402 mocktail recipes

Sharp cheddar cocktail crisps with butter, flour, and Rice Krispies for extra crunch. A 4-ingredient savory cheese cracker baked in tiny bite-sized rounds.

A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.

A fizzy, citrus-bright champagne punch made with orange juice and limeade concentrates, two bottles of bubbly, and sparkling water over crushed ice. Serves 36 and comes together in 10 minutes flat.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Zesty homemade cocktail sauce with chili sauce, fresh lemon juice, horseradish, and a splash of hot sauce. No cooking required, just stir, chill, and dip.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Who would have thoughtyou could deliciously combine herring and gin? Well, we've done it...give it a try and tell us what you think!

Fruit cocktail cake is a one-bowl dump cake mixed straight in the pan with canned fruit cocktail, flour, sugar, and eggs. Old-fashioned potluck dessert with zero fuss.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Cocktail seafood Swiss quiche bakes crab and shrimp into a creamy custard of eggs, milk, mayonnaise, and nutty Swiss cheese. A make-ahead party slice that cuts cleanly into bite-size cocktail wedges.

Spiced melon cocktail with honeydew balls, flaked crabmeat, and a tangy whipped cream-mayo dressing spiked with paprika, hot sauce, and Worcestershire. A retro dinner-party starter with coastal flair.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.

Pacific Sunset cocktail is a non-alcoholic tropical drink with pineapple juice, orange juice, and grenadine drizzled over ice for a layered sunset effect. A gorgeous mocktail ready in 5 minutes.