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Cocktails That Are Cool, Smooth and Non-Alcoholic : Tempting Holiday Refreshers Suitable for the Calorie-Watcher or the Non-Drinker

May 23, 1985|TONI TIPTON

The Memorial Day holiday signals the beginning of the warm-weather entertaining season, a time when hosts and hostesses plan party after party after party.

According to the National Traffic Safety Administration, 20% of the drunken drivers arrested on holidays are social drinkers who drink too much on a rare occasion, 50% are heavy or pre-problem drinkers who regularly drink more than typical social drinkers and 30% are alcoholics. The Memorial Day holiday is the perfect time to introduce non-alcoholic drinks to party guests.

Festive specialty drinks for the holidays, which are traditionally alcoholic and loaded with calories, can be a danger zone for waist-watchers as well as for persons who might be restricting their alcohol intake. Whether you call them mocktails, un-cocktails or just plain coolers, non-alcoholic drinks are the perfect choice for people who are cutting down on alcohol and sweets for health and fitness reasons and an especially wise choice for those who simply don't want to drink and drive.

Variations on Themes

We've gathered a selection of refreshing summer drinks for the coming three-day weekend celebration, designed with conscientious guests in mind. Some of the ideas offered here are variations on alcoholic themes--Salty Puppy replaces the Margarita, Strawberry Not-A-Colada substitutes for the traditional strawberry daiquiri and Dublin Cream Cordial stands in for Irish cream.

Liven the presentation of these taste-tempting alternatives by serving them in elegant crystal stemware like those designed for sangrias, coladas and Margaritas, and garnish with some typical accouterments: mint leaves, citrus cartwheels, berries and tiny parasols.

Fruit juice is a wonderful taste companion for club soda, ginger ale and cream. And the tangy goodness of citrus and strawberries is particularly compatible with iced tea. Ground spices are also a boon to the flavor of alcohol-less beverages. Add a sprinkle of cloves, a stick of cinnamon or a grind or two of nutmeg for festive, guilt-free entertaining.


1/2 cup crushed ice

3 ounces grapefruit juice

1 ounce grenadine

1 ounce Simple Syrup

1 ounce half and half

1 egg white

6 ounces club soda, about

Grapefruit wedge

Mint leaves

Combine ice, grapefruit juice, grenadine, Simple Syrup, half and half and egg white in blender container. Process until slushy. Place mixture in 15-ounce glass and fill with club soda. Garnish with grapefruit wedge and mint leaves. Makes 1 serving.

Simple Syrup

2 cups sugar

1 cup water

Combine sugar and water in saucepan. Bring to boil, stirring constantly, until sugar dissolves. Boil over low heat 5 minutes. Makes about 2 cups.

Note: Simple Syrup will keep 6 months in refrigerator. Or simple syrup may be purchased in candy and bakery specialty shops.


1/2 cup crushed ice

3 ounces grapefruit juice

Splash club soda

Grapefruit wedge

Mint leaves

Salt rim of 9-ounce glass. Fill with ice. Combine grapefruit juice and club soda and pour over ice. Serve garnished with grapefruit and mint. Makes 1 serving.


2 1/2 cups boiling water

6 double tea bags

1/2 cup sugar

1 tablespoon fresh lemon juice

4 1/2 cups halved strawberries

1 medium cantaloupe, cut into thirds

7 1/2 cups crushed ice

In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags, stir in sugar and lemon juice and chill.

In 5-cup blender, combine 3/4 cup tea mixture, 1 1/2 cups strawberries, 1/3 cantaloupe and 2 1/2 cups crushed ice. Process at high speed until well blended. Repeat twice with remaining tea, strawberries, cantaloupe and ice. Pour mixture into 12 (10-ounce) glasses and garnish with additional fruit. Makes 12 servings.


1 1/2 quarts boiling water

9 double tea bags

1/2 cup sugar

1 1/2 cups freshly squeezed orange juice (about 4 medium oranges)

1 tablespoon lemon juice

1 small orange, sliced

1 lime, sliced

Mint leaves

In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags, stir in sugar and cool.

Combine tea with orange and lemon juices, and orange and lime slices. Pour over ice and garnish with additional fresh fruit and mint. Makes about 6 servings.


4 1/2 cups boiling water

7 double tea bags

1/3 cup sugar

6 cups vanilla ice cream

3 medium peaches, peeled and halved

1 1/2 cups raspberries

Mint leaves

In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags. Stir in sugar and cool.

In 5-cup blender, combine 1 1/2 cups tea mixture, 2 cups ice cream, 2 peach halves and 1/2 cup raspberries. Process at high speed until well blended. Repeat twice with remaining tea, ice cream, peaches and raspberries. Pour into 9 (10-ounce) glasses and garnish with additional raspberries and mint. Makes 9 servings.


2 teaspoons grated lemon peel

1/4 cup freshly squeezed lemon juice

1/4 cup flaked coconut

1/2 cup sugar

2 cups cold milk

2 to 3 lemons, unpeeled and sliced into thin cartwheels

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