More than half (57%) of global consumers are following Dry January this year, according to the 2023 Bacardi Cocktail Trends Report, with 40% planning to drink more non-alcoholic and low-ABV beverages throughout 2023. So while you should consider “Drynuary” drink specials, it’s wise to offer a robust selection of no-/low-ABV cocktails all year.

What’s more, guest standards for mocktails are now higher, as bartenders craft alcohol-free sips with flavor in the same vein as full-proof spirits. As a result, Bacardi’s trend report notes that up to 23% of Millennial and legal Gen Z consumers are becoming “blenders,” or those switching between no-/low-ABV and full-strength cocktails on the same occasion.

The increased availability of non-alcoholic spirits and craft mixers makes it a bit easier to offer high-quality, no-proof cocktails. Here are just a few that we like for early 2023.

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Oh, Pear

Course Drinks

Keyword Asian pear cordial, lemon, sage, Seedlip Grove

Ingredients

• 1 ½ oz. Seedlip Grove
• 1 oz. Asian pear cordial
• ¾ oz. Lemon juice
• Sage 2 small leaves or 1 large
• Soda to top

Instructions

• Shake ingredients (except soda) together.
• Fine strain over crushed ice in white wine glass.
• Top with soda and garnish with a small sage top.

Notes

The mixologists at Miss Carousel in Houston, TX, created this recipe.

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Get Naked

Course Drinks

Keyword lemon, NKD LDY Gin Alternative, Red wine syrup

Ingredients

• 2 oz. NKD LDY Gin Alternative non-alcoholic spirit
• 1 oz. Lemon juice
• ¾ oz. Red wine syrup fortified with foraged botanicals*
• 4 dashes Scrappy’s Black Lemon bitters

Instructions

• Combine all ingredients in a shaker.
• Shake to chill and dilute.
• Double strain into rocks glass with KY Straight Ice.

Notes

* For Red wine syrup: Infuse Chianti Classico with foraged botanicals for one month. Strain solids and cook wine at a simmer for 10 minutes until alcohol is cooked out. Add sugar and cook until dissolved.

Miranda Densford, beverage director at Barn8 Restaurant and Bourbon Bar in Goshen, KY, created this recipe.

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Alternate Earth

Course Drinks

Keyword carrot juice, Ginger syrup, lemon, Seedlip Garden

Ingredients

• 1 ½ oz. Seedlip Garden
• ¾ oz. Carrot juice
• ¾ oz. Lemon juice
• ½ oz. Simple syrup
• ¼ oz. Ginger syrup

Instructions

• Combine ingredients and shake.
• Strain into pilsner with crushed ice.
• Garnish with a mint bouquet.

Notes

The mixologists at Death & Co. created this recipe.

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Pure Imagination

Course Drinks

Keyword Ginger rosemary syrup, lavender, lime, tonic water

Ingredients

• ½ oz. Ginger rosemary syrup
• ½ oz. Lavender syrup
• ½ oz. Lime juice
• Q Tonic water

Instructions

• Shake the first three ingredients.
• Pour ice into Collins glass.
• Top with Q Tonic.
• Garnish with herb sprig.

Notes

The mixologists at Everyday Kitchen in Louisville, KY, created this recipe.

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Blueberry Lemonade

Course Drinks

Keyword Blueberry Ginger Mint Amethyst NA Spirit, lemon, lime

Ingredients

• 2 oz. Blueberry Ginger Mint Amethyst NA Spirit
• 1 oz. House-made lemon syrup
• 1 oz. House-made lime syrup

Instructions

• Shake all ingredients together.
• Serve over ice.
• Garnish with blueberries in the glass and on a skewer.

Notes

The mixologists at Lucky Rooster Kitchen + Bar in Hilton Head Island, SC, created this recipe.

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Karl’s Dry Jan “Gin” Cocktail

Course Drinks

Keyword ginger beer, lemon, Orange blossom honey syrup, Rice vinegar

Ingredients

• 1 oz. Fresh-squeezed lemon juice
• 1 oz. Orange blossom honey syrup 1:1 blend of honey to water, orange blossom water to taste, and orange oil from orange peels
• 4 dashes Hella Bitters Eucalyptus bitters
• 4 drops Rice vinegar
• Small sprig of Rosemary
• 3 to 4 oz. Uncle Waithley’s Vincy Brew Caribbean ginger beer
• Sage leaf for garnish

Instructions

• Shake ingredients except ginger beer.
• Strain into rocks glass with ice.
• Top with ginger beer.
• Garnish with sage leaf.

Notes

Mixologist Karl Franz Williams, founder of Uncle Waithley’s, created this recipe.

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Pitaya Faux Tai

Course Drinks

Keyword Blood Orange-Guava, Coco Reàl, lime, Pink pitaya powder

Ingredients

• 1 oz. Coco Reàl
• 1 oz. Barmalade Blood Orange-Guava
• 2 oz. Fresh lime juice
• 2 tsps. Pink pitaya powder

Instructions

• Combine all ingredients in cup with ice.
• Roll ingredients into mixing tin and back into cup.
• Garnish with lime wedge and edible orchid.

Notes

The mixologists at Lifted Bar & Restaurant at Omni Boston Hotel at the Seaport created this recipe.

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Rio Perdido Faux ‘Rita

Course Drinks

Keyword Blue spirulina powder, lime, orange, orgeat

Ingredients

• 1 oz. Liber & Co. Orgeat
• 1 oz. Fresh lime juice
• 1 oz Orange juice
• ½ tsp. Blue spirulina powder

Instructions

• Combine all ingredients in cup with ice.
• Roll ingredients into mixing tin and back into cup.
• Garnish with lime wheel.

Notes

The mixologists at Lifted Bar & Restaurant at Omni Boston Hotel at the Seaport created this recipe.

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Menta Limón

Course Drinks

Keyword lemon, mint syrup, Ritual Zero Proof Gin

Ingredients

• 1 oz. Ritual Zero Proof Gin
• 1 oz. Mint syrup*
• 1 oz. Lemon juice

Instructions

• Hard shake ingredients together.
• Add cobbled ice and a splash of soda.
• Pour into a Collins glass.
• Garnish with expressed mint sprigs.

Notes

*For Mint syrup:
Make simple syrup (2 parts sugar, 1 part water). Pour in quart container, while leaving about 1⁄4 of the container empty for the mint. Take two large bundles of mint, twist up, and add mint leaves to simple syrup. Stir in and let rest overnight in fridge. Strain and refrigerate.

Kala Ellis, bar director at Oak Steakhouse Nashville, created this recipe.