For Dry or Damp January, Here are Seven Cocktails to Create.
It is January, and often, one of the first resolutions many alcohol drinkers make is to consume less alcohol or forgo it together. Today we are sharing seven ideas for low-ABV Cocktails and mocktails to get you through the rest of “Damp January.”
Most of you are probably familiar with Dry January, a yearly tradition that prompts participants to forgo alcohol for January. There is no doubt that this practice is an excellent idea for several reasons–it is a beautiful way to give yourself a break after a season of Holiday drinking, the perfect way to get a jump start on your New Year’s resolutions, et cetera.
But for someone who likes to enjoy a glass of wine and an occasional cocktail, “Damp January” may be the better alternative. The practice of “Damp January” encourages drinking in moderation and in a more mindful manner. And it is an excellent habit to maintain not only during January but throughout the rest of the year.
For Damp January, you can consume fewer alcoholic beverages per week or select a fabulous Mocktail as your beverage choice. Another fabulous choice is experimenting with low-ABV Cocktails, wine, spirits, and beer.
Today we are sharing a combination of seven Mocktails and low-ABV Cocktails to take you through the rest of January.
Recess Zero-Proof “Margarita”
If you are a fan of canned cocktails, then give Recess’ Zero-Proof “Margarita” a try. It is a sparkling mocktail made using fresh limes and agave to duplicate a margarita’s sweet and tart flavors. Ingredients like lemon balm and American ginseng boost relaxation and energy.
Lemon Rosemary Ginger Mocktail Spritz
- ½ ounce honey Syrup
- ½ ounce rosemary Syrup
- ¾ ginger juice
- 1 ounce freshly squeezed lemon juice
- flavored sparkling water
- Blend ginger with a little water and strain.
- Add honey Syrup, rosemary syrup, ginger juice, and lemon juice to a glass and stir.
- Then add ice, top with flavored sparkling water, and enjoy.
Rosemary Simple Syrup
- 1 cup of water
- 1 cup of white sugar
- ¼ cup of rosemary leaves
- Combine water, sugar, and rosemary leaves in a small saucepan.
- Bring to a boil, stirring until sugar dissolves.
- Simmer for one minute.
- Remove from heat and let syrup steep for 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
- Rosemary Simple Syrup can be refrigerated for up to one month.
- ½ cup of good-quality honey
- ½ cup water
- Add the honey and water into a small saucepan over medium heat.
- Stir until the honey is dissolved.
- Allow to cool and transfer to an airtight container.
Honey Syrup can be refrigerated for up to one month.
Coconut Passion Fruit Refresher
- 1 ounce lime juice
- 1 ounce orange juice
- ½ ounce maple syrup
- 2 to 3 dashes of chili bitters
- Passion fruit pulp or juice
- 2 ounces of coconut water
- Mint limeade Kombucha
- Add lime and orange juice to a shaker along with maple syrup, chili bitters, passion fruit pulp or juice, and coconut water.
- Add ice and shake.
- Strain into a glass and top with mint limeade Kombucha, and enjoy.
Recipe courtesy of Jaylynn Little
Virgin Cucumber Gimlet
- 1 ½ oz club soda
- 4-5 slices of muddled cucumber
- 1-ounce fresh lime juice
- 1-ounce simple syrup
- Combine all ingredients and shake with ice.
- Serve in a rocks glass over crushed ice.
- Garnish with a rolled cucumber slice, and enjoy.
Recipe courtesy of Ocean Prime
- 1-ounce sweet vermouth
- ¾ ounce rye whiskey
- ¾ ounce amontillado sherry
- ½ ounce dry vermouth
- 2 dashes of Angostura bitters
- Put all the ingredients in a mixing glass, add ice, and stir until chilled.
- Strain into a coupe, garnish with a lemon twist and enjoy.
Recipe is taken from the book Session Cocktails
Red Wine Hot Chocolate
- 5 ounces good quality dark chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons packed brown sugar
- ½ teaspoon ground cinnamon
- 1 quart [4 cups] whole milk or use plant-based milk of your choice
- Pinch of salt
- 1 ½ cups fruity red wine, such as Merlot, Shiraz, or Zinfandel
- Cinnamon sticks and additional cocoa powder for serving [optional]
- Mix the chocolate, cocoa powder, sugar, and cinnamon in a large saucepan.
- Add the milk to a simmer over medium heat, whisking occasionally, until hot and smooth, about five minutes.
- Stir in the salt.
- Remove from the heat and add the wine.
- Add to a glass or mug, garnish with a cinnamon stick and a dusting of cocoa powder, and indulge.
This recipe serves eight—adjust ingredients for a single serving and add a splash of wine ONLY for the perfect low-ABV Cocktail.
Recipe courtesy of The Kitchn
- Leaves from 1 small rosemary sprig
- 1 ½ ounces clover honey syrup
- 1 ounce Campari
- 1 ½ ounces Meyer lemon juice, freshly squeezed
- 1-ounce egg white
- Rosemary sprig for garnish
- Add the rosemary leaves and honey syrup into a shaker and muddle gently.
- Add the Campari, Meyer lemon juice, and egg white and vigorously dry-shake [without ice] for 15 seconds.
- Add ice and shake again until well-chilled. Double-strain into a cocktail glass and garnish with a small rosemary sprig.
Clover Honey Syrup
- ½ cup clover honey
- ½ cup of water
- Combine Clover honey and water in a small saucepan over medium heat.
- Stir until the honey is dissolved and the mixture is smooth.
- Allow cooling, then transfer to an airtight container.
- Clove honey syrup will last for one month refrigerated.
Recipe courtesy of San Francisco bartender H. Joseph Ehrmann shared via Liquor dot com.
We hope you try these Mocktails and low-ABV Cocktails—they are the perfect way to enjoy the rest of Damp January and the rest of the year.
Drink responsibly always.