Whether you're doing Dry January, sober October or any other booze-free month, these healthy concoctions are stellar stand-ins.
Spiced Maple Mule
Glass: Copper Mug
If Moscow Mules are your seasonal go-to, try this nonalcoholic version with a twist. Nicholas Krok, director of nightlife at 1 Hotel Brooklyn Bridge, created this recipe, which tastes as though the classic Mule learned how to bake.
- 4 ounces (120 ml) Spiced Maple Syrup (recipe follows)
- 4 ounces (120 ml) fresh lime juice
- Ginger beer
- Cinnamon stick to garnish
- In a copper mug, combine the syrup and lime juice and give a quick stir.
- Add ginger beer to taste and ice to fill the mug.
- Garnish with a cinnamon stick.
Spiced Maple Syrup
- 1 cup pure maple syrup
- 1/2 cup filtered water
- 1 star anise
- 6 whole cloves
- 4 allspice berries
- 1 cinnamon stick
- 10 black peppercorns
- In a saucepan, combine the maple syrup, water, star anise, cloves, allspice, cinnamon stick and black peppercorns and bring to a boil over high heat, stirring regularly.
- Remove from the heat and let steep for 15 minutes or until desired spice flavor is reached.
- Let cool. Strain out the spices.
Clearly, you can complete sober stints any month of the year —or, for that matter, drink summer cocktails in colder temps. Either way, this non-alcoholic drink designed by Krok will keep you satisfied when you crave a vacation-inspired libation.
- 4 slices cucumber
- 1 1/2 ounces (45 ml) simple syrup (made with evaporated cane juice)
- 1 1/2 ounces (45 ml) fresh lemon juice
- 1 ounce (30 ml) organic pineapple juice
- 4 dashes of peach bitters
- Crushed ice
- 2 ounces (60 ml) club soda
- 1 tsp grenadine
- 1 lime wheel and 1 cherry to garnish
- In a cocktail shaker, muddle the cucumber with the simple syrup.
- Add the lemon juice, pineapple juice and bitters.
- Shake hard for about 8 seconds.
- Fill the glass with crushed ice and add the soda.
- Strain the drink into the glass and garnish with the grenadine, a lime wheel and cherry.
French 76 on the Detox Tip
Glass: Leopold Coupe
With refreshing and detoxing elements, this beverage created by Adrian Mishek, director of restaurant operations at W Washington, DC., is a mocktail version of the vodka and Champagne French 75 classic. If you like margaritas, you'll love this because it’s bright and colorful, full of flavor and has a hint of spice.
- 3 ounces (90 ml) Blue Ridge Bucha Elderflower Sunrise kombucha (or any similar kombucha)
- 2 ounces (60 ml) chilled chamomile-lemon tea
- 1 ounce (30 ml) ginger ale
- 1 lemon peel
- Pour the kombucha and tea into cocktail mixing glass. Stir until cold.
- Pour chilled mixture into Leopold coupe.
- Top off with the ginger ale and garnish with the lemon peel
Find more expert tips to make Dry January more manageable here.