One of the major triggers for migraines and cluster headaches is alcohol, which seems to be the main menu item at every New Year’s party.
Alcohol can trigger a migraine or cluster headache within hours or the next morning as a hangover. But you can still have fun at parties drinking the following festive non-alcoholic mixed drinks:
Rosemary Cranberry Mocktail
12 oz bottle of unflavored sparkling water, like Perrier
2 tbsp of cranberry or pomegranate juice
1 sprig of fresh rosemary
In your glass, muddle fresh rosemary with juice. Pour sparkling water over the juice and add ice.
Ginger Pear Mocktail
1-inch piece of ginger, thinly sliced
1/4 cup loosely packed, fresh mint
1/2 cup organic pear juice
1/2 tsp agave syrup *optional
18 oz unflavored sparkling water, like Perrier
In a glass or bowl, combine the ginger with mint and pear juice. Muddle until fragrant.
Either strain the juice or separate into two glasses. Top with sparkling water and stir. Add ice and agave, if needed.
Lemon Lavender Mocktini
1/4 cup fresh lemon juice
1 1/2 tbsp. lavender simple syrup (see below)
1/4 tsp. Grenadine
3 dashes bitters
Lavender simple syrup: Combine 1/2 cup water, 1/2 cup sugar, and 1 tbsp dried lavender to a saucepan. Bring to a boil then turn off the heat. Let mixture cool in the pan and then strain out the lavender.
Combine above in shaker with ice and shake until cold. Strain into glass and top off with club soda. Garnish with fresh lavender. Optional: Add a tiny drop of food coloring with the end of a toothpick to get the purple hue.
Pineapple Mint Mojito Mocktail
10 fresh mint leaves, plus more for garnish
2 packets of Splenda No Calorie Sweetener
1/4 cup pineapple juice
1 lime, juiced
1/2 club soda
In a cocktail shaker, muddle mint leaves with SPLENDA® No Calorie Sweetener. Add pineapple juice, lime juice, and ice and shake vigorously for 15 seconds. Strain into a tall glass filled with ice and top with club soda. Garnish with a sprig of mint.
Ingredients (serves 3):
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
2 cups water
6 cups vanilla ice cream
Sliced lemons, for garnish
Mix lemon juice and sugar together in a pitcher until the sugar is fully dissolved. Add water to dilute and chill.
Into a blender, add lemonade and ice cream. Blend until smooth and divide among 3 cups. Garnish with slices of lemon and serve.
Sparkling Cranberry Kombucha Mocktail
Ingredients (serves 4):
1 inch slice of fresh ginger, thinly sliced, plus more for garnish
1 large sprig fresh rosemary
1/2 cup 100% cranberry juice
2 12-ounce bottles LIVE Kombucha (Original or Ginger)
Fresh cranberries for garnish
Fill 4 double old-fashioned glasses with ice and set aside. In a pitcher or quart-sized mason jar, muddle sliced ginger and rosemary together using the end of a wooden spoon or a muddler if you have one.
Add cranberry juice and kombucha, stir gently to combine. Pour into ice-filled glasses (using a strainer, if necessary) and garnish with sprigs of rosemary, a slice of fresh ginger and a few cranberries before serving.
French 75 Mocktail
3/4 oz lemon juice
1/2 simple syrup
San Pellegrino Limonata soda
Mix lemon juice and simple syrup into a champagne flute, top with equal measures of sparkling water and soda. Garnish with a lemon twist.
Cucumber Ginger Mocktail
1 medium cucumber, sliced
10 slices of fresh ginger, about ¼" thick
2 cups sugar (or about 1¾ cups agave nectar)
2 cups still water
Cucumber slices, optional
Place sliced cucumber and ginger in a large, heat-proof bowl. Bring sugar and water to a boil in a saucepan over medium-high heat, stirring until sugar is completely dissolved. Pour over cucumber and ginger and let stand for 2 hours. Strain into a bottle and chill. To prepare a cocktail, stir together about 1.5 ounces syrup with about 4.5 ounces soda water to taste. Garnish with a cucumber slice.
Mock Winter Sangria
1 pear, diced
1 orange, sliced
1 cup fresh cranberries
1/4 cup fresh raspberries
2 cups pineapple juice
2 cups cranberry juice
1 2-liter bottle ginger ale
Combine all ingredients except ginger ale in a large pitcher. If desired, let sit in fridge for 1 to 4 hours to let flavors mingle. Add chilled ginger ale. Serve immediately.
1/4 oz simple syrup
1/2 oz vanilla syrup
1/2 oz lemon juice
1/2 oz cold brew
1 oz grapefruit juice
1 oz pineapple juice
Muddle strawberry into a shaker, top with ice and all ingredients except for tonic water. Shake vigorously, then pour into a glass. Top with tonic water and garnish with a strawberry.
1.5 oz cold apple cider
1 oz Chai Monbrewcha Kombucha (or other apple or ginger flavored kombucha)
¼ oz fresh pressed ginger juice
Add ingredients in a whiskey or rocks glass. Add large ice cube. Stir lightly. Garnish with a slice of apple with a dusting of nutmeg.
Cold Cure Mocktail
2 tbsp Ginger Honey Syrup*
Dash of Bitters
Juice of 1/2 Lemon
2 tbsp Ginger Ale
Top off with Club Soda
Combine all ingredients in a highball glass. Stir to combine.
Ginger Honey Syrup:
Add 1/2 cup of water and 1 inch of ginger (cut into chunks) to a sauce pan. Bring to a boil and then let simmer for 10 minutes. Strain ginger and add 1 tbsp of honey, stir vigorously. Let mixture cool before use.
Blueberry Moscow Mule Cocktails
1/4 cup fresh blueberries
1 teaspoon sugar
1 (9 oz) ginger beer
Add blueberries to a large glass with lime wedges and sugar. Muddle ingredients together well. Transfer blueberry mixture to a copper mug and add crushed ice. Pour in ginger beer and stir.
1 1/2 oz fresh orange juice
3/4 oz fresh lemon juice
3/4 oz vanilla syrup
1/2 oz passion-fruit puree
Build all of the ingredients in a cocktail shaker over ice. Shake and pour into the glass. Garnish with a lemon zest and orange wheel.