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Non-alcoholic cocktails are more than mocktails with Highland Spring

At Highland Spring we don’t believe that you should have to choose between treating yourself and looking after yourself. That’s why we’ve created these delicious non-alcoholic cocktail recipes (or ‘mocktail’ recipes if you prefer). Each one uses Sparkling Highland Spring natural source spring water to make a zingy and refreshing drink that still feels suitably indulgent.

HOMEMADE GINGER ALE

We find that our Homemade Ginger Ale is the perfect drink for summer – a sweet treat with a gentle glow that’s perfect for that golden hour! But we’re sure it will also bring a smile to your face and a buzz to your taste buds whatever the time of year.

What will you need?

For 5 servings:

  • 1/2 cup sugar
  • 1 cup finely chopped peeled ginger
  • 2 cups of cold still water
  • 8 lime wedges
  • 1L Highland Spring Sparkling Water

Method

Bring the chopped ginger, sugar, and 2 cups of cold still water to a boil in a small saucepan. When boiling, remove from the heat, cover, and let sit for 30 minutes before straining through a fine-mesh sieve into a bowl or jar. Discard any remaining ginger and let your mix cool completely.

For each drink, pour 50ml of your ginger syrup (or ginger cordial) and 200ml of Highland Spring Sparkling into glass filled with ice. Stir to combine and garnish with a lime wedge.

Your ginger syrup will keep in the fridge for one week.


PINEAPPLE, CHILLI & LIME SODA

Our Pineapple, Chilli and Lime Soda is a real taste bud tingler and tropical treat. Great in the summer or just whenever you feel in need of a little sunshine. This drink will leave you feeling hot, hot, hot!

What will you need?

For 4 long drinks you’ll need:

  • 1 Tbsp. pink peppercorns
  • 1 lime
  • 1/2 tsp. dried chilli flakes
  • 500ml pineapple juice
  • 2 tbsp of sugar
  • Pinch of salt
  • 1L Highland Spring Sparkling Water

Method

Crush the pink peppercorns with the side of a knife and add to a small pot with the chilli flakes, pineapple juice, sugar and salt. Zest the lime and add to the pot before heating gently until just warm and the sugar has dissolved. Allow to cool and infuse for around 20 mins.

Per glass, mix 50ml of pineapple syrup (more if you like it sweeter!) with 250ml of Highland Spring Sparkling, serve over ice and garnish with lime and a sprinkling dried chilli flakes. 😋

Your pineapple syrup will keep in the fridge for up to 3 days so there’s plenty for everyone!


MELON, CUCUMBER AND MINT SODA

Sweet melon, refreshing cucumber and crisp mint combine perfectly to make an elegantly moreish non-alcoholic cocktail.

What will you need?

  • 1/2 a honeydew melon, cut into 1-inch pieces
  • 1 cucumber, peeled, de-seeded and coarsely chopped
  • Small handful of mint leaves
  • Pinch of salt
  • 3 tbsp. fresh lime juice
  • Highland Spring Sparkling Water

Method

Purée your honeydew pieces, cucumbers, mint, and salt in a blender until smooth and strain through a fine-mesh sieve into a large bowl. Stir in your freshly squeezed lime juice and chill for an hour.

Now it’s time to serve! Divide your melon purée among 4 chilled glasses and fill with ice. Top up with Highland Spring Sparkling and garnish with mint sprigs.


STRAWBERRY AND MINT FRESCA SPARKLING SERVE

Stay refreshed and hydrated with our Strawberry and Mint Fresca Sparkling Serve!

What will you need?

  • 500g strawberries
  • Small handful of mint leaves
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. honey or maple syrup
  • Highland Spring Sparkling Water

Method

Purée your strawberries, mint leaves, lime juice, maple syrup and 200ml cold still water in a blender until smooth. Transfer the purée to an airtight container, cover, and chill for around an hour until cold.

After chilling, divide your purée between four glasses and top up with Highland Spring Sparkling. Garnish with mint sprigs, lime wheels, and whole strawberries. A perfect sparkling sipper!