2025 Spirit-Free Mix-Off: Recipes and Winners

Lehigh Valley Health Network and the DUI/Highway Safety Task Force once again hosted the Spirit-Free Mix-Off on Friday, Dec. 19 outside the Lehigh Valley Hospital–Cedar Crest cafeteria. This event is a fun and tasty way to promote safe driving during the holidays with delicious nonalcoholic “mocktails.” In case you’re not familiar, “mocktails” are fancy drinks like cocktails, but they do not include any alcohol. 

This year first place was awarded to the strawberry ginger limeade. Coming in second was the sugar cookie mocktail, followed by the wassail and then the cranberry pomegranate spritzer. 

Attendees had the opportunity to mingle with local media personalities, sample the best mocktails and vote on their favorite. If you were too busy doing your holiday shopping to attend, you can make the mocktails at home using the nonalcoholic drink recipes below. (Printable version at bottom of page.)

Ingredients (makes 2 servings)

1 cup ice

1/2 cup pear juice

1 cup carbonated water

1 cup unsweetened cranberry juice

Garnish

1/4 pear

2 tsps. pomegranate seeds

2 tsps. fresh mint

Instructions

1. Add ice to a glass followed by cranberry juice, pear juice and sparkling water. Stir well.
2. Garnish with pomegranate seeds, a sliced pear on the rim of the glass and a sprig of fresh mint.
3. Unsweetened cranberry juice is tart. To cut the tartness, add a splash or two of pear juice.

Ingredients (makes 3 servings)

2 cups almond or other plant-based milk, room temp

1 tsp. powdered sugar

2 tsps. agave

½ tsp. almond extract

½ tsp. vanilla extract

½ cup canned condensed milk

2 tsps. cinnamon sugar cookie spice blend (cinnamon and a pinch of nutmeg)

Instructions

1. In a bowl, whisk together all ingredients until smooth.

2. To decorate rim of glass: Grab your mocktail glass (8 oz. or so), add sprinkles to the rim of the glass by slightly wetting the rim with water (or lemon juice) and press slightly into the sprinkles laid out on a plate, swirling it a bit to ensure that they stick. Stand glass up and let them dry for 1-2 minutes.

3. To serve, add crushed ice (filling the glass halfway), followed by drink mixture and topping with whipped cream and a freshly baked sugar cookie, if desired.

4. Sip and enjoy!

Ingredients (makes 4 servings)

4 oz. ginger, scrubbed, thinly sliced (about 1 cup)

1 cup sugar

1 lb. fresh strawberries, cleaned, hulled, quartered, divided

½ cup fresh lime juice (from about 6 limes)

¼ tsp. kosher salt

Club soda and lime wedges (for serving)

Instructions

1. Stir ginger, sugar and half of the strawberries, hulled, quartered, and ½ cup water in a medium saucepan until sugar is dissolved. Set over medium-high heat and bring to a simmer. Reduce heat; simmer gently until strawberries have lost most of their color, 15–20 minutes. Remove pan from heat.
2. Using a potato masher or fork, crush the remaining ½ lb. strawberries (cleaned, hulled and quartered) in a medium bowl. Strain strawberry syrup through a fine-mesh sieve over crushed berries and press on cooked berries in sieve to extract as much liquid as possible. Discard cooked berries and ginger. Add ½ cup fresh lime juice (from about 6 limes) and kosher salt to strawberry mixture and stir to combine. Chill until cold, about 1 hour.
3. To serve, divide strawberry mixture among four glasses filled with ice to come about halfway up sides; top off with club soda. Garnish with lime wedge.

Ingredients

8 cups apple cider

1 cup fresh orange juice

2 lemons, sliced, plus more for serving

1 (1/2") piece ginger, peeled

1 teabag, black tea

2 (3") cinnamon sticks, plus more for serving

6 cardamom pods

5 whole cloves

3 allspice berries

2 whole star anise pods, plus more for serving

Pinch of grated fresh nutmeg

Instructions

1. In a large pot over low heat, bring cider, orange juice, lemon slices, ginger, tea, cinnamon, cardamom, cloves, berries, star anise and nutmeg to a simmer. Cover and cook until spices are infused, about 1 hour.
2. Strain through a fine-mesh sieve, then ladle wassail into mugs. Garnish with lemon slices, a cinnamon stick and star anise pods.
3. Make Ahead: Wassail can be made 4 days ahead. Do not strain and let cool to room temperature. Transfer to an airtight container and refrigerate. Strain and reheat.

In addition, remarks were provided by Christine Hartner, Senior Vice President and Regional Chief Nursing Officer, Jefferson Health-Lehigh Valley Region, and Allentown Police Chief Charles Roca.

Media participants

Thanks to the following local media personalities who joined us to mingle with colleagues and visitors:

• Jim Vaughn and Melanie Falcon, WFMZ
• Mike Kelly, B104
• Jerry Padden, Cat Country 96
• Brittany Sweeney, PBS39