Dry January often serves as a friendly reminder to check in with yourself. We adjust our routines, set goals, and make resolutions for the year to come. For some of us, that means cutting back on alcohol. And for many, it starts with a whole month off with Dry January. It has never felt like a better time to take the plunge with a month off from spirits (and wine, and beer).
But just because you’re taking a temporary (or permanent) hiatus from alcohol, doesn’t mean you have to show up empty-handed to your next party. From aperitifs to nonalcoholic spirits, the alcohol-free drink industry has grown tremendously over the last few years. With so many new and exciting alcohol-free brands, taking a break from alcohol can still be pretty delicious.
Ahead, we partnered with two of our favorite zero-proof brands, Ghia and Seedlip, to bring you booze-free cocktail recipes worthy of a celebration. Whether you’re doing Dry January, taking a night off from alcohol, or simply want to have a few mocktail recipes up your sleeve for any occasion, we’ve got you covered.
Apple Highball by Seedlip
A twist on the classic recipe—no whiskey required.
2 oz Seedlip Garden 108
1 oz unfiltered apple juice
½ oz lemon juice
½ oz maple syrup
3 oz soda water
Apple slices for garnish
Create: Add all ingredients except soda water to a cocktail shaker with ice. Shake and strain into a chilled highball glass. Top with soda water and add fresh ice. Garnish with an apple fan.
The hot toddy’s bitter (and perhaps, better) older sister.
2 oz Ghia
8 oz water
1 tsp honey
1 tsp coriander and/or fennel seeds, whole
Fresh ginger, peeled and sliced
Create: Combine water and fresh ginger slices with coriander and/or fennel seeds in a saucepan over low heat and stir until sugar has dissolved. Bring to a simmer and let steep for one hour, then strain. Add a lug of Ghia and honey to taste. Drink from a mug while it’s warm.
CosNOpolitan by Seedlip; “Extra Dry” by Paperless Post.
The perfect pre-dinner drink, with all of the glitz and none of the hangover.
2 oz Seedlip Grove 42
1 oz organic cranberry juice
½ oz lime juice
½ oz simple syrup
Orange peel (for garnish)
Create: To make the simple syrup, combine equal parts warm water and sugar. Stir to dissolve and let cool. To make the cocktail, add all ingredients to a cocktail shaker with ice. Shake and strain into a coupe glass. Garnish with an orange peel.
“Pressed Greenery” by Oscar de la Renta for Paperless Post; Rosemerrymaking by Ghia.
Alexandra and Davitta Niakani of NYC’s Ernesto’s call it “sophisticated, herbaceous, celebratory.” We call it “I’ll take another.”
4 oz Ghia
8 oz water
8 oz cane sugar
5-7 sprigs of fresh rosemary (extra for garnish)
½ tbsp pink peppercorn
2 oz sparkling water
Create: To make the simple syrup, combine water and sugar in a saucepan over medium heat. Stir until sugar has dissolved. Remove from heat, add pink peppercorns and rosemary and let it sit for 30-45 minutes. Strain into a sealable container and refrigerate. In a cocktail mixing glass, add ice, rosemary and peppercorn simple syrup, and Ghia then stir. Pour into a coupe glass. Top with a splash of sparkling water and a sprig of rosemary and a few peppercorns to garnish.
Espresso MartiNO by Seedlip; “Cocktail Constellation” by Paperless Post.
Silky smooth with hints of spice, thanks to Seedlip’s warm blend of allspice berries, cardamom, and citrus. The perfect pick-me-up.
2 oz Seedlip Spice 94
2 oz cold brew concentrate
½ oz sugar syrup
3 coffee beans (for garnish)
Create: Add Seedlip Spice 94, cold brew concentrate, and sugar syrup to a shaker. Add ice and shake. Double strain into a coupe glass.
“Margarita Mixer” by Jonathan Adler for Paperless Post; Margarita by Seedlip.
There’s no need to skip Margarita Monday just because it’s Dry January.
2 oz Seedlip Grove 42
1 tbsp agave syrup
½ oz fresh lime juice
Salt (for garnish)
Lime wheel (for garnish)
Create: Run a lime wedge around the outside of the rim of the glass then roll the rim in salt. Add all the ingredients with ice to a cocktail shaker. Shake and strain over fresh cubes of ice into a tumbler. Garnish with a lime wheel.
She Bites by Ghia; “Exuberance” by Schumacher for Paperless Post.
Ginger forward. Round, complex. A kiss of citrus and a high kick of ginger. She bites, but you’ll like it.
1.5 oz Ghia
3 oz ginger beer
1 lime wedge
Grated lime zest
Create: Pour 1.5 oz of Ghia and mix with 3 oz of ginger beer. Stir gently. Serve in a highball glass on the rocks and garnish with a freshly squeezed lime wedge. Dust with grated lime zest to finish.
“All Angles” by Paintbox for Paperless Post; Not Frosé by Ghia.
Frozen drinks aren’t just for summer.
1.5 oz Ghia, an additional .5 oz as a floater
2 oz liquid of choice: juice, aloe water, coconut water, or alternative milk
1 oz elderberry or tart cherry juice
4 oz frozen blueberries
2 oz frozen cranberries
2 dates, pitted
Create: Blend all ingredients in a blender until smooth. Add a touch more liquid to encourage blending if need be. Careful not to over-blend as it can warm ingredients and you’ll lose the thickness. Pour into a glass and float the additional Ghia on top. Eat with a spoon preferably in your most cozy chair.
Mocktail recipe books we love
Looking for even more Dry January-approved recipes with nonalcoholic drinks? Ghia’s new Winter Recipe Book, full of recipes from chefs, restaurateurs, and industry experts, comes with every order of Ghia.
For fans of Seedlip, you can mix up 100 non-alcoholic recipes (developed by both Seedlip and by some of the world’s best bartenders) with their first recipe book, The Cocktail Book, or download Seedlip’s first ebook here.