Whether you’re participating in Dry January or just looking for some alcohol-free beverage recipes, today I’m sharing 2 easy mocktails that you can make at home! Add these recipes to the six mocktails I shared in this post and you’ll have quite a repertoire!
This is my third year taking part in Dry January and it’s a tradition I’ve really come to love. In fact, this last year I also added in Sober October. Personally, I sleep better, feel more optimistic and motivated and it helps me get a jump start on shedding those holiday pounds.
Natty Guy does not participate in these dry months and when Friday night rolls around, I still want to have something special to sip alongside him as we kick off the weekend. Enter my growing collection of mocktail recipes! Fortunately, more bars are offering a greater assortment of alcohol-free drinks so planning a sober night out has gotten easier over the years as well.
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Easy Mocktails to Make at Home
Both of these mocktails include an ingredient that was new to me, acid phosphate. Acid phosphate is similar to citric acid but has a pure, dry-tart taste, not one tinged by lemon/citrus. Only a small amount is used in each cocktail to counteract the sweetness of the grape juice and raspberry syrup. No need to worry that the drinks will end up too tart.
Japanese Thirst Killer
- 3 oz. grape juice
- ¾ oz. orgeat
- 1 tsp. acid phosphate
- 2 dashes of Angostura bitters
- 2 oz. club soda, plus more to taste
- Pineapple slice (for serving; optional)
Add grape juice, orgeat, acid phosphate, and bitters to a cocktail shaker and fill it with ice. Seal the shaker and shake until chilled, about 5 seconds. Add club soda to the bottom of an ice-filled 8-ounce glass. Add grape juice mix to glass, then top with additional club soda to taste. Stir to integrate. Garnish with a pineapple slice, if desired. Yields 1 mocktail.
Bushwick Thirst Killer
- 3 oz coconut water
- 3/4 oz raspberry syrup
- 1 tsp acid phosphate
- 2 dashes Peychaud’s bitters
- 2 oz club soda, plus more to taste
- 3 raspberries (for serving; optional)
Add coconut water, raspberry syrup, acid phosphate, and bitters to a cocktail shaker and fill it with ice. Seal the shaker and shake until chilled, about 5 seconds. Add club soda to the bottom of an ice-filled 8-ounce glass. Add raspberry mix then top with additional club soda to taste. Stir to integrate. Garnish with 3 raspberries on a skewer or rosemary sprig, if desired. Yields 1 mocktail.
Where do you stand on mocktails? Are you sober-curious? Do you never touch alcohol? I’d love to know in the comments below.
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