7 Mocktails to Help You Get Through Dry January or for a Hangover-Free Morning-After
After a busy festive and party season in December, no matter if you’re a drinker or not, if you’ve pledged to do Dry January, or just want a week off of alcohol, we might all benefit from a tasty non-alcoholic drink every once in a while.
We’ve selected seven of our favourite mocktails to brighten your month and leave you hangover-free!
Ginger Lime Fizz
12 ounces ginger beer
4 ounces seltzer water
1/2 to 1 ounce fresh squeezed lime juice
Limes, for garnish
Combine ingredients in a pitcher. Taste and adjust lime juice as needed. Serve cold.
CRANBERRY LIME MOSCOW MULE MOCKTAIL
3 TBS Cranberry Juice (Per Mug)
Juice of 1 Lime Wedge (Per Mug)
3/4 C. Gingerale (Per Mug)
Lime Wedges or Slices
Fill your Mugs 3/4s of the way with Ice.
In this order; Add Cranberry Juice, Lime Juice, and Gingerale.
Garnish with cranberries and lime.
SPARKLING CUCUMBER LIMEADE
1 cup sugar
1 tablespoon lime zest
1 cup water
1/4 cup fresh mint leaves
1 cup lime juice
1 medium English cucumber, halved and thinly sliced
2 cups sparkling water, chilled
Combine the sugar, lime zest and water in a medium saucepan over medium heat. Bring to a simmer, stirring constantly, until the sugar is dissolved. Remove from the heat and stir in the mint leaves. Let sit for 30 minutes.
Strain the lime syrup through a fine mesh sieve. Combine the syrup with the lime juice and cucumber. Refrigerate for at least 1 hour. When ready to serve, add in the sparkling water. Serve over ice.
JALAPEÑO WATERMELON AGUA FRESCA
Makes: 3-4 servings
4 cups seedless watermelon, cut into cubes
1 cup coconut water
¼ - ½ cup jalapeño simple syrup
lime & mint for serving (optional)
Add watermelon, coconut water and simple syrup (start with ¼ cup) to a blender and process until very smooth and frothy, about 30 seconds. Taste for spice and add more syrup, if necessary. Serve immediately over ice with a squeeze of lime and a stripey straw. Or, cover and chill for up to a day, stirring before serving. Enjoy!
For the Jalapeño simple syrup, see https://thepigandquill.com/jalapeno-watermelon-agua-fresca/
honey roasted pear sparkling mocktails
6 steckler pears or 1 lb pear sliced in half
1/4 to 1/3 c honey (divided)
1 tbsp balsamic vinegar
1/4 tsp cinnamon (divided)
pinch of ground nutmeg
2 tbsp apple juice or water
Pinch of ground clove
1 tsp vanilla
24-28 ounces sparking white grape juice
Brown sugar or coconut palm sugar to coat rims of glasses (optional)
Garnishes: Fresh thyme, sage, or rosemary
For full recipe instructions, visit https://www.cottercrunch.com/honey-roasted-pear-sparkling-cocktails-mocktails/
Grapefruit Ginger Spritzer
Makes 4 servings
1 part Grapefruit Juice
2 parts Ginger Ale/Beer
Cranberries and Mint Leaves for garnish (optional)
Fill a tall glass with ice cubes, and fill 1/3 full with grapefruit juice. Top up the remaining 2/3 with ginger ale, then add some cranberries and mint leaves for garnish if you like!
GRAPEFRUIT AND ROSEMARY MOCKTAIL
Makes 4 servings
Rosemary Simple Syrup:
1 cup water
1 cup granulated sugar
3 sprigs of rosemary
Mocktail per 4 glasses:
2 cups fresh pink grapefruit juice
¼ cup of the rosemary simple syrup
4 cups sparkling water
Rosemary Simple Syrup: In a small sauce pan on the stove, add 1 cup of water and 1 cup of granulated sugar over medium heat. Dissolve the sugar for about 5 minutes. Do not let the mixture boil or crystals will form. Once the sugar has dissolved, pour the simple syrup into a heat safe container. Add 3 sprigs of rosemary and let steep for at least one hour. The syrup will keep in the refrigerator for ten days.
Mocktail per glass: Add ½ cup fresh pink grapefruit into a serving glass. Add 1 Tablespoon (1/2 oz) of rosemary simple syrup. Stir. Fill the remainder of the glass with sparkling water (about 1 cup)
Garnish with rosemary sprig