Department of Health
Print this page.
 

Non-Alcoholic Beverages Recipes

Baltimore County Department of Health
6401York Road, 3rd Floor
Baltimore,MD 21212-2130
E-mail: substanceabuse@baltimorecountymd.gov

Phone: 410-887-3828
TTY users call via Maryland Relay

Non-alcoholic drinks are great beverages to serve the entire family, and a nice alternative for party guests who prefer not to drink alcohol.
Remember, the legal drinking age in Maryland is 21.

Non-Alcoholic Drink Menu

Banana & Cocoa |  Banana Shake | Bay Teeze | Berry Berry | Breeze | Champ-Berry | Cherry Crush | Coco Cafe | Coco Cooler
Coffee Punch | Crown Calypso | Delight | Espresso Smoothie | Fairmont Fizz | Frozen Cappuccino | Frozen Virgin Tai | Fruit Fizz
Fruit Punch | Fruit Smoothies (ice cream) | Fruit Smoothies (juice) | Hawaiian Frost | Holstein Fizz | Ice Breaker | Joggers' Treat
Juice Cocktail | Justin Julep | Lynn's Dream Frappe' | Mock Pink Champagne | Orange Fizz | Orange Julius | Pacific Rim Fruit Delight
Palace Refresher | Pink Lemonade | Pink Punch | Punch & Jerry | Red Dream | Sober Strawberry | Sonoma Sonata | Strawberry Colada
 Strawberry Fling |  Strawberry Patch | Summer Breeze | Summer Buzz | Summer Swirl | Sunrise Surprise | The Enforcer | The Vintage Crush | Tonga Twist Tropical 36 | Tropical Fruit Fizz | Tropical Fruit Punch | Tropical Shake | Vintage Sunset | Virgin Mai-Tai | Virgin Piña colada | Wassail on the Wagon

Back to top

Non-Alcoholic Beverage Recipes

All drink recipes yield one drink unless otherwise noted.

Banana & Cocoa

  • 1 fresh banana
  • 1 oz. hot cocoa
  • 8 oz. half & half

Blend all ingredients with ice.

Back to top

Banana Shake 

  • 1/2 banana
  • 3 oz. pineapple juice
  • 3 oz. orange juice

Blend all ingredients in a blender filled 1/2 with ice and pour in large glass. Garnish with banana slice.

Back to top

Bay Teeze 

  • 1 1/2 oz. non-alcoholic peach schnapps
  • 3 oz. pineapple juice
  • 6 oz. cranberry juice

Mix all ingredients together. Garnish with slice of lime and strawberry.

Back to top

Berry Berry

  • 1 dz. fresh strawberries
  • 8 oz. sweet & sour mix
  • 1 tsp. sugar
  • dash grenadine

Blend all ingredients with ice. Serve in large snifter.

Back to top

Breeze

  • 6 oz. cranberry juice
  • 6 oz. pineapple juice

Pour over ice in a tall glass.

Back to top

Champ-Berry 

  • 6 oz. non-alcoholic champagne
  • 1 oz. cranberry juice

Mix together. Garnish with strawberry.

Back to top

Cherry Crush

  • 2 oz. cherry juice
  • 2 oz. pineapple juice
  • 2 oz. orange juice
  • club soda

Fill chimney glass with ice. Add juices and a splash of soda. Garnish with cherry.

Back to top

Coco Cafe'

  • 4 oz. crushed ice
  • 4 oz. cream of coconut
  • 4 oz. coffee

Blend ice, milk, and cooled coffee on medium speed for 10-20 seconds. Pour into snifter. Garnish with grated coconut and a cinnamon stick.

Back to top

Cocoa Cooler

  • 1 scoop ice
  • 2 packs cocoa mix
  • 4 oz. half & half

Blend well.

Back to top

Coffee Punch

  • 2 qt. strong brewed coffee, cooled
  • 2 C milk
  • 2/3 C sugar
  • 1 Tbsp. vanilla extract
  • 1/2 gal. vanilla ice cream, softened
  • 2 C whipping cream, whipped
  • ground nutmeg

Combine coffee, milk, sugar, and vanilla. Stir well and chill. Place ice cream in punch bowl and pour coffee mixture over ice cream, stirring gently. Top with dollops of whipped cream and sprinkle with nutmeg. Makes 25 servings.

Back to top

Crown Calypso

  • 1 scoop of fine ice
  • 1/2 small banana
  • 1 1/2 oz. cream
  • 1 oz. orange juice
  • 1/2 oz. simple syrup *

Blend all ingredients. Serve in a tall glass. Garnish with orange wedge, banana chunk and mint.

