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.
I found The Boston Shaker, KegWorks, Bitters & Bottles, and Art of Drink all to be good sources for Horsford’s Extinct Acid Phosphate, as well as the bitters and syrups.
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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