This Cranberry Rosemary Mocktail is the ultimate non-alcoholic sipper for autumn into winter. The red hue from tart, unsweetened cranberry juice contrasts with a pop of green from the lime wedges, making for a festive, fizzy, and not-too-sweet sip. 

It gets its sweetness and herbaceous flavor from homemade rosemary simple syrup, which is super easy to make. Serve this mocktail over ice with a small handful of frozen cranberries to hint at its flavor profile.

How to Make A Mocktail

Choose the Right Cranberry Juice

The sweetness from the simple syrup and effervescence from the sparkling water in this recipe balance the tart, unsweetened cranberry juice. Some shops also carry unsweetened cranberry juice concentrate you can dilute according to the package instructions. Use pure cranberry juice versus cranberry juice cocktail, which has added sweeteners. 

Make it Your Own

Play around with this Christmas-hued mocktail based on what other ingredients you have on hand. 

• Swap out the cranberry juice and frozen cranberries for tart cherry juice and frozen cherries or try pomegranate with pomegranate seeds.
• For the garnish, you can omit the lime wedge and add a sprig of rosemary to the glass instead.
• Although this is a non-alcoholic drink, you could add an ounce of vodka to each glass for anyone who wants a traditional cocktail.  

What to Serve With Cranberry Rosemary Mocktails

From Thanksgiving to New Year’s, this sparkling mocktail deserves to make an appearance at your gatherings. Serve it alongside a standout main course such as this Beef Tenderloin and Italian Green Beans (Fagiolini alla Genovese) for your holiday meal. 

Hosting a New Year’s Eve bash? Let your guests sip on this mocktail while snacking on small savory bites such as Pissaladière (French onion, anchovy, and olive tart), Raw Oysters with Mignonette Sauce, and Prosciutto Wrapped Figs with Goat Cheese, Honey, and Thyme.

Whether you’re hosting a party or just want something special to sip on a quiet evening, this spritz brings together all the flavors I love most.

Unsweetened cherry juice adds a deep, almost wine-like richness. To make it more sophisticated and less like, well, drinking a glass of juice, I add an earthy thyme and Aleppo pepper-infused honey syrup for a savory-sweet balance that feels completely unexpected.

Unlike other dried chilies, Aleppo pepper has a beautiful fruity quality with just a whisper of heat, adding dimension without the burn. It’s the perfect punctuation for tart cherry juice in a holiday mocktail.

I love serving this non-alcoholic spritz with a twist of lemon. The gentle fizz from the sparkling water keeps it refreshing, while the herbal and spicy notes make it feel warm and cozy at the same time. It’s proof that a mocktail recipe can be just as compelling and sophisticated as any cocktail.

How to Make Tart Cherry-Thyme Spritz

This elegant mocktail comes together easily once you’ve made the infused syrup. The syrup recipe makes enough for 4 to 6 mocktails, depending on how much you add to each glass. You can always make a larger batch for serving at a party. Here’s how to put it together:

• Make the thyme-honey-aleppo syrup. In a small saucepan, combine 1/2 cup water, 1/2 cup honey, 4 to 5 fresh thyme sprigs, 1/2 teaspoon Aleppo pepper, and a pinch of fine sea salt. Set over medium heat and stir until the honey dissolves completely. Bring to a gentle simmer, reduce the heat to low, stirring occasionally.
• Cool and strain the syrup: Remove the syrup from the heat and cool to room temperature. The thyme and Aleppo pepper will continue to infuse as it cools, so don’t skip this step. Once cooled, pour through a fine-mesh strainer into a jar or bowl, pressing on the thyme with the back of a spoon to extract maximum flavor. Discard the solids.
• Mix the mocktails. Fill coupe or wine glasses with ice cubes if desired, or serve straight up for a more elegant presentation. Add 2 to 3 tablespoons of the thyme-honey-aleppo syrup to each glass. Start with less and taste—you can always add more if you prefer it sweeter. Pour about 1/3 cup tart cherry juice into each glass, then top with about 1/3 cup sparkling water per glass. Stir gently to combine.
• Garnish and serve. Express a lemon twist over each glass to release the citrus oils, then drop it in or perch it on the rim. Add a fresh thyme sprig for garnish. Serve immediately while still fizzy.

Ways to Make This Recipe Your Own

This recipe is quite flexible. Here are some variations:

• Adjust the spice level: Aleppo pepper is mild with a fruity, slightly smoky flavor. If you can’t find it, you can substitute with a pinch of crushed red pepper flakes (use less, as they’re spicier) or omit entirely for a non-spicy version. If you love heat, add more Aleppo pepper to the syrup. If you’re sensitive to spice, reduce it to 1/4 teaspoon or omit it entirely.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Grab a bottle of our Aleppo-style pepper 
• Use different herbs: If thyme isn’t available, fresh rosemary or sage work beautifully with tart cherry. Both bring their own unique aromatic qualities.
• Change the citrus: Instead of lemon twist, try orange peel for a sweeter citrus note that complements the cherry beautifully.
• Make it less tart: If you find tart cherry juice too sharp, mix it half-and-half with sweet cherry juice or add an extra tablespoon of syrup to each glass.
• Make it boozy: Add 1 1/2 ounces of vodka or gin to each glass along with the thyme-honey-aleppo syrup and tart cherry juice. Stir well before topping with sparkling water and garnishing.

Glassware Recommendation

Coupe glasses give this mocktail an elegant, sophisticated presentation. Rocks glasses or highball glasses work well, too, if you prefer more ice and a longer drink. For the look of a traditional Aperol spritz, use a white wine glass. 

How to Make a Sparkling Pear-Ginger Mocktail

The beauty of this mocktail is that there is a make-ahead component, but the rest of the drink comes together in a snap. Here’s how to make it:

Make the Candied Pear Garnish (optional) 

• Prep the pear. Use a mandoline to slice 1 firm pear into very thin (1/16-inch) slices.
• Make the simple syrup. In a medium saucepan set over medium-low heat, whisk together 1/2 cup granulated sugar and 1/2 cup water, 2 star anise pods, and 2 cinnamon sticks. Cook, whisking often, until the sugar is completely dissolved, 5 to 7 minutes. 
• Simmer the pear slices. Add the sliced pear to the syrup and simmer for 10 minutes. Remove from the heat. Let it sit for about 30 minutes until the syrup thickens and cools. Meanwhile, preheat the oven or food dehydrator to 250℉. Line a large baking sheet with parchment paper. 
• Bake the pear chips. Using tongs, carefully transfer the pear chips to the prepared baking sheet, arranging them in a single layer. Bake or dehydrate for 1 hour, flipping halfway through, until they’re crisp and glassy. Set aside to cool. 
• Store. Reserve the remaining simple syrup in an airtight container in the fridge until ready to mix the mocktails. Store the pear chips in an airtight container between layers of parchment paper at room temperature for up to 3 days. 

Mix the Mocktail

• Mix the spiced rim. In a small shallow bowl or saucer, whisk together 1 teaspoon sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon ground cardamom. In a separate small shallow bowl or saucer, add 1 tablespoon (1/2 ounce) of the reserved spiced pear syrup or elderflower syrup. Dip the rim of your glass, turning until it’s completely coated, then immediately dip in the spiced sugar mixture. 
• Build the mocktail. In the rimmed glass, add 1/4 cup (2 ounces) pear nectar and 1 tablespoon (1/2 ounce) elderflower syrup. Top with 1/3 cup (3 ounces) ginger beer, followed by 1/4 cup (2 ounces) sparkling water. 
• Finish and serve. Garnish with the prepared candied pear chip or a slice of crystallized ginger, if using.