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Taking a break from drinking for Dry January? We’ve got you covered with some of the best tasting mocktail recipes.
As we enter the new year, we all have goals and resolutions that we want to achieve, and for some, that means cutting back on the alcohol. Whether you want to take a break from drinking, or simply don’t like the taste of alcohol, these incredible non-alcoholic, mocktail recipes are perfect for toasting during Dry January and beyond.
If healthy new habits are a goal of yours for 2022, choosing a mocktail over a glass of vino may be the way to go. It’s a common misconception that moderate drinking can be good for heart health. Plus, skipping the booze for Dry January can help you wake up feeling less tired, improve your immune system and even give your mood a boost.
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Just because you’re celebrating Dry January doesn’t mean you have to be left out of the festivities. Try one of these tasty, non-alcoholic mocktail recipes next time you are ready to raise a glass, thanks to some of our favorite bartenders and mixologists.
Whether you want to take a break from drinking, or simply don’t like the taste of alcohol, these incredible non-alcoholic, mocktail recipes are perfect for toasting during Dry January and beyond.
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Recipe courtesy of Three Spirit
Add all ingredients to an ice-filled cocktail shaker or mason jar and shake hard. Strain into a chilled cocktail glass. Garnish with candied cranberries and a wheel of fresh or dried orange.
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Recipe Courtesy of Three Spirit
Add all ingredients to an ice-filled cocktail shaker or a mason jar. Shake HARD until ice-cold and strain through a tea strainer into a chilled cocktail glass. Garnish with grated raw cocoa beans.
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Recipe courtesy of Partake Brewing
For the Black Pepper Syrup:
Add grapefruit juice, black pepper syrup, and bitters to a Collins glass. Stir to combine. Top with Partake Brewing Pale, and add a pinch of salt. Enjoy!
BLACK PEPPER SYRUP
Combine sugar, water, and whole black peppercorns in a small saucepan over medium heat.
Stir until sugar is dissolved and simmer for 5 minutes. Remove from heat and let cool to room temperature. Strain into a glass jar, removing peppercorns. Seal and store in the fridge for up to two weeks.