Recipes for Dry January and Beyond

Dry January may mark a lot less imbibing for your customers, but it doesn't have to mean your bottom line is lessened too. In fact, Dry January is the perfect time to roll out new non-alcoholic recipes on your menus.

Do you already have a non-alcoholic section on your menu? Consider freshening it up with some new additions. 

Has your bar/restaurant not taken the dive into non-alcoholic cocktails yet? Use this month to set up a zero-proof section on your menu.

If you're still not sold on the non-alcoholic boom amongst consumers, consider that according to a recent study by Veylinx, nearly 4 in 10 drinkers are currently trying to reduce the amount of alcohol they drink. What's more, 50% of respondents said they would drink less if there were better non-alcoholic options. What consumers are looking for most in those non-alcoholic options are flavor and a lower price, according to Veylinx.

The demand is there—it's up to your bar or restaurant to meet it with unique non-alcoholic offerings. We'll help you get started with these great non-alcoholic recipe options!


matcha mocktail
Photo & recipe: Yampa Valley Kitchen

Matcha Mint Garden & Tonic Recipe


1.5 oz Seedlip Garden

1.5 oz mint simple syrup (recipe below)

1 oz fresh pressed green juice

1 oz lime juice

1 T unsweetened matcha powder


Garnish: sliced cucumber and mint sprig.

Mint Simple Syrup

1 cup turbinado sugar

1 cup boiling water

1 cup fresh mint leaves

Stir over heat until sugar dissolves. Let sit overnight. 


  1. Shake all ingredients with ice. 
  2. Strain into a goblet glass filled with ice. 
  3. Top with tonic.
  4. Garnish with sliced cucumber and mint sprig.


non-alcoholic recipes
Recipe: Abigail Smith, Big Bar
Photo: Eugene Lee

The Apothecary


Slice of serrano chili

1.5 oz Three Spirit Liverner

0.75 oz fresh-squeezed lemon juice

0.5 oz rosemary simple syrup

3 oz tonic water

lemon peel

Sprig of charred rosemary


  1. Smash a slice of serrano chili at the bottom of a cocktail tin.
  2. Add the Liverner, lemon juice, rosemary simple syrup, and ice, then shake.
  3. Pour over ice into a wine glass, top with tonic water.
  4. Express a lemon peel over the drink, then wrap the peel around a sprig of charred rosemary to garnish and serve.


non-alc cocktail recipe
Photo & recipe: Space 220 Restaurant

Moon Rocks


½ oz Fresh Lemon Juice

1 oz Monin Blue Cotton Candy Syrup

2 oz Sprite

Top w/ Pineapple Juice

1 package of Pop Rocks for garnish


  1. Build all ingredients in a Collins glass over fresh ice and then layer Pineapple Juice on top.
  2. Garnish with Pop Rocks clipped to the glass


non-alcoholic cocktail recipe
Photo & recipe: Ramsay’s Kitchen

Lychee Cooler


3 oz of lychee puree

1 oz of grapefruit juice

¾ oz of elderflower syrup (d’arbo)

½ oz of lime juice

1 each grapefruit peel


  1. Add all ingredients to an ice filled cocktail shaker.
  2. Shake vigorously (20 times).
  3. Pour into iced filled glass
  4. Garnish with a grapefruit peel and serve.


non alc recipe
Photo & recipe: Grand Tour Hospitality

Jablonski Spritz


2 oz martini vibrante

1 oz fever tree soda water

Splash of french bloom "le blanc"

Garnish: firesticks 


  1. Fill a wine glass with ice cubes.
  2. Add martini vibrante and fever tree soda water
  3. Top with french bloom "le blanc”
  4. Give it a quick stir
  5. Garnish with an orange wedge


Recipe & image: Sweet’N Low

Cherry Lime Rickey


½ cup tart cherry juice

Juice of 1 lime (at least 2 tbsp.)

