A mocktail for mama

Need an alcohol-free beverage that drinks like a craft cocktail? Don’t underestimate the power of tea. In cocktails, tea syrups (brewed tea mixed with white sugar) can impart a variety of balanced yet complex flavors to homemade mocktails and — eventually, mamas-to-be — cocktails, too!

Blueberry Blossom

  • 2 tea bags of Rishi Blueberry Hibiscus tea (or any tea)
  • 1 cup boiling water
  • 1 cup white sugar
  • 1 pinch of salt
  • Ice
  • 1 ounce (2 tablespoons) fresh lemon juice
  • 5 ounces (about ½ cup) soda water or still water
  • Lemon wheels, thinly sliced

Find Rishi teas at The Vitamin Shop, Cost Plus World Market or on Amazon. 

Steep 2 tea bags in 1 cup boiling water (removed from heat) for 5 minutes.

Remove tea bags.  

Add 1 cup sugar and a pinch of salt.

Stir until sugar dissolves and let cool. 

Pour 1 ounce (2 tablespoons) of the syrup into a tall glass with ice and add lemon juice and soda water. (Remaining syrup — enough to make 14 more mocktails! — can be stored in the refrigerator for up to 2 weeks in a glass container.) 

Stir to incorporate all ingredients.

Garnish with lemon wheels and serve.


Jon Robinson is the beverage director at The Bungalow Club in Minneapolis (where this mocktail is served). He’s worked in restaurants for more than 25 years and has developed cocktail lists for numerous restaurants around Minneapolis. He owns Sunshine Consulting, which trains bartenders and servers, and is writing a book about bartender knowledge and health. Photo courtesy of Alessia Stornetta.