Serve in champagne or wine glasses.  Makes 3 pints.

S.S.S. (STAY SOBER SANGRIA)
Your Friends at the
Meriden Chamber of Commerce

1 bottle Cabernet Sauvignon non-alcoholic wine
¾ cup raspberries
¾ cup sweetened strawberries
1/3 cup apple juice
½ banana
1/3 cup orange juice
1/3 cranberry juice
black cherry soda 

Blend and refrigerate until ready to make the drinks.  To make one drink, use one cup of mix blended with one scoop of ice. Top off with black cherry soda.  Serves 8-10.

BANANA STRAWBERRY MOCKTAIL
Craig Turner
Wallingford Youth and Social Services

1 cup cranberry juice cocktail
1 banana, sliced
6 strawberries, cut in half
½ cup crushed ice 

Add all ingredients to a blender and blend until smooth.  Garnish with banana skewer or lime wedge and add a sugar cane swizzle stick, if desired.

MOCK ORANGE JULIUS
Dee Hanson
MAWSAC
B.A.B.E.S. Volunteer

6 oz. orange juice frozen-concentrate
1 cup milk
1 cup water
¼ cup sugar
1 egg
½ cup coconut milk
8 ice cubes 

Put in blender and blend until ice cubes are gone, about 2 minutes.  Serve right away while frothy.  Serves 3.

PEACH-HONEY SMOOTHIE
Christelle Aubé
MAWSAC

1¼ cups plain low-fat yogurt
1 pound ripe peaches, peeled, pitted, sliced
¼ cup honey
¼ teaspoon vanilla extract
2 tablespoons lemon juice 

Divide 1 cup of yogurt among sections of an ice cube tray.  Freeze until yogurt cubes are solid. This part can be made ahead.  Puree peaches with lemon juice in blender.  Add remaining ¼ cup yogurt, honey and vanilla.  Process until mixture is well blended.  Add frozen yogurt cubes and process until smooth and frothy.  Pour into 2 tall chilled glasses.

CINDERELLA
Melissa Tashjian
Rushford Center

2 oz. orange juice
2 oz. pineapple juice
splash of sour mix
dash of Grenadine
splash of soda
maraschino cherry 

Shake all ingredients over ice.  Strain over fresh ice in a Collins glass.  Top with soda.  Garnish with cherry. 

HOT MULLED CIDER
Susan McLaughlin
DMHAS Problem Gambling Services

1 quart apple cider
1 bay leaf
6 cloves
6 allspice berries
6 black peppercorns
1 slice lemon
1 sliced orange 

Combine all ingredients.  Heat to lukewarm.  Remove from heat, cover and let stand one hour.  Heat to serving temperature, serve in mugs. Serves 3.

BRAZILIAN ICED CHOCOLATE COCA-COLA
Lynn Faria
MidState Medical Center

2 oz. unsweetened chocolate
¼ cup sugar
1 cup double strength hot coffee
2½ cups milk
1½ cups chilled Coca-Cola 

In the top of a double boiler over hot water, melt the chocolate squares.  Stir in sugar.  Gradually stir in hot coffee, mixing thoroughly.  Add the milk and continue cooking until all particles of chocolate are dissolved and the mixture is smooth, approximately 10 minutes.  Pour into a jar, cover and chill.  When ready to serve, stir in the chilled Coca-Cola.  Serve over ice in a tall glass. Serves 1.

MOCK PEACH DAIQUIRI
Donn Friedman
Lincoln Middle School, Meriden

1 (14 oz.) can sliced peaches, drained (reserve juice)
1 tablespoon lemon juice
6 ice cubes
1/3 cup milk
½ cup peach juice
½ tsp sugar 

Combine all ingredients in a blender.  Blend until ice is gone.  Serve immediately.  Makes 2 ½ cups including foam.  Fresh peaches may be used, just adjust the amount of sugar to taste.

SUNFLOWER
Elaine Murphy
MAWSAC
B.A.B.E.S. Volunteer

2 oz. orange juice
2. oz. grapefruit juice
3 oz. 7-Up
dash of cranberry juice 

Place all ingredients in a tall glass.  Garnish with orange slice. Serves 1.

ORANGE EGGNOG
June Hadley
MAWSAC
B.A.B.E.S. Volunteer

2 cups chilled orange juice
1 tablespoon powdered sugar or honey
1 ½ tablespoons lemon juice
1 egg or 2 egg yolks
pinch of salt
½ cup cracked ice

Combine in shaker or blender.  Shake or blend well. Serve in large glasses.  (Can replace orange juice with pineapple juice for a change.)  Serves 4.

COCITO
Jessica Vega
Meriden Housing Authority

1 spoon of cinnamon
3 cans of coconut milk
6 cans of carnation milk
cans of condensed milk
1 egg yolk
1 small ginger, grated
1 spoon of  vanilla 

Slowly mix together 2 cans of condensed milk with the egg.  Cut ginger in half and grate it, set aside.  Add equal proportions of the rest of the ingredients and freeze, just until thick.

THE SAN FRANCISCO
Cathy Abercrombie
State Representative

2 oz. sweet and sour mix
2 oz. Rose’s lime juice
1 oz. cherry syrup
sparkling soda 

Fill tall glass with ice. Add first three ingredients.  Top with soda. Serves 1.