The Rise of Mocktails—and Must-Try Recipes for a Deliciously Dry January

Ever since Prohibition-era “temperance drinks” were introduced to the cocktail-loving public of the early 20^th century, mocktails—a portmanteau of “mock” and “cocktail”—have evolved from nonalcoholic stand-ins into sophisticated craft beverages. Over the past decade, fueled in part by Alcohol Change UK’s 2013 campaign promoting Dry January—the practice of abstaining from alcohol for the month following the party-packed holidays—nonalcoholic cocktails have gone mainstream, with restaurants, bars, hotels, and even cruise lines rolling out nonalcoholic drink menus—and full-fledged zero-proof bars popping up in major cities around the world.

The trend of sober travel is also gaining traction, especially among Millennials and Gen Z, with a focus on health and wellness—without the headaches and hangovers. That’s no surprise perhaps given the Surgeon General’s recent announcement about the health risks of alcohol consumption, including links to several types of cancer.

About 22% of US adults ages 21 and over say they’re giving Dry January a go this year, according to a report by the Morning Consult. If you’re among them—or among the growing number of Americans participating in Damp January, a commitment to cut back on alcohol and drink only occasionally for the entire month—here are four marvelous mocktail recipes to drink up the spirit of the season.

Hilton’s Paloma Undercover

Ingredients:

• 2 oz. Seedlip Spice 94 (nonalcoholic spirit)
• 1 oz. grapefruit juice
• ½ oz. lime juice
• ½ oz. brown sugar syrup (homemade: 2 parts brown sugar to 1 part water)
• 1–2 oz. soda water (to top)

Method:

1. Combine all ingredients (except the soda water) in a cocktail shaker with ice.
2. Shake well.
3. Strain into a coupe glass.
4. Top with soda water.
5. Optional: Garnish with a grapefruit twist.

Marriott’s Pineapple Ginger Spritz

Ingredients:

• 2 oz. fresh pineapple juice
• ½ oz. fresh lime juice
• ½ oz. ginger syrup (or adjust to taste)
• 2 oz. soda water or ginger beer for extra bite
• Crushed ice
• Pineapple wedge or mint sprig for garnish

Method:

1. In a shaker with ice, combine the pineapple juice, lime juice, and ginger syrup.
2. Shake briefly to chill.
3. Fill a glass with crushed ice, and strain the mixture over it.
4. Top off with soda water or ginger beer.
5. Stir gently and garnish with a pineapple wedge or mint sprig.

Cunard’s Bee Dazzled

Ingredients:

• 2 oz. Seedlip Spice 94 (nonalcoholic spirit)
• ¾ oz. honey water (equal parts honey and warm water)
• ½ oz. freshly squeezed orange juice
• ¼ oz. freshly squeezed lime juice

Method:

1. Halfway fill a cocktail shaker with ice cubes.
2. Pour the Seedlip Spice 94, honey water, orange and finally the lime juice over the ice.
3. Shake vigorously for 20 seconds to combine, and using a cocktail strainer, strain the cocktail into a stemmed glass.
4. Decorate with a dehydrated orange wheel or garnish of your choice.

Universal Orlando’s Gin-gle Bells Mocktail

Ingredients:

• 4 oz. cranberry juice
• ¾ oz. pomegranate syrup
• ½ oz. lavender syrup
• ¼ oz. simple syrup
• Soda water (to top)
• Rosemary sprig (garnish)

Method:

1. Combine cranberry juice and syrups over ice and shake well.
2. Top with soda water.
3. Garnish with a rosemary sprig.