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!
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.
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
2 cups cold peppermint tea
1/3 cup honey
a handful of fresh mint leaves
3 limes, juice and zest
3 lemons, juiced
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.
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.
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.
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
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.
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)
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.