Reset & Recharge in 2024: New Orleans Bartenders Share Mocktail Recipes for Dry January

Pictured: Garden of Eden by The Pool Club at Virgin Hotels New Orleans

Local restaurants and bars are helping celebrate a recent craze, “Dry January,” in which participants abstain from alcohol for the month of January. If you’re looking to take some time away from alcohol now that the holidays are over, or just want to try something new, check out these delicious mocktail recipes you can make at home!

The Pool Club at Virgin Hotels New Orleans

1. Aloe Elixir 

1 oz Seedlip Garden 108
2 oz aloe vera juice
.75 oz Real Watermelon
.5 oz lime
.5 oz ginger syrup
sprinkle of cayene
Garnish: dehydrated lime
Glass: rocks, pebble ice

1. Combine all ingredients in a shaker, shake, strain, and enjoy.

2. Garden of Eden 

1oz Seedlip Garden 108
.75 oz Lemon juice
.5 oz Real Lychee
.25 oz simple syrup
.75 oz water
top with 2 oz gingerbeer
Garnish: “Garden” cucumber ribbon, lemon Wheel, thyme sprig, 2 edible flowers
Collins Glass – Pebble Ice

1. Place cucumber ribbon and lemon wheel along the sides of the glass, and fill with pebble ice to hold it in place.
2. Combine Seedlip Garden 108, lemon juice, Real Lychee, simple, and water in a shaker.
3. Shake and strain over pebble ice.
4. Top with ginger beer, add thyme sprig & edible flowers.

The Bower, New Orleans

Kin’dred Spritz

Pictured: “Kin”dred Spritz by The Bower

Untap good clean energy. Non-alcoholic and gently caffeinated Kin Spritz is infused with adaptogens, nootropics, and botanics like Rhodiola Rosea, 5-HTP, and Gaba to elevate your mood, smooth out stress, and offer a boost of energy.

3 oz of kin spritz euphorics (n/a)
.05 oz fresh lime juice
Splash of fever tree tonic water
Mint for garnish

1. Add kin and lime juice to a shaker with ice.
2. Shake thoroughly and pour into a collins glass over ice.
3. Top with a splash of your favorite soda water. We are using fever-tree tonic water.
4. Garnish with a fresh sprig of mint.

Mister Mao, New Orleans


2oz Lyres Dark Cane Spirit
1oz Lyres Italian Orange
1oz Cocktail + Sons Fassionola Syrup (locally made)
1oz Pineapple juice
.25 fee foam (vegan foam)
5 drops NA All the Bitters

Combine ingredients in a shaker, pour into chilled coupe, garnish with dehydrated lime wheel

Compere Lapin, New Orleans

Everybody’s Heard

1.5 oz Oregon Chai Concentrate
.75 oz Dhos Bittersweet Non-Alcoholic Apertif
1 oz Pineapple Juice
.75 oz Lime Juice
.33 oz Demerara Simple Syrup

Combine all ingredients in mixing tin with ice and shake. Strain into a glass filled with fresh ice. Garnish with a pineapple wedge and serve.

Osteria Lupo, New Orleans

1. Spruzzo

Pictured: Spruzzo by Osteria Lupo

.75 oz *Grapefruit Oleo (see recipe below)
.75 oz Lime Juice
Grapefruit peel

1. Build in a zombie glass
2. Top with ice and equal parts soda and Sprite
3. Garnish with grapefruit peel

*Grapefruit Oleo

1. Zest 5 Grapefruits with Microplane
2. Juice zested grapefruits and measure the weight of the juice.
3. Set Juice Aside. Measure the equivalent amount of white sugar (same weight as juice, 1:1)
4. Make an oleo saccharum by muddling the grapefruit peel (microplaned) and sugar. Allow to
partially dissolve. Rest for 12 hours.
5. Combine Oleo (zest, sugar) with juice and heat until sugar is fully dissolved
6. Bottle when cool.

2. Bandierra Rossa

1 oz *Strawberry-Basil Syrup (see recipe below)
1 oz Lemon Juice
4oz Cava

1. Build in a flute glass
2. Top with cava
3. Garnish with lemon twist

*Strawberry Basil Syrup
16 oz carton Strawberries
1 cup whole black peppercorns
1 cup packed fresh, whole, picked basil leaves
16 oz White Sugar
8 oz Hot Water

1. Remove strawberry stems and cut into slices Mix together strawberry slices and sugar, shake
periodically to dissolve (for best results, leave overnight.)
2. Steep pepper in 8 oz hot water for 5 minutes. Mix together strawberry/sugar mix with pepperinfused water.
3. In a saucepan, bring to a simmer strawberry/sugar mix and peppercorns, stirring until sugar is
dissolved and strawberries are blanched.
4. Remove from heat, strain solids and add basil, leave to infuse/cool
5. Strain basil; bottle when cool.

Birdy’s, New Orleans

Winter Spritz 

2 oz chai concentrate
1 oz peach syrup
.5 oz fresh ginger
Splash of soda water
Cinnamon stick for garnish

1. Pour in chai, peach, and ginger into a wine glass. Stir until the mixture blends together.
2. Top with a splash of soda water.
3. Add ice and stir once more.
4. Garnish with a cinnamon stick.


Pictured: Cucumber Mule by Costera

1. Cucumber Mule

½ oz Cucumber Shrub
¾ oz Lime Juice
¾ oz Simple Syrup
Top with Ginger Beer

1. Combine all ingredients and short shake with ice.
2. Strain in a 10 oz. Collins glass, fill with ice.
3. Top with ginger beer, and garnish with a cucumber wheel.

2. Merry & Light

1½ oz Spiced Apple Magnolia Oolong Syrup
½ oz Lemon Juice
Top with Soda

1. Build the drink in a 10 oz. Collins Glass.
2. Add ice, top with soda, and quickly stir to incorporate.
3. Garnish with a half lemon slice.


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