Amazing Non-alcoholic drinks for Dry January Here on the Suncoast

The holidays are a time of celebration and, traditionally, a lot of parties, get together, and, in many cases, alcohol. From giving thanks in November to the New Year, many drink more in three months than the rest of the year. Dry January is seen as a way to reset from the heavy consumption of alcohol with a month of alcohol-free, wellness-focused days. Dry January can help your metabolism speed up and make you more energetic and ready to face those daily challenges. To help conquer this challenge, we have put together some amazing nonalcoholic drinks that will tickle your taste buds.

Dry January

This sweet nonalcoholic red wine-based drink is a surprisingly sweet treat for your mouth. You can also use tart cranberry or cherry juice for an extra surprise for your taste buds. This is a great option for Dry January tasting.

Ingredients

• 4 ounces cherry juice or nonalcoholic red wine
• 2 ounces of freshly squeezed orange juice
• 1 ounce freshly-squeezed lime juice
• ¾ ounce simple syrup
• Ice
• Lemon-lime soda or club soda to top off
• Orange wheel for garnish, optional

Instructions

1. Add ice, cherry juice, orange juice, lime juice, and simple syrup in a cocktail shaker.
2. Shake to chill.
3. Strain into a rocks glass or wine glass over fresh ice.
4. Top off with lemon-lime soda.
5. Garnish with an orange wheel.

Espresso and Chocolate

This decadent mocktail is a fantastic variation on an espresso martini. It has a unique texture and complexity that is definitely a drink that might not be for everyone. This amazing Dry January option is probably one of the most diverse options on the list. Give it a try, and see what you think.

Ingredients

• 7 ounces of very hot water
• 2 bags chocolate-orange tea bags
• 14 ounces sugar
• 1.5 ounces espresso
• 1/2 ounce coconut milk
• kosher salt
• shaved orange chocolate to garnish
• espresso beans to garnish

Instructions

1. Start with a small saucepan on a trivet with very hot water.
2. Add orange tea bags and sugar, and stir. Let steep for twice the recommended time to intensify the flavor. Remove tea bags and chill before using.
3. Make a saline solution by coming 1 part salt to 4 parts water. Mix together until dissolved.
4. Place ice into a shaker tin and add espresso, coconut milk, 1/2 ounce of the orange tea syrup, and two drops of saline solution.
5. Shake and strain into a couple of glasses.
6. Garnish with shaved orange chocolate and espresso beans.

Ginger Peach Mojito Mocktail

This fruity and fizzy drink is perfect for a breakfast or midday refresher. If you love fresh peaches, lime and super light and amazing drinks? This one is definitely one that you are sure to enjoy long after Dry January.

Ingredients

• 1 peach, sliced
• 2 inch-long pieces of candied ginger, finely chopped
• 8-10 mint leaves
• Juice of 3 limes
• 10-12 ice cubes
• 1 ginger beer (I prefer Reed’s because it’s a bit spicy)

Instructions

1. Divide the peach slices, chopped candied ginger, mint leaves, and lime juice between two tall glasses.
2. Use a muddler (or a spoon) to crush the peaches and mint to release the mint oils and juice from the peach.
3. Fill the glasses with ice cubes.
4. Pour chilled ginger beer over the ice until topped off.

Grapefruit Basil Kombucha Mocktail

Here is a fabulous drink that has some great health benefits on the side. Citrusy with perfectly balanced sweet and tart flavor profiles, this is a drink that is sure to surprise. Additionally, with some “magic” the ice helps transform the drink from blue to violet when you add the ingredients.

Ingredients

Colored Ice

• 6 cups water, divided
• 1/4 cup dried pea flowers

Basil & Anise Syrup

• 3/4 cup sugar
• 3/4 cup water
• 2 tablespoons McCormick Gourmet Organic Anise Seed
• 1 teaspoon McCormick Basil Leaves

Grapefruit Kombucha

• 1 cup Basil & Anise Syrup, chilled
• 1 cup freshly squeezed grapefruit juice, chilled
• 1 cup unflavored kombucha, chilled
• 1/4 cup cold water

To Serve

• 1 cup chilled seltzer water divided
• 4 edible orchid flowers (to garnish)

Instructions

1. For the colored ice, bring 1 cup of the water to boil in a small saucepan on medium-high heat. Add pea flowers; steep until flowers are hydrated and the water is tinted blue. Strain through a fine sieve; discard flowers. Mix blue pea flower water with the remaining 5 cups water in a large glass measuring cup, stirring until well blended. Pour mixture into ice cube trays. Freeze for at least 4 hours or overnight.
2. For the Basil & Anise Syrup, mix all ingredients in a small saucepan. Bring to a simmer on medium heat. Remove from heat. Let stand 10 minutes, occasionally stirring to dissolve sugar. Strain the mixture through a fine sieve. Cool to room temperature. Refrigerate until chilled.
3. Mix Basil & Anise Syrup, grapefruit juice, unflavored kombucha, and water in a large glass measuring cup to make the Grapefruit Kombucha.
4. To serve, shave pea flower ice cubes using a food processor or ice shaver. Place 3/4 cup of the shaved ice into the bottom of the beverage glass. Place the orchid flower in a glass on top of the ice. Layer with an additional 1/4 cup of shaved ice.
5. Mix 3/4 cup Grapefruit Kombucha and 1/4 cup seltzer. Pour over ice and serve immediately to reveal a color-changing beverage. Repeat with the remaining ingredients to make four beverages.

Which drink are you thinking of whipping up today? Whether you are looking for something warm, cozy, and perfect for the cooler weather or sharp and Florida citrusy, we hope you enjoy these drinks. At your next gathering, you may serve one or more of these to resounding reviews, and of course, they can help with that first resolution of the new year – Dry January.

Happy 2023 Suncoast!

Feature photo courtesy of Deposit Photos