Mocktail Party: 75 Plant-Based, Non-Alcoholic Mocktail Recipes for Every Occasion

Fulfilled by our friends at Books by splitShops

by Diana Licalzi (Author), Kerry Benson (Author), Blue Star Press (Producer)

Swap your favorite cocktails with these plant-based mocktail alternatives!

Developed by two registered dietitians, the non-alcoholic drink recipes in Mocktail Party feature nutritious, all-natural ingredients with minimal sugar that you can easily find at any grocery store. The book also features valuable information about the benefits of an alcohol-free lifestyle, tips for sustainable mixology, and advice for ordering mocktails at a restaurant or bar. If you're tired of hangovers and don't want to drink sugar-loaded, processed sodas instead, then these healthy and delicious recipes are for you.

Mocktail Party includes recipes for every occasion:

Classics like a Pal-no-ma and Aperol-less Spritz

Drinks with a twist like Watermelon Mock-jito & Summer Jam Fresca

Brunch favorites like No-Bull Bloody & Kiwi No-secco

Dessert treats like Salted Carmel & Tiramisu Mock-tinis

Frozen coolers like No Way Frose & Blueberry Acai Daiquiri

Holiday beverages like Pumpkin Spice Latte & Warm Cider and Sage

Join the growing movement of health-conscious people who are cutting down on alcohol and opting to "make it a mocktail" instead.

Author Biography

Diana Licalzi, MS, RD, CDE, is a registered dietitian and holds a master's degree in Nutrition Science and Policy from Tufts University. Originally from Puerto Rico, Diana is dedicated to helping the Hispanic community meet their nutrition and health goals. She co-founded ReversingT2D, an online platform that provides nutritional guidance for individuals with pre- and type 2 diabetes. Diana also has experience working as a dietitian at Boston Medical Center, InsideTracker, and UC San Diego Health. You'll often find Diana outside--running, hiking, or practicing yoga--or experimenting in the kitchen.

Kerry Benson, MS, RD, LDN, is a registered dietitian and holds a master's degree in Nutritional Epidemiology from Tufts University. Prior to becoming a dietitian, she earned a master's degree in Behavioral Neuroscience and worked in a research lab for more than six years studying the effects of alcohol exposure during pregnancy on the developing brain. This experience sparked her interest in the topic of drinking, particularly in the context of pregnancy, and inspired her to embark on an alcohol-free journey. She is a licensed dietitian in the state of Pennsylvania and lives with her husband and two cats.