7 Mocktail Recipes to Start the New Year Off Right

Whether you’re doing a Dry January, you’ve never had a drink in your life, or you’re just looking to switch things up a little bit, a mocktail might be a good choice as we begin the new year. While a mocktail won’t give you the buzz that a cocktail would, one of these non-alcoholic drink recipes also won’t make you feel as bad if you have too many of them (both in terms of a hangover and on the scale, if you’re watching your weight).

Below, you’ll find eight different mocktail recipes that range in flavor from sweet and a little spicy to fresh like a spring garden.

Berry Burlesque

Berry Burlesque Cocktail
  • 1 oz  black currant puree
  • .5 oz lime juice
  • .5 oz honey syrup
  • 4-6 mint leaves
  • Q Ginger Beer

Method: Shake all ingredients except Q Ginger Beer and strain over fresh ice. Top with Q Ginger Beer.

Cardi Tea

Cardi Tea Cocktail Sen Sakana
Sen Sakana

(Created by Zachary Gross, Sen Sakana, New York City)

  • 1.5 oz steeped green tea
  • .5 oz agave syrup
  • .5 oz bergamot orange
  • .5 oz lime juice
  • 1 tsp vanilla extract
  • 1 egg white

Method: Dry shake all ingredients, then shake with ice. Double strain into a coupe. Garnish with a seasoned lemon slice.

Kama’s Arrow

Kamas Arrow Cocktail Death and Co
Death and Co.

(Created by Tyson Buhler, Death & Co, Denver)

Method: Shake ingredients together with ice, then strain into a glass. Garnish with crushed pistachio.

Halcyon Days

Halcyon Days Cocktail
Joanna Carpenter

(Created by Joanna Carpenter, Town Stages, New York City)

  • 1.5 oz homemade pineapple shrub
  • 2 tsp fresh ginger
  • Pinch of ground allspice
  • Pinch of honey
  • Q Ginger Ale to top

Method: Muddle 2 tsp of fresh diced ginger with a pinch of allspice and honey. Spoon into the bottom of a chalice or tulip glass. Add 1.5 oz of pineapple shrub. Top with pebbled ice and Q Ginger Ale. Add enough pebbled ice to make a dome. Drizzle with honey and a sprinkle of allspice, and garnish with a pineapple leaf.

On the Hudson

On the Hudson Cocktail Boqueria
Boqueria

(Created by Kieran Chavez, Boqueria, New York City)

  • 2 oz Seedlip Spice
  • 2 oz Fuji apple juice
  • .3 oz fresh lemon juice
  • .4 oz black pepper syrup
  • pinch of Maldon sea salt

Method: In a cocktail shaker, combine all ingredients. shake for at least 15 seconds to incorporate. Strain into a glass. Top w/ a heavy splash of tonic ( around 1 ounce). Fill glass with ice. Garnish with 2 apple slices laid flat across the top of the cocktail. Top with a turn of freshly cracked pepper.

Cucumber Quencher

Cucumber Quencher Hotel Hugo
Hotel Hugo
  • 2 oz club soda
  • .75 oz agave thyme syrup
  • .25 oz cucumber juice
  • .25 oz lemon Juice
  • 6-8 mint sprigs
  • Oval cucumber slice for garnish
  • Thyme sprig for garnish

Method: Add all ingredients to a shaker. Shake well then double strain into a highball and top it off with club soda. Garnish with an oval cucumber slice and a thyme sprig. 

Classic Bubbly

Classic Bubbly Cocktail
Effie Gurmeza

(Created by Marnie Rae, National Mocktail Week)

  • 5 cups pomegranate juice
  • 1 cup frozen raspberries
  • 4 tbsp vanilla bean paste
  • 5 drops lemon extract
  • 5 drops orange extract
  • 2 pomegranates worth of pips

Method: In a large saucepan, add all ingredients but the pomegranate seeds. Bring to a light simmer over medium-low heat. Simmer for approximately 25 minutes. Let cool. Blend well in a blender to incorporate all ingredients. Add soda/sparkling water to taste. Garnish with pom seeds.

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