Back to top

Delight 

  • 6 oz. piña-colada mix
  • 2 oz. chocolate syrup
  • chocolate shavings

Blend, serve in a tall glass.

Back to top

Espresso Smoothie 

  • 1 C espresso
  • 1/4 oz. cream of coconut
  • 1/2 banana
  • 2 tsp. cinnamon
  • 3 oz. ice cream

Blend all ingredients. Serve over crushed ice.

Back to top

Fairmont Fizz

  • 20 oz. cranberry juice
  • 4 oz. Rose's lime juice
  • 10 oz. water
  • 6 tsp. sugar

Stir all ingredients in a punch bowl, add ice cubes. Garnish with orange slices. Makes 12-15 servings.

Back to top

Frozen Cappuccino 

  • 3 oz. espresso coffee
  • 3 oz. whipping cream
  • 1/2 tsp. sugar

Blend with 1/2 scoop of ice.

Back to top

Frozen Virgin Tai 

  • 1 oz. orgeat syrup **
  • 1 oz. pineapple juice
  • 1 oz. sweet & sour mix
  • 2 oz. orange juice

Blend all ingredients with ice.

Back to top

Fruit Fizz 

  • 3 oz. pineapple juice
  • 3 oz. orange juice
  • 3 oz. cranberry juice
  • 1 oz. club soda

Blend, chill, and strain into frosted mug.

Back to top

Fruit Punch

  • 1 can 12 oz. frozen orange juice concentrate
  • 1 can 6 oz. frozen pineapple juice concentrate
  • 1 can 6 oz. frozen lemonade concentrate
  • 1 qt. pineapple sherbet
  • 1 qt. lime sherbet
  • 1 1/2 qt. ginger ale, chilled
  • fresh mint sprigs

Prepare juices according to package. Prepare lemonade using 3 cans water. Combine juices and chill 2 hours. Pour juices into punch bowl and add sherbets in small scoops. Add ginger ale and stir gently. Garnish with mint sprigs. Makes 25 servings.

Back to top

Fruit Smoothies with Ice Cream

  • 3 oz. ice cream
  • crushed ice
  • choice of fruit

Blend all ingredients. Garnish with appropriate fruit.

Back to top

Fruit Smoothies with Juice

  • 1/2 banana
  • 3 oz. pineapple juice
  • 3 oz. orange juice

Blend all ingredients in a blender filled 1/2 with ice and pour in large glass. Garnish with banana slice.

Back to top

Hawaiian Frost 

  • 1 large scoop of ice
  • 4 oz. Hawaiian Punch
  • 4 oz. heavy cream

Blend well.

Back to top

Holstein Fizz

  • 8 oz. cola or diet cola
  • 4 oz. half & half
  • 2 tsp. vanilla extract

Fill a chimney glass with ice. Add all ingredients and stir. Garnish with cherry.

Back to top

Ice Breaker

  • 4 oz. herb ice tea
  • 4 oz. cranberry juice
  • squeeze of lime

Combine ingredients and garnish with a lime.

Back to top

Joggers' Treat  

  • 1 1/2 C chilled pineapple juice
  • 1/2 C plain yogurt
  • 1 tablespoon honey
  • 6 ice cubes 

Combine ingredients in blender container. Cover and run on high until well blended. Serve in chilled glasses. Makes 2 servings.

Back to top

Juice Cocktail

  • 1 dz. fresh strawberries
  • 1/2 fresh banana
  • 4 oz. pineapple juice
  • 4 oz. orange juice
  • 1/2 tsp. sugar
  • 4 oz. half & half

Blend all ingredients with ice. Serve in a large snifter. Serves 2.

Back to top

Justin Julep

  • 1 C black or orange tea (strong)
  • 2 tsp. sugar
  • 1/2 lemon
  • 4 mint leaves

Combine tea, sugar, and lemon in glass. Tear mint leaves into strips and steep in 2 tsp. hot water for 1 minute before adding to tea. Add ice cubes. Garnish with a lemon wheel and sprigs of mint.

Back to top

Lynn's Dream Frappé

  • 3/4 C instant cocoa mix
  • 3 C cold water
  • 1 container (4 1/4 ounces) refrigerated ready-to-serve chocolate pudding
  • 1/4 C creamy peanut butter

Blend cocoa mix and water until cocoa mix dissolves. Add chocolate pudding and peanut butter; cover. Beat until smooth. Chill at least a half hour. Just before serving, stir mixture well, pour into mugs or glasses. Garnish with shaved chocolate and/or mini-marshmallows.

