Pomegranate Lavendar Fizz
1
Waterloo Lemon-Lime Sparkling Water
flavor
Kickin' Raspberry Peach Spritzer
5 minute RECIPE
Anti-inflammatory
BENEFIT
Waterloo Peach Sparkling Water
10 minute
Antioxidants + energy
Waterloo Blackberry Lemonade Sparkling Water
black cherry white russian
time
10 minutes
Boosts Serotonin & endorphins
Waterloo Black Cherry Sparkling Water
yerba mate citrus punch
15 minutes
Herbs & spices
Waterloo Ginger Citrus Twist Sparkling Water
the mocktail lab
ANTI-INFLAMMATORY
pomegranate-lavendar fizz
Bone health
Pomegranate Lavender Fizz
10 minute RECIPE
probiotic
ANTIoxidant & energizing
15 minute RECIPE
beneficial herbs
10 minute Recipe
BOOSTS SEROTONIN
Welcome to our mocktail lab. When it comes to fun and flavor, we guarantee you’ve never seen recipes like this before.
Inspired by the crisp carbonation and authentic flavors of Waterloo Sparkling Water, these mocktails will take your senses on a joyride. Fresh lavender simple syrup, smoked peaches, decadent chocolate shavings—there’s no holding back here. We invented these drinks to stir your creativity and shake up your wellness routine. From healthful ingredients like mood-boosting cacao to experimental elements like foam and smoke—grab your lab coat and let’s get mixing.
Green Tea & Hibiscus Blackberry Smash
Yerba Mate Citrus Punch
Black Cherry White Russian
This show-stopping drink gets its vibrant color from hibiscus flower powder. With a juicy combo of Waterloo Blackberry Lemonade Sparkling Water and muddled berries, it’s as quenching as it looks. Grounded in earthy notes of green tea—this mocktail even offers antioxidants and a little herbal energy.
Place cacao powder (or cocoa) on a small saucer or plate. Wet the rim of a rocks glass with water then dip in the cacao until evenly coated.
The decadence of cacao and coffee meet the nostalgic flavor of Waterloo Black Cherry Sparkling Water in this sober-spin on a classic beverage. With cold brew for alertness and cacao, known to boost serotonin and endorphin levels, this beverage is a whole mood.
GREEN TEA HIBISCUS BLACKBERRY SMASH
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2.
3.
Black cherry white russian
click for experiment
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3
1 ½
BOOSTS SERAoTONIN
teaspoon cacao powder or cocoa powder
⅛
teaspoon almond extract
medium ice cubes (about 1.25 inches) or large round ice cube
ounces Waterloo Black Cherry Sparkling Water (3 tablespoons), divided
teaspoon ground cinnamon
ounce unsweetened coconut milk (2 tablespoons), room temp
Take a room temperature chocolate bar and using a vegetable peeler, shave the edge of the chocolate bar for curls.
Long Chocolate Shavings
bonus:
ounces cold-brew coffee (6 tablespoons)
Add ice cubes to the rocks glass. Add coffee, 2 tablespoons sparkling water, almond extract, and cinnamon into the glass and stir to combine and chill.
Whisk coconut milk and remaining 1 tablespoon sparkling water in a small bowl until a heavy cream consistency. Using the back of a spoon, evenly pour the coconut milk mixture into the glass to create a layer on top.
For a touch of sweetness, add 1 tablespoon brown sugar into the coffee mixture. If you choose to add alcohol, you may add 1 ½ ounces vodka and 1 ounce Kahlua.
back to THE MOCKTAIL LAB
Heat pomegranate juice and lavender in a small saucepan over high heat until boiling. Remove the pan from the heat and let the lavender steep for 5 minutes. Strain through a fine mesh strainer and cool completely, about 5 minutes.
Pomegranate Lavender fizz
2
PROBIOTIC
ounces pomegranate juice (1/4 cup)
4
ounces Waterloo Lemon-Lime Sparking Water (1/2 cup)
teaspoon dried lavender or 1 1/2 teaspoons fresh lavender
cup crushed ice or 4 medium 1.25 inch ice cubes
ounce plain whole-milk kefir (2 tablespoons)
Dip the fresh lavender sprigs into simple syrup or agave, then toss in granulated sugar.
Candied lavendar garnish
garnish with lemon and fresh lavender with a mini clothespin, if desired
¾
Add ice to an 8-ounce Collins glass. Add the cooled lavender pomegranate juice and pomegranate seeds to the glass. Pour the sparkling water on top of the juice. Using the back of a cocktail spoon, gently pour the kefir on top.
Clip the lemon and lavender onto the side of the drink, if desired.
If you choose to add alcohol, add 1 ½ ounces gin or sparkling wine like prosecco. If you like a sweeter drink, add 2 teaspoons of agave, maple syrup or honey to the pomegranate juice.
As a healthier homage to an Italian soda, this tart and creamy mocktail beautifully layers pomegranate juice, aromatic lavender, Waterloo Lemon-Lime Sparkling Water, and kefir. Similar to yogurt, kefir is a fermented drink with even more probiotics alongside vitamins and minerals for bone health.
