Now, I love a good cocktail and I’ve been making quite a few lately, but I can’t have them all the time—or as often as I’d sometimes like. I also have plenty of loved ones who have made the very sensible choice to cut back or cut out alcohol altogether. And not drinking alcohol shouldn’t mean you’re limited to a blah fizzy drink or sickly sweet fruit juice with a garnish. Mocktails deserve just as much thought and effort as cocktails.

I created this Blood Orange and Raspberry Mocktail for my daughter and another loved one who is taking a break from alcohol, inspired by its tipsy cousin, my Blood Orange and Raspberry Sour. Of course, one wanted a more classic, ‘flat’ drink while the other wanted theirs tall and fizzy.

Never one to back down from a challenge, it became the tale of two mocktails: one fizzy, one flat and both equally worth making.

Despite the reputation mocktails sometimes have for being too sweet or syrupy, this one is far from it. Blood oranges bring sweetness, tartness and that incredible vibrant colour that makes the drink look every bit as special as a cocktail. Raspberries deepen the colour and add another layer of tart fruitiness, while the honey syrup rounds everything out without turning it into liquid dessert.

The sweetness of blood oranges can vary quite a bit, so taste yours and adjust the honey syrup if needed. Fresh raspberries are lovely, but frozen work equally well here, so use what you have. Blood oranges, however, are another story. If they’re not in season where you are, I’d give this one a miss until you can get your hands on some. They’re what makes this mocktail worth making.

Serve it short and silky for something that feels more like a classic sour, or pour it over ice and add soda for a taller, lighter drink. Same base, two very different drinking experiences.

So, which camp are you in: flat or fizzy? And what makes a mocktail feel like a proper drink to you? Drop it in the comments. I’ll be venturing further into mocktail territory as the cocktail collection continues to expand—because the alcohol might be optional, but a good drink shouldn’t be.

Worth Making?

Yes – if you want a mocktail that feels like a proper cocktail, not fruit juice in a pretty glass.
Yes – because blood orange and raspberry give you plenty of fruit flavour without being too sweet.
Yes – if you like options: keep it short and silky or add soda for something lighter and more refreshing.
Skip it – if you prefer your mocktails very sweet. This one has the tartness and complexity of a sour.
Skip it – if blood oranges aren’t in season. Regular orange works, but you lose some of what makes this one worth making.

Blood Orange & Raspberry Mocktail

A bright and balanced Blood Orange and Raspberry Mocktail made with fresh blood orange, raspberries, lemon, honey and black tea. Shaken with aquafaba or egg white for a silky foam, this alcohol-free sour is tart, fruity and refreshing without being overly sweet.

Print Recipe Pin Recipe

Prep Time:10

Course: Drinks

Cuisine: australian

Keyword: alcohol-free cocktail, alcohol-free sour, aquafaba mocktail, Blood Orange and Raspberry Mocktail, blood orange drink, blood orange mocktail, citrus mocktail, egg white mocktail, mocktail recipe, non-alcoholic cocktail recipe, non-alcoholic sour, raspberry drink, raspberry mocktail, winter mocktail

Servings: 1 Mocktail

Equipment

1 cocktail shaker

Ingredients

60 ml fresh blood orange juice
20 ml fresh lemon juice
5 ml 5 ml honey syrup Mix equal parts honey and water in small saucepan, heat until honey just dissolves. Cool before using.
4-5 fresh or frozen raspberries
20 ml aquafaba or 1 fresh egg white
1 dash orange Bitters (optional)
1 pinch fine sea salt
60 ml soda water (optional)
1 blood orange slice or fresh raspberries to garnish

Instructions

Add the raspberries and honey syrup to a cocktail shaker and gently muddle.
Add the blood orange juice, lemon juice, aquafaba or egg white, salt and bitters, if using.
Dry shake vigorously for 15–20 seconds. Add ice and shake again until thoroughly chilled.Double strain.
Serve it two ways
As a sour: Strain into a chilled coupe and serve as is. You get a more concentrated, silky mocktail with the blood orange and raspberry front and centre.
With soda: Strain over fresh ice into a highball or stemless glass and top with 30–60 ml soda water. I’d start with 30 ml and add more to taste. It becomes lighter and more refreshing without turning into flavoured sparkling water.

Make it Your Own Way

Make it fizzy – top with 30–60 ml soda water and serve over ice for a taller, lighter mocktail.
Keep it flat – skip the soda and double strain into a coupe for a more concentrated, cocktail-style drink.
Play with the raspberry – use fewer for a subtle berry note or add a couple more if you want raspberry to take more of the spotlight.
Adjust the sweetness – blood oranges vary, so taste before you shake and add a little more or less honey syrup depending on your fruit.
Choose your foam – use aquafaba or egg white for that silky sour-style finish, or leave it out altogether for a cleaner drink.
Add a little bitterness – a dash or two of alcohol-free orange bitters adds complexity and makes the mocktail feel even more like a proper cocktail.