Back to top

Mock Pink Champagne

  • 1/2 C sugar
  • 1 C water
  • 1 - 6 oz. can frozen orange juice concentrate
  • 1 - 6 oz. can frozen grapefruit juice concentrate
  • 1 - 28 oz. bottle chilled ginger ale
  • 1/3 C grenadine

Several hours before serve time, mix sugar with water in saucepan and boil 5 minutes. Cool. Add frozen juice concentrates. Refrigerate. At serving time, add ginger ale and grenadine syrup. Stir lightly. Makes 1 1/2 quarts or 10 servings.

Back to top


Orange Fizz

  • 3 oz. freshly squeezed orange juice
  • 3 oz. sparkling mineral water
  • grenadine

Put ingredients in a fluted champagne glass. Add a dash of grenadine for pleasing color and sweeter taste. Garnish with a slice of orange.

Back to top

Orange Julius

  • 1/2 of 6-ounce can (1/3 cup) frozen orange juice concentrate
  • 1/2 C of milk
  • 1/2 C of water
  • 1/4 C sugar
  • 1/2 teaspoon vanilla
  • 5 or 6 ice cubes

Combine all ingredients in blender; cover and blend until smooth. Makes 2-3 servings.

Back to top

Pacific Rim Fruit Delight

  • 3 oz. pineapple juice
  • 2 oz. orange juice
  • 1 oz. sweet & sour mix
  • 4 oz. orgeat syrup **
  • cola

Fill a large glass with cubed ice. Pour ingredients into glass, stir. Float cola on top. Garnish with pineapple wedge and cherry.

Back to top

Palace Refresher

  • 2 wedges of lemon
  • 2 oz. cranberry juice
  • 2 oz. fresh orange juice
  • 4 oz. sparkling mineral water        

In a tall glass filled with ice, squeeze two wedges of lemon and add cranberry and orange juice, top with mineral water. Garnish with a lemon twist.

Back to top

Paradise Punch 

  • 2 oz. orange juice
  • 2 oz. cranberry juice
  • 2 oz. pineapple juice
  • 1 oz. half & half
  • 1/4 oz. grenadine

Combine all ingredients. Shake well and serve.

Back to top

Pink Lemonade

  • 6 oz. cranberry juice
  • 2 oz. sweet & sour mix
  • club soda

Blend first two ingredients. Add soda. Serve in tall glass. Garnish with lime wheel and cherry.

Back to top

Pink Punch 

  • 1 qt. cranberry juice
  • 1 qt. pineapple juice
  • 1 1/4 C sugar
  • 2 qt. ginger ale, chilled

Combine juices and sugar in large container. Stir until sugar dissolves. Chill and stir in ginger ale just before serving. Makes 20 servings.

Back to top

Punch & Jerry

  • 1 oz. grenadine
  • 3 oz. cranberry juice
  • 3 oz. orange juice
  • 2 oz. pineapple juice
  • 2 oz. piña colada mix

Blend, serve in tall glass. Garnish with slice of pineapple and slice of orange.

Back to top

Red Dream 

  • 2 oz. orange juice
  • 2 oz. half & half
  • 3 oz. strawberries

Blend with ice until slushy.

Back to top

Sober Strawberry 

  • 4 oz. fresh or frozen strawberries
  • 1 scoop ice
  • 1 pack  cocoa mix
  • 3 oz. half & half

Blend well.

Back to top

Sonoma Sonata

  • 4 oz. grape juice
  • 4 oz. ginger ale

Serve in a tall wine glass, over ice cubes. Garnish with orange slice.

Back to top

Strawberry Colada

  • 1 dz. fresh strawberries
  • 8 oz. pineapple juice
  • 1/2 oz. cream of coconut

Blend all ingredients with ice. Serve in a large snifter.

Back to top

Strawberry Fling

  • 1/2 pt. strawberry ice cream
  • 1 C milk
  • 4 tsp. grenadine syrup
  • whole strawberries

Beat ice cream and milk until foamy thick in blender; pour into glasses. Pour grenadine from spoon down inside each glass (forms bright crimson layer at the bottom). Garnish with strawberries. Makes 3-4 servings.

Back to top

Strawberry Patch 

  • 2 oz. frozen strawberries
  • 2 oz. pineapple juice
  • 2 oz. orange juice

Blend juices with ice. Garnish with strawberries.

