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Thursday, October 28, 2010

Happy Safe Halloween!

Early post for Halloween....

Unknown Mami

Have A Safe and Happy Halloween!

50 Non-Alcoholic Drink Recipes 

1. Fresh Grape Soda
4 cup(s) seedless red grapes, plus more for garnish 2 tablespoon(s) lemon juice 2 tablespoon(s) honey 2 cup(s) seltzer Instructions: Puree grapes in a blender. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add lemon and honey to the juice; stir until the honey is dissolved. Add seltzer. Divide among 4 ice-filled glasses. Garnish with whole grapes. (Courtesy of 

2. Double Lemon on the Rocks
1 Lemon (Juice of, fresh)
Put about a scoop of crushed ice into the bottom of a highball glass. Squeeze the lemon juice into it, and fill up with lemonade. (Courtesy of 

3. Red, White, and Blueberry Freezee
1 c Whipping cream
1/2 c Frozen blueberries
1 ds Lemon juice
1 x Sugar to taste
Small Strawberries for garnish
Mix together the whipping cream, blueberries, lemon juice, and sugar in a blender. Top with a few strawberries. This refreshing drink is great on a hot day. (Courtesy of

4. Yellowjacket
2 oz. Orange Juice
2 oz. Pineapple Juice
1/2 oz. Lemon Juice
Shake with ice and strain over ice cubes into an old-fashioned glass. Garnish with a lemon slice. (Courtesy of

5. 4th of July Holiday Punch
6 c Orange juice
20 oz Frozen strawberries in syrup
2 c Cranberry juice cocktail
3 c Ginger ale
Blend together the orange juice, strawberries, and cranberry juice cocktail. Add ginger ale immediately before serving drinks. Makes 18 servings. (Courtesy of 

6. Limeade
1 cup(s) sugar
1 1/2 cup(s) fresh lime juice, plus lime wedges for garnish (14 to 16 limes total)
Heat sugar and 1 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved, 5 to 6 minutes. Stir together lime juice and 5 cups water in a large pitcher; stir in sugar syrup. Refrigerate until cold (or up 2 days in an airtight container). Garnish each serving with a lime wedge.
(Courtesy of Martha Stewart Magazine) 

7. Lemonade
1 cup(s) sugar
6 large lemons, seeded and juiced
Bring the sugar and 1 cup of water to a boil in a small saucepan. Stir occasionally until sugar dissolves completely. Cool.
Stir the syrup, unstrained lemon juice, and 4 cups of cold water together in a large pitcher. Chill. Serve over ice.
(Courtesy of Good Houskeeping)

8. Watermelon Lemonade
1 1/2 pound(s) sliced seedless watermelon, rind removed Zest of 1 lemon
3/4 cup(s) fresh lemon juice
1/2 cup(s) mild honey (such as orange blossom)
1 lemon, thinly sliced, for garnish
In the bowl of a food processor, place watermelon and process until very smooth. Strain through a coarse sieve set over a bowl, stirring to push through any pulp. Pour juice into a large pitcher. Add lemon zest. In a bowl, whisk lemon juice and honey until honey dissolves; stir into watermelon juice.
Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with lemon slices. (Courtesy of O, The Oprah Magazine) 

9. Monster Slime Juice
12 oz. Orange Juice (Concentrate)
6 oz. Kool-Aid (Berry Blue)
Mix juice and Kool-Aid, add 1 gallon water, stir and watch it turn green! (Courtesy of

10. Berry Lemonade
8 cup(s) cold water
2 cup(s) sugar
3 cup(s) (from 15 to 16 medium lemons) fresh lemon juice
3 strip(s) (3 inches by 1 inch each) lemon peel
1 cup(s) raspberries
1 cup(s) blackberries
Ice cubes
Seltzer or club soda
Prepare sugar syrup: In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.
Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
Add seltzer to taste; garnish with berries and lemon slices. (Courtesy of Good Housekeeping) 

