Off to the Races with Creative Derby Mocktails

There are two rules to live by for Derby devotees: It’s never too early to buy a hat, and a mint julep must be in hand while watching the most exciting two minutes in sports. With more race fans planning a backyard party, Derby mocktails are an increasingly popular, healthy alternative for family gatherings. Many people would rather skip the alcohol and avoid the boozy, blurry day that follows.

The beverage architects at Flavorman, a development company just a couple of miles away from Churchill Downs, developed three creative Derby mocktails that will have your guests asking, “Are you sure there’s no alcohol in this?” Be a trendsetter this Derby season by serving delicious mocktails with all of the usual tradition and fun paired with fewer calories and zero guilt the day after.

Pineapple Mint Tea Julep

Makes one mocktail

2.5 oz (sweet or unsweetened) black tea

1.5 oz pineapple juice

Fresh mint leaves

Crushed ice

Muddle 8 mint leaves with the pineapple juice in the bottom of a rocks glass. Add tea and stir to combine. Add crushed ice to fill the glass. Garnish with a sprig of fresh mint.

Sparkling Rose Lemonade

Makes one mocktail

1.5 oz lemon juice (from one large lemon)

0.75 oz simple syrup

1/4 teaspoon rosewater

Sparkling water/seltzer/club soda

Stir the lemon juice, simple syrup and rosewater in the bottom of a tall glass until combined. Add ice and top with sparkling water; stir gently to combine. Garnish with a fresh rose petal and/or a few raspberries.

Pomegranate Ginger Vanilla Blackberry Slush

Makes 4 mocktails

Ginger Vanilla Simple Syrup:

1 cup water

1 cup sugar

1” knob fresh ginger, peeled and sliced

1/2 tablespoon vanilla extract

Ginger Sugar Rim:

1 cup sugar

3-4 pieces candied ginger


1.5 cups pomegranate juice

1.5 cups fresh or frozen blackberries

3 oz ginger vanilla simple syrup

2 cups ice

Ginger sugar

Fresh mint

To make the simple syrup:

Add the sugar, water and ginger to a small saucepan. Heat over medium heat to simmer; stir to dissolve the sugar. Remove from heat and add vanilla. Let sit until cool. Strain into a jar. Will make more syrup than needed! Store covered in the refrigerator for up to two weeks.

To make the ginger sugar:

Combine sugar and candied ginger in a food processor. Pulse until the mixture is homogeneous. Will make more than needed! Store in an airtight container in a cool, dark place for up to two months.

To make the mocktail:

Put ginger sugar in a shallow bowl or plate. Wet the rims of four glasses and dip in ginger sugar to coat.

Add pomegranate juice, blackberries, simple syrup and ice to a blender. Blend until no chunks remain. Pour into four glasses and garnish with a sprig of mint.

Photos courtesy of Flavorman.

Content provided by Tandem Public Relations.