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Mocktails

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Hi, I’m Carolyn!

I’m a San Diego-based Home Mixologist & Food Stylist with a passion for creating fresh, delicious cocktails & mocktails!

The Social Sipper is your guide to pretty and simple drink recipes you can mix up for every occasion.

meet the mixologist

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Logos for USA Today, Vogue, The Zoe Report, Brides, FeedFeed, Crate&Barrel.

Logos for USA Today, Vogue, The Zoe Report, Brides, FeedFeed, Crate&Barrel.

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episode 13 of ✨barely buzzed✨ my series where I ma

episode 13 of ✨barely buzzed✨ my series where I make low and no alcohol cocktails that are pretty and delicious!

saying goodbye 👋 to May Gray and June Gloom with this CREAMY STRAWBERRY RHUBARB MOCKTAIL. It’s a little tart, a little decadent, and perfect for patio happy hours 🍓🍋

CREAMY STRAWBERRY RHUBARB MOCKTAIL (makes 1)
◻️ 1 small lemon (or 1/2 large lemon), cut into wedges
◻️ 3/4 oz strawberry rhubarb syrup
◻️ 1/2 tbsp sweetened condensed milk
◻️ 4 oz water or sparkling water (see note)
◻️ Strawberry, lemon and edible flowers, for garnish

Strawberry Rhubarb Syrup
◻️ 1/2 cup strawberries, leaves removed
◻️ 1/2 cup diced rhubarb (about 1 stalk)
◻️ 1/2 cup honey
◻️ 1/2 cup water

1. Make the syrup - In a small saucepan, combine strawberries, rhubarb, honey, and water. Bring to a boil over medium heat, stirring occasionally. 2. Reduce heat and simmer for about 30 minutes, until rhubarb and strawberries are broken down. Remove from heat and cool. Strain the syrup, discarding the solids.
3. To a cocktail glass, add lemon wedges strawberry rhubarb syrup. Muddle firmly to release the juice and oil from the lemon.
Add sweetened condensed milk and fill the glass with ice.
4. Top with water or sparkling water and stir until the condensed milk is fully incorporated.
5. If desired, garnish with lemon, strawberries and edible flowers.

the one recipe you need to impress a whole crowd 🍋

the one recipe you need to impress a whole crowd 🍋‍🟩🍃 it’s fresh, light, and the perfect summer greeting

BATCH CUCUMBER LIME MOCKTAIL (makes 8-12)
◻️ Half a cucumber, sliced
◻️ 1 lime, sliced
◻️ 3 sprigs fresh mint
◻️ 3 sprigs fresh tarragon
◻️ 1 12-oz can frozen limeade concentrate
◻️ 1 1.25 L bottle sparkling water
◻️ Edible flowers, for garnish

1. Add cucumber slices, lime slices, mint leaves and tarragon leaves to a pitcher and gently muddle with the bottom of a wooden spoon.
2. Add frozen limeade, sparkling water and ice. Stir to combine.
3. Divide into glasses. If desired, serve with edible flowers.

these batch drinks pair well with bbqs & summer vi

these batch drinks pair well with bbqs & summer vibes👇

🥒 batch cucumber lime mocktail
🍊 non-alcoholic batch sangria
🍑 simple batch peach and lychee cocktail
☀️ easy batch white summer sangria
🍋‍🟩 big batch tequila lime cocktail

find these recipes & more in my substack - linked in my bio!

this GUAVA CAIPIRINHA takes me back to my time in

this GUAVA CAIPIRINHA takes me back to my time in Brazil a few years ago! I love trying this classic drink with different fruits, and this guava version might just be one of my new faves

GUAVA CAIPIRINHA
◻️ 1 small lime, washed and cut into wedges
◻️ 2 tsp sugar
◻️ 2 oz cachaça
◻️ 1 oz guava nectar
◻️ Mint, dehydrated lime and edible flowers, for garnish

1. To a cocktail glass, add lime wedges and sugar. Muddle firmly to release juices from the lime and dissolve the sugar.
2. Fill the glass with ice. Add cachaça and guava nectar and stir to combine and dilute.
3. If desired, garnish with mint, dehydrated lime and edible flowers.

