7 Mocktail Recipes to Enjoy this Dry January


It’s the New Year and many have made the resolution to go "dry" (aka, booze-free) for the entire first month. Dry January, is a popular goal created by individuals to reevaluate their relationship with alcohol and make healthy changes for the New Year and beyond. Whether you're taking the sober month challenge or just making a goal to drink less, there are plenty of drinks you can enjoy without the alcohol. Here are seven, delicious mocktails recipes that'll satisfy your taste buds.

1. Pomegranate Limonada Mocktail (1 serving)

This recipe was developed by Nicole Quist, the Beverage Director of Bartaco.

https://img.particlenews.com/image.php?url=20zfkf_0YG5T6mv00 Photo by Bartaco


  • 8 sugar cubes
  • 1 ½ oz fresh lemon juice
  • 3 oz club soda
  • ¾ oz orange blossom (pom) grenadine
  • 1 barspoon pomegranate seeds garnish


In a cocktail shaker, add sugar cubes and lemon juice. Gently crush the sugar cubes with a muddler. Fill the shaker with ice. Shake very well. Rinse the top of the cocktail shaker with 3 oz club soda and roll. Strain into a highball. Add ice and a straw. Using the back of a bar spoon, slowly add the grenadine. Garnish with 1 barspoon of fresh pomegranate seeds on top.

2. Apple Pie Sangria (4 servings)

This recipe was developed by Andrea Correale, the founder and president of Elegant Affairs Caterers.

https://img.particlenews.com/image.php?url=1NpDCa_0YG5T6mv00 Photo by Elegant Affairs Caterers


  • 1 green apple
  • 1 red apple cut up
  • ½ teaspoon apple pie spice
  • 1 tablespoon sugar
  • Juice of ½ orange
  • 1 ½ cup fresh apple cider
  • ½ cup club soda
  • 4 cinnamon sticks


In a large pitcher lightly muddle the chopped apples, apple pie spice, sugar and orange juice. Add the rest of the ingredients. Let it chill in the fridge for an hour or two until it’s cold and then top it off club soda. Garnish with a cinnamon stick and sprinkle some cinnamon on the top.

3. Tea-Totalling Toddy (1 serving)

This recipe was developed by Anthony Caporale, the Director of Spirits Education at the Institute of Culinary Education.


Photo by Institute of Culinary Education


  • 1 tablespoon honey
  • 8 oz. hot water (just off the boil)
  • 1 fresh lime peel
  • 1 fresh lemon peel
  • 4 whole cloves
  • 1 whole star anise
  • Juice of ½ lemon
  • Dash of grated nutmeg
  • Lemon or lime wheel for garnish


In a mug, add honey and hot water and stir gently to fully dissolve the honey. Add the lemon peel, lime peel, cloves and star anise and let steep for 3-5 minutes. Add the lemon juice and stir, then add a dash of grated nutmeg and garnish.

4. Dirty Chai Martini (2 servings)

This recipe was developed by Sara Ayesh of White Kitchen Red Wine.


Photo by Sara Ayesh/White Kitchen Red Wine


  • 2 ½ cups of milk made with JOI Plant Base (Cashew or Almond)*
  • 2-3 chai tea bags
  • 2 tablespoons agave nectar
  • 4 oz brewed espresso
  • Star anise and cinnamon sticks for garnish


In a saucepan heat up the JOI milk over low heat, and once warmed through, steep the tea bags in the pan for 4-5 minutes. Whisk into the milky tea your sweetener of your choice. Brew your espresso shots. Pour half of the chai tea in then add 2 shots of espresso into each of 2 martini glasses. Stir and garnish with the star anise and cinnamon sticks.

*To make JOI milk, follow the instructions on the package. For this recipe, we recommend blending 4 Tablespoons of JOI with 2 ½ cups of water and a pinch of salt.

5. Tarzan and Jane Mocktail (1 serving)

This recipe was developed by Chef Diana Stobo, founder of The Retreat Costa Rica.


Photo by The Retreat Costa Rica


  • 1/2 cup fresh pineapple
  • 10 leaves of fresh rosemary
  • 1/2 cup of butterfly-pea frozen infusion
  • 1/2 oz freshly squeezed lemon
  • 7 oz ginger beer or tonic water


Blend pineapple and rosemary until smooth and pour into an ice cube tray; chill until frozen. Prepare butterfly-pea tea and pour into an ice cube tray; chill until frozen. In a red wine glass or goblet place three of each ice cube (butterfly-pea frozen infusion and frozen pineapple and rosemary). Pour lemon juice and ginger beer (or tonic water) over the ice cubes. Garnish with dried orange and seasonal flowers.

6. Rosé, Lavender & Pomegranate Sour Mocktail (1 serving)

This recipe was developed by Tara from the Bear Necessities.


Photo by Tara/Bare Necessities


  • 2 oz of Grüvi Rosé (chilled)
  • .5 oz of lemon juice
  • 1 oz of pomegranate juice
  • 1.5 oz of lavender simple syrup**
    • 1 cup of filtered water
    • 1 cup of cane sugar
    • 2 tea bags of earl grey
    • 1 ½ tablespoon of dried culinary lavender
  • 2 tablespoons of aquafaba (Aquafaba is typically used instead of egg white for a drink–– it’s just made from the leftover water in a can of chickpeas.)


In a cocktail shaker or mason jar, add the aquafaba and shake for 30 seconds. Add in the juices, simple syrup and fill with ice, then shake for one minute. Add rosé into a champagne flute or coupe glass, then strain in the juice mixture. For a fun garnish, top with cotton candy and sprinkles.

**For simple syrup: Combine syrup ingredients together in a small saucepan and cook over medium heat for about 5 minutes. Remove from heat and let the flavors infuse. Discard the lavender before using it. Make-ahead to allow flavors to infuse more.

7. Honey Pear Fizz Mocktail (1 serving)

This recipe was created by HUZZAH, a probiotic seltzer company.


Photo by Huzzah


  • 3 oz. Juicy Pear HUZZAH
  • 1 oz. cinnamon honey syrup***
  • 1 oz. fresh lemon juice
  • 1 oz. frothed almond milk****
  • 1 tablespoon chopped ripe pear
  • 3 spoonfuls of almond milk foam
  • A dusting of cinnamon and slice of pear, for garnish garnish


In a cocktail shaker, muddle the 1 tablespoon chopped pear until all the juices are released. Add ice, then add cooled cinnamon honey syrup, lemon juice, and the frothed almond milk. Shake until chilled and strain into glass. Add 3 oz. HUZZAH or enough to top. Spoon three spoonfuls of almond milk foam across the top of the drink. Sprinkle with cinnamon and garnish with a pear slice.

***To make Cinnamon Honey Syrup:

Mix 1/2 oz. honey and 1/2 oz. hot water with a pinch of cinnamon. Stir until honey is dissolved, then set aside to cool. (Can be stored for up to 2 weeks in the fridge).

****To make frothed almond milk and foam: whip 1/2 cup unsweetened almond milk with either an immersion frother or a handheld mixer until foamy, about a minute. There will be a top layer of foam, and a bottom layer of frothed, liquid milk. Set aside.

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