Dry January is a common term used to describe forgoing alcohol consumption during the first month of the year. Some people choose to make Dry January part of their New Year’s resolutions, while others just want to maintain a positive relationship with alcohol. Whether you decide to take a month-long break from drinking, choose to reduce alcohol consumption as part of a healthy diet, or abstain during pregnancy, it doesn’t mean your replacement beverage of choice has to be boring! 

A mocktail is a non-alcoholic cocktail. In the past these mixed drinks had a reputation for being too-sweet afterthoughts or they were relegated to the kids’ table (though who doesn’t love a good Shirley Temple?). For today’s mocktail-lovers, however, virgin Daiquiris and pineapple punch are a thing of the past, and every mixologist worth their (margarita) salt has a few magnificent mocktails in their arsenal. 

Though non-alcoholic cocktails have a long history, the mocktail in its current form has steadily gained popularity during the contemporary cocktail renaissance. Though especially appreciated during events like Dry January, mocktails are a great option throughout the year for cocktail lovers and abstainers alike. The more sophisticated offerings developed in recent years are a mainstay at any bar or event. 

There are two main schools of thought when discussing the composition of a mocktail. For purists, true mocktails don’t contain any alcohol. These cocktails typically derive their flavor from citrus or herbal ingredients, though inventive bartenders also work their magic by crafting tea-or-coffee-based cocktails. 

Another great option for creating a complex, alcohol-free cocktail that isn’t packed with sugar is to make your own cocktail shrubs, a mix of macerated fruit, sugar, and vinegar that balances sweetness with acidity to create a deep and complex cocktail. Additions like cocktail shrubs enhance the nuance and mouthfeel of mocktails, offering an element of intrigue.

For mocktails with little extra kick, non-purist mocktail mixologists love to add a dash or two of bitters to their concoctions. While bitters do contain alcohol, they are used in such tiny amounts that the alcohol content is untraceable and akin to adding vanilla or another extract to a recipe. For enthusiasts, bitters like Angostura tease the palate and elevate the mocktail to a mixed drink much greater than the sum of its parts. 

A basic mocktail recipe contains only a few key elements, all of which have practically endless variations. Bubbles are an excellent start. Flavored seltzers, tonic water, or club soda make a good foundation. Add flavor and sweetness by using cocktail shrubs, herbal sugars like rosemary turbinado, or reductions (strawberry balsamic is a winner). Balance with citrus by expressing an orange peel (flame it if you’re feeling fancy!) or creating a citrus float. 

Nopaloma

For a refreshing afternoon mocktail, a Nopaloma wins the day with bright citrus and the effervescent quinine punch of tonic water. To make this mocktail, combine 2 oz fresh grapefruit juice, the juice of one lime, .75 oz agave, and sea salt. Shake well, strain over ice into a Collins glass, and top with tonic water. Finish with a dash of orange bitters or don’t–either way, you’re in for a toast-worthy treat.