Celebrate Mocktail Week, Your Way
Liven up your January with the vivid flavours of Mocktail Week
From January 9-18, explore a curated assortment of craft mocktails from participating mixologists across Manitoba. If you’re planning a cozy night in, get inspired with our latest seasonal mocktail recipes.
We’re known for our dazzling winters. Let’s make this one even brighter.
Get Festive AF* at your next holiday party
We like our winter holidays how we like our seltzers: frosty cold and sparkling bright. Discover our newest limited-edition holiday seltzer featuring notes of cranberry, clementine and cinnamon.
Festive AF*
Bring the sparkle to your next holiday party — no sequin jumpsuit required. Celebrate the season with this vibrant winter medley of cranberry, clementine and cinnamon.
Friendly AF*
Our *alcohol-free lager is crisp, pleasant and sociable. Crack a can or try it in a spaghett.
Explore Our Winter Mocktail Recipes
Every sip of this season’s mocktails from DrinkSense will sparkle on your palette. Indulge in holiday-inspired flavours and aromatics that make your spirits bright.
Vandit’s Cup of Chaos
Ingredients:
- ¾ oz lemon juice
- ¾ oz corn and pecan orgeat
- ¾ oz zero-proof red bitter
- ¾ oz zero-proof whiskey
- Rosemary pineapple “air”
To Prepare:
- Combine lemon juice, orgeat, bitters and zero-proof whiskey in a cocktail shaker. Shake vigorously for 15 seconds.
- Strain into a chilled, stemmed cocktail glass and garnish with a scoop of rosemary pineapple “air.”
Corn and Pecan Orgeat
Ingredients:
- 1 ear of corn
- ½ cup chopped pecans
- Water
- Sugar
- Coffee filter or nut milk bag
To Prepare:
- Boil an ear of fresh corn. Use a knife to remove the kernels.
- Rinse pecans in cold water until the water runs clear.
- In a blender, combine corn and pecans with a splash of water—enough to achieve a smooth consistency.
- Pass the mixture through a coffee filter or nut milk bag.
- Measure the remaining liquid, then add an equal amount of sugar. Stir until dissolved.
- Refrigerate and mix well before use.
Rosemary Pineapple “Air”
Ingredients:
- 2 cups pineapple juice
- 1½ cup of sugar
- 3–4 rosemary sprigs, stems removed
- 1 tbsp soy/sunflower lecithin
To Prepare:
- Add ingredients to blender and mix for 30–40 seconds.
- Pass the mixture through a coffee filter to remove rosemary leaves.
- Take a clean fish tank air pump hose (you can get them for cheap at the pet store). Place the end of the pump hose into the strained mixture, turn it on and watch the foamy sweet air rise.
- Scoop and serve.
Heather’s Chai a Little Tenderness
Ingredients:
- 1 tbsp chai butter
- 1 oz honey syrup
- 1 ½ oz zero-proof rum
- Hot water
- Orange-infused whipped cream
- Orange zest
To Prepare:
- Combine chai butter, honey syrup and zero-proof rum into a mug.
- Add hot water, leaving an inch of room for the whipped topping.
- Mix with a milk frother until the chai butter is incorporated.
- Shake the whipped topping bottle. Gently disperse to form a smooth, creamy layer.
- Garnish with more fresh orange zest.
Honey Syrup
Ingredients:
- ¾ cup honey
- ¼ cup water
To Prepare:
- Mix well and refrigerate.
Chai Butter
Ingredients:
- 25g good-quality chai
- 100g unsalted butter
To Prepare:
- In a small pan, toast the chai on low heat until fragrant.
- Add butter and stir until melted.
- Let it cool, then strain through a coffee filter before the butter solidifies.
- Refrigerate.
Orange-Infused Whipped Cream
Ingredients:
- 1 cup whipping cream
- Zest of 1 orange
- 2 sugar cubes
- 2 tbsp whole milk
- 1 coffee filter
- 1 plastic squeeze bottle
To Prepare:
- Combine ingredients in a small jug and refrigerate overnight.
- Strain the mixture through a coffee filter.
- Combine orange cream, whole milk and sugar cubes in your squeeze bottle.
- Seal the bottle and shake for 30 seconds until thickened.
Tia’s Merry Moment
Ingredients:
- 1 oz fresh lime juice
- ¾ oz fennel syrup
- 1 ½ oz zero-proof gin
- Fresh tarragon sprigs for garnish
To Prepare:
- Combine all liquids into a cocktail shaker with ice. Shake for 10 seconds and strain into a chilled tumbler over ice.
- Garnish with a tarragon sprig.
Fennel Syrup
Ingredients:
- 25 g fennel seeds
- Water
- 250 g sugar
- A few fresh cucumber slices
To Prepare:
- Grind fennel seeds using a mortar and pestle or spice grinder.
- Toast the ground seeds in a pan on low heat until fragrant.
- Add water to the pan and bring to a boil.
- Remove from heat and gently pour through a coffee filter to remove solids.
- Add sugar and stir until dissolved.
- To extend the shelf life of your syrup, add fresh cucumber slices and refrigerate.
- Scoop and serve.