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Blog article about Dry January

Dry 2020?

There’s no denying it, dry January and drinking less alcohol in general is increasing in popularity. More and more people are choosing to indulge in low or no alcohol versions of their favourite alcoholic drinks, leading to some incredibly delicious creations. We’ve scoured the web to find our favourite options and have listed them here for your convenience. Enjoy!

Cloudy Tokyo

Christopher Harris – Beverage Director at Entente, Chicago

Cloudy Tokyo Mocktail

5 ounces green tea, chilled
½ ounce coconut milk
5 ounces coconut soda, chilled

Stir chilled tea and milk in a tall Highball glass.
Top with chilled soda.



Lady Lavender’s Mocktail

Gregory Best – Mixologist at Restaurant Eugene, Atlanta

Lady Lavender Mocktail

3 ounces fresh grapefruit juice
3/4 ounce Lavender Syrup
2 ounces chilled club soda
1 basil sprig
1 fresh lavender sprig (optional)
1/4 ounce grenadine, preferably homemade

Fill a cocktail shaker with ice
Add grapefruit juice, lavender syrup and grenadine – shake well
Strain into ice filled Collins glass
Stir in club soda
Garnish with basil & lavender



Sparkling Mojito Lemonade

Chrissie Baker – Busy Baker, Canada

Sparkling Mojito Lemonade

2 cups cold peppermint tea
1/3 cup honey
a handful of fresh mint leaves
3 limes, juice and zest
3 lemons, juiced
sparkling water
fresh mint leaves and lime or lemon wedges for garnish

Add the peppermint tea, honey, mint leaves, lime juice and zest, and lemon juice to a blender and blend on high speed until smooth.
Strain the mixture into a large pitcher to remove any bits of mint leaves that remain.
Fill glasses half-way with the mixture and top it off with sparkling water, a lemon or lime wedge, and some fresh mint leaves for garnish.



Elderflower Blueberry Lime Virgin Cocktail

Alice – Sugar Salted, blog

Elderflower Blueberry Lime Virgin Cocktail

2 tablespoons (30ml) elderflower syrup
1–2 tablespoons (15-30ml) fresh lime juice (from 1/2 medium lime)
small handful of blueberries, fresh or frozen
about 1 cup (240ml) mineral sparkling water (or club soda)
a handful of ice
fresh mint, for garnish
lime slices, for garnish

Combine elderflower syrup, lime juice (adjust the amount to your preference) and blueberries in a glass. Lightly mash them all together with a muddler, so that some blueberries break and release their juices.
Top with ice and lime slices, pour over mineral water until it reaches the edge of the glass. Add mint leaves and a straw, if desired. Serve.



Sweet and Sour Apple

Marg J, Cayman Designs – Blog

Sweet and Sour Apple

2 ounces apple juice
1⁄2 ounce lemon juice
1 teaspoon fine sugar
1 egg white

Fill shaker glass two-thirds with ice. Add ingredients. Shake well.
Strain and pour into a sour glass.
Garnish with an orange slice and a cherry.



Love and Peas

Andrea Waters and Catherine Salway – Redemption Bar, London

Love and Peas Mocktail

large handful of pea shoot tendrils
100ml cucumber juice or ½ cucumber, peeled (reserve the peel)
4 large mint leaves
30ml freshly squeezed 
lemon juice
pinch Himalayan salt
160ml chilled fizzy 
rosemary water
1 tsp aquafaba 
(the liquid from a can 
of chickpeas)
3 ice cubes
cucumber peel
pea shoot tendrils

Put all the ingredients in
a blender and blitz. Pour into two very chilled champagne coupes.
To make the garnishes, 
roll up a length of cucumber peel with the dark green on the outside, and thread on to one end of a bamboo skewer. Rest this across one glass and top with a pea shoot tendril. Repeat for the other glass.



Moscow Mule

Aimee – LMLD Blog, Utah

Moscow Mule Cocktail

1 lime (1-2 tablespoons juice, fresh is best)
1 TBS simple syrup
1/4 cup club soda
3-4 mint leaves (torn, optional)
3/4 cup Ginger Beer (make sure it’s non alcoholic)
crushed ice

In the bottom of cup, pour juice from lime, simple syrup and club soda.
Add mint leaves if desired.
Fill the cup about half way with ice.
The pour about 3/4 a cup of ginger beer over the ice.
Garnish with mint leaves and a lime wedge if desired, and serve.