Apple Mojito (photo courtesy of Liquor Lab)
It’s that time of year when many of your customers plan to swear off alcohol—at least for the next month. According to The State Of Dry January 2025 report, the first nationwide survey to examine the trend, “Dry January has moved firmly into the mainstream” with 47% of those who drink alcohol at least once a month reporting that they have participated in Dry January before.
“Millennials ages 29 to 44 are the most likely to attempt Dry January, with just over half (51%) reporting that they have tried it,” the report says.
That means it is important for your bar menu to include enough options to keep customers who aren’t consuming alcohol happy. We’re here to help with 5 Mocktail Recipes from our archives sure to keep everyone happy this January and beyond!
Chamomile Margarita
Recipe courtesy of Liquor Lab
Makes one cocktail
2 oz. chamomile tea
0.5 oz. lime juice
0.5 oz. agave nectar
Coupe, up, edible flowers for garnish
Fill the serving glass with ice. In a cocktail shaker, add chamomile tea, lime juice, and agave syrup. Shake for 10-15 seconds and pour into the serving glass. Garnish with edible flowers.
The Squeezebox Miche’NADA
Recipe courtesy of Aaron Peña, The Squeezebox, San Antonio (now closed)
Makes 1 cocktail
2½ oz. Michelada Cocktail Mix
12 oz. can Topo Chico Sparkling Water
Twang Michelada Beer Salt
1 lime wedge
Rim glass with Twang Michelada Beer Salt. Fill glass with ice and garnish with lime. Pour in 2½ oz. of Michelada Cocktail Mix to taste. Add 12 oz. of Topo Chico.
Yangtze River
Recipe courtesy of Geronimo Lopez, Botika at Pearl, San Antonio, Texas (now closed)
Makes 1 cocktail
1 oz. Asian pear puree
6 oz. unsweetened rice milk
½ oz. lime juice
1 egg white
2 oz. Topo Chico sparkling water
1 slice of Asian pear
1 star anise
Combine puree, rice milk, lime juice and egg white in a Boston shaker. Shake vigorously. Strain into a tall or rocks glass and top with Topo Chico. Garnish with Asian pear slice and star anise.
Strawberry Dreamin’
Recipe courtesy of Juan Cuevas, Luminarias, Monterey Park, California
Makes 1 cocktail
1½ oz. fresh squeezed lemonade
1 oz. strawberry puree
½ oz. simple syrup
2 oz. water
3 dashes of mint bitters
Garnish mint sprig
Shake the first four ingredients and strain over crushed ice in a tall glass. Top with three dashes of mint bitters. Garnish with mint sprig.
Apple Mojito
Recipe courtesy of Liquor Lab
Makes one cocktail
2 oz. apple juice
0.25 oz. lime juice
0.5 oz. simple syrup
5 mint leaves
Collins glass, crushed ice, mint spring, and dehydrated apples for garnish
Place mint leaves, lime juice, and simple syrup into a sturdy glass and use a muddler to crush. Fill the serving glass with ice. Pour in apple juice and stir. Garnish with an additional mint spring and dehydrated apples.