11. Iced Fruit Punch
6 cup(s) assorted fruit juices
3 cup(s) ginger ale
3 cup(s) seltzer water
Make the ice: Freeze juice in ice trays. When solid, release from molds and store by flavor in sealable freezer bags for up to 1 month. Make the punch: Fill an 8-ounce glass to the top with about 1/2 cup assorted flavored ice cubes, add 1/4 cup ginger ale and 1/4 cup seltzer, and serve immediately.
(Courtesy of Country Living)

12. Raspberry Spritzer
2 cup(s) seltzer
2/3 cup(s) frozen raspberries
2 sprig(s) fresh mint
3 ounce(s) raspberry-flavored syrup
Ice cubes
Combine seltzer, raspberries, mint and raspberry-flavored syrup in a small pitcher. Pour over ice. (Courtesy of

13. Batman Cocktail
6 oz. Orange Juice
1/2 tsp. Grenadine
Club Soda
Serve over lots of ice cubes in a collins glass and top up with soda. Garnish with an orange slice. (Courtesy of

14. Haymaker’s Ginger Switchel
9 cup(s) water, divided
1/4 cup(s) minced fresh ginger
1/4 cup(s) honey or pure maple syrup
1/4 cup(s) molasses
3/4 cup(s) lemon juice
1/4 cup(s) cider vinegar
Fresh berries, mint sprigs or lemon slices for garnish Instructions:
Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes. Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight. Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired. (Courtesy of

15. Lemon-Orange Fizz
2 cup(s) orange seltzer
2 tablespoon(s) frozen lemonade
1 tablespoon(s) lemon juice
3 ounce(s) lemon (optional)
Lemon wedge, for garnish
Ice cubes
Combine seltzer, lemonade, lemon juice (if using). Rub rim of 2 glasses with lemon wedge and dip in sugar. Fill glasses with ice and top with the seltzer mixture. (Courtesy of

16. Summer Delight Punch
6 oz Can frozen lemonade
6 oz Can frozen orange juice
2 1/2 c Pineapple juice
12 oz Can apricot or peach nectar
1 ea Bottle ginger ale, (2 litre)
1 ea Lemon, sliced
Mix together the lemonade, orange juice, pineapple juice, and nectar and chill. When ready to serve drinks, add the ginger ale. Garnish with lemon slices. (Courtesy of

17. Sparkling CranRazzy
1/2 cup(s) fresh or frozen raspberries for garnish
2 cup(s) cranberry-raspberry juice
2 cup(s) seltzer
2 tablespoon(s) lime juice, plus 4 wedges for garnish
If using fresh raspberries, freeze them in a single layer for about 1 hour (or overnight) before proceeding. Combine cranberry-raspberry juice, seltzer, and lime juice in a pitcher. Divide among 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges. (Courtesy of

18. Chicago Lemonade
1 oz. 7-Up
1 Lemon (Juice of, fresh)
1 oz. Soda Water
3/4 oz. Sugar Syrup
Stir in a highball glass. Garnish with a lemon slice. (Courtesy of

19. White Ice Tea
4 white tea bags
4 cup(s) water
1/2 cup(s) sugar
Fresh tarragon sprigs, to taste
Steep 4 white tea bags in 4 cups boiling water, then chill. Bring 1 cup water and 1/2 cup sugar to a boil, add tarragon, and steep until cool. Sweeten to taste with the resulting tarragon syrup, which will add a licorice note to the tea. (Courtesy of Country Living)

20. Mint Tisane
1 bunch(es) fresh mint
1 bunch(es) fresh lemon verbena (optional)
3 cup(s) (up to 6 cups) boiling water
Sugar (optional), to taste
Place 1 bunch mint and 1 bunch lemon verbena (including stems) in teapot. Pour in boiling water and allow to steep about 5 minutes. Add sugar, if desired. Serve in small Moroccan or other clear tea glasses. (Courtesy of O, The Oprah Magazine)

