Have a Party– Non-Alcohol Drink Mixing Contest – Mocktails

Party Alcohol Free

Summer is a great time for a party, but if you’ve had a past with party times you can’t even remember or if you are supporting a friend, co-worker or family member who is carrying a child consider hosting a Alcohol free drink mixing party and come up with some great new tasty flavors.

These are great to test out if you are planning a Pregnant Pause for September 9 Celebrations

Here are just a few and we will continue to add more:

Get gear to show off you’re
a FREE SPIRIT

3 Dozen Plus Mocktail Ideas to 
Get Your Party Started

AFTERGLOW

1 part Grenadine

4 parts Orange Juice

Mix. Serve over ice.

4 Parts Pineapple juice


ALICE COCKTAIL  (Schraemli)

1 cl (0.33 oz)  Grenadine Syrup

1 cl (0.33 oz)  Orange juice

2 cl (0.67 oz)  Pineapple juice

4 cl (1.35 oz)  Cream
Shake well, strain into a large cocktail glass.

ALMOST WINE COOLER
1/2 c grape juice
1/2 c lemon-lime soda
1/2 t lemon juice
Combine ingredients in a tall glass; stir to blend. Add ice. 1 serving

APPLE KARATE
2 c apple juice or cider
1 lg carrot, peeled and chopped
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended.  Pour in one tall, 2 medium or 3 small glasses and drink up.

APRICOT APPEALER
6 oz apricot nectar
1/4 c ginger ale
1 t lemon juice
1 t sugar
Shake well, add crushed ice. Garnish. 1 serving

BABY COCKTAIL
Shake half Pineapple juice and cream well.

BERRY-BERRY
1 c   berries
1 c   milk
1 T  honey
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended.  Pour in one tall, 2 medium or 3 small glasses and drink up.

BLACK & BLUE BERRIES
1 cup    blue or black berries
1 cup    soda water
2 T  honey or sugar
1 t   lemon juice
Place all ingredients in the blender jar – cover and whiz on medium speed until well blended.  Pour in one tall, 2 medium or 3 small glasses and drink up.

BOBBY COCKTAIL
1 cl (0.33 oz)  Orange juice
1 cl (0.33 oz)  Lemon juice
1 t     sugar syrup
6 cl (2 oz)     cream
Shake well and strain into a large cocktail glass.

BORA BORA
10 cl (3.38 oz) Pineapple juice
 6 cl (2 oz)    Passion fruit juice
 1 cl (0.33 oz) Lemon juice
 1 cl (0.33 oz) Grenadine syrup
Prepare in a blender or shaker, serve in a long drink glass on the
rocks.  Garnish with 1 slice of pineapple and one cherry.

CRANBERRY JUICE COCKTAIL
1 lb (1/2 kg) cranberries
5 cups (1 1/4) liters water
  salt
2 or 3 orange slices (optional)
1/2 cup (125 ml) sugar
Wash the cranberries and put them into a non-reactive saucepan with the water, a pinch of salt and if you wish, the orange slices.  Cook over medium heat until all the berries burst – about 10 minutes.

Pour the fruit and liquid into a cheesecloth-lined sieve.  Strain the
juice to the saucepan, add the sugar and boil for two or three minutes. Taste and add more sugar if it is needed.  Cool and chill the juice before serving.

DAK-A-WARI (strawberry)
1  oz lemonade unreconstituted
4 fresh strawberries
2 oz water
4 ice cubes
1 fresh strawberry
Prepare in a blender on high for 30 seconds or until smooth. Pour into cocktail glass and garnish with strawberry

END WRENCH
1 part orange juice
1 part tonic water
 Ice
Tastes remarkably like a screwdriver.

GRAPEFRUIT MOCKTAIL
2 cl (0.67 oz) Orange juice
  6 cl (2 oz) Grapefruit juice
Mix and stir with ice in a mixing glass, strain off into a large cocktail glass.

GRAPEFRUIT LEMONADE
Ice
2 cl (0.67 oz) Grenadine syrup
 6 cl (2 oz) Grapefruit juice
Soda Water.
Place some ice cubes in a large tumbler, add syrup and juice top up with Soda Water.  Stir a little and serve with a drinking straw.

HOT BUTTERED RUM BATTER NO. 1 *+
1 lb    dark brown sugar
1/2 lb  salted butter
1 t  ground nutmeg
1 t  ground cinnamon
1 t  ground cloves
1 t  ground white cardamom
1 t  vanilla

HOT BUTTERED RUM BATTER NO. 2 *+
1/2 cup brown sugar
1/2 cup white sugar
1/2 lb  butter
1 pint  quality vanilla ice cream
In either case blend all ingredients in a food processor or mixer and store in the fridge or freezer.

To make a drink add a dash of rum flavor along with 1 or 2 T spoons of batter to a mug of very hot water.

HOT LEMONADE
1 lemon
2Tbs maple syrup
 Dash of cayenne pepper
Squeeze the juice of 1 lemon into a 10-oz. glass.  Add 2Tbs maple syrup and a dash of cayenne pepper.  Fill with ice water.  Stir.  Drink.

