The document provides recipes for 26 non-alcoholic mocktail drinks labeled A through Z. Each mocktail lists ingredients and instructions for mixing and serving. The mocktails use various juices, syrups, sodas and other mixers to create colorful, fruit-forward drinks without alcohol.

1. A to Z MOCKTAILS

2. “ Acapulco” Ingredients: 200 ml Single cream Castor Sugar (to taste) 400 ml Pineapple juice 200 ml Grapefruit juice Method : Mix the ingredients in a blender with ice. Serve in straight-sided wine glasses, with cocktail straws and sticks of cubed fresh pineapple and crisp apple.

3. “ Boo Boo’s Special” Ingredients: 3 oz Orange juice ½ oz Lemon juice Dash of Grenadine 3 oz Pineapple juice Dash of Angostura Bitters Slice of Pineapple Maraschino Cherry Top up with chilled water (sparkling if preferred) Method: Shake the fruit juices, grenadine, and bitters thoroughly and pour over ice cubes in a Highball or Collins glass. Top up with water and decorate with a pineapple slice and maraschino cherry, it tastes as good as it sounds.

4. “ Cardinal Punch” Ingredients: 30 ml Lemon juice 60 ml Orange juice 120 ml Cranberry juice Slice of Orange and Lemon Top up with chilled Sugar Ginger Ale Method: Pour the fruit juices into a cocktail glass and stir before topping up with ginger ale. Decorate the side of the glass with the orange

5. “ Dandy” Ingredients : 20 Blackberries 2 measures Lime Juice 6 measures Apple Juice 2 measures Strawberry Syrup Cracked Ice Blackberries and Mint sprigs, to decorate Method: Put the apple juice, strawberry syrup, lime juice and the blackberries in a food processor with some cracked ice and process until smooth. Pour into 2 tall glasses. Decorate each with a blackberry and a mint sprig.

6. “ Energising Smoothie” Ingredients : Ice-cubes 2 tbsp Curd 2-3 Bananas, chopped 3-4 Pineapple rings canned in juice Method: Place the curd, bananas, pineapple, and ice-cubes in a blender. Switch on for about 20 seconds, or until you can see that everything is well and truly squished. Pour the smoothies into glasses and serve immediately. Decorate with fruit, straws.

7. “ Fun Tropic” Ingredients: Sugar to taste Juice of 1 Lemon 300 ml Soda water 120 ml Mango juice 250 ml Orange juice Pinch of ground Ginger Method: Blend or shake fruit juices thoroughly with ice, a pinch of ginger and sugar, if you need it. Pour into a large jug and mix in soda water. Serve in cider glasses or small tankards decorated with a slice of orange or time.

8. “ Grape Mocktail” Ingredients : Salt to taste ½ cup Sugar 4 glasses chilled Water ½ kg black Grapes (seedless) Black Pepper powder to taste Method: Clean and boil grapes in a cup of water. Simmer for 2 minutes after boil is reached. Cool to room temperature. Add sugar and blend in mixie till smooth. Strain to remove skins, etc. Add chilled water to the pulp. Add salt and pepper. Beat with an electric beater till frothy. Serve in tall glasses.

9. “ Honeymoon” Ingredients: Crushed ice 1 measure Apple juice 4 tbsp fresh Lime juice 1 measure Orange juice Cocktail Cherry, to decorate 1 measure Maple syrup or clear Honey Method: Put some crushed ice in a cocktail shaker and add the maple syrup or honey, lime juice, orange juice and apple juice. Shake well then strain into a chilled cocktail glass. Decorate with a cherry on a cocktail stick.

10. “ Icy Angoor” Ingredients: Crushed Ice 3 cups Water 1½ cups Sugar 2 tbsp Lemon juice 4 cups Grapes, red seedless Mint leaves and Lime slices Method: Make sugar syrup by boiling water and sugar in a saucepan. Simmer for couple of minutes and keep aside to cool completely. In a blender put grapes, sugar syrup and lemon juice and blend to a smooth puree. Force the puree through a fine sieve, pressing hard on the solids. Discard solids and chill thoroughly. Fill the glasses with crushed ice, pour in the juice and garnish with mint leaves and lime slices.

11. “ Juicy pineapple” Ingredients : 3 oz Orange juice ½ oz Lemon juice Dash of Grenadine 3 oz Pineapple juice Dash of Angostura Bitters Slice of Pineapple Maraschino Cherry Top up with chilled water Method: Shake the fruit juices, grenadine, and bitters thoroughly and pour over ice cubes in a Highball or Collins glass. Top up with water and decorate with a pineapple slice and maraschino cherry, it tastes as good as it sounds

12. “ Kiwi Crush” Ingredients: ½ cup crushed Ice 4 ripe medium Bananas 4 medium Kiwis, peeled 1 cup fresh Orange juice Method : Combine all of the ingredients in a blender and puree until smooth. Tip : To prevent formation of ice, rub table salt to the insides of your freeze.

13. “ Lemon, Lime and Bitters” Ingredients: Lemonade 10 ml Lime cordial 4 drops Angostura Bitters Method: Roll the bitters around the inside of the glass. Expel any excess. Place the ice in the glass. Add the lemonade leaving enough room to add lime cordial. Add the lime cordial (A mixture of concentrated lime juice and sugar). Garnish with the lemon wheel.

