By following a drug-free lifestyle you must make informed choices about what you eat and what you drink – so that nothing will affect the health of your body or your mind.
Use the drop down menu above to go to the recipe of your choice or scroll through the recipes shown.
Food and drink are essential for life itself and can also be fun to prepare, attractive to look at and great tasting. A person who chooses not to drink alcohol can still have a great party! "Mocktails" are soft drinks that still pack a punch. As mocktails are alcohol free there is absolutely no concern about a high BAC reading. Your BAC will always read .00. Some of the recipes here were entered in the Mocktail Contest.
Be creative in your preparation and change recipes to suit your personal taste or ingredients available. Experiment and have fun without a hangover.
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Cocktails & "Mocktails" |
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BLUE LAGOON
1 part non-al Blue Curacao
4 parts soda water
Dash Lemon Juice
Shake well
Pour over ice
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BOBBY DAZZLER
In a blender mix:
60 ml Grenadine
half a glass of ice
Top with cola
Then add whipped cream
Sprinkle with 100's and 1000's
Garnish with a strawberry and cherry
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BORA BORA
4 parts Pineapple Juice
1 part Grenadine
Fill with Lemonade
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CHERRY BLOSSOM
1 part non-al Cherry Brandy
2 parts Lemonade
Add a few drops of Grenadine
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FANTASY
30 ml non-al Melon
30 ml non-al Blue Curacao
Top with lemonade.
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GREEN DELIGHT
Place in blender:
1 cup unsweetened pineapple juice
2 tablespoons sunflower seeds
Blend until smooth. Then add
¼ cup fresh parsley, chopped
Blend for one minute.
Strain if desired
Serve in glass on crushed ice.
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ISLAND PARADISE
30 ml Orange Juice
15 ml Coconut Cream
30 ml Lime Juice
Dash Sugar Syrup
Shake with ice & strain.
Garnish with lime slice & sprig of mint
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MODEST MARY
1 glass tomato juice
2 dashes lemon juice
1 dash Tabasco sauce
1 dash Worcestershire sauce
Pinch salt or celery salt
Other seasoning as desired
Shake with ice and strain.
Garnish with lemon slices and coktail onions or stick of celery curled.
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PINA COLADA
Equal parts of pineapple juice and coconut cream.
Lemonade or soda water can be added to taste.
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RAZZLE QUENCH PIN PIN
Combine in cocktail shaker:
1/3 cup of freshly juice pineapple (NB. Be sure to choose a ripe sweet pineapple)
1/3 cup fresh apple juice
1/3 cup Sprite or fizzy lemonade
½ cup ice - blend in blender, so it is light and fluffy and add to juice in cocktail shaker.
Pour into glass.
Drizzle with 1 tablespoon strong cranberry juice, stir SLIGHTLY, so that the orangish juice is streaked with the bright pink cranberry juice.
Garnish with a couple of mint leaves and enjoy!
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STRAWBERRY CREAM
Place in blender:
10 strawberries - cut in quarters
300 ml milk
5 scoops of icecream
Blend until smooth
Serve as wanted
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STRAWBERRY ISLAND
In a glass, place crushed ice.
Pour over strawberry juice, kiwi fruit juice, peach juice and raspberry cordial.
Place a spoonful of strawberry gelato on the top so it floats.
Add a strawberry to garnish.
Drink with a straw and enjoy!
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STRAWBERRY STREET SURFER
(Serves 2)
Place in blender:
1 cup vanilla ice-cream
¾ cup milk
10 strawberries, cleaned and cut
2 tablespoons chocolate topping
Blend until it becomes a light pink colour.
Pour into glass and garnish with a strawberry.
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SNOWY MOUNTAIN
Place in blender:
1 cup milk
3 scoops of icecream
2 tablespoons sugar
Blend until thick.
Pour into glasses.
Placed whipped cream on top.
Sprinkle with chocolate chips or flaked chocolate.
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TASTY
Wash your hands and fruit before starting
Place in blender:
Watermelon, thinly chopped
2 strawberries, chopped
1 banana, sliced
2 apples, diced
Cherries, pitted
2 tablespoons sugar
1 tablespoon sustagen
4 scoops Vanilla Icecream
Mix in ice water to desired consistency.
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TROPICAL DELIGHT
Place in blender:
¼ mango
½ banana
Milk
Once a creamy consistency has been reached and no lumps are left, pour into glass.
Place a straw and little cocktail umbrella
Add a sprinkling of crushed nuts.
Serve immediately.
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Pre-Dinner Drinks |
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AMETHYST NECTAR
The day before required, mix till well blended:
1.25 litres boiling water
185 gram sugar
1 sprig mint
250 ml blackcurrant syrup
When cool add:
250 ml pineapple juice
250 ml fresh orange juice
250 ml fresh lemon juice
250 ml dark grape juice
6 passionfruit
Just before serving, add:
375 ml dry ginger ale
2 x 750 ml bottles lemonade or lemon mineral water
Serves 35
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APPLE ROYAL
60ml Apple Juice
15ml Lemon Juice
Top-up with Dry Ginger Ale
Add ½ teaspoon Grenadine to top.
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BITTER GLOW
Equal quantities of dark grape juice and Dry Ginger Ale.
Serve in small, stemmed glasses with a little crushed ice
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BLACKCURRANT
ICEBERG
30 mls Blackcurrant Syrup
125 mls Dry Ginger Ale
Combined & serve with ice
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CARROT WHIRL
60 ml Tomato Juice
½ medium Carrot thinly sliced
Dash Horseradish Sauce
Dash Lemon juice
Blend with ice.
Float small carrot top (or parsley) on top.
