4 feel-good muscadine mocktails for Dry January
Muscadine mocktails are exactly what you need to bring on the fun during National Mocktail Week. Muscadine grapes are nutritional powerhouses, and their juices load unique flavor into non-alcoholic drinks. Try the gorgeously layered Ginger Sunrise while you’re making 2025 travel plans for beach vacations. Zero-proof Palomas or Pineapple Mi-no-sass are brighten up brunch. and why skip dessert when an Apple Spick Scrumptiousness awaits? We have all the zero-proof and low-alcohol recipes you need!
Layers of flavor
The best mocktails feel as fancy as full-on cocktails, and the Ginger Sunrise has everything that makes a zero-proof drink special. Bright layers of ginger, pomegranate, peach and citrus are a gorgeous flavor explosion. Garnished with an orange slice and a restorative sprig of rosemary, it's the drink you'll reach for any time of year.
Ginger Sunrise
To make the ginger grape elixir:
Four ¼-inch-thick slices of fresh ginger
½ cup Duplin Alcohol-Free Muscadine Wine
½ cup pomegranate juice
To make the mocktail:
1 cup orange juice or pineapple juice
1 cup Duplin Alcohol-Free Scuppernong Wine
2 cups frozen peach slices
Ginger grape elixir
Make the ginger grape elixir: Place fresh ginger slices in a small saucepan and lightly crush with the back of a spoon. Add Duplin Alcohol-Free Muscadine Wine and pomegranate juice to the pan. Place pan over medium heat. Bring to a low boil, reduce heat and stir. Simmer slowly for 5 minutes. Remove from heat and cool completely. Store mixture in a glass jar for up to 2 weeks.
Make the mocktail: Pour orange or pineapple juice and Duplin Alcohol-Free Scuppernong Wine into a blender. Add frozen peach slices. Blend at high speed until slushy. For each serving, fill a wine glass up to 2 to 3 inches from the top of the glass. Top off with 2 to 4 tablespoons of ginger grape elixir. Garnish with a citrus or pineapple slice and sprig of rosemary.
Makes 3 to 4 servings.
Light and refreshing Paloma
A balance of fresh grapefruit juice, a squeeze of lime and perky alcohol-free Duplin Muscadine Cider come togehter for a zero-proof Paloma mocktail that's as bright as the original cocktail's usually made with tequila. A touch of pink sea salt rimming the glass brings a tasty balance to this timeless sipper.
Zero-Proof Paloma
2 tablespoons pink sea salt
1 small wedge fresh grapefruit
½ cup fresh-squeezed grapefruit juice
1 tablespoon lime juice
½ cup alcohol-free Duplin Muscadine Cider
¾ cup grapefruit soda such as Fresca or Jarritos
4 half-moon slices of fresh pink grapefruit
Spead the pink sea salt on a small plate. Rub the wedge of fresh grapefruit along the edge of 4 rocks or brandy glasses. Dip the edges of the glasses in the sea salt. Set glasses aside. In a large canning jar or cocktail shaker, blend together grapefruit juice, lime juice and alcohol-free Duplin Muscadine Cider. Carefully fill salted glasses with ice. Pour 2 ounces of the citrus juices/muscadine cider mixture into each glass. Fill glasses with grapefruit soda. Makes 4 servings.
Pineapple Mi-no-sasss
Maybe you're doing Dry January and looking for mocktail recipes. Or maybe, you just want non-alcoholic drinks to sip with breakfast or brunch. Either way, this Pineapple Scuppernong Spritz made with alcohol-free Duplin Scuppernong white wine is a refreshing sparkler to fill the bill. When you're ready to add a little kick, simply replace Scuppernong alcohol-free wine with Duplin's regular Scuppernong wine.
Pineapple Scuppernong Spritz
1 8-ounce can pineapple chunks in unsweetened juice
1 cup Duplin Alcohol-Free Scuppernong Wine
Splash of freshly squeezed lime juice
Sparkling water
Drain juice from pineapple chunks. Reserve juice and set aside. Drop 3 to 4 pineapple chunks in each flute. Add 1 tablespoon reserved pineapple juices to each flute. Add ¼ cup Duplin Scuppernong alcohol-free wine and a splash of freshly squeezed lime juice to each flute. Top off with sparkling water. Garnish each glass with a thinly sliced lime wheel or lime zest curl. Makes 4 servings.
Better than dessert
Don’t put away the mulling spices just yet. Apple spice is always nice, even after the holidays. Vibrant apple freshness with a hint of cinnamon, caramel, vanilla and alcohol-free Duplin Muscadine Cider make this cocktail a special treat, especially when you’re looking for an alternative to rich desserts.
Apple Spice Scrumptiousness
¼ cup caramel sauce
2 tablespoons cinnamon sugar
2 tablespoons Mulling Spices
2 tablespoons Electric Lemonade Sweetzer mix
2 cups alcohol-free Duplin Muscadine Cider, at room temperature
½ teaspoon vanilla extract
1 cup sparkling apple cider
Thinly sliced seeded apple
Fresh rosemary sprigs
Chill 4 rocks glasses in the freezer.
Pour caramel sauce on a small plate. Spread cinnamon sugar on another small plate. Remove glasses from the freezer. Dip the rim of each glass in caramel sauce and then cinnamon sugar. Return glasses to the freezer.
Add Duplin Mulling Spices and Electric Lemonade Sweetzer mixes to a medium-size pitcher. Pour Duplin Muscadine Cider and vanilla extract into the pitcher. Vigorously stir ingredients in the pitcher until mixes are fulling dissolved.
Remove glasses from the freezer. Carefully fill each glass with ice cubes. Add 4 ounces of muscadine cider mixture into each glass. Top off glasses with sparkling apple cider. Garnish each drink with apple slices and rosemary springs. Makes 4 servings.
