Staying sober for Derby: Try these mocktails

It's Derby season, which means it's time to PARTY! The Mint Juleps, Oaks Lilies and other cocktails will be flowing freely at gatherings everywhere.

But, what about those who don't drink alcohol? Well, there are plenty of options for the designated drivers, underage partygoers and anyone else who's staying dry.

Here are a few Derby mocktail recipes from Flavorman:

Pineapple Mint Julep Tea

2.5 oz (sweet or unsweetened) black tea
1.5 oz pineapple juice
Fresh mint leaves
Crushed ice

Muddle 8 mint leaves with the pineapple juice in the bottom of a rocks glass. Add tea and stir to combine. Add crushed ice to fill the glass. Garnish with a sprig of fresh mint.

Makes one mocktail

Sparkling Rose Lemonade

1.5 oz lemon juice (from one large lemon)
0.75 oz simple syrup
1/4 teaspoon rosewater
Sparkling water/seltzer/club soda

Stir the lemon juice, simple syrup, and rosewater in the bottom of a tall glass until combined. Add ice and top with sparkling water; stir gently to combine. Garnish with a fresh rose petal and/or a few raspberries.

Makes one mocktail

Pomegranate Ginger Vanilla Blackberry Slush

Ginger Vanilla Simple Syrup:
1 cup water
1 cup sugar
1” knob fresh ginger – peeled and sliced
1/2 tablespoon vanilla extract
Add the sugar, water, and ginger to a small saucepan. Heat over medium heat to simmer; stir to dissolve the sugar. Remove from heat and add vanilla. Let sit until cool. Strain into a jar. Will make more syrup than needed! Store covered in the refrigerator for up to 2 weeks.

Ginger Sugar Rim:
1 cup sugar
3-4 pieces candied ginger
Combine sugar and candied ginger in a food processor. Pulse until the mixture is homogenous. Will make more than needed! Store in an air-tight container in a cool, dark place for up to 2 months.

1.5 cups pomegranate juice
1.5 cups fresh or frozen blackberries
3 oz ginger vanilla simple syrup
2 cups ice Ginger sugar
Fresh mint

To make the mocktail: Put ginger sugar in a shallow bowl or plate. Wet the rims of the four glasses and dip in ginger sugar to coat. Add pomegranate juice, blackberries, simple syrup, and ice to a blender. Blend until no chunks remain. Pour into 4 glasses and garnish with a sprig of mint.

Makes four mocktails

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