Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

Yield: 16 servings. Pineapple slices (plus more for garnish) 1 (13.5-ounce) jar maraschino cherries (plus more for garnish) ½ cup plus 2 tablespoons non-alcoholic blue curaçao 4 cups lemon-lime soda

Food

Rosemary and Goat Cheese Strata

Yield: 16 servings. Pineapple slices (plus more for garnish) 1 (13.5-ounce) jar maraschino cherries (plus more for garnish) ½ cup plus 2 tablespoons non-alcoholic blue curaçao 4 cups lemon-lime soda

Magnificent Mocktails: Hawaiian Luau Punch

Whether on vacation or at home, this sparkling, tropical punch is your ticket to island time.

by
Play Icon
Glasses with Luau Punch

Yield: 16 servings.

Pineapple slices (plus more for garnish)
1 (13.5-ounce) jar maraschino cherries (plus more for garnish)
½ cup plus 2 tablespoons non-alcoholic blue curaçao
4 cups lemon-lime soda
4 cups club soda
Ice

Combine fruit, curaçao, lemon-lime soda, and club soda in a large punch bowl and stir. Serve in desired cups over ice and garnish each with a pineapple slice and a cherry.

Print It

Proof Alliance NC does not endorse any specific brand of beverages. We advise caution when selecting products labeled as non-alcoholic mixers and drinks, as some may contain trace amounts of alcohol. Please read labels carefully and make informed choices.

Funding Provided By:
NC Department of Health & Human Services | Funded by the SAMHSA-SAPTBG 2B08T
Certain materials or features herein are the property of Proof Alliance® or its licensors and are protected by applicable trademark and copyright law.

print it

This story was published on Jun 03, 2025

Mark Weddle

Mark Weddle began his bartending career in 1994 in Greensboro and is widely regarded as one of North Carolina’s top mixologists. His passion for classic cocktails, local ingredients, and exceptional guest service is matched by his energy, enthusiasm, and love of collaboration. He currently continues to hone his skills at 1618 West Seafood Grille in Greensboro.