LEMONADE SYRUP  (makes about 4-1/2 cups)
1. Boil for 5 minutes:
      2 cups sugar
      1 cup  water
      rind of 2 lemons, 
      cut into strips
      1/8 t salt

Cool and add:
    juice from 6 lemons
   Strain the syrup. Store in a covered jar.

Add:
      2 T syrup to
      1 glass of ice water or carbonated water
 2. Add:
      1 T syrup
      2 T orange, apricot or
       pineapple juice to
      1 glass of ice water or|
       carbonated water

From: THE JOY OF COOKING, by the Rombauers

LUCKY DRIVER
Use only fresh squeezed juice for best result!
1  cl (0.33 oz)  Coconut concentrate)
2  cl (0.67 oz)  Lemon juice
5  cl (1.69 oz)  Pineapple juice
5  cl (1.69 oz)  Grapefruit juice
5  cl (1.69 oz)  Orange juice
15 cl (5 oz)     Sugar Syrup
Prepare in a blender or shaker, serve in a long drink glass with 2-3
ice cubes.  Garnish with one orange slice, and one lemon slice.

MOCK-ARITA
2 oz lemonade unreconstituted
8 oz cold water
1/2 oz. lime juice
6 ice cubes
Prepare in a blender on high for 10 seconds until light and frothy. Salt rim margarita glass and fill. One 12 oz serving.



NADA COCO COLADA

4 oz pineapple juice

2 oz coconut cream

1 cup ice

orange slice for garnish

In a blender, add 1 cup ice, pineapple juice and cream of coconut.

Blend until slushy.
Pour into an chilled hurricane glass.
Garnish with an orange slice.


NOD-A-COLADA (pineapple)
2 oz. pineapple juice unreconstituted
4 oz. water
1oz. coconut cream
1 oz. half and half
6 ice cubes
pineapple wedge
cherry
Prepare in a blender on high until smooth and creamy about 30 seconds. Pour into hurricane glass. Garnish with pineapple and cherry and serve with a straw. Makes 10 oz. serving.


NOJITO’S

2 cups water

1 1/2 cups white sugar

2 cups mint leaves, chopped

2 cups lime sherbet, softened

1 cup lime juice

1 cup water
8 cups club soda
lime slices for garnish

Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside. Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.


ORANGATANG
1 cup    orange juice
1 cup    cranberry
Place all ingredients in the blender jar – cover and whiz on medium
speed until well blended.  Pour in one tall, 2 medium or 3 small glasses and drink up.

PINEAPPLE – ORANGE TWIST
1 part    Grenadine
4 parts   Orange Juice
 4 Parts   Pineapple juice
The proportions are approximate, vary according to taste. Mix
together, serve with lots of ice.

PINEAPPLE – LEMONADE
5 cl (1.69 oz)   Orange juice
15 cl (1.69 oz)  Pineapple juice
 3 cl (1 oz)      Sugar syrup
several ice cubes
Soda Water
Mix 5 cl (1.69 oz) Orange juice, 15 cl (1.69 oz) Pineapple juice, 3 cl (1 oz) Sugar syrup in a large tumbler with several ice cubes.  Stir well and top up with cold Soda Water.  Serve with a drinking straw.

PINEAPPLE – POWER
1 sm can pineapple slices w/ juice
2 cups  water
 1 T  honey
1/4 t  ginger
Place all ingredients in the blender jar – cover and whiz on medium
speed until well blended.  Pour in one tall, 2 medium or 3 small glasses and drink up.

PUSSY FOOT
1 cl (0.33 oz)  Grenadine Syrup
4 cl (1.35 oz)  Pineapple juice
4 cl (1.35 oz)  Orange juice
4 cl (1.35 oz)  Grapefruit juice
Shake or blend briefly, strain into a long drink glass.  Garnish with
fresh fruit, cherry, and a drinking straw.

SHIRLEY TEMPLE
Ice
20 cl (7 oz) Ginger Ale
3 cl (1 oz) Grenadine syrup 
Build in a long drink glass. Add 20 cl (7 oz) Ginger Ale over ice,
sprinkle 3 cl (1 oz) Grenadine syrup over it.  Garnish with a lemon
slice and a cherry.

SANGRIA FREEDOM

2 cups cranberry juice, chilled
1 (6 oz.) can frozen orange juice concentrate, (prepared according to package directions), or 1 quart store-bought orange juice
2 tablespoons lemon juice
1 quart raspberry or strawberry soda, chilled
1 medium navel orange, sliced
1 lemon, sliced
1 lime, sliced
In a 2 1/2 to 3 quart pitcher, combine cranberry, orange and lemon juices. At serving time add chilled soda and orange, lemon and lime slices. Garnish each glass with fruit kabobs (pineapple chunks, maraschino cherries, lemon, lime or orange wedges), if desired. Makes 2 1/2 quarts. 