22. Watermelon Slushie
2 cup(s) (1-inch pieces) seedless watermelon
1/2 cup(s) pomegranate juice
1/2 cup(s) ice cubes
In blender, combine watermelon, pomegranate juice, and ice cubes. Blend until smooth. Pour into tall glass. (Courtesy of Good Housekeeping)

23. Mango Peach Fizz
1 ripe mango, peeled, pitted, and cubed (1 1/2 cups)
1 large ripe peach, peeled, pitted, and cubed (1 cup)
1/2 cup(s) unsweetened mango, peach, or orange juice
1 tablespoon(s) sugar
Peach flavored seltzer
Cold club soda or seltzer
In a blender, puree mango, peach, fruit juice (mango peach or orange), and sugar (adding more sugar if puree is too tart). Puree can be made up to 1 day ahead and refrigerated. For each fizz, fill tall glasses with ice cubes. Pour 2 tbsp each puree and peach-flavored seltzer into each glass and top with cold club soda or seltzer. (Courtesy of Redbook)

24. Pineapple Cooler
1 large (about 4 pounds) fresh pineapple
1 1/4 cup(s) sugar
11 sprig(s) fresh lavender, rosemary, or lemon verbena
1/4 cup(s) fresh lemon juice
Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces. Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve. Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs. (Courtesy of Country Living)

25. End Wrench
3 oz. Orange Juice
3 oz. Tonic Water
Add ice. Tastes remarkably like a Screwdriver. (Courtesy of

26. Pina Colada
2 very ripe bananas
1 cup(s) diced fresh pineapple, plus 4 wedges for garnish
1 cup(s) pineapple juice
1/2 cup(s) "lite" coconut milk
3 cup(s) ice cubes
Puree bananas, diced pineapple, pineapple juice, coconut milk, and ice in a blender. Divide among 4 glasses. Garnish with pineapple wedges. (Courtesy of

27. Tropical Mango Smoothie
1/2 cup(s) pineapple juice, chilled
1 cup(s) diced mango
1 banana, sliced
2 teaspoon(s) fresh lime juice
1/2 teaspoon(s) grated, peeled fresh ginger
3 ice cubes
In blender, combine pineapple juice, mango, banana, lime juice, ginger, and ice and blend until mixture is smooth. Pour into 1 tall glass. (Courtesy of Good Housekeeping)

28. Summertime Barbarian
1/2 cup(s) Grapefruit Juice
1/2 cup(s) Pineapple
1/2 cup(s) Strawberries
Blend with a cup of crushed ice until smooth and serve in two collins glasses. Garnish each glass with a kiwi wheel. (Courtesy of

29. Cool Collins
7 Mint Leaves
2 oz. Lemon Juice (Fresh)
1 tsp. Superfine Sugar
Sparkling Water
Pour the lemon juice and the sugar in a collins glass. Stir well, then add the mint leaves and crushed them with a bar spoon. Add ice cubes and fill with sparkling water. Garnish with a fresh mint sprig and a lemon slice. (Courtesy of

30. Hawaiian Smoothie
1 cup(s) chopped fresh pineapple
1/2 cup(s) chopped peeled papaya
1/4 cup(s) guava nectar
1 tablespoon(s) lime juice
1 teaspoon(s) grenadine
1/2 cup(s) ice
Place ingredients in the order listed in a blender. Pulse three times to chop the fruit, then blend until smooth. Serve immediately. (Courtesy of

31. Melon Ginger Smoothie
1 cup(s) chopped honeydew melon
1/3 cup(s) chopped peeled kiwi (1 large)
1/2 ripe banana, sliced
1/4 cup(s) white grape juice
1/2 teaspoon(s) ginger juice (see Tips & Techniques)
2 teaspoon(s) lime juice
1/3 cup(s) lemon sorbet
1/2 cup(s) ice
Place ingredients in the order listed in a blender. Pulse three times to chop the fruit, then blend until smooth. Serve immediately. (Courtesy of

