dry january mocktails
‘Dry January’ has become a thing. After the hustle and bustle and frank consumption of alcohol during the Holiday season, many people like to reset and detox by abstaining from alcohol during January. For folks who routinely have wine with dinner, this poses the question, ‘What shall I drink with dinner?’ Many people have herbal tea or sparkling water, but I have some thoughts for a more festive, yet easy alternative.
These recipes were inspired by many of the new ‘botanical elixers’ on the market. Some of these brands offer non-alcoholic, distilled ‘spirits’ but they are quite pricey. While homemade varieties might offer a little less flavor punch, they offer a refreshing way to enjoy Dry January, while being easy on the pocketbook. Additionally, the ingredients in these homemade elixers offer health benefits as well. Ginger and mint are renowned for aiding digestion and ginger is known to boost immune function. So I hope you’ll give one, or all of these a try. Making a batch of each affords several drinks’ worth of mocktails. Depending on the strength of flavor you prefer, each recipe makes enough for approximately 4 mocktials.
Ginger-Honey-Lemon Elixer
Combine the following in a small saucepan:
Juice of 1 lemon
6-8 slivers fresh ginger
2 Tbs local honey
1/2 cup water
Bring to a boil then reduce heat to a simmer. Cover and cook for 15-20 min. Remove from heat and allow to completely cool. Strain ginger slicers from concoction; put in airtight container or jar to store.
To make mocktail, fill a 6 oz glass with ice. Add 2 Tbs ginger-honey-lemon elixer and top with seltzer water. Stir to distribute flavors. Serve with lemon wedge if desired.
Lemon-Rosemary Elixer
Combine the following in a small saucepan:
Zest of 1 lemon
2 tsp raw sugar
2 sprigs fresh rosemary
1/2 cup water
Bring to a boil then reduce heat to a simmer. Cover and cook for 15-20 min. Remove from heat and allow to completely cool. Remove rosemary from concoction; put in airtight container or jar to store.
To make mocktail, fill a 6 oz glass with ice. Add 2 Tbs lemon-rosemary elixer and top with seltzer water. Stir to distribute flavors. Serve with lemon wedge if desired.
‘Mojito’ Mocktail Elixer
Combine in a small saucepan,
8 muddled mint leaves
2-4 tsp raw sugar (depending on desired sweetness)
1/2 cup water.
Bring to a boil then reduce heat to a simmer. Cover and cook for 15-20 min. Remove from heat and allow to completely cool. Remove mint leaves from concoction; put in airtight container or jar to store.
To make mocktail, fill a 6 oz. glass with ice. Add 3 Tbs mojito elixer and top with lime-flavored seltzer water. Stir to distribute flavors. Serve with sprig of mint and lime wedge if desired.