January is the start of getting back into a normal routine, and maybe even setting goals for an improved one.
In recent years, one trend is having a “dry January,” where you abstain or limit alcohol consumption to kick off the new year.
Whether you have never been much of a drinker or if you are trying something new, experimenting with “mocktails” can be a great start to 2025!
Modern mocktails aren’t as simple as leaving out the alcohol and mixing juices and sodas. Complex ingredients and flavors as well as newly developing non-alcoholic beers, wine and liquor options make mocktails the complete experience.
The market for new alcohol-free spirits includes zero-proof tequila, vodka, gin and rum.
It’s grown from $8 billion in 2018 to over $11 billion in 2022 and is expected to keep going up.
That consumption isn’t just taking place at home and at small gatherings.
Upscale mocktails are starting to appear at several bars and restaurants. So long to having only club soda and Shirley Temples to choose from.
For these new non-alcohols, companies are still using the same refining steps to extract the herbs and botanicals as their alcoholic counterparts.
Depending on your goal and if you are trying to just reduce instead of completely stop your alcohol consumption, there are also options with a very low alcohol content. Just don’t get them mixed up.
If you’re more of a beer or wine drinker, the non-alcoholic version has had a handful of options around for a while, but now many craft brewing companies are adding a non-alcoholic version to their lines, and some only brew non-alcoholic beers altogether.
As for wineries, the de-alcholization of wine — done through the reverse osmosis process you learned about in grade school — has taken a bit longer to perfect.
Lots of research on the best grape choices, then producing those grapes, and then perfecting the process has ensured that you’ll end up with the same complexities you enjoy with regular wine and are not just left with a glass of grape juice.
With all of the research and development and then the processes themselves to create these authentic tastes, unfortunately, you’ll notice prices to be just as high as regular alcohols.
Now for the fun part of actually using the spirits to create a mocktail.
The easiest way to get started is work with what you know. Try a riff on your regular drinks, tweaking to suit your tastes.
You’ll note that some mocktail recipes do not use any alcohol replacement and rather focus on building a taste profile from scratch.
If you do choose to use a non-alcoholic spirit, a good starting point is to taste it with nothing added. Is it sweeter than your former go to, or maybe it has a more of a (non-threatening) bite?
This will help you know how you need to treat the other elements of your cocktails.
From there, play up the rest of your flavors to add to your experience and help to trick and pleasantly distract your tastebuds.
If you need lime, squeeze it fresh. Get out your juice press for oranges if you need orange juice.
While you might think that going as far as adding extracts or oils is just a bit much, chances are, those flavors were added in for a reason.
Rather than omitting, choose a simpler recipe if you aren’t ready to commit to purchasing specialized ingredients.
Another trick for having a fancy feel is the glassware and ice you choose.
If you are trying a rif on an Old Fashioned, use a large round ice cube in a rocks glass. A Moscow Mule inspired beverage certainly needs a copper glass.
Companies releasing these totally new to the market beverages know that their consumers will likely need some guidance on how to best use them.
Head to the beverage’s website for their best recipes and pairings. They’ve also likely scattered product out to influencers too, so search your favorite social media platform for some inspiration as well.
Want to learn more tips and tricks in person? The Centreville Branch of the Queen Anne’s Public Library has partnered with Chesapeake Culinary Center to invite Chef David Murray of Chesapeake on Thursday, Jan. 16 at 6 p.m. to teach an “Art of Mocktails” class.
Chef Murray believes the trend correlates with people looking for a healthier lifestyle.
“We see the general population getting more creative about getting healthier food and drink into their bodies,” he said. “‘Influencers’ sharing recipes on social media has played a big part in this as well!”
The class will include a demonstration, tastings, and take home recipes to give a good start to creating mocktails at home.
“A good mocktail comes from having a good balance,” Murray said. “Balancing sweet with sour or bitter and enhancing with flavored syrups or herbs is essential in making a delicious mocktail. And just like any beverage from behind the bar, you want texture and presentation to be on point as well.”
If you can’t make it to the library, he shared his recipe for the Winter Cranberry Sparkler.