Delicious Mocktail Recipes for Dry January

Whether you are participating in Dry January or simply want to take a break from alcohol, we fully support your decision! But that doesn’t mean you can’t enjoy a Mocktail in its place. Here are some delicious Mocktail recipes to try this winter!

Citrus Orange Mocktail

Citrus fruits are in season and make the perfect addition to a Mocktail. We love this tangy recipe from Sweets & Thank You.


  • 1-2 Tbsp ginger-mint simple syrup*
  • 2 Tbsp fresh lime juice
  • ¼ cup orange juice
  • ¼ cup of sparkling water
  • Optional garnishes: Fresh mint leaves, orange or lime slice, pomegranate arils, rosemary, sliced ginger, or sugared or frozen cranberries


*For the ginger mint simple syrup:

  1. Combine 1 cup sugar, 1 cup water, and a 2-inch piece of peeled and sliced ginger in a saucepan.
  2. Bring to a simmer and whisk until sugar dissolves.
  3. Turn off heat and add 1 cup mint leaves. Steep for 15-20 minutes.
  4. Strain the ginger and mint, then store the syrup in the fridge for up to 1 month.

For the Mocktail:

  1. Add ¾ of ice to a glass.
  2. Add simple syrup.
  3. Add orange juice and lime juice and stir.
  4. Add sparkling water and garnish.

Lemon Pineapple Kiwi Sparkling Mocktail

If you’re in the mood for a tropical drink, this lemon-pineapple-kiwi Mocktail is exactly what you need. Find the recipe over at Physical Kitchness.


  • 1 kiwi
  • 3 tsp pineapple juice
  • 1 tsp raw honey, warmed
  • 1 can La Croix sparkling lemon water
  • Ice cubes with fresh mint leaves (optional)


  1. Peel and slice kiwi and add to blender or food processor.
  2. Add pineapple juice and raw honey.
  3. Pulse or blend to make a thin, well-blended purée.
  4. Pour ¾ cup sparkling water into each glass; divide purée into each glass.
  5. Serve with mint ice cubes if desired.

Persimmon Pomegranate Mocktail

Persimmons and pomegranates are at their best in the winter, making them the perfect ingredients for a seasonal Mocktail. Check out this recipe from The Merry Thought.


  • ¼ tsp Ceylon cinnamon
  • ½ tsp maple syrup
  • ¼ cup pomegranate seeds
  • 1 large or 2 small persimmons, juiced (or puréed/blended).
  • 6 oz soda water


  1. Purée (for thicker consistency) or juice (for thinner consistency) persimmon and chill.
  2. Chill glasses in the freezer.
  3. Paint the rim of each glass with maple syrup and sprinkle cinnamon on top. Alternatively, pour maple syrup into one small dish and cinnamon into another, then roll the rim on the syrup and coat with cinnamon.
  4. In a mixing glass, pour chilled persimmon and gently muddle pomegranate seeds into persimmon.
  5. Pour persimmon mix into glass, top with soda water, and serve.

Spicy Pomegranate Mojito Mocktail

Mojitos translate perfectly to Mocktails. This recipe from Street Smart Nutrition has a nice kick to it, too!


  • 5-6 fresh mint leaves
  • 1 oz serrano simple syrup*
  • 4 oz pomegranate juice
  • ½ lime, juiced
  • 3-4 oz seltzer or soda water
  • Crushed ice
  • Pomegranate arils, mint, and lime wedges for garnish


*For the Serrano simple syrup:

  1. Slice 2 Serrano peppers in half and remove the seeds.
  2. Add 1 cup water and 1 cup granulated white sugar or honey to a small saucepan.
  3. Bring to a simmer, add Serrano peppers, and remove from heat.
  4. Steep 10-20 minutes, then strain the simple syrup.
  5. Use 1 oz for this Mocktail and store the rest in the refrigerator; use within 2 weeks.

For the Mocktail:

  1. Add fresh mint to bottom of a highball glass and muddle gently. Add crushed ice, filling glass to the top.
  2. Combine Serrano simple syrup, pomegranate juice, and fresh lime juice, and stir. Top off glass with tonic water and stir again.
  3. Garnish with pomegranate arils, lime wedges, and fresh mint.

Designated Appletini Mocktail

If you don’t want alcohol but still want the taste of a classic Appletini, this Mocktail is the way to go. We love this recipe from The Spruce Eats.


  • Granulated sugar
  • ¼ cup freshly pressed apple juice (or store-bought)
  • 1 Tbsp simple syrup
  • ½ Tbsp freshly squeezed lemon juice
  • Apple slices, for garnish


  1. Rim a chilled cocktail glass with sugar.
  2. Pour apple juice, simple syrup, and lemon juice into a cocktail shaker with ice and shake well.
  3. Strain into rimmed glass and garnish with apple slices.

Blood Orange Mocktail

Blood oranges are less acidic and sweeter than navel oranges. Combining them with rosemary and lemongrass creates one of the tastiest Mocktails you will ever have! Find the recipe over at Lins Food.


  • 4 large blood oranges
  • 2 stalks lemongrass, bruised
  • 2 rosemary sprigs
  • 200 ml fizzy water
  • Ice cubes (about 2 per serving)


  1. Squeeze the juice out of blood oranges and set aside.
  2. Gently muddle 2 rosemary sprigs per glass.
  3. Pound lemongrass bulb to split it a little (to bruise).
  4. Add ice over the lemongrass. Add blood orange juice and stir with a lemongrass stalk.
  5. Top with sparkling water and garnish with rosemary.

Do you have a favorite Mocktail recipe? Share it with us in the comments below!

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