Make It A Mocktail

holiday mocktails

Tis the season to…make it a mocktail! While the festive gatherings are in full swing and you’re constantly being offered endless cookies and cocktails, we’re here to tell you that it’s ok to politely opt out of that mixed drink. After all, alcohol consumption is linked to an increased risk of breast cancer.   

But, saying no to that boozy brew doesn’t mean you have to say no to enjoying your own festive drink. So, we asked one of our Breast Cancer Awareness Month partners, the popular Vancouver-based restaurant Bodega on Main, for three yummy mocktail recipes to add to your holiday rotation.  

INSTEAD OF WINE…TRY THIS SANGRIA MOCKTAIL

Ingredients 
  • grape juice (white or red) 
  • sparkling water (or 7-Up, depending on sweetness desired)
  • cranberry juice or orange juice 
  • sliced fruit (i.e. grapes, oranges, lemons, peaches, strawberries, apples, blueberries, blackberries)
  • ice
  • fresh citrus peels, to garnish
Directions 
  • Add the grape juice, orange juice, and sparkling water and sliced fruit to a large pitcher or punch bowl.
  • Place the Sangria mocktail in the fridge and let it chill for a minimum of 1 hour.
  • Peel orange and lemon carefully; keep the whole peels to garnish.
  • Remove from fridge, top with ice and garnish with the citrus peels; let the peels hang from the edge of the pitcher or punch bowl.

INSTEAD OF A MARGARITA…TRY THIS GRANIZADO DE LIMÓN (ICED LEMONADE)

Ingredients 
  • 8 lemons
  • 150g sugar
  • 250ml water
  • 500ml water
Directions 
  • Zest and juice the lemons.
  • Add lemon zest to sugar and 250 ml water cook 5 minutes.
  • Strain,add juice of lemons and rest of water; put in freezer for 1 hour. 
  • Stir; add to glass with ice.

INSTEAD OF A BAILEY’S ON ICE…TRY THIS SPANISH HORCHATA 

Ingredients 
  • 1L water
  • 250g tiger nuts (you can also use almonds)
  • 1 cinnamon stick
  • Lemon peel
  • 4 Medjool dates (to sweeten)
  • Ground cinnamon (for serving)
Directions 
  • Soak the tiger nuts in water for 24 hours at room temperature.
  • Drain and rinse the tiger nuts.
  • Blend them with 500ml of hot water (not boiling) on high speed until homogenous and almost smooth, about 2 minutes. 
  • Place the mixture in a glass jar, add a cinnamon stick and the peel of a lemon. Let the mixture stand in the fridge for at least 2 hours.
  • Strain the horchata using a cheesecloth or a napkin and blend it with the dates. Let stand in the fridge until it’s cold.
  • Transfer to a bottle or container and store in the refrigerator for up to one week.
  • Serve horchata over ice, sprinkled with cinnamon.  

Have you heard of dry January? Read two Rethinkers’ hot takes on it here.  

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