Mocktails for hospitality
Alcohol-free cocktails with Pago: five ideas for your menu.
From mango and ginger to a Virgin Mary: five mocktails with clear measures, straightforward methods and short descriptions for your drinks list.
Five different flavours, manageable preparation.
A guest who is not drinking alcohol often simply wants something enjoyable to order. Mango, pineapple, strawberry, orange and tomato give you different directions: spicy, creamy, fresh, sparkling or savoury. Start with two or three combinations that fit the ingredients you already keep behind the bar.
These are original Green Acres recipe suggestions, each for one glass. The measures are starting points for a tasting with your team; they have not been developed by Pago or tested in bar service. Taste with your own citrus, mixers and glassware, then record your house recipe. The mood photograph shows a Pago cocktail rather than one of the recipes below.
Mango, lime & ginger
A tropical long drink with a spicy ginger note. Use an alcohol-free ginger beer and start without extra syrup.
For one glass · Highball glass, about 350 ml
Ingredients
- 100 ml Pago Mango
- 15 ml fresh lime juice
- 60 ml chilled alcohol-free ginger beer
- Ice cubes and 1 lime wedge
Method
- Fill the glass with ice. Add the Pago Mango and lime juice, then stir briefly.
- Pour in the ginger beer and stir gently once.
- Garnish with the lime wedge and serve immediately.
Pineapple & coconut cooler
A creamy alcohol-free colada without a blender or ice cream. Use unsweetened canned coconut milk so you can control the syrup separately.
For one glass · Large tumbler, about 350 ml
Ingredients
- 120 ml Pago Pineapple
- 40 ml unsweetened coconut milk, thoroughly stirred first
- 10 ml fresh lime juice
- Optional: 5 ml sugar syrup (1:1)
- Ice cubes and 1 small pineapple wedge
Method
- Add the Pago Pineapple, coconut milk and lime juice to a shaker. Taste a small amount and add the syrup only if wanted.
- Add ice and shake for 10–15 seconds.
- Strain into a glass of fresh ice. Finish with pineapple and serve immediately.
Strawberry & basil fizz
Basil gives this fruity fizz a fresh aroma. Press the leaves lightly; crushing them into fragments makes a neatly finished drink harder to serve.
For one glass · Highball glass, about 350 ml
Ingredients
- 100 ml Pago Strawberry
- 15 ml fresh lemon juice
- 60 ml chilled sparkling water
- 3 small basil leaves for mixing
- Ice cubes, 1 extra basil leaf and half a strawberry
Method
- Gently press the three basil leaves in a shaker. Add the Pago Strawberry, lemon juice and ice.
- Shake briefly and fine-strain into the glass over fresh ice.
- Add the sparkling water, stir gently and garnish with the extra leaf and strawberry half.
Orange & rosemary spritz
A simple citrus serve built directly in the glass. Rosemary is an aromatic garnish here; one small sprig is enough.
For one glass · Large wine glass, about 400 ml
Ingredients
- 100 ml Pago Orange
- 10 ml fresh lemon juice
- 80 ml chilled sparkling water
- Ice cubes, 1 small rosemary sprig and 1 thin orange slice
Method
- Fill the glass with ice and add the Pago Orange and lemon juice.
- Pour in the sparkling water and stir gently once.
- Gently press the clean rosemary sprig between your fingers and place it in the glass. Add the orange slice.
Virgin Mary with Pago Tomato
For guests who prefer savoury to sweet. Ask how much heat they like and use the sauce and garnish specified on your recipe sheet. Worcestershire sauce may contain fish; check the other ingredients and allergens too.
For one glass · Highball glass, about 350 ml
Ingredients
- 160 ml Pago Tomato
- 10 ml fresh lemon juice
- 2 ml Worcestershire sauce
- 2 drops Tabasco Red, then adjust to taste
- 1 small pinch of black pepper
- Ice cubes and 1 lemon wedge
Method
- Add the Pago Tomato, lemon juice and seasonings to the glass. Stir gently.
- Taste and adjust the heat. Add ice and stir until chilled.
- Garnish with lemon and serve immediately.
Make the recipes work for your bar.
Have two team members make the same tasting serve using a measuring jug or jigger. Compare the results and record the glass, ice fill and final measures. Different ginger beers and coconut milks may need adjustments. Store opened products according to their labels.
Prepare citrus and clean garnishes within your usual service routine. Add ice and sparkling mixers when the drink is ordered. A 200 ml Pago bottle provides two serves at 100 ml each; a 120 or 160 ml measure leaves a remainder to account for in your usage.
Starting small? Mango and ginger and the Virgin Mary need no shaker. Give each drink a short description of its flavour and ingredients on the menu. Check your chosen mixers and sauces before making a specific 0.0% claim.
Also try apple and cranberry.
Our existing apple spritz and cranberry–rosemary fizz offer two more options. Use the individual serving guides below, or read the article about these two alcohol-free choices.
