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.




  • Ice

  • 3 TBS Cranberry Juice (Per Mug)

  • Juice of 1 Lime Wedge (Per Mug)

  • 3/4 C. Gingerale (Per Mug)

  • To Garnish

  • Cranberries

  • Lime Wedges or Slices


  1. Fill your Mugs 3/4s of the way with Ice.

  2. In this order; Add Cranberry Juice, Lime Juice, and Gingerale.

  3. Garnish with cranberries and lime.

  4. Enjoy!




  • 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


  1. 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.

  2. 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.



Makes: 3-4 servings


  • 4 cups seedless watermelon, cut into cubes

  • 1 cup coconut water

  • ¼ - ½ cup jalapeño simple syrup

  • ice

  • lime & mint for serving (optional)


  1. 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

  • Ice Cubes

  • 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!



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


  1. 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.

  2. 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)

  3. Garnish with rosemary sprig

  4. Serve chilled

Quirky Group