Whisk boiled water and hibiscus flower powder in a mug, then add the green tea bag. Let steep for 5 minutes. Remove the tea bag and let the water cool completely, about 5 minutes.
Green Tea & Hibsicus Blackberry Smash
Place 1 tablespoon egg white with green tea and berry mixture in the muddler. Shake with ice for 30 seconds to 1 minute. Pour into the glass while pouring the seltzer.
Foamy Component
½
8
15
ANTIoxidant
ounces boiling water (½ cup)
fresh sage leaves
teaspoon hibiscus flower powder
green tea bag
fresh large raspberries (about 1/2 cup)
fresh blueberries (about 1/4 cup)
cup ice cubes
ounces Waterloo Blackberry Lemonade Sparkling Water (1/2 cup)
garnish with 3 blackberries and 2 leaves sage intertwined on a skewer
Meanwhile, gently muddle the raspberries, blueberries, and sage in a cocktail shaker until slightly mashed. Stir in the brewed green tea mixture and ice.
Shake to chill, about 30 seconds. Pour into a 12-ounce wine glass and top with sparkling water. Garnish with blackberry sage skewer.
If you prefer to add alcohol, add 1 ½ ounces vodka or whiskey along with the brewed green tea. For more sweetness, add 2 teaspoons of sweetener (simple syrup, sugar, honey) to the fruit before you muddle.
Bring pineapple juice, juniper berries, lemongrass, cinnamon, cardamom, and cayenne to boil over high heat in a small saucepan. Reduce the heat to maintain a simmer and cook until the liquid is reduced by half, about 5 minutes. Stir in tea leaves and let steep for 5 minutes. Strain into a shaker and let cool completely, about 5 minutes.
From sweet pineapple to the zesty notes of Waterloo Ginger Citrus Twist Sparkling Water, this mocktail is the ultimate palate pleaser. We love yerba mate for its antioxidants (and caffeine content). But this citrusy sip also packs a punch of beneficial herbs and spices like juniper berries, cinnamon, cardamom, and lemongrass.
Coat a thinly sliced orange with granulated sugar. Heat a small cast iron skillet to medium-high. Place the orange slice in the skillet until caramelized, about 3 minutes per side. Alternatively, you can caramelize with a torch.
Carmelized orange slice garnish
6
ounces pinapple jucice (3/4 cup)
whole cardamom pods
teaspoon dried juniper berries (about 5 each)
inch piece lemongrass stalk, tender white inner bukb only, roughly chopped
small whole cinnamon stick
pinch of cayenne pepper
tablespoon Yerba Mate tea leaves
ounces Waterloo Ginger Citrus Twist Sparkling Water (5 tablespoons)
thinly sliced orange, for garnish
¼
Add ice to the shaker and shake until chilled for about 30 seconds. Strain into a 6-ounce coupe glass. Top with Waterloo Ginger Citrus Twist Sparkling Water.
Garnish with a slice of orange peel or burnt orange slice (optional).
For a sweeter drink, add 2 teaspoons maple syrup or honey when steeping spices in pineapple juice. If you prefer to make this with alcohol, add 1 ½ ounces gin, vodka, or tequila with the cooled pineapple mixture in the shaker.
Divide raspberries and mint leaves between 6 cavities of a large ice cube tray. Pour water over top and freeze until frozen, at least 4 hours or preferably, overnight.
Raspberry-mint ice cubes? We’re listening. Mixed with mango juice, hints of orange blossom, and Waterloo Peach Sparkling Water, this spritzer is equal parts pretty and tasty. With a Tajin-salted rim, you get an extra kick of heat plus the anti-inflammatory benefits of chili peppers.
Assemble the peach garnish on a skewer and smoke using an infuser or a smoking gun.
Smoked peach garnish
12
5 minutes
ANTi-inflammatory
small fresh raspberries
ounces mango juice (1/2 cup)
small fresh mint leaves
cup water, additional for the rim of the glass
teaspoon Tajin Clasico Seasoning, divided
teaspoon orange blossom water
ounces Waterloo Peach Sparkling Water (3/4 cup)
garnish peaches on skewer and lime wedge (if desired)
4.
2 ¼
Pour 2 teaspoons of Tajin onto a small plate. Wet the rim of a 12-ounce wine glass with water (or lime wedge). Dip the rim into the Tajin until the edges are evenly coated.
Place a few of the raspberry-mint ice cubes in the Tajin-rimmed wine glass. Stir mango juice, orange blossom water, and the remaining ¼ teaspoon Tajin in the wine glass until combined. Stir in Waterloo Peach Sparkling Water.
Slice 3 slices of peach by hand or mandolin. Fold in half, then half again and place onto a skewer. Sprinkle with additional Tajin and garnish with a lime wedge, if desired.
For a sweeter drink, add 2 teaspoons of honey with the mango juice. If you prefer to make this with alcohol, add 1 ½ ounces rum or bourbon with the mango juice.
