The Best Mocktail Recipes For Dry January And Beyond

As with many of their Boozier cousins, the best mocktail recipes have balanced flavor profiles that make alcohol or the lack of it irrelevant.

There are many ways to make satisfying mocktails, and you don’t have to spend a fortune or all day to do so. If you want to stock up your home bar, consider these non-alcoholic spirits, beers and wine merchants controlled by Wine lover publishers and other industry experts. Options for non-alcoholic spirits abound and include Seedlip, Lyre’s, Three Spirit, and Proteau. A wave of alcohol-free mixers like Avec and Fresh Victor offer balanced blends of fruits, vegetables and aromatics designed to be served fortified, over ice or straight from the can or bottle.

The alcohol-free space shows no signs of slowing down either. According to a study, consumer demand for alcohol-free options increased by 60% from July 2020 to 2021.

Ready to start serving non-alcoholic drinks at home? Grab a drink and prepare one of the recipes below.

The detox recipe

Kenji toma

From the now closed Shark in Fairfax, Va., Comes this crunchy vegetable concoction that draws its refreshing salinity from pinches of sea salt. The key to Detox is to squeeze your own celery and pineapple. If you don’t have a juicer, use a food processor to mix your produce, then pass through cheesecloth or a fine mesh strainer before adding the other ingredients.


• 1 ounce of fresh pineapple juice
• 1 ounce of fresh celery juice
• ¾ ounce of lime juice
• ½ ounce of agave syrup (2 parts agave nectar, 1 part hot water)
• 2 dashes of sea salt
• Celery and / or pineapple leaves for garnish (optional)


In a shaker filled with ice cubes, combine all the ingredients except the optional garnish. Shake well and strain into a highball glass over cool ice. Add garnish if using.

The ginger recipe

Ginger alcoholic cocktail recipes
Kenji toma

Whether you’re making your own ginger beer or buying a few bottles from the supermarket, its spicy side is crucial in the Ginger Snap. The mocktail was created by Christi Brunner for The Brick, a low-key bar in Kansas City, Missouri.


• 1 ounce of pear syrup, like Monin
• ½ ounce of lime juice
• 5 ounces of ginger beer
• Orange and cherry wheel, for garnish


In a Collins glass, combine the pear syrup and lime juice. Add ice and garnish with ginger beer. To garnish, prick an orange slice and a cherry with a toothpick.

Mrs. Jackson’s Mocktail Recipe

Ms. Jackson's Mocktail Recipes

To make the mashed blackberries in this alcohol-free cocktail, you can either mix a pint of blackberries in a food processor and pass the results through cheesecloth or a fine mesh sieve, or buy a potted variety. Either way, your Ms. Jackson alcohol-free cocktail will be bright and balanced.


• 3 ounces of fresh lemonade
• ¾ ounce of fresh lemon juice
• ¾ ounce of simple syrup (equal parts water / sugar, heated to dissolve)
• 1 teaspoon of mashed blackberries


Combine your first three ingredients in a cocktail shaker with ice and shake vigorously. Filter into a highball glass over cool ice. Garnish with mashed blackberries.

The alcohol-free Bloody Mary recipe

Bloody Mary without alcohol in a pint glass

This batch drink is perfect for those days when all or part of your household would prefer an alcohol-free Bloody Mary. Those who want a bouncy drink can simply add their favorite vodka, gin, or other alcohol accordingly. In this recipe, yuzu juice adds citrus punch, but freshly squeezed limes will work in a pinch.


• 1 liter of fresh tomato juice
• 1 fresh watermelon juice
• 1 teaspoon of salt
• ½ teaspoon of cayenne powder
• 4 ounces of yuzu (or lime) juice
• 1 ounce of white balsamic vinegar


Combine all ingredients in a pitcher and refrigerate for 2 hours. To serve, pour into long glasses over ice. Makes 25 servings.

The recipe for faux-groni

Tom bell blankenship

To make a satisfying alcohol-free Negroni, the flavors of Campari were the hardest to replicate, according to Jessica King, who created this cocktail for Brother Wolf in Knoxville, Tennessee. His solution? Sanbitter de San Pelligrino, a red soda sold online or in Italian food stores.


• 1 ounce of seed spice 94
• 1 ounce of Versin alcohol-free vermouth
• 1 ounce of San Pellegrino Sanbitter
• 2 dashes of orange oil
• Orange wheel for garnish


Combine all the ingredients in a mixing glass, add ice and stir. Filter over fresh ice into a highball glass and garnish with an orange slice.

The Slithy recipe

best non-alcoholic cocktails recipes
Kimberly kong

Pu-erh tea complements pandan, lime juice and coconut in this remarkable alcohol-free cocktail from Allegory in Washington DC Bar manager Deke Dunne describes its flavors as a cross between a daiquiri and a Thai-inspired Pina Colada.

To make pandan syrup, infuse simple syrup with a few drops of pandan extract. Saline solution is similar to simple syrup; Dunne’s preferred ratio is nine parts salt to one part water.


• 1 ounce of infused and chilled Pu’erh tea
• 1 ounce of coconut water
• ¾ ounce of pandan simple syrup
• ¼ ounce of Coco Lopez coconut cream
• ¼ ounce of coconut milk
• ½ ounce of lime juice
• 2 drops of saline solution


Add all the ingredients to a cocktail box and shake to combine. Double strain into a stemmed glass.

The spice breeze recipe

best non-alcoholic cocktails recipes
Liz clayman

At Bar Chrystie, a lounge at the Public Hotel in Manhattan, bartenders garnish this alcohol-free cocktail with a stick of toasted cinnamon. Whether you have or turn off the kitchen torch for the same effect is up to you; in any case, this drink has balanced notes of spices and citrus.


• 1 ½ ounces Seedlip
• 1 ½ ounce of coconut water
• ½ ounce of vanilla syrup
• ½ ounce of fresh lemon juice
• Toasted cinnamon stick for garnish (optional)


Combine all the ingredients with ice in a cocktail shaker and shake to combine. Filter through two ice cubes in a cocktail glass, then add the garnish, if using.

The cucumber mint lemonade recipe

Cucumber Mint Lemonade Recipe
Kenji toma

Fresh lemon juice is worth the trip in this bright and invigorating soft drink from Le Farfalle, an Italian-inspired restaurant in Charleston, South Carolina.


• 3 cucumber slices, plus 1 leaf for garnish
• 5 or 6 mint leaves, plus 1 leaf for garnish
• 1½ ounces of fresh lemon juice
• 1 ounce of simple syrup


In a shaker, use a pestle or spoon to squeeze the mint and cucumbers. Add the rest of the ingredients (except the garnish), 1 ounce of water and ice. Shake well and strain into a highball glass over cool ice. To decorate, pierce a slice of cucumber with the stem of a sprig of mint and place it on the drink.

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Rozella J. Cook