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Witch Brew Mocktail Recipe
Ash Tyrrell

Witch Brew Mocktail Recipe

I first mixed this witch brew mocktail for a Halloween party where half my guests weren't drinking, and I refused to let them get stuck with plain soda all night. One shake of a cocktail shaker later, I had a glowing green drink that stole the show on the drinks table.
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Total Time 5 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 4 ounces pineapple juice — gives the drink its tropical backbone and natural sweetness
  • 2 ounces non-alcoholic rum — adds that classic rum warmth and depth without any actual alcohol
  • 1 ounce lemon juice — freshly squeezed brightens the whole drink and cuts through the sweetness
  • 1 ounce blue curacao syrup non-alcoholic — this is what gives the mocktail its eerie, glowing green-blue color
  • Ice cubes — needed both for shaking and for serving chilled
  • Club soda to top — adds the fizzy finish right before serving

Method
 

  1. Add the pineapple juice, non-alcoholic rum, lemon juice, and blue curacao syrup into your cocktail shaker along with a handful of ice. These four ingredients are what build the flavor and that unmistakable glowing color everyone notices first.
  2. Close your shaker and give it a good, firm shake for about 15 to 20 seconds. You'll know it's ready once the outside of the shaker feels ice-cold and slightly frosty to the touch.
  3. Strain the mixture into a highball glass filled with fresh ice. Straining keeps any small ice chips out, so what you're left with is smooth and perfectly chilled.
  4. Finish the drink by topping it off with a splash of club soda. This adds the fizzy lift that makes the whole thing feel like a real party drink instead of just juice.
  5. Give it one gentle stir to bring the fizz and juices together, then serve right away while it's still bubbling. This mocktail is best enjoyed fresh, before the ice has a chance to water it down.

Notes

  • I always freeze a portion of the mixed juices in ice cube trays ahead of time, so my drink stays cold without getting watered down.
  • I like using chilled club soda straight from the fridge, since it keeps the fizz stronger for longer.
  • I never skip straining, because loose ice shards make the drink feel sloppy instead of polished.
  • I taste as I go and add an extra splash of pineapple juice if mine tastes too tart for my liking.
  • I keep my blue curacao syrup pre-measured in a small dish before I start, so the shaking step goes quickly.