Ah, Dry January. That magical time of year when we swap champagne toasts for sparkling water and learn that, yes, we can survive socializing without a cocktail in hand. But just because you’re taking a break from booze doesn’t mean you have to settle for boring drinks (or give up your fancy glassware). In fact, going alcohol-free is the perfect excuse to get a little creative. So, whether you’re detoxing or simply intrigued by the sober-curious movement, here’s how to make your Dry January drinks just as exciting as the real deal.
1. Fake It with Non-Alcoholic Spirits
Non-alcoholic spirits are having a serious moment, and for good reason — they bring all the flavor and complexity of traditional spirits but without the booze. Whether you’re into the herbal notes of gin, the rich depth of whiskey or the bittersweet complexity of amaro and liqueurs, brands like Monday, Spiritless, Lyre’s and The Pathfinder have you covered.
Faux Old Fashioned: Combine a non-alcoholic whiskey alternative like Lyre’s Traditional Reserve with a dash of bitters (alcohol-free options are available from All The Bitter), a teaspoon of simple syrup and an orange twist. Add a cherry if you’re feeling classic.
Zero-Proof Spritz: Mix a non-alcoholic amaro substitute, such as Wilderton’s Bittersweet Aperitivo or Ritual Zero Proof’s Aperitif, with soda water and a splash of grapefruit juice. Serve it over ice with a sprig of thyme or an orange slice for a bittersweet, effervescent treat.
2. Make Tea the Star of the Show
Tea isn’t just for cozy mornings or fighting off a cold — it’s a secret weapon for crafting mocktails with surprising depth and character. Whether you’re into earthy, floral or bold flavors, tea can take your zero-proof drinks to the next level.
London Fog Sour: Brew up some Earl Grey, add lemon juice, a touch of lavender honey and froth it up with aquafaba or egg white. It’s silky, tangy and oh so delicious.
Citrus Ginger Honey Toddy: Steep some ginger tea, then stir in honey and a generous squeeze of lemon juice. Add a splash of orange juice and garnish with a slice of lemon and cinnamon sticks.
3. Kombucha: The Cool Kid on the Block
Kombucha is like that trendy friend who’s always at the farmers market. It’s tangy, fizzy and practically begs to be mixed into a mocktail.
Booch Mule: Sub ginger kombucha for ginger beer, squeeze in fresh lime and pour it over crushed ice. Garnish with mint in a copper mug.
Berry Bomb: Take berry-flavored kombucha, add a handful of muddled strawberries, a squeeze of lemon and top with soda water and mint. It’s bubbly and refreshing.
4. Juice It Up with Shrubs and Pressed Juices
Fresh juices, tangy vinegar-based shrubs and even verjus (an unfermented grape juice) can turn any drink into a zero-proof masterpiece.
Citrus Smash: Combine fresh grapefruit, orange and lime juice with a drizzle of honey and some soda water. Top it with a sprig of mint and non-alcoholic bitters and you’re golden.
Cozy Apple Fizz: Apple cider + a splash of apple cider vinegar + sparkling water + a cinnamon stick = autumn vibes in a glass, no matter the season.
Verjus Sparkler: Mix verjus with a touch of honey, a squeeze of lemon and top with N/A sparkling wine for a crisp, wine-like mocktail that’s both refreshing and complex.
5. Bring the Drama with Garnishes
Even if you’re skipping the alcohol, you can still go all out with your drinks. A fresh citrus slice, a delicate edible flower, a dash of edible glitter or a sprinkle of fresh herbs can take your mocktail from meh to magnificent. The garnish is half the charm! Plus, now is a great time to start planning your garnish garden!
6. Don’t Forget the Glassware
Drinking mocktails from a plain water glass? Take it up a notch by serving your mocktail in an elegant coupe or rocks glass with a large ice cube. It’s a simple way to elevate the experience. Try local shops like Borgo Rosati, Jack + Millie or Gathered Wares for fancy glassware.
Final Sip
Dry January doesn’t have to feel like a punishment: It’s your chance to experiment, try new flavors and impress your friends with your mixology skills (even if they’re just there for the snacks). So, grab your shaker, stock up on these easy swaps and enjoy drinks so good you won’t even miss the hangover. Cheers to a buzz-free but totally fun January — and maybe beyond!
- “Monday Night Mocktails” by Jennifer Newens
- “Good Drinks” by Julia Bainbridge
- “The Mocktail Club” by Derick Santiago
Alyson Brown is a beverage photographer and drink stylist with an appreciation for a well-built cocktail. Her passion for cocktails led to her first book, “The Flower-Infused Cocktail: Flowers With A Twist.” Presently, Brown resides in The Stacks Art Studios & Gallery in the Old Mill District, situated right in the heart of Bend.
This article appears in The Source Weekly January 9, 2025.
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