The Shirley Temple, red apple "Sangria," Celery Collins and the Rehydrator are all non-alcoholic cocktails, or mocktails. Some of them are original non-alcoholic beverages, invented by resourceful bartenders, whereas others are merely non-alcoholic versions of well-known cocktails.
The Shirley Temple is arguably the queen of mocktails. To make it, pour 3 ounces of lemon-lime soda and 3 ounces of ginger ale into a glass full of ice. Add a dash of grenadine and garnish with a maraschino cherry.
For red apple "Sangria," combine 2 quarts juice from cored but unpeeled apples, 1 cup fresh lemon juice and 1 quart of fresh orange juice in a pitcher and chill. Just before serving, add 1 bottle of chilled sparkling white grape juice and thin slices of apple, lemon and orange.
To make the Rehydrator, muddle 1/2 cup of cherries with 1 tablespoon of honey in a pitcher. Add 3/4 cup aloe vera juice, 1/2 cup unsweetened cranberry juice and 1/4 cup fresh lime juice and stir. Shake 1 cup of the mixture in a shaker filled with ice for approximately 30 seconds, then promptly serve.
Celery Collins is a non-alcoholic spin on a Collins, which contains lemon juice, simple syrup, gin and club soda. For the Celery Collins, puree 4 celery stalks and 1/4 cup of water in a blender. Strain the mixture into a pitcher filled with ice. Add 1/3 cup fresh lemon juice, 1/3 cup simple syrup and 1/4 teaspoon of non-alcoholic celery bitters and stir until cold.
Divide the mixture between four glasses filled with ice, then add 2 to 3 ounces of club soda to each glass.