You’ve got your vegan tapas, your paella and gazpacho, and even churros for dessert—now it’s time to mix the perfect vegan drink pairings! This collection of vegan summer cocktails and mocktails was made to complement the bold, sun-kissed flavors we’ve been celebrating all season long.
These drinks are:
- 100% vegan (no honey, no dairy-based cream liqueurs)
- Bursting with citrus, herbs, fruit, and fizz
- Easy to turn into non-alcoholic versions
- Crafted to chill, refresh, and pair effortlessly with your summer spread
1. Zesty Grapefruit Paloma (or “No-Loma”)
Cocktail:
The classic Paloma gets a fresh-squeezed upgrade.
Ingredients:
- 2 oz tequila (blanco or reposado, vegan-verified)
- 2 oz fresh grapefruit juice
- ½ oz lime juice
- ½ oz agave syrup
- Sparkling water
- Pinch of salt
Shake tequila, juices, and agave with ice. Pour into a salted glass, top with bubbles and grapefruit slices.
Mocktail Version (“No-Loma”):
Use the same juices and agave, skip the tequila, and add a dash of apple cider vinegar or Seedlip Grove 42 for complexity.
Serve With: Easy Vegan Tapas like patatas bravas and blistered peppers.
2. Minted Melon Mojito
Cocktail:
A juicy riff on the classic.
Ingredients:
- 1 oz fresh lime juice
- 1 tsp maple syrup or agave
- 4 mint leaves
- ½ cup cubed cantaloupe or honeydew
- 2 oz white rum
- Sparkling water
Muddle melon, mint, and sweetener. Add lime and rum, shake with ice. Strain or pour chunky, depending on texture preference.
Mocktail Version:
Replace rum with extra lime and a splash of coconut water or mint kombucha.
Serve With: Gazpacho or fresh cucumber salad for cooling contrast.
3. Peach Thyme Sparkler
Cocktail:
Peach and thyme create a sweet-savory combo that’s picnic perfect.
Ingredients:
- 2 oz peach nectar
- ½ oz lemon juice
- 2 oz dry white vermouth or vodka
- Tiny pinch of salt
- Fresh thyme
- Club soda
Shake nectar, lemon, vermouth, and thyme over ice. Top with soda and a sprig of thyme.
Mocktail Version:
Use peach nectar, lemon juice, and sparkling white tea with thyme.
Serve With: Vegan Paella—it cuts the richness and enhances the herbs.
4. Cucumber Basil Cooler
Cocktail:
Earthy basil + crisp cucumber = spa day in a glass.
Ingredients:
- 2 oz gin
- ¾ oz lime juice
- 1 tsp agave
- 3 slices cucumber
- 2 basil leaves
- Sparkling water
Muddle cucumber and basil. Add remaining ingredients, shake, strain, and top with bubbles.
Mocktail Version:
Skip the gin and infuse water or green tea with cucumber and basil, then chill and serve.
Serve With: Vegan tortilla or tapas skewers for a balanced bite.
5. Lavender Lemon Fizz
Cocktail:
Floral, fizzy, and delightfully unexpected.
Ingredients:
- 1 oz lemon juice
- 1 oz lavender syrup (DIY with dried lavender + agave)
- 2 oz vodka or gin
- Sparkling water
Shake with ice, strain into a chilled coupe, and top with soda and edible flowers.
Mocktail Version:
Omit alcohol, use butterfly pea tea or lemon-lavender kombucha instead.
Serve With: Churros or grilled stone fruit for a light, sweet finish.
Bonus Garnish & Hosting Tips
- Frozen Garnish Cubes: Freeze citrus slices, herbs, or edible flowers in ice for a fancy flair.
- DIY Mocktail Bar: Offer citrus wedges, sprigs of herbs, and sparkling water with syrups so guests can build their own.
- Keep It Cold: Pre-batch base mixtures and refrigerate, then pour over ice at showtime.
Sip, Savor, Repeat
These vegan cocktails and mocktails don’t just taste like summer—they are summer. Fresh, easy, and festive, they tie everything together, whether you’re nibbling vegan tapas in the backyard or dishing up churros at sunset.
Looking for more delicious ways to celebrate summer?