32. Coladine
1 can(s) Cola
1/2 oz. Grenadine
In a mixing glass stir well the cola and the grenadine then pour over ice cubes in a highball glass. (Courtesy of

33. Daniel’s Cocktail
2 tsp. Grenadine
2 oz. Orange Juice
1 1/2 oz. Lime Juice (Fresh)
Shake with ice and strain into a cocktail glass. (Courtesy of

34. Orange Sunrise
2 Eggs
1/4 c Frozen Orange Juice Concentrate
2 tb Honey
2 c Cold Milk
8 oz Orange flavored yogurt
Combine the eggs, orange juice and honey in the blender. Blend until smooth (about 1 minute). Add the milk and yogurt. Blend until smooth and frothy. Serve at once in tall, chilled glass. (Courtesy of

35. Exit 13E
4 oz. Loganberry Juice
4 oz. Pineapple Juice
1/2 oz. Lime Juice (Fresh)
Stir well with ice and strain over ice cubes into a collins glass. (Courtesy of

36. Strawberry Lemonade
12 ounce(s) (2 cups) strawberries, hulled
2 quart(s) homemade or store-bought sugar-free lemonade
In blender, puree strawberries. Strain through fine mesh sieve (you should have about 1 c. strained puree). Stir strawberry puree into lemonade. Chill before serving. (Courtesy of Good Housekeeping)

37. Ginger Mint Julep
Ginger Ale
Powdered Sugar
Sirop de Menthe (Or crushed mint leaves)
Rim as many highball glasses as you need with the sirop de menthe and the sugar. Divide out the rest of the sugar and add a few drops of sirop in each glass. Fill up with Ginger Ale and garnish with mint sprigs. (Courtesy of

38. Just a Moonmint
2 cup(s) Milk
1/4 tsp. Mint Flavoring
Chocolate Syrup
Blend together at medium speed until smooth. (Courtesy of

39. Miracle Drink
Fruitopia (Strawberry Passion Awareness)
Ginger Ale
dash(es) Lime Juice
Combine over ice in a highball glass. (Courtesy of

40. Rhubarb Lemonade
2 stalk(s) (or 3) rhubarb, chopped
1 1/2 cup(s) sugar
5 cup(s) water
1 1/2 pound(s) strawberries, stemmed and crushed
1 cup(s) freshly squeezed lemon juice, about 5 large lemons
Bring rhubarb, sugar, and water to a boil. Remove from heat and stir in strawberries. Let steep and cool for 30 minutes. Strain mixture through a fine sieve, discarding solids, and refrigerate to chill. Stir in lemon juice. Serve rhubarb lemonade over ice. (Courtesy of Country Living)

41. Orangatang
1 cup(s) Cranberry Juice
1 cup(s) Orange Juice
Blend together at medium speed until smooth. (Courtesy of

42. Honey-Lemon Tea
1/4 cup(s) dried chrysanthemums
3 lemon slices
4 cup(s) boiling water
Honey to taste
Place chrysanthemums and lemon in a glass or ceramic pot. Add boiling water. Cover with a lid and let steep for 5 minutes. Stir in honey. Refrigerate until cold, about 3 1/2 hours. (It's not necessary to strain the tea.) (Courtesy of

43. Punchless Passion Colada
1 oz. Coconut Cream
1 tsp. Lime Juice
1 oz. Passion Fruit Juice
Blend with a cup of crushed ice and serve in a collins glass. Garnish with a slice of lime and a cherry. (Courtesy of

