It’s National Mocktail Week in the USA, and what better place to celebrate the occasion (or just an excuse to order something fun at dinner) than Walt Disney World? I thought it might be a good time to open the comments on your favorite non-alcoholic beverage in the parks. They’ve got the obvious ones, like Dole Whip and Citrus Swirl, but the creativity that goes into some of their mocktails is an experience all on its own.
While for some, the mocktail might be trying to impersonate a classic alcoholic beverage, for people like me, they are just a bit of fun, and the more extravagant, the better! I’m drawn to a bit of mint, lime, pomegranate, or watermelon; I’ll try anything. If you haven’t had an opportunity to enjoy many of the beverages on-site, here are a few Disney recipes to try out at home.
Cliff Dweller Non-Alcoholic Beverage
From Oga’s Cantina in Star Wars: Galaxy’s Edge at Walt Disney World and Disneyland Resorts
Serves 1
Click here for a print-at-home version of this recipe!
- 3 oz. orange juice
- 3 oz. pineapple juice
- 1 oz. lime juice
- 1/2 oz. hibiscus grenadine
- 1 oz. cream of coconut
- 1 oz. ginger ale
- Combine orange juice, pineapple juice, lime juice, grenadine, and cream of coconut in Boston cocktail shaker with ice.
- Shake well and pour over fresh ice in a tall glass. Top with ginger ale.
Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder, while preparing this recipe, please supervise children who are helping or nearby.
PRIDE ROCK PUNCH from Troubadour Tavern at Disneyland Park
Serves 4-6
- 1 cup fresh pineapple, cut into 1/2-inch pieces
- 4 cups freshly brewed unsweetened black tea
- 1/3 cup mango beverage syrup
- 1/2 cup orange juice
- 3/4 teaspoon tamarind paste
- Orange slices
- Dried mango slices
- Dried pineapple
- Place pineapple in blender or food processor. Blend until smooth.
- Combine puréed pineapple, unsweetened tea, mango beverage syrup, orange juice, and tamarind paste in a large pitcher. Stir until tamarind paste is fully dissolved.
- Fill 4-6 tall glasses halfway with ice. Add punch and garnish with orange slices, dried mango, and dried pineapple.
Cook’s Note: If mango beverage syrup is unavailable, you can make your own using water, sugar, and mango. Bring 1/2 cup water, 1/2 sugar, and 1 cup of frozen mango pieces to a boil in a saucepan. Cover, reduce heat to low, and cook for 20 minutes. Cool completely and strain out mango pieces. Refrigerate up to one week.
Of course, I couldn’t leave you without a few options from Disney Cruise Line to enjoy as well:
Spooky Juice
- 1 1/2 oz Flor De Cana White Rum
- 1 oz Elderflower St. Germaine
- 1/2 oz Grenadine
- 1/2 oz Blue Curacao
- 1 oz Agave Nectar
- 3 Lime Wedges
- 2 Lychees
- 2 Maraschino Cherries
Franken Fusion Colada
- 1 1/2 oz Pina Colada Mix
- 1 oz Orange Passion Juice
- 1 1/2 oz Pumpkin Spiced Puree
- 1/2 oz Chocolate Sauce
- 1 oz Whipped Cream
- 1/2 oz Raspberry Puree
Celtic Twilight
1 ½ oz. Jameson Irish whiskey
¾ oz. Pernod anise
1 oz. Noilly Prat vermouth
Dash of Angostura bitters
Pour over ice, stir well and garnish with a lime wheel.
Royal Velvet
6 oz. Guinness beer
6 oz. sparkling wine
Pour Guinness and top with sparkling wine.
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