Non-alcoholic cocktails tend to crop up every January as consumers who overindulged in food and drink during the holidays aim to cut back or abstain. In fact, we’re currently in the thick of National Mocktail Week (yes, that is a thing).
But Mocktails aren’t just for Drynuary—more consumers are looking for alcohol-free craft beverages throughout the year for a variety of reasons. Here are a few spirit-free drink recipes that look good to us.
Kama’s Arrow
(Shown atop)
1 oz. Mango puree
1 oz. Vanilla syrup
½ oz. Coco Lopez
½ oz. Lemon juice
Dash Scrappy’s cardamom bitters
Seltzer
Combine ingredients and shake. Strain into Fizz glass and garnish with crushed pistachio.
Tyson Buhler of Death & Co. in Denver created this recipe.
Clean Living
1 ¼ oz. Seedlip Garden 108
1 oz. Verjus Rouge
½ oz. Grenadine
¼ oz. Calamansi vinegar
Stir, strain and serve up in a coupe.
Josh Relkin, beverage director at Vol. 39 in Chicago, created this recipe.
Amber Refuge
1 oz. Raw coconut water
½ oz. Pandan syrup
¼ oz. Ginger syrup
½ oz. Fresh lime juice
1 tsp. Acid phosphate
Combine ingredients and short shake with Kold Draft cubes. Strain into Collins with ice cubes, top with seltzer. Garnish with ginger candy and lime wedge.
Daniel Zacharczuk of Bibo Ergo Sum in Los Angeles created this recipe.
King Palm
1 ½ oz. Kefir whey
1 ½ oz. Coconut water
1 tsp. Pineapple gum
1 tsp. Cinnamon syrup
Combine ingredients and stir. Strain into Nick & Nora glass and garnish with grapefruit twist essence (discard twist).
Tyson Buhler of Death & Co. in Denver created this recipe.
Norian
8 Mint leaves
¾ oz. Fresh passion fruit pulp with seeds
1 ½ oz. Pineapple puree
1 oz. Orange juice
⅓ oz. Simple syrup
Muddle mint, then add all other ingredients into cocktail shaker with ice. Shake, stain and pour into high ball glass with ice. Garnish with half passion fruit and mint sprig.
The mixologists at Zuma Las Vegas created this recipe.
Colada De Avena
1 ½ oz. Seedlip Spice 94
2 oz. Oat milk
¾ oz. Passion fruit syrup
¾ oz. Cinnamon syrup
Combine ingredients and shake. Strain and serve in a Tiki mug over ice with a cinnamon stick garnish.
Griffin Benko, bartender at Sable Kitchen & Bar in Chicago, created this recipe.
Cucumber Quencher
6-8 Mint sprigs
¾ oz. Agave thyme
¼ oz. Lemon juice
1 ¼ oz. Cucumber juice
2 oz. Club soda
Add all ingredients into a shaker and shake well. Double strain into a highball and top it off with club soda. Garnish with an oval cucumber slice and a thyme sprig.
The mixologists at Hugo Rooftop, the indoor rooftop bar in New York’s Hotel Hugo, created this recipe.
Here’s To You
1 oz. Seedlip Spice
¾ oz. Clarified lime juice
¾ oz. Cinnamon syrup
1 tsp. Ginger syrup
4 oz. Seltzer
Combine ingredients and shake. Strain into a flute. Garnish with a grapefruit twist.
Daniel Zacharczuk of Bibo Ergo Sum in Los Angeles created this recipe.