TOMATO COCKTAIL
1/2 tsp Worcestershire
1 T Lemon Juice
10 cl (3.38 oz)  Tomato Juice
Salt, pepper and ice cubes
Stir in a mixing glass half  a tea spoon Worcestershire sauce, 1 teaspoon Lemon juice, 10 cl (3.38 oz) Tomato juice, and a little salt and pepper over ice cubes.  Strain off into a large cocktail glass.

TROPICAL
2 cl (0.67 oz)  Grenadine syrup
2 cl (0.67 oz)  Syrups de menthe (mint syrup)
10 cl (3.38 oz)  Milk, cold
Shake or build directly in the glass.

TRICKY MARY (prepare 1 quart and keep on hand)
1 qt vegetable cocktail juice
4 pkg low cal sweetener 
3 dashes celery salt
3 dashes season salt
3 dashes Worcestershire Sauce
3 dashes Tabasco sauce
3 dashes lime juice

Combine all ingredients and shake, store in sealed container in refrigerator. Garnish with pickle or cuke spears. Use within four days.

Sources – Special thanks to Douglas Howell (The Unofficial Bartenders Page

MORE MOCKTAILS and FUN CONNECTIONS


“Mocktails” featuring Lucky Leaf/Musselmann’s Sparkling Cider from Knouse Foods

Sparkling Applelita

One 10 oz. can of non-alcoholic frozen margarita mix
20 oz. (two full cans) of Lucky Leaf/Musselmann’s Sparkling Cider
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a margarita glass. Garnish with frozen cranberries…they float! Makes approximately four 8 oz. glasses.


Sparkling Apple Peach Sunrise
One 10 oz. can of non-alcoholic frozen fuzzy navel mix
20 oz. (two full cans) of Lucky Leaf/Musselmann’s Sparkling Cider
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a tall flute glass. Add ½ oz. grenadine for the sunrise effect. Makes approximately four 8 oz. glasses.


Sparkling Apple/Strawberry/Banana Daiquiri
One 10 oz. can of non-alcoholic frozen strawberry daiquiri mix
20 oz. (two full cans) of Lucky Leaf/Musselmann’s Sparkling Cider
1 banana
Ice cubes (as many as desired)
Blend ingredients in a blender. Pour into a tall cocktail glass. Makes approximately four 8 oz. glasses.







Online Manual – www.fasday.com
Seminar – Or try our easy, effective, exciting 1½ hour program that walks you
 through the morning of Sept.9: http://www.come-over.to/FASDAY/ABCDEFG/ 
(material from 2002 has excellent ideas)


Follow us through the next 60 days and plan your local or personal project to build awareness of fetal alcohol spectrum disorder – Each One Can Reach One!

Need family support visit www.toolboxparent.com
Need ideas for adults living with challenges of FASD visit www.braidedcord.net
Need information on fetal alcohol spectrum disorders visit www.betterendings.org
Interested in service dog for FASD visit www.thechancerchronicles.com


#49 Days To FASDay – Great FREE downloads



Two great sites filled with GREAT FREE DOWNLOADS
Visit Nine Zero and MOFAS

High Quality • Accurate Data • Effective Materials

  • VIDEO PUBLIC SERVICE ANNOUNCEMENTS
  • NINEZERO RACK CARDS
  • NINEZERO TRIFOLD BROCHURES
  • BILLBOARD 
  • POSTERS

NineZero Project
National Leader in building awareness and prevention

REVIEW THE STUDENT ACTIVIST GUIDE – 
What a great way to get involved!

The NineZero Project is a way for you to affect the next generation. NineZero stands for Nine Months, Zero Alcohol. That’s what we want you to stand for, too. By committing to avoid alcohol during pregnancy and encouraging others to do the same, you will be helping the next generation avoid the challenges that come with a lifetime of developmental disabilities.

An initiative of The Arc of Riverside County, the NineZero Project for Fetal Alcohol Spectrum Disorders (FASD) prevention began in Moreno Valley in 2001 and is now reaching numerous counties in California and many other states. NineZero is rapidly becoming the word most associated with FASD prevention everywhere. The Arc of Riverside County hopes that through their prevention efforts, they can also raise awareness of the need for services and supports for people with FASD.

The most important aspect of the NineZero Project is our peer-to-peer training education curriculum called Fetal Alcohol Spectrum Teaching and Research Awareness Campaign (FASTRAC).

FASD Impacts Us All.

Fetal Alcohol Spectrum Disorders (FASD) is caused when a woman drinks alcohol during pregnancy.  FASD is common.  It is costly.  And it is 100% preventable.
Since 1998, the Minnesota Organization on Fetal Alcohol Syndrome (MOFAS) has been the hub of hope for individuals and families affected by FASD.  MOFAS is the statewide organization serving as the leading voice and resource on FASD in Minnesota – standing up for the rights of the FASD community, providing education and training so FASD is better understood and working to ensure that all women know that there is no safe level of alcohol use during pregnancy.
We invite you to browse our site to learn about the Minnesota Organization on Fetal Alcohol Syndrome (MOFAS). Share in our vision of celebrating alcohol-free pregnancies.  And help us prevent FASD.