Cocktails That Are Cool, Smooth and Non-Alcoholic : Tempting Holiday Refreshers Suitable for the Calorie-Watcher or the Non-Drinker

The Memorial Day holiday signals the beginning of the warm-weather entertaining season, a time when hosts and hostesses plan party after party after party.

According to the National Traffic Safety Administration, 20% of the drunken drivers arrested on holidays are social drinkers who drink too much on a rare occasion, 50% are heavy or pre-problem drinkers who regularly drink more than typical social drinkers and 30% are alcoholics. The Memorial Day holiday is the perfect time to introduce non-alcoholic drinks to party guests.

Festive specialty drinks for the holidays, which are traditionally alcoholic and loaded with calories, can be a danger zone for waist-watchers as well as for persons who might be restricting their alcohol intake. Whether you call them mocktails, un-cocktails or just plain coolers, non-alcoholic drinks are the perfect choice for people who are cutting down on alcohol and sweets for health and fitness reasons and an especially wise choice for those who simply don’t want to drink and drive.

Variations on Themes

We’ve gathered a selection of refreshing summer drinks for the coming three-day weekend celebration, designed with conscientious guests in mind. Some of the ideas offered here are variations on alcoholic themes--Salty Puppy replaces the Margarita, Strawberry Not-A-Colada substitutes for the traditional strawberry daiquiri and Dublin Cream Cordial stands in for Irish cream.

Liven the presentation of these taste-tempting alternatives by serving them in elegant crystal stemware like those designed for sangrias, coladas and Margaritas, and garnish with some typical accouterments: mint leaves, citrus cartwheels, berries and tiny parasols.

Fruit juice is a wonderful taste companion for club soda, ginger ale and cream. And the tangy goodness of citrus and strawberries is particularly compatible with iced tea. Ground spices are also a boon to the flavor of alcohol-less beverages. Add a sprinkle of cloves, a stick of cinnamon or a grind or two of nutmeg for festive, guilt-free entertaining.

PINK GRAPEFRUIT FIZZ

1/2 cup crushed ice

3 ounces grapefruit juice

1 ounce grenadine

1 ounce Simple Syrup

1 ounce half and half

1 egg white

6 ounces club soda, about

Grapefruit wedge

Mint leaves

Combine ice, grapefruit juice, grenadine, Simple Syrup, half and half and egg white in blender container. Process until slushy. Place mixture in 15-ounce glass and fill with club soda. Garnish with grapefruit wedge and mint leaves. Makes 1 serving.

Simple Syrup

2 cups sugar

1 cup water

Combine sugar and water in saucepan. Bring to boil, stirring constantly, until sugar dissolves. Boil over low heat 5 minutes. Makes about 2 cups.

Note: Simple Syrup will keep 6 months in refrigerator. Or simple syrup may be purchased in candy and bakery specialty shops.

SALTY PUPPY

1/2 cup crushed ice

3 ounces grapefruit juice

Splash club soda

Grapefruit wedge

Mint leaves

Salt rim of 9-ounce glass. Fill with ice. Combine grapefruit juice and club soda and pour over ice. Serve garnished with grapefruit and mint. Makes 1 serving.

FESTIVE FRUITY FROTH

2 1/2 cups boiling water

6 double tea bags

1/2 cup sugar

1 tablespoon fresh lemon juice

4 1/2 cups halved strawberries

1 medium cantaloupe, cut into thirds

7 1/2 cups crushed ice

In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags, stir in sugar and lemon juice and chill.

In 5-cup blender, combine 3/4 cup tea mixture, 1 1/2 cups strawberries, 1/3 cantaloupe and 2 1/2 cups crushed ice. Process at high speed until well blended. Repeat twice with remaining tea, strawberries, cantaloupe and ice. Pour mixture into 12 (10-ounce) glasses and garnish with additional fruit. Makes 12 servings.

TRIPLE CITRUS TEA TEMPTER

1 1/2 quarts boiling water

9 double tea bags

1/2 cup sugar

1 1/2 cups freshly squeezed orange juice (about 4 medium oranges)

1 tablespoon lemon juice

1 small orange, sliced

1 lime, sliced

Mint leaves

In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags, stir in sugar and cool.

Combine tea with orange and lemon juices, and orange and lime slices. Pour over ice and garnish with additional fresh fruit and mint. Makes about 6 servings.

PEACH MELBA TEA SHAKE

4 1/2 cups boiling water

7 double tea bags

1/3 cup sugar

6 cups vanilla ice cream

3 medium peaches, peeled and halved

1 1/2 cups raspberries

Mint leaves

In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags. Stir in sugar and cool.

In 5-cup blender, combine 1 1/2 cups tea mixture, 2 cups ice cream, 2 peach halves and 1/2 cup raspberries. Process at high speed until well blended. Repeat twice with remaining tea, ice cream, peaches and raspberries. Pour into 9 (10-ounce) glasses and garnish with additional raspberries and mint. Makes 9 servings.

COCONUT COOLER

2 teaspoons grated lemon peel

1/4 cup freshly squeezed lemon juice

1/4 cup flaked coconut

1/2 cup sugar

2 cups cold milk

2 to 3 lemons, unpeeled and sliced into thin cartwheels

Combine lemon peel and juice, coconut and sugar in blender container. Cover and process at high speed about 30 seconds. Add milk and blend until frothy. Pour into tall chilled glasses and serve at once, garnished with lemon cartwheel. Makes about 3 cups.

STRAWBERRY-NOT-A-COLADA

3/4 cup unsweetened pineapple juice

1/2 cup strawberries

2 to 3 packets low-calorie tabletop sweetener

1 teaspoon lime juice

1/4 teaspoon coconut extract

6 to 8 ice cubes

Combine pineapple juice, strawberries, sweetener, lime juice, coconut extract and ice cubes in blender. Blend on high speed 30 seconds or until smooth and creamy. Pour into glass and serve with straw. Makes 1 (12-ounce) serving.

SWEET AND SOUR MARY

1 cup vegetable cocktail juice

1 to 2 packets low-calorie tabletop sweetener

Dash celery salt

Dash seasoned salt

Dash Worcestershire sauce

Dash hot pepper sauce

1 lime wedge

Cucumber or pickle spear

Combine cocktail juice, sweetener, celery and seasoned salts, Worcestershire and hot pepper sauce over ice in Old-Fashioned glass. Stir well. Squeeze lime wedge over mixture and add wedge to drink. Stir. Garnish with cucumber and serve. Makes 1 serving.

TOMMY O’COLLINS

1/2 cup club soda

1 1/2 tablespoons lime juice

1 teaspoon rum extract

1 to 2 packets low-calorie tabletop sweetener

1 to 2 ice cubes

Combine club soda, lime juice, rum extract, sweetener and ice in blender container. Blend on high speed about 10 seconds or until light and frothy. Pour over additional ice in tall glass. Makes 1 serving.

DUBLIN CREAM CORDIAL

1 cup nonfat dry milk powder

1/2 cup warm water

2 teaspoons instant coffee crystals or powder

24 packets low-calorie tabletop sweetener

1 teaspoon vanilla

1/4 teaspoon brandy extract

1/8 teaspoon almond extract

1/2 teaspoon unsweetened cocoa powder

2 eggs

2 cups skim milk

Combine dry milk powder, warm water, coffee powder and sweetener in blender. Blend on high speed 5 to 10 minutes or until thick and creamy. Add vanilla, brandy and almond extracts, cocoa and eggs. Blend until well mixed. Add milk and blend until smooth and creamy. Refrigerate until chilled and serve in cordial glasses. Makes 8 (4-ounce) servings.