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GINGER PEP
1 litre Unsweetened Apple Juice
½ litre Diet Ginger Ale
2 sprigs mint
½ tsp cinnamon
Heat in microwave, apple juice, ginger ale & mint, add cinnamon, remove mint before serving.
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GRAPEL
90ml Grapefruit Juice
30ml Lime Cordial
Pour over ice and garnish with Lime peel curl.
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WEDDING DRINK
Mix together:
6 litres fruit cup cordial
6 litres pineapple juice
3 litres apple juice
3 litres apricot nectar
passionfruit in season
Before serving, add:
6 x 750 ml bottles lemonade
6 x 750 ml bottles dry ginger ale
Make up to 45 litres with iced water.
Serves 200.
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Appetisers |
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PINEAPPLE DIP
Crushed pineapple mixed with cream cheese
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FRENCH ONION DIP
French onion soup powder mixed with cream cheese or light sour cream or tinned reduced fat cream.
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AVOCADO DIP
Blend the following together:
Juice of ½ lemon
1 ripe avocado
1 teaspoon Maggi onion soup.
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Serve dips with Julienne matchsticks of carrot and clery, rosettes of broccoli and cauliflower, mushroons and other salad vegetables.
Other appetisers can include cubes of tasty cheese, walnuts, fruit and dried fruits.
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Cakes |
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CATHEDRAL CAKE
Place in a large bowl (cutting up dried and glace fruit a little) and mix well:
1 cup brazil or macadamia nuts
½ cup blanched almonds
½ cup cashews
½ cup mixed cherries (green yellow and red)
½ cup red cherries
½ cup dried pawpaw
½ cup dried pineapple (or glace pineapple)
½ cup dried pears, apricots, peaches, prunes
1 cup chopped dried fruit medley
¾ cup wholemeal flour
½ cup brown sugar
¼ teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt (less if you use salted cashews)
Lightly beat:
2 eggs
½ teaspoon vanilla essence
and add to the other ingredients.
Mix by hand thoroughly.
Press evenly into a greased ring tin.
Bake at 130 degrees Celsius for 2 hours.
Brush with black currant syrup and store in plastic container in the refrigerator.
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CHRISTMAS SHORTBREAD
125 grams butter
60 grams castor sugar
1¾ cups plain flour
Place butter on a board and leave to become softened.
Add the sugar and knead until the grain has disappeared.
Add the flour and knead until absorbed.
Form into 2 rolls about 3 cm thick.
Wrap in greaseproof paper and refrigerate for several hours.
Cut into slices using the back of a knife.
Place on oven try and bake at 180 degrees Celsius for 15-20 minutes.
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CHUFFLES
Crumble up one chocolate cake bar (not sponge).
Add:
½ cup chopped nuts
½ cup chopped glace cherries
½ cup melted apricot jam to moisten.
Add a little juice if dry.
Mould into balls with wet hands.
Put in refrigerator for a few hours.
Dip in melted chocolate.
Store in refrigerator.
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FESTIVE CHERRY RING
Place in bowl:
125 grams wholemeal self-raising flour
125 grams light brown sugar
125 grams softened butter
3 eggs
Stir till well mixed, then beat for 1-2 minutes until smooth and glossy.
Add:
90 grams chopped pecan nuts
90 grams raisins
90 grams red glace cherries
90 grams green glace cherries
Stir until evenly mixed.
Spoon into a ring tin and smooth top.
Bake in a moderate oven for about 1 hour until firm and cooked.
Loosen and cool in tin.
Icing:
Put ½ cup icing sugar in a bowl and stir in enough cherry syrup to mix to consistency of thick cream.
Spoon icing over top of cold cake (it will drip down sides) and arrange slices of cherries around the top.
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GRAPE RING
1 cup currants
1 cup dark grape juice
scant cup sugar
Place in bowl and stand for 3 hours stirring occasionally.
Sift 2 cups self-raising flour and stir into the mixture.
Put into a loaf tin or ring tin or two, depending on size.
Bake in a moderate oven.
Cool, then slice and butter.
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PINEAPPLE CARROT FRUIT CAKE
Combine in a large pan:
450 gram can Crushed Pineapple
2 cups mixed dried fruit
125 grams butter, chopped
1 cup brown sugar, firmly packed
1 teaspoon bicarbonate of soda
Stir over low heat until sugar is dissolved. Bring to boil, boil uncovered for 3 minutes.
Cool to room temperature.
Stir in until combined:
2 cups coarsely grated carrots
2 eggs, lightly beaten
Sifted flours:
1 cup plain flour
1 cup self-raising flour
1 teaspoon mixed spice (optional)
Spread mixture evenly into prepared tin.
Cook in a moderately slow oven, 160 degrees Celsius for 1¾ hours, or until cooked when tested.
Cover pan with foil if cake is over browning.
Cool in pan and store in an airtight container.
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RAISIN DELIGHTS
In a saucepan place:
1 cup chopped raisins
½ cup brown sugar
1 beaten egg
Stir over low heat until thick and smooth.
Remove from heat and stir in:
2 cups Rice Bubbles
1 cup coconut
½ cup chopped nuts,
vanilla
pinch salt
1 teaspoon grated lemon rind.
Cool, then shape into balls.
Wrap in cellophane and make them into dainty little Christmas puddings by tying tinsel string around the tops.
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SHOW CAKE
In a saucepan, place:
500 grams sultanas
250 grams currants.
Cover with water and bring to the boil.
Add 250 grams butter to warm fruit.
Beat in another bowl:
3 eggs
375 grams sugar
Add to the first mixture.
Sift in 375 plain flour with 1 teaspoon baking powder
Mix well
Line tin and add the mixture.
Bake in a moderate oven for about 1½ hours.
Keeps well.
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