1 packet Sweet’N Low® zero calorie sweetener

Club soda

Lime wedge, for garnish, optional


  1. In a measuring cup, combine the cherry juice, lime juice, and Sweet'N Low®.
  2. Stir to dissolve the Sweet'N Low®.
  3. Fill a tall glass with ice.
  4. Pour in the cherry juice mixture.
  5. Top with the club soda.
  6. Serve with a straw, garnished with the lime wedge, if desired.


non-alcoholic cocktail recipe
Recipe: Lead Bartender Morgan Styers of Merchant & Trade,Kimpton Tryon Park Hotel Photo: Merchant & Trade

To the Bus!


.75 oz. Ritual Tequila

1 oz. Orange Juice

1 oz. Pineapple Juice

.75 oz. Jalapeno-Cilantro Reduction

.5 oz. Grenadine

Top with Sparkling Water


  1. Add all ingredients to a cocktail shaker except grenadine and sparkling water.
  2. Shake for 10-15 seconds.
  3. Add grenadine to the bottom of the glass.
  4. Add crushed or pebble ice.
  5. Strain liquid from cocktail shaker into the glass on top of the grenadine and ice.
  6. Top with sparkling water.  


non-alcoholic cocktail recipe
Recipe & photo: Westgate Las Vegas Resort & Casino 

Sin City Sober


2 Fresh Strawberries

5 Mint Leaves

0.75 oz Lemon Juice

0.75 oz Simple Syrup

4 oz Still Water 

Strawberry + Mint Sprig Garnish


  1. Muddle mint leaves and strawberries in a shaker tin.
  2. Add lemon juice, simple syrup, still water, and shake.
  3. Pour into a Collins glass.
  4. Garnish with a strawberry and mint sprig.


non alcoholic cocktail
Photo & recipe: Manny Hinojosa / Mixologist

White Peach Granita


2 oz. The Perfect Purée White Peach Puree, thawed

3/4 oz. simple syrup

3/4 oz. fresh lemon juice

Pinch of white pepper



  1. In cocktail shaker combine all ingredients with ice.
  2. Shake and serve on the rocks.
  3. Garnish with fresh sprig of mint and white pepper.


non-alcoholic cocktail recipe
Photo & recipe: Barritt's Ginger Beer

Ginger Bog


4 oz Barritt's Ginger Beer 

4 oz Cranberry Juice 

Dash of bitters 

Optional garnish of an orange slice 


non alc recipe
Photo & recipe: Lillet

Lillet Rosé Spritz


3 parts of Lillet Rosé

3 parts of Soda Water

Recommended garnish: slice of grapefruit and/or orange


  1. Build Lillet Rosé and soda water over ice
  2. Strain into a white wine glass filled with ice.
  3. Garnish with either a slice of grapefruit and/or orange.


non alcoholic cocktail
Photo & recipe: KYU

Classy & Fabulous


2 oz. Cold Brew Coffee

1 oz. Coco Lopez

1 oz. Coconut Milk

Toasted Coconut Flakes


  1. Pour ingredients into highball glass.
  2. Add ice.
  3. Gently stir.
  4. Garnish with toasted coconut flakes.


non alc recipe
Recipe & photo: Humble Baron



1 oz Seedlip Garden 108

1 oz Pentire NA Apertif

1 oz Lyre's Apertif Rosso NA Red Vermouth


  1. Fill a mixing glass with ice.
  2. Pour 1 oz Seedlip Garden 108, 1 oz Pentire NA Apertif, and 1 oz Lyre's Apertif Rosso NA Red Vermouth into the mixing glass.
  3. Stir all the ingredients together thoroughly to chill the mixture without diluting it excessively.
  4. Strain the mixture into a coupe or Nick & Nora glass, using a strainer to separate the liquid from the ice.
  5. Garnish the mocktail with an orange twist, expressing the citrus oils over the drink by giving it a gentle twist.


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