Natasha Tretheway Mocktail Recipe

In recent years, the rise of the sober-curious movement has led to an increased interest in non-alcoholic drink options. 

Whether you’re looking for digestive support, boosted hydration, or just a delicious alternative to a traditional cocktail, mocktails offer refreshing flavors and a host of added health benefits.

Rosecomb's Natasha Tretheway Recipe

Recipe by Sarah Tuttle
0.0 from 0 votes
Course: DrinkCuisine: American




    • oz.

      Celestial Bengal Spice tea

    • 1 oz.

      Tazo's Passion Hibiscus tea

    • ½ oz.

      pineapple juice

    • ½ oz.

      lime juice

    • ½ oz.

      simple syrup

    • ½ oz.

      spicy ginger syrup

    • 1

      lime wheel, to garnish


    • Brew both teas separately at double-strength. To brew at double-strength, allow tea to steep longer by about four to five minutes than recommended. 

    • Remove tea bags and let cool. 

    • Combine tea and remaining ingredients in a shaker tin, and shake well with ice until the tin becomes frosty on the outside. 

    • Strain into a lowball glass with a big ice cube, and garnish with a lime wheel.


      “This mocktail is named for Mississippi-born U.S. Poet Laureate and Pulitzer Prize winner Natasha Tretheway. The drink is based on a Jamaican-Caribbean holiday drink called ‘sorrel’ which is a spiced hibiscus and ginger punch. It is bright, a little sweet, and great for summer without being too ‘lemonadey.’”

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