10 Mocktails To Help You Finish Dry January

Dry January is halfway over. But whether you’re taking the sober month challenge or generally looking for alcohol-free options, these 10 recipes provide tasty alternatives to cocktails. Some studies have found that more people are abstaining from libations outside of Dry January, raising the need for more alcohol-free options. Curated by various restaurants, non-alcohol spirits and cocktail gurus, these 10 recipes will meet your mocktail needs. 

Nirvana Mocktail Recipe by TAO Chicago 

• 3 oz. Thai Chili infused Passion Fruit Puree
• 2 oz. Red Bull Tropical

To make puree: Lay three broken up pieces of Thai Chilis in 1 cup of water – strain and slowly add the Thai Chili water mixture to Passion Fruit Puree.

Shake ingredients and strain into flute.

“January signifies a fresh start,” says Dila Lee, TAO Chicago beverage director. “Between November and December, there are many celebrations where we find ourselves indulging a bit more than usual. I quite often hear people saying that they want to eat cleaner and healthier—for that reason I wanted to offer non-alcoholic versions of some of our most popular cocktails, creating mocktails that any guest can enjoy. The Nirvana is fruity, yet has a little kick from the Thai-Chili spiced passion fruit syrup and is served in a flute, which gives the look and feel of a regular cocktail.”

Southern Hospitality Virgin Bloody Mary by Taffer’s Mixologist

• 3.5 oz Taffer’s Mixologist Bloody Mary Mix
• Fresh rosemary sprigs
• Assorted olives
• Hot sauce (optional)

Add Taffer’s to a cocktail shaker filled with ice. Shake vigorously. Strain into a serving glass with fresh ice. Garnish with fresh rosemary and assorted olives. Dash with hot sauce and serve. 

Basil and Blood Orange Virgin Mojito by Taffer’s Mixologist

• 2.5 oz Taffer’s Mixologist Mojito Mix
• 4-6 basil leaves
• Juice of one blood orange

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously. Serve over ice and garnish with blood orange and basil.

“After nearly 200 episodes of Bar Rescue, I’ve found what ingredients and flavors make great beverages, and I wanted to share that with the world,” says Jon Taffer, founder of Taffer’s Mixologist. “Great beverages should be enjoyed with or without alcohol, and with Taffer’s Mixologist we created a product that has such amazing flavors, they also make the perfect base for any mocktail. Beverages bring people together, not the alcohol, and we wanted the recipes we created to reflect that.”

East of the Sun by Ophelia Lounge NYC

3 Lime Wedges

2 Shiso Leaves, muddled with

• 1 oz Simple Syrup
• 0.5 oz Yuzu
• 2 oz Water

Shake and pour with ice. Garnish with one Shiso Leaf.

Virgin Mule by Ophelia Lounge NYC

• ¾ oz Lime Juice
• ¾ Cinnamon Syrup
• ¾ Pineapple Juice
• 2 oz Water

Shake and top off with ginger beer.

“Studies have shown that taking a break from drinking in Dry January slowly improves people’s lifestyle,” says Amir Babayoff, head bartender at Ophelia. “But not drinking alcohol doesn’t mean you can’t go to a restaurant or enjoy the experience of going out with your friends at a cocktail bar. We wanted to offer this experience and opportunity to those who take part in Dry January and give them a specific alternative without hurting the entire experience. These two cocktails are pretty mainstream and not too complex in order to appeal to almost everyone. They were created out of people’s daily requests from our staff while working behind the bar at Ophelia.”

Bubbles For Everyone by Seedlip and queensyard

• 5oz Alcohol free sparkling wine 
• 1oz kola nuts syrup 
• 2oz Grove Seedlip

Build in a Champagne/wine glass and garnish with an orange peel.

Grove & Tonic by Seedlip and queensyard

• 3oz Grove Seedlip infused queensyard Blend Tea
• Top up Rosemary London Essence Tonic

Build in a highball glass, and garnish with roasted orange wedge, sprig of mint and sliced peach.

“The mocktails were created for people who don’t want to drink alcohol but are still interested in cocktail/mixology,” says Jeremy Le Blanche, beverage director at queensyard. “More and more people stop drinking alcohol and I’m one of them.”

Hibiscus Sun, Lime Rising by AMASS 

• 3 oz White Peony Tea (Bai Mu Dan), chilled
• 1 oz Hibiscus Agave Syrup
• 0.5 oz Lime Juice
• Ice
• Lime wheel for garnish

Hibiscus Agave Syrup

• 0.5 cups hot water
• 0.5 cups Agave Syrup
• 0.5 cups Hibiscus Tea, loose leaf (or 2 Hibiscus Tea Bags)

Cocktail instructions: In a glass, pour in the chilled White Peony Tea with Lime Juice and Hibiscus Agave Syrup. Stir together, and top with ice. Add a lime wheel for garnish, dried hibiscus flower optional. 

Syrup instructions: Bring water to a boil, and steep hibiscus tea for 10 minutes. Add agave and stir to combine before bringing to a boil. Leave to simmer for 10-15 minutes on low heat. Strain mixture into a mason jar and let it cool to room temperature before using. 

Sage of Enlightenment by AMASS

• 2 oz Grapefruit Juice
• 1 oz Ginger & Sage Agave Syrup
• Soda water, splash
• Ice

Ginger & Sage Agave Syrup

• 0.5 cups water
• 0.5 cups Agave Syrup
• 2 inch piece of Ginger
• 0.25 cups Sage Leaves

Cocktail instructions: In a glass, add ginger and agave syrup, grapefruit juice and ice. Stir to combine. Top with soda water of choice and mix again. 

Syrup instructions: Microplane 1 inch piece of Ginger, add to pot with agave syrup, sage and water. For the remaining 1 inch of ginger, cut it up and add it into the pot. Bring the mixture to a boil, before simmering for 10 to 15 minutes. Strain mixture into a mason jar, adding the larger ginger chunks in. Let it cool to room temperature before using.

Lemon Drop By Ritual

• 3 oz. Ritual gin alternative
• 1 oz. triple sec
• 1 oz. lemon juice
• 1 oz. simple syrup
• Lemon slice or twist

Fill shaker with ice, Ritual, triple sec, lemon juice and simple syrup. Shake. Strain into a chilled glass. Add lemon garnish.