Holiday Mocktail Recipe

12 December 2022 –

Orange, juniper, ginger, and cloves, all the ingredients needed for a “warm inside” holiday mocktail recipe.

We love feeling cozy during the coldest months of the year, and a mocktail (alcohol free!) that can warm from the inside out does just the trick. It’s an extra bonus that this one is stunning in its finality, proving that design comes in many forms. Cheers! And thank you, Andrew Call, for the Nowhere To Be recipe.

shea adding finishing details to drink


5 ounces House Cider
1 ounce Pure Cranberry Juice
1/4 tsp Lemon Juice
1 ounce Juniper-Ginger Syrup, see recipe below
Soda Water
Sugared Cranberry Spear (Cranberries rolled in sugar)
Flamed Orange Peel

Juniper-Ginger Syrup

Makes approximately 8 ounces
1 cup Sugar
1/4 cup Juniper Berries
1 (2-inch) Knob Fresh Ginger, sliced into coins
1 cup Water

House Cider

Makes approximately 48 ounces
6 cups Fresh Apple Juice (pure apple juice)
1/2 cup Seedless Rose Hips
¼ cup Burdock Root
¼ cup Juniper Berries
2-3 tsps whole Cloves



For the Juniper-Ginger Syrup: Heat the sugar, juniper berries, ginger, and water in a saucepan over medium heat, stirring occasionally until the sugar has dissolved. Remove from heat the moment the water begins to boil, let cool, then strain into a separate container. Note: syrup will keep for up to one week in refrigerator stored in a sealed container. 


For the House Cider: Combine all ingredients in a large pot over medium heat. Bring to a boil, then reduce heat and simmer, covered, for thirty minutes or until the air is fragrant. Remove from heat, let cool, and strain into a separate container. Note: House Cider will keep for up to 5 days in refrigerator stored in a sealed container.  


For the Mocktail: Combine all the ingredients except the soda water, cranberry spear, and orange peel in a shaker with ice, shake until well-chilled. Strain into a glass with fresh ice, top with soda water, and garnish with a sugared cranberry spear and a flamed orange peel (see instructions below). 

Extra Notes: To flame an orange peel, cut a two-inch orange peel, hold the peel between your finger and thumb with the skin of the peel facing away from you. Using a lit wooden match, held above the glass, squeeze the orange oil into the flame. The oils will burn up, making a little fireball. Rub the flamed orange peel around the rim of the glass and then garnish.  

finished mocktails
syd making mocktail
finished mocktails
shea and syd with drinks
Date Posted
12 December 2022