Back to top

Summer Breeze

  • 3 oz. cranberry juice
  • 1 oz. grapefruit juice
  • 4 oz. ginger ale

Fill a 12 oz glass with ice cubes. Pour in juices and ginger ale. Stir gently. Garnish with a lime wheel.

Back to top

Summer Buzz

  • 1 C Mac Nut or other coffee
  • 1/2 C chocolate milk

Blend and serve over ice, topped with cinnamon.

Back to top

Summer Swirl  

  • 3 oz. pineapple juice
  • 1 oz. cream of coconut
  • crushed ice
  • 2 oz. ice cream
  • 1 oz. pureed frozen strawberries

Blend first 3 ingredients. Pour into a glass coated with the strawberry puree.

Back to top

Sunrise Surprise

  • 3 oz. orange juice
  • 3 oz. ginger ale
  • 1 oz. grenadine

Combine ingredients. Garnish with a cherry and orange slice.

Back to top

The Enforcer

  • Fresh brewed coffee
  • Sugar cubes
  • Whipped cream
  • Cinnamon
  • Chocolate sprinkles

Pour coffee into a mug; stir in 2 sugar cubes and a dash of cinnamon. Top with whipped cream and chocolate sprinkles.

Back to top

The Vintage Crush 

  • 4 oz. orange juice
  • 4 oz. sweet & sour mix
  • 4 oz. pina colada mix
  • 3 slices banana
  • 6 strawberries
  • 4 oz. grenadine

For a fruity taste: fill up blender with ice and add all ingredients. Blend until thick. Top off with a splash of cranberry juice. If too thin, add more ice. Makes 4 servings.

Back to top

Tonga Twist

  • 3 oz. pineapple juice
  • 3 oz. grapefruit juice
  • 1/2 oz. grenadine
  • club soda

Fill a tall glass with ice cubes. Add first three ingredients. Stir. Fill glass with club soda. Garnish with pineapple wedge, cherry and mint.

Back to top

Tropical 36

  • 1/2 banana
  • 1 dz. fresh strawberries
  • 8 oz. pineapple juice
  • 1 tsp. sugar

 Blend all ingredients with ice. Serve in a large snifter.

Back to top

 Tropical Fruit Fizz

  • 2 cans pineapple juice
  • 1/2 can orange juice
  • 1/2 bottle sweet & sour mix
  • 1/8 bottle grenadine
  • 24 oz. ginger ale

 Mix all ingredients until well blended. Makes 30 servings.

Back to top

Tropical Fruit Punch

  • 2 cans pineapple juice
  • 1/2 can orange juice
  • 1/2 bottle sweet & sour mix
  • 1/8 bottle grenadine

Mix all ingredients until well blended. Makes 25 servings.

Back to top

Tropical Shake

  • 1 mango
  • 1 1/2 oz. passion fruit nectar
  • club soda

Blend first two ingredients with ice. Serve in a tall glass. Top with soda.

Back to top

Vintage Sunset

  • 2 oz. Collins mix
  • 2 1/2 oz. 7-up
  • 3 oz. orange juice

Blend all ingredients. Serve over crushed ice. Float with a splash of grenadine.

Back to top

Virgin Mai-Tai

  • 6 oz. orange juice
  • 6 oz. pineapple juice
  • dash grenadine
  • dash orgeat syrup **
  • dash sweet & sour mix

Pour over ice. Serve in a large snifter.

Back to top

Virgin Piña Colada

  • 8 oz. pineapple juice
  • 1/2 oz. cream of coconut

Blend with ice. Serve in a large snifter.

Back to top

Wassail on the Wagon

  • 1 gal. apple cider
  • 1 qt. hot water
  • 1/2 C instant unsweetened tea
  • 2 Tbsp. lemon juice
  • 1 1/2 tsp. cinnamon
  • 1/2 C sugar
  • 1 whole cinnamon stick

Heat water. Add other ingredients. Serve warm. Makes 1 1/2 gallons or 64-4 oz. servings.

Back to top

* Simple Syrup

In a medium saucepan, cook 2 cups of sugar in 1 cup of water over high heat, stirring constantly to dissolve sugar. Bring mixture to a full boil. Remove from heat and cool. It may be stored in the refrigerator for several weeks.

** Orgeat

A sweet flavoring of orange and almond.

Back to top

Revised February 3, 2012

Was This Page Helpful?
Page Rating*