Three non-alcoholic mocktail recipes using our premixed base

Original Bartenders Cocktails® grew from a bartender’s experience in Mexico and a tequila strawberry serve that brought vivid fruit and gentle heat to the Australian bar scene. The wider ready-to-drink range and premium cocktail selections carry the same promise: let the bottle handle the foundation, then let the drinkmaker add the finishing touches.

These three non-alcoholic mocktail recipes use our premixed base to turn one concentrated flavour layer into three distinct drinks. The approach suits after-work gatherings, daytime celebrations or any occasion when the person making the round would rather not serve alcohol. A mocktail can still have structure, aroma and character without relying on spirits.

The base supplies concentrated flavour and measured sweetness, while sparkling water, tea or juice changes its personality. Fresh lime, aromatic garnishes and the right amount of ice provide lift and texture. Getting the balance right is essential, as too much base can make a drink taste like a cordial, while too little leaves it thin.

This style fits Australian summer hosting, from a backyard barbie to drinks beside the pool or a cricket match on the lawn. It also fits the local arvo, when a slow serve on the balcony is perfectly normal. Metric measures make the recipes repeatable, and supermarkets and bottle shops across Melbourne, Sydney, Brisbane, Adelaide and Perth stock the usual mixers. It suits BYO culture too, with guests bringing their own tonic or mixer while the host prepares alcohol-free serves.

Build a balanced alcohol-free serve

Use our alcohol-free premixed base for these recipes, rather than a cocktail that lists tequila, vodka, rum or another spirit. This distinction matters because a mild-tasting premixed drink can still contain alcohol. Check the bottle before mixing and confirm that the sparkling water, syrups and juices are alcohol free as well.

A 45 ml measure of base provides a reliable starting point for each drink. Pour it into a tall highball or wine glass, add the fresh ingredients, then top with chilled sparkling water. Stir with a long spoon once or twice rather than shaking vigorously, which helps preserve bubbles and keeps the serve light.

Good ice is more than a way to fill the glass. The practical lesson in ice quality matters is simple: clear, dense cubes melt slowly and dilute the base more gradually. Use fresh cubes from a clean freezer, and keep serving ice separate from the bottle so each drink retains its intended flavour.

Strawberry lime chilli spritz

Ingredients: Use 45 ml of our premixed base, 90 ml chilled sparkling water, 15 ml fresh lime juice, 5 ml strawberry syrup, one muddled strawberry and a small pinch of chilli salt.

Method: Fill a highball with ice, add the base, lime juice and syrup, then top with sparkling water. Stir gently, add the muddled strawberry and finish with a light chilli salt rim and a mint sprig.

Strawberry and lime give the base a bright, easy-drinking profile, while the chilli brings a dry edge without adding spirits. Reduce the syrup if the base is already noticeably sweet, or add another 5 ml lime if the serve needs more structure. The fruit-led result also echoes the thinking behind our Mexico-inspired tequila strawberry cocktail.

For a longer version, use a wine glass filled with ice instead of a highball. The narrower shape holds the aroma, and a strawberry skewer or half-moon lime wheel makes the drink look as considered as a serve from a cocktail bar.

Black tea citrus cooler

Ingredients: Use 45 ml of our premixed base, 60 ml chilled black tea, 30 ml sparkling water, 15 ml fresh orange juice, 5 ml honey or syrup and a strip of orange peel.

Method: Add the base, tea, orange juice and sweetener to a tall glass over ice. Stir until combined, top with sparkling water and express the orange peel over the surface before garnishing with it.

Black tea contributes tannin, body and a savoury edge that keeps this cooler from becoming another sweet fruit drink. Assam’s vegetal notes explain why a strongly brewed Assam works particularly well beside citrus and bubbles. Brew the tea with plenty of leaf, chill it fully and adjust the sweetness after the base and tea have been mixed.

Caffeine-free black tea can be used when the serve is intended for a late-afternoon gathering or a wider mix of guests. Serve the citrus version without ice if a chilled, more tea-forward drink is preferred, though a few large cubes will give it a longer, softer finish.

Pineapple ginger fizz

Ingredients: Use 45 ml of our premixed base, 60 ml pure pineapple juice, 30 ml sparkling water, 10 ml fresh lime juice, 5 ml ginger syrup, a pinch of salt and ice.

Method: Combine the base, pineapple juice, lime juice, ginger syrup and salt in a chilled glass. Add ice, top with sparkling water and stir once. Garnish with a pineapple wedge, a thin slice of ginger or a lime wheel.

Pineapple softens the sharper notes of the base, while ginger adds warmth and a clean snap. Use pure juice rather than a pineapple drink that may contain added spirits, and check the ginger syrup label if it is made with alcohol-containing flavourings. A small pinch of salt rounds out the sweetness without making the serve taste salted.

This is the boldest of the three drinks and works well in a large wine glass. For a drier version, leave out the syrup and add a little extra lime. For a softer finish, use 5 ml more pineapple juice and serve it with a broad lime wheel that releases its fragrance as the drink is finished.

Glassware, hosting and final balance

If you keep the base chilled before a gathering, glass bottles for premixes makes a useful case for the bottle format used with premium premixed drinks. At home, pour the spritz and cooler into tall highballs, then use a wine glass for the pineapple fizz. Frozen glasses help maintain the temperature, while a small side of extra ice keeps each serve cold without watering it down.

Fresh ingredients deserve some preparation. Slice citrus just before serving, bruise the strawberry rather than chopping it into small pieces, and keep garnishes chilled so they retain their aroma. Wipe the rim before adding the chilli salt, and use unsweetened soda water when the base or fruit juice already provides plenty of sweetness. Small quantities make a noticeable difference in a drink built around a concentrated premixed base.

The wider Original Bartenders Cocktails® range is intended for legal-age visitors, and the drinking age in Australia is 18, even though these particular recipes contain no alcohol. Guests can still enjoy the same glassware, ice and garnishes, so nobody needs a separate-looking drink or a sweet, flat substitute.

Remember, the strongest mocktail is built with the same care as a cocktail: concentrated flavour, fresh accents, good ice and enough balance to hold from the first sip to the last. Its character should come from the ingredients and the balance, not merely from the absence of spirits.