Cocktails may be cute and fun, but for those who may abstain from drinking or who want an alcohol-free alternative from time to time, mocktails may be just the thing to let you have your alcohol-free cake and eat it too.

Aryon Moleen Smith, a bartender at Echo Bar at the King and Prince Beach & Golf Resort, shared and demonstrated three cocktail recipes and their mocktail counterparts. Make sure you have ice, a cocktail shaker and cocktail strainer at hand.

Note: one shot equals 1 to 1 ¼ ounces.

Frozen hot chocolate martini Cocktail version

  • 2 shots double chocolate hot chocolate mix
  • 1
  • 1
  • /
  • 4
  • oz. of Absolut vanilla vodka in mixer
  • 1
  • 1
  • /
  • 4
  • oz. of Godiva liqueur

Frozen hot chocolate martini Mocktail version

  • Three shots of hot chocolate
  • One shot of condensed milk or sweet cream

The first drink she made was a frozen hot chocolate martini. For the adult version, you’ll use a double chocolate hot chocolate mix that should be pre-prepared and pre-chilled. You’ll pour 1 1/4 oz. of Absolut vanilla vodka in a cocktail shaker with ice. Add 1 1/4 of Godiva liqueur and 2 shots of hot chocolate mix. Mix hot chocolate, vodka, chocolate liqueur and ice before pouring them through a cocktail strainer. Top with whipped cream and chocolate syrup.

For the mock version, you’ll want to use 3 shots of hot chocolate and 1 shot of condensed milk or sweet cream. For her demonstration, Smith used burnt vanilla syrup with half and half as a substitute. Mix ingredients with ice and pour through a strainer. You can top it with whipped cream and chocolate syrup.

Deep Tropics Cocktail version

  • 1
  • 1
  • /
  • 4
  • of Captain Morgan’s Parrot Bay mango rum
  • One shot of Deep Eddy Lemon flavored vodka
  • 1 oz. of Island Oasis Mango mix
  • 1
  • /
  • 4
  • oz. Fassionola original hurricane syrup

Deep Tropics Mocktail version

  • 1 oz. of mango puree
  • 1
  • /
  • 4
  • oz. of hibiscus syrup
  • 1 oz. lemon juice
  • 1
  • /
  • 2
  • ounce of agave nectar
  • Add some water

For the cocktail version, you’ll mix 1 ¼ of mango rum, 1 shot of lemon flavored vodka and 1 ounce of mango puree. Smith advises only adding a little bit of the Fassionola syrup, as it has a strong flavor. Mix ingredients with ice, pour and top with strawberry and lemon.

For the mocktail, add 1 ounce of mango puree, an ounce of lemon juice and 1/2 oz. of agave nectar. Add some water and top with strawberry and lemon.

Smith mentioned how she created the cocktail recipes alongside another bartender, Chad Eason.

“I’ve done (the frozen hot chocolate martini) before, and then this is a brainchild of the two of us, and then the next one I’m going to make is all him.”

Eason Sweet Tea Cocktail version

  • 1
  • 1
  • /
  • 4
  • ounce of Fruitland Augusta Georgia Peach Vodka
  • Little bit of lemon juice
  • Little bit of ginger ale

Eason Sweet Tea Mocktail version

  • 1 oz. peach puree
  • Little bit of lemon juice
  • 3 oz. of sweet tea
  • Ginger ale

This beverage is named Eason Sweet Tea as a nod to Eason. For this last cocktail, you’ll mix 1 1/4 oz. of peach vodka and a little bit of lemon juice in a shaker with ice. Smith recommends the Fruitland Augusta Georgia Peach Vodka, as it uses Georgia peaches and is “really, really good stuff.” Pour through a cocktail strainer and add a little bit of ginger ale. Top with lemon and a little bit of peach.

“This one is super simple,” Smith said.

For the mocktail, you will mix an ounce of peach puree with a little bit of lemon juice and 3 oz. of sweet tea. Mix and top with a little bit of ginger ale. Add peach and lemon.

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