44. Cranberry and Ginger Punch Tea
1 piece(s) (3-inch) fresh ginger, thinly sliced
3 cup(s) cranberry-raspberry juice
1 1/2 teaspoon(s) lemon juice
1 tablespoon(s) orange juice
6 slice(s) lemon
6 slice(s) orange
Make the ginger tea: Bring the ginger and 3 1/2 cups of water to boil in a medium saucepan. Remove from the heat and steep for 2 hours. (Tea can be made up to a day ahead and refrigerated.) Mix the punch: Strain the tea into a large pitcher and stir in the remaining ingredients. Serve over ice. (Courtesy of Country Living)

45. Mango Lassi Smoothie
1 cup(s) chopped peeled mango
1/3 cup(s) peach sorbet
1/2 cup(s) nonfat vanilla yogurt
1/4 cup(s) orange juice
1/8 teaspoon(s) orange-flower water, optional
Place ingredients in the order listed in a blender. Pulse twice to chop mango, stir well, then blend until smooth. Serve immediately. (Courtesy of

46. Trapper’s Special
1 part(s) Coca Cola
1 part(s) Ginger Ale
1 part(s) Mountain Dew
Cherries cleaned and halved
Mix the drink in a tall chilled glass. Add several cherries and serve. (Courtesy of

47. Mock Pink Lady
1 1/2 c Milk
2 tb Lemon juice
1 tb Grenadine
1 tb Sugar, granulated
6 Ice cubes
Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is dissolved. Serve immediately. (Courtesy of

48. Acid Sweetener
2 drop(s) Vanilla Extract
1 1/2 tsp. Sugar
1/2 Lime Juice 1/2 lime
Combine lime juice, sugar and vanilla extract in a glass. Fill with water. Stir well and serve cold. (Courtesy of

49. Cape Cod Sunrise
3 oz. Cranberry Juice
1 oz. Lime Juice (Fresh)
Shake with crushed ice and strain into a wine glass. Garnish with a slice of lime and a fresh mint sprig. (Courtesy of

50. Watermelon Agua Fresca
8 cup(s) cubed seeded watermelon (about 6 pounds with the rind), divided
1 cup(s) water, divided
1/3 cup(s) sugar, divided
1/4 cup(s) fresh lime juice
1 club soda, or seltzer water, well chilled
Lime slices, for garnish
Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours. To serve, stir in club soda (or seltzer) and garnish with lime. (Courtesy of

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Kmama said...

Love that picture!!

I was shocked to see the advertising campaign regarding buzzed driving = drunk driving. I never realized people didn't associate "Being buzzed" with being drunk.

QueenBee said...

Just so you know that I did count all the recipes just so that I know you know how to count correctly. LOLOLOL and BTW, that drunk pumpkin got me laughing so hard right now. He didn't have to drink, he already mush. LOL

blueviolet said...

That sick pumpkin is GROSS!!! I am such a proponent of using a DD all the time. Great campaign!

JJ said...

Great campaign. Thank you!

Heather said...

Great pumpkins.
Great reminder - always have a DD - ALWAYS...

Anonymous said...

Ok, the pumpkins rock.

And... I am stealing your recipes.

So there.

Help! Mama Remote... said...

Wow! That pic said alot! I think 50 recipes ives many options. I've always thought that when people go out and drink most of them are driving drunk or buzzed. Sad people don't take it into consideration

Joanna Jenkins said...

Ha! I have never seen a pumpkin puking it's guts before. Love that and might have to steal the idea.

Jen said...

I love that pupmkin!

I always let my buzz wear off before I drive home. One drink per hour is the rule and I stop drinking at least an hour before I leave.

Rose said...

thanks for the non alcoholic drinks look very good . rose

urban muser said...

love that barfing pumpkin!

Unknown Mami said...

That's why I never let my pumpkins drink.

lisleman said...

pumpkins are so versatile for decorating

Tara R. said...

Love the pumpkins!

The drink recipes sound great.

Sonya said...

Haha LOVE the pumpkin shot and awesome recipes..Im going to have to save this!

Debby@Just Breathe said...

These drinks sound awesome, thank you.