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Non-alcoholic bar mitzvah kid cocktails

It’s mock-tini time!

for The Brooklyn Paper

Photo gallery

Virgin piña colada (Photo by Jena Cumbo)
Virgin piña colada
Grapefruit and pomegranate soda (Photo by Jena Cumbo)
Grapefruit and pomegranate soda
Atonic cat (Photo by Jena Cumbo)
Baby blue mocktail
Ice cream a la fancy glass
Carrot ginger zinger
Lemon drop mocktini

Does your daughter mix Dr. Pepper with a zesty splash of Orange Crush whenever she sees a soda fountain? Have you caught her sneaking sips of your morning coffee and suggesting a dash of nutmeg and a cinnamon stick? Has she described a Shirley Temples as a “subtle, sweet balance between crisp lime soda and cherry-flavored grenadine?” Sounds like you might have a budding mixologist in your midst and serving a creative, non-alcoholic cocktail at her bat mitzvah would make her pretty bubbly. Here are a few virgin concoctions worthy of a child with a palate so refined she can easily distinguish Pepsi from Coke (Coke’s crisper, duh!):

Watermelon mint chillers

• 4 cups of cubed seedless watermelon

• 1 cup of water

• 1/2 cup mint syrup (see recipe below)

• 1/2 cup fresh lime juice

(Yields four servings)


Freeze watermelon. Once frozen, combine the watermelon cubes in a blender with 1 cup of water, 1/2 cup of mint syrup, and 1/2 cup of lime juice. Serve in stemmed glasses with a sprig of mint.

Mint syrup recipe:

Heat 1 cup of sugar and 1 cup packed fresh mint leaves in a saucepan over medium heat. Bring it to a boil, and stir to dissolve the sugar. Once the sugar is dissolved, strain what’s left through a sieve and let cool. You can also substitute mint Italian soda flavoring for mint syrup.

Virgin piña colada

• 1/4 cup ice (more or less depending on thickness desired)

• 2 oz. cream of coconut

• 1-1/2 oz. crushed pineapple

• 1 oz. pineapple juice


Blend all ingredients at a high setting for about thirty seconds, or until smooth. Strain the results, if desired, then pour into a tall glass, and garnish as desired.

The Funkasaurus

• 1 1/2 oz. of maraschino cherry juice

• 1 oz. ginger beer

• 1/2 oz. of lime juice

• 1/4 oz. grapefruit juice


Serve in a Tom Collins glass over ice.

Grapefruit and pomegranate soda

• 1/2 cup pink or red grapefruit juice

• 1/2 cup pomegranate juice

• 1 cup sugar

• 2 star anise pods

• Ice


Serve in an Old-fashioned glass.

Bubble Tea

• 12 cups brewed black tea

• 4 cups tapioca peals (Can be found in most Asian markets. See recipe below to learn how to sweeten)

• 1/4 cup white sugar

• 1 ½ cups milk

• 12 cups ice cubes

(Serves 12)


In a cocktail shaker pour sugar, tea and milk. Add ice cubes and shake. Add tapioca pearls.

Sweeten tapioca peals recipe:

Bring water to a boil in saucepan. Stir in sugar until it dissolves. Put in tapioca parls and cook for 20 minutes. Rinse and dry. Refrigerate pearls until they are chilled.

Atonic cat

• 4 oz. orange juice

• 4 oz. tonic

• Crushed ice

• Orange slices and cherries (for garnish)


Serve in a Tom Collins glass.

Baby blue mocktail

• 1 oz. blue curacao

• 3/4 cup club soda/Sprite

• Pinch of salt

• 1/2 tbsp. of lime juice

• Ice cubes

• Blueberries and peeled skin of lemon


Mix all the above in a martini shaker and give it a good couple of shakes. Remove the cap and pour into a tall glass.

Ice cream a la fancy glass

• Two scoops of ice cream

• Oreo cookie crumbles

• Zombie glass


Place two scoops of ice cream in a zombie glass and then top with cookie crumbles. Ta-da! Simple but kids will love it.

Carrot ginger zinger

• 4 carrots, cut into large chunks

• 1/2 lime, peeled

• 1/2-inch piece ginger

• tbsp. of club soda


Process the carrots, lime, and ginger through a juicer. Taste and add the club soda. Serve immediately over ice.

Lemon drop mocktini

• 1 1/2 oz. of club soda

• 3/4 oz. of fresh squeezed lemon juice

• 1 teaspoon of simple syrup

• A lemon twist for garnish


Pour the club soda, lemon juice, and simple syrup into a cocktail shaker filled with ice cubes. Shake well then strain the liquid into a chilled martini glass, and garnish the rim with sugar and a lemon twist.

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