Visit our bars and restaurants this summer and let us conjure up your chosen mocktail for instant refreshment.
9 signature mocktails to enjoy this summer
May 26, 2022
Benoit Marin, our Le Bar at Hôtel Plaza Athénée bar manager noticed guests regularly asking for healthy juice drinks. In particular, the popularity of celery juice inspired him to create Greenfit. Simply mix equal parts of cucumber juice and celery juice with a dash of lemon juice and a measure of elderflower syrup. Shake and serve is an elegant glass for a drink that looks and tastes delicious. No wonder it’s the must-try mocktail amongst the Parisian fashion crowd.
Benoit Marin, Bar Manager
The fresh fruity flavours of this delightful mocktail make it one of our most popular mocktails at BAR 45. An interesting mix of fresh pineapple juice, passion fruit, almond syrup and a few artfully arranged flowers as a glorious garnish. For assistant bar manager Winston Dwyer, it’s a wonderfully refreshing drink and a personal favourite.
Winston Dwyer, Assistant Bar Manager
Blueberry Lavender Fizz
This is a wonderfully refreshing cocktail best enjoyed in the Californian sunshine and it’s a suitably ‘Pink Palace’ colour to transport you to our Polo Lounge in an instant. Muddle together six blueberries and a small bunch of mint, add 5oz of lime juice, 5oz of lavender syrup and a generous dash of club soda. Pour all the ingredients into a tall cocktail glass and top up with crushed ices. Garnish with blueberries on a cocktail stick and a spring of mint – how very Beverly Hills.
Luis Hernandez, Polo Lounge Bartender
New to The Bar at Coworth Park, we’ve recently launched a selection of appealing new mocktails, including the enticing Botanical Garden. The main ingredients are Seedlip Garden 108, lemon juice, elderflower cordial and a pinch of salt, topped with chilled tonic water and fresh petals, perfectly encapsulating the glorious feeling of the English countryside in a single glass.
Yuv Gurung, Bar Manager
The talented team at Principe Bar pride themselves on offering an exceptional range of both well-known cocktails and mocktails, as well as their own bespoke creations. One of bar manager Daniele Confalonieri’s favourite creations is Lips, a mocktail made with lychee purée, fresh pineapple juice and Seedlip’s Spice 94 non-alcoholic spirit. Shake all the ingredients together and garnish with fresh lychee and a slice of pineapple. A final flourish of a spritz of citrus essence completes this refreshing aperitivo time drink – saluti.
Daniele Confalonieri, Bar Manager
Our award-winning head bartender at The Dorchester Rooftop has reinvented the craft of the perfect mocktail. Inspired by the beauty of the English countryside, Lucia Montanelli combined Seedlip citrus, rhubarb, lavender cordial and pink grapefruit juice with pink soda, and her Greener Pastures creation was born. Once tasted never forgotten.
Lucia Montanelli, Head Bartender
This thirst-quenching drink is perfect for sipping in the sunshine in Rome at any time of day. Our Il Giardino Bar bartender, Stefano Briganti, created this non-alcoholic take of the iconic Mai Tai rum cocktail. The mocktail version is composed of almond syrup and fresh lime juice, two key ingredients which give the drink its unmistakable aroma. Add in a measure of both orange and pineapple juice, shake and serve with a sprig of mint for a wonderfully tropical taste.
Stefano Briganti, Bartender
Our vibrant Red Velvet mocktail at Bar 228 is a delightful taste of summer. Mix equal quantities of raspberry and strawberry coulis with a generous dash of lemon juice and shake. Pour into a refined balloon-shaped glass, top up with lemonade then garnish with plenty of fresh fruit for maximum appeal. This delectable drink offers a fresh-tasting vitamin shot that’s enjoyable by both day and night.
Julien Courseulles, Bartender
This Hotel Bel-Air Bar & Lounge favourite was created many years ago by Wolfgang Puck and continues to impress thanks to its perfectly balanced fruity and floral flavours. To conjure up your own simply muddle a handful of raspberries with a measure of both cranberry juice and lychee purée and half a measure of rose water. Shake with some ice cubes and strain into your glass. We serve ours in a simple stemless water glass, garnished with a single raspberry and a rose petal threaded onto a cocktail stick.
Allen Nazar, Bartender
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