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Five Virgin Cocktail Recipes

Whether you’re the designated driver (always an honorable role), taking a break from drinking for a particular reason or no reason at all, or just don’t feel like cocktail-ing it up, it’s never bad to have a few un-alcoholic hits available. The following recipes don’t sacrifice any spirited flavor, even if they are lacking spirits. A.J. Rathbun of Seattle Magazine writes:

caribbean-bloom-sm

Virgin Piña Colada
I’m not usually a fan of blended drinks (not that I haven’t tasted my fair share). But there’s something about a good Piña Colada, and even a good non-alcoholic Piña that I just can’t resist. This recipe’s from Good Spirits: Add 1 cup crushed ice, 6 ounces pineapple juice, 1-1/2 ounces cream of coconut such as Coco Lopez, and 1 ounce heavy cream to a large blender. Blend well. Pour the mix into a 12-ounce poco grande glass. If you don’t have poco grande glass – a 12- to 13-ounce stemmed glass with a wave-and-half bowl – then serve in a large goblet. Garnish with a pineapple wedge and a cherry.

Caribbean Bud
Based on a rum cocktail called the Caribbean Bloom, this exotic and tangy favorite features dried Hibiscus flowers. If you’re having trouble tracking them down, then try Dandelion Botanical in Ballard. The recipe’s from Dark Spirits: Add 1/2 teaspoon dried Hibiscus flower, 2 lime wedges, and 1 teaspoon sugar to a cocktail shaker. Using a muddler or sturdy wooden spoon, muddle well. Fill the cocktail shaker half way with cracked ice. Add 2 ounces pineapple juice. Shake very well, for at least 15 seconds. Strain through a fine strainer into a cordial glass.

Make the jump over to Seattle Magazine to find more virgin cocktail recipes.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.

photo credit: Melissa Punch

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