Partaking in Dry January? Try These Mocktails!

By Anika Nayak

It’s the New Year, and whether you are taking the sober month challenge or making the resolution to drink less, there are plenty of alcohol-free options. “Mocktails” are basically booze-free cocktails that are generally made with fruit juice or soda. It’s the perfect drink for party hosts to make ahead of time and give their guests the option of adding alcohol or not. If you are at a restaurant, tell the bartender you want a mocktail and he can take it from there. If in the comfort of your home, here are three recipes that show ditching the booze can be just as delicious not just for Dry January, but the New Year and beyond. 

HUZZAH Honey Pear Fizz


  • Immersion frother or handheld mixer (for frothing the milk)
  • cocktail shaker


  • 3 ounce Juicy Pear HUZZAH
  • 1 ounce cinnamon honey syrup
  • 1 ounce fresh lemon juice
  • 1 tablespoon chopped ripe pear
  • 1 ounce frothed almond milk
  • 3 spoonfuls almond milk foam
  • ice

For Garnish

  • dusting of cinnamon
  • slice of pear

For Cinnamon Honey Syrup

  • ½ ounce honey
  • ½ ounce hot water
  • 1 pinch cinnamon

For Frothed Almond Milk and Foam

  • ½ cup unsweetened almond milk


To Make the Cinnamon Honey Syrup

  • Mix together all three ingredients. Stir until honey is dissolved, then set aside to cool.

To Make Frothed Almond Milk and Foam

  • With either an immersion frother or a handheld mixer, mix until foamy (about 1 minute).
  • There will be a top layer of foam, and a bottom layer of frothed, liquid milk. Set aside.

To Make Mocktail

  • In a cocktail shaker, muddle the 1 tablespoon of chopped pear until all the juices are released.
  • Add ice, then add cooled cinnamon honey syrup, lemon juice, and frothed almond milk. Shake until chilled and strain into glass.
  • Add HUZZAH (enough to top) and spoon three spoonfuls of almond milk foam across the top of the drink.
  • Sprinkle with cinnamon and garnish with a pear slice.


Cinnamon Honey Syrup can be stored for up to 2 weeks in the fridge!

Signature Serve: “Shore Elevation”


  • Nick and Nora glass
  • cocktail shaker


  • ounces Salcombe New London Light
  • 1 ounce chilled, strong green tea
  • ½ ounce sage syrup
  • ½ ounce lemon juice
  • ½ ounce aquafaba (chickpea juice)
  • ice
  • sage leaf (for garnish)

For Sage Syrup

  • 1 cup hot water
  • 1 cup sugar
  • 3 sage leaves


To Make Sage Syrup

  • Mix together water and sugar, simmer until the sugar has dissolved.
  • Add sage leaves and leave overnight. Remove sage leaves before use

To Make Mocktail

  • Fill a Nick and Nora glass with ice to chill and set one aside.
  • Add the "New London Light," green tea, sage syrup, lemon juice, and aquafaba to a cocktail shaker with plenty of ice and shake for 15 seconds.
  • Remove ice from the Nick and Nora glass.
  • Double strain the mixture into the glass.
  • Garnish with sage.

Tom Collins aka The Essential Spritz


  • Collins glass
  • cocktail shaker
  • medium saucepan
  • glass jar


  • 2 ounces brewed green tea
  • 1 ounce lemon juice
  • ¾ ounce spiced cranberry syrup
  • 2 ounces soda water

For Spiced Cranberry Syrup

  • 1 cup fresh cranberries
  • 1 cup Essentia Water
  • 1 cup sugar
  • 2 – 3 cinnamon sticks
  • 2 whole cloves (optional)
  • 2 star anise (optional)


To Make Spiced Cranberry Syrup

  • Take a medium saucepan and bring all the ingredients, except for sugar, to a light simmer until the spices start to release aromas and cranberries start to split.
  • Add sugar and stir to dissolve (not need to bring to a boil).
  • Set aside and let cool.
  • Strain into a glass jar and save in refrigerator for up to two weeks.

To Make Mocktail

  • Combine all ingredients, except soda water, into a cocktail shaker and shake with ice.
  • Strain the drink into a Collins glass over ice, and top with soda water.
  • Gently stir to combine and garnish with speared cranberries and rosemary sprig.