Swap your favorite cocktails with these plant-based mocktail alternatives!
Developed by two registered dietitians, the non-alcoholic drink recipes in Mocktail Party feature nutritious, all-natural ingredients with minimal sugar that you can easily find at any grocery store. The book also features valuable information about the benefits of an alcohol-free lifestyle, tips for sustainable mixology, and advice for ordering mocktails at a restaurant or bar. If you’re tired of hangovers and don’t want to drink sugar-loaded, processed sodas instead, then these healthy and delicious recipes are for you.
Mocktail Party includes recipes for every occasion:
- Classics like a Pal-no-ma and Aperol-less Spritz
- Drinks with a twist like Watermelon Mock-jito & Summer Jam Fresca
- Brunch favorites like No-Bull Bloody & Kiwi No-secco
- Dessert treats like Salted Carmel & Tiramisu Mock-tinis
- Frozen coolers like No Way Frose & Blueberry Acai Daiquiri
- Holiday beverages like Pumpkin Spice Latte & Warm Cider and Sage
Join the growing movement of health-conscious people who are cutting down on alcohol and opting to "make it a mocktail" instead.
About the Authors
Diana Licalzi became a Registered Dietitian after completing a Dietetic Internship at UC San Diego Health. She also earned her master's degree in Nutrition Science and Policy from The Tufts University Friedman School of Nutrition, the only graduate and professional school of nutrition in North America. In 2017, Diana officially launched The Health Quest, a nutritional platform where people interested in a healthy lifestyle can go to for education, personalized nutrition counseling, recipes and consumer tips. Diana's recipes and tips have been featured in
Women's Health magazine. The mission of The Health Quest mission is to continue to spread nutritional education, promote healthy eating habits, and advocate for environmental sustainability.
Kerry Benson worked in an academic research lab at the University of Delaware for more than six years studying the effects of alcohol exposure on the developing brain. After completing a master's degree in Behavioral Neuroscience in 2013, she decided to pursue her passion for nutrition and desire to work in healthcare by transitioning into dietetics. Kerry earned a second master's degree in Nutrition Epidemiology from the Tufts University Friedman School of Nutrition Science & Policy in 2017. She completed her dietetic internship in June 2019 and became a Registered Dietitian. As a dietitian, she hopes to apply nutrition in the context of fertility, obstetrics, and women's health.