PEACH BELLINI JELLO SHOTS - like your fave gummy c

PEACH BELLINI JELLO SHOTS - like your fave gummy candy, but even better! Perfectly sweet and so cute - they’d be perfect for Memorial Day weekend festivities

PEACH BELLINI JELLO SHOTS (makes 16)
◻️ 2 cups prosecco, divided
◻️ 1 1/2 cups peach nectar
◻️ 4 envelopes unflavored gelatin (approximately 1 oz or 4 tbsp)
◻️ Peach gummy candy, for garnish
◻️ Mint leaves, for garnish

1. In a large mixing bowl, add 1 cup of prosecco. Sprinkle gelatin evenly over the top and let sit for 1–5 minutes, until softened and spongy.
2. In the meantime, heat peach nectar in a small saucepan over medium heat, until just simmering.
3. Pour the hot peach nectar to the bowl and whisk until completely dissolved, around 3-5 minutes. Add the remaining 1 cup of prosecco.
4. Lightly oil a 9x9-inch baking pan and pour in the mixture. Refrigerate for about 3 hours, or until fully set. Refrigerate for 3 hours or until firm.
5. Run a knife around the edge of the pan to release it. Gently flip it out onto a cutting board. Cut into 16 squares.
6.When ready to serve, top each with a gummy peach and mint sprig. Serve immediately.

this PINA COLADA SPRITZ combines everything I love

this PINA COLADA SPRITZ combines everything I love about a refreshing patio drink with a beachy, tropical twist

PINA COLADA SPRITZ (makes 1)
◻️ 6-7 mint leaves
◻️ 1/2 oz elderflower liqueur, such as St. Germain
◻️ 2 oz pineapple coconut juice
◻️ 4 oz prosecco, chilled
◻️ Pineapple and lime slice, for garnish

1. To a wine glass, add mint leaves and elderflower liqueur. Gently muddle then let sit for 1-2 minutes to allow the mint to infuse.
2. Fill the glass with ice. Add pineapple coconut juice and prosecco. Stir to combine.
3. If desired, garnish with a pineapple slice, frond and a lime slice.

bringing this extra fruity BATCH SANGRIA MOCKTAIL

bringing this extra fruity BATCH SANGRIA MOCKTAIL to all upcoming showers and summer parties (and to my back patio 😉)

BATCH SANGRIA MOCKTAIL (makes 4-5 servings)
◻️ 1 orange, sliced
◻️ Half grapefruit, sliced
◻️ 1 lime, sliced
◻️ 3-4 strawberries, sliced
◻️ 1 1/2 cup white grape juice
◻️ 1/2 cup chilled hibiscus berry tea
◻️ 1 tsp orange blossom water
◻️ 1 1/2 cup sparkling water, chilled
◻️ Edible flowers, for garnish

1. Wash and slice all fruit. Add fruit to a pitcher and gently muddle with a muddler or wooden spoon to release juices. Add white grape juice, hibiscus tea and orange blossom water and stir to incorporate.
2. When ready to serve, add sparkling water and stir to combine. Taste and adjust flavor if necessary by adding more white grape juice or sparkling water.
3. Divide into glasses over ice and garnish with edible flowers if desired. Enjoy immediately!

hint hint! this one’s for the moms #ad 🌹🍋🍓 @water

hint hint! this one’s for the moms #ad 🌹🍋🍓

@waterloogin Prickly Pear and Rose Gin pairs with lemon and berry jam for a cocktail that’s bright, floral and jammy. Perfect for a little Sunday unwind!

SUNDAY JAM COCKTAIL (makes 2)
◻️ 3 1/2 oz Waterloo Prickly Pear & Rose Gin
◻️ 1 lemon, cut into wedges
◻️ 2 heaping tbsp your favorite berry jam
◻️ Freeze-dried strawberries and sugar, for rim
◻️ Lemon slices, berries and edible flowers, for garnish

1. Rim glasses - Crush the freeze-dried strawberries and combine with sugar on a shallow dish. Moisten the rims of two cocktail glasses with citrus, then dip in the mixture until coated.
2. To a cocktail shaker, add lemon wedges. Muddle firmly to release the juice and oils.
3. Add Waterloo Prickly Pear & Rose Gin, jam and ice.
Shake vigorously for 20-30 seconds until well chilled. Taste the mixture before straining. If needed, add more lemon juice or jam.
4. Strain into the glasses over fresh ice.
If desired, garnish with berries, lemon slices and edible flowers.

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