14. “ Mango Tornado” Ingredients : 2 cup Milk Crushed Ice ½ cup Water 7 tbsp Sugar 1 tbsp Coffee 1 tbsp Cocoa powder 2 finely chopped Mango 1 cup Vanilla Ice Cream ¼ cup Unbeaten Double cream Cherry and Mango Sticks for garnishing Method: In a Blender, blend Mangoes, Sugar, ½ Tcup Water and keep aside. In a small pan, mix Coffee, Cocoa Powder, 2 tbsp Water. Heat it on a medium flame for 5-10 seconds and keep on stirring continuously. See that it does not burn. To the blended Mango add this Coffee Mixture, Ice-cream, Milk and Cream. Blend again till frothy. Serve chilled with Crushed Ice and garnish the glass with Cherry and Mango Sticks.

15. “ Natural Mint Lemonade” Ingredients: 2 cups Sugar 1½ cups Water 6 Lemons, juice 2 Oranges, Juice 1 cup Mint leaves Grated rind of 1 Orange Method: Mix water and sugar in saucepan. Bring to a boil and cook 5 minutes. Combine juices, rind, and mint leaves in a large bowl. Pour hot liquid over juice mixture. Cover; let stand 2 to 3 hours and strain. Dilute before serving, approximately one part syrup with two parts water.

16. “ Orange Blossom Punch” Ingredients: Ice cubes 2 cups Cold water 3 cups Orange juice 750 ml Sparkling White Grape juice 300 gm frozen Strawberries concentrate, thawed Method: In a punch bowl, combine orange juice and thawed concentrate. Add 2 cups cold water. Stir until combined. Gently add grape juice, but do not stir. Serve immediately over ice. Garnish with strawberries and orange wedges.

17. “ Princess Margaret” Ingredients: Slice of Pineapple Juice of ½ Orange Juice of ½ Lemon 6 large Strawberries 2 dashes of Strawberry syrup Sugar Method: Blend ingredients with some cracked ice cubes in a blender until frothy. You can crown this royal extravaganza with a fraise-soaked sugar frosting around the rim of a Highball glass, decorated with a strawberry.

18. “ Queen Passion Glow” Ingredients: Sugar to taste Juice of 2 Lemons 250 ml Cherry juice 250 ml Passion fruit juice Method: Shake the ingredients well with ice in a cocktail shaker. Strain into cocktail glasses with rims frosted with cherry juice and caster sugar. Decorate with a stick of fresh, or cocktail cherries .

19. “ Real Soft Sangria” Ingredients: 50 ml Lime juice 50 ml Lemon juice 100 ml Sugar syrup 300 ml Orange juice 75 ml Cranberry juice 1.5 liters red Grape juice Ice Method: Put the grape juice, orange juice, cranberry juice, lemon juice and lime juice into a chilled punch bowl. Add the sugar syrup and stir well. Add ice to punch bowl. Add slices of lemon, lime and orange.

20. “ Slim Jim” Ingredients: 250 ml Tomato juice 250 ml Grapefruit juice Worcestershire sauce Method: Pour the juices onto ice in a cocktail shaker. Add dash(es) of Worcestershire sauce and/or Tabasco. Shake well and strain into flutes or cocktail glasses. Garnish with slivers of grapefruit skin placed in the glass or with pieces of celery and cocktail olives on sticks.

21. “ Tonga” Ingredients: 1 Egg White Juice of 1 lemon 40 ml Pineapple juice Soda water to top-up 1 tsp Grenadine syrup Method: Shake all the ingredients except soda water with ice. Strain into a highball glass with ice cubes. Top up with chilled soda water. Add pineapple cubes and kiwi fruit on sticks.

22. “ Up-Beet” Ingredients: 350 ml Tomato juice 350 ml Beetroot juice Worcestershire sauce Salt and Pepper to taste Squeeze of Lemon juice Method: Pour the two juices onto ice in a mixing jug. Add a squeeze of lemon, salt, pepper and, if you want it spicy, Worcestershire sauce. Stir well and serve in cocktail or highball glasses. Decorate with cocktail sticks of celery and olives or celery and fresh mint.

23. “ Virgin Mary” Ingredients: 2 drops Tabasco 5 ml Lemon juice 105 ml Tomato juice Salt and pepper to taste 2 dashes Worcestershire sauce Method: Pour the ingredients into the large highball over ice, stir.

24. “ Watermelon Lime Slush” Ingredients: Ice cubes 2-3 tbsp Sugar 3 tbsp Lime juice 2 tsp Ginger juice 3 cups cold Sparkling water 6 cups cold, cubed Watermelon Method: Combine watermelon (seeds and rind removed), lime juice, sugar & ginger juice in a blender & puree. Refrigerate until ready to use. When ready to serve stir in sparkling water & serve over ice.

25. “ X-Tra Cardinal Punch” Ingredients : 30 ml Lemon juice 60 ml Orange juice 120 ml Cranberry juice Slice of Orange and Lemon Top up with chilled Sugar Ginger Ale Method: Pour the fruit juices into a cocktail glass and stir before topping up with ginger ale. Decorate the side of the glass with the orange and lemon slices.

26. “ Yummy Peach & Berry Shake” Ingredients: ¼ cup Milk 2 tbsp Sugar 1 pint Strawberries 2 cups Vanilla Ice cream 2 cups Peaches, peeled & sliced Method: In a large blender combine peaches, milk, strawberries and sugar. Cover and blend at high speed until well blended. Add vanilla ice cream and blend. Pour into frosted glass. Serve chilled.

27. “ Zatak Pom Pom ” Ingredients: 1 Egg White Juice of 1 lemon Soda water to top-up 1 dash Grenadine or Pomegranate juice Method: Put ice, lemon juice, grenadine and egg white in a blender. Stain over crushed ice into a coupe glass. Top up with soda water .