4 Non-alcoholic Drinks for ‘Dry January’


On the heels of party-packed December, it comes as no surprise that many people are inspired to cleanse their systems in January. If juicing isn’t for you, consider Dry January, a campaign that is gaining steam for people looking to give their livers (and wallets) a break by abstaining from alcohol for the entire month.

If you’re used to sipping cocktails every night, Dry January can prove difficult.  Itching to whip up a satisfying (non-alcoholic) drink? We pulled some options from our recipe database that will serve as a worthy substitute. Cheers!

Ginger Lemonade

Yield: 4. Adapted from Calypso Coolers, ©2006, Arlen Gargagliano

2 cups water
2 inches fresh ginger root, peeled and sliced
1 cup sugar, plus additional to taste
3/4 cup fresh lemon juice, 4 half-moon slices of lemon for garnish
1/4 fresh cup lime juice
Crushed ice
Club soda
Fresh mint leaves and/or sugar cane sticks for garnish.

In a medium saucepan, combine the 1 cup of the water with the sugar and ginger and cook over a medium flame, stirring frequently, until the sugar has dissolved. Let cool to room temperature. Strain into a pitcher. Add the remaining water, lemon and lime juice, and either refrigerate for up to one week, or serve immediately. Fill four glasses with crushed ice. Fill three quarters of the way with the ginger lemonade mixture. Stir and top with club soda. Garnish and serve.

Vanilla Bean Lemonade

Yield: 2

12-ounce can frozen lemonade concentrate, thawed
6 cups cold water
1/3 cup sugar
1/4 teaspoon kosher salt
2 vanilla beans or pure vanilla extract, to taste
2 large lemons, quartered and seeded

In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt. Stir until the sugar is dissolved. If you are using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans.


Yield: 4

1 1/2 cups pure pomegranate juice
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
2 cups sparkling water

Place all ingredients in a pitcher and stir. Divide into four tall glasses filled with ice cubes. Garnish with a lemon slice.

Hisbiscus Tea Punch

4 cups boiling water
8 hibiscus tea bags
1 1/2 cups sugar
1 bottle (25.4 ounces) sparkling apple cider, chilled
Lemon wedges

Pour 4 cups boiling water over tea bags. Cover; steep 10 minutes. Discard tea bags. Stir in sugar until dissolved. Chill until ready to serve. Stir in sparkling cider, and serve over ice. Garnish, if desired.


About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

1 Comment

  1. From Frank on Facebook: “For Dry January – try 12NtM Sparkling Beverage from local Rye Brook company Twelve Beverage – sold at Stew Leonard’s in Yonkers, all Whole Foods, Fairway Markets, DeCicco’s, etc.”

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