Cheers to Celebrating Dry January  

At Cotton Culinary, we believe hospitality should be thoughtful, inclusive and designed with everyone in mind. That includes creating beverage experiences that feel just as intentional and elevated with or without alcohol.

Dry January is a month-long commitment many people make to avoid alcohol, often to reset after the holidays, support wellness goals or simply explore more mindful habits. This year, that reset aligns perfectly with National Mocktail Week (January 11-17), a reminder that celebration doesn’t have to include alcohol to be worth toasting. 

For others, skipping alcohol isn’t a trend; it’s a personal preference. And increasingly, hosts and event planners are helping normalize having options for non-drinkers and recognizing the importance of making everyone feel included. Thoughtfully crafted zero-proof cocktails, specialty mocktails and elevated non-alcoholic beverages allow every guest to participate in the celebration.

Why Mocktails Deserve the Spotlight

Mocktails have come a long way from basic juice blends. Today’s zero-proof drinks are crafted with the same care as cocktails, featuring layered flavors, fresh ingredients and thoughtful presentation.

Mocktail Week celebrates:

• Zero-proof cocktails
• Offering options
• Inclusive hosting

In other words: no compromises, just great taste. To mark the occasion, we’re sharing three mocktail recipes that are easy to make, full of flavor and designed to feel just as special as any cocktail. 

Cotton Culinary’s Featured Mocktails

Nonalcoholic Strawberry Daiquiri

Servings: 2 

Ingredients:

2 cups fresh strawberries or one 10-ounce bag frozen strawberries, plus 1 strawberry, halved, for serving

1 cup ice

3/4 cup citrus soda, such as Fresca, Sprite or San Pellegrino

3 ounces nonalcoholic rum, such as Lyre’s White Cane Spirit, optional 

5 tablespoons light agave syrup

1/4 cup lime juice

Directions:

Add the strawberries, ice, citrus soda, nonalcoholic rum, if using, agave and lime juice to a blender and blend until smooth. Serve in 2 tall glasses or daiquiri glasses garnished with a strawberry half on each rim.

Nonalcoholic Mojito

Servings: 2 

Ingredients:

1/2 cup loosely packed fresh mint leaves plus 2 sprigs, for serving

3 limes, 1 quartered, 2 juiced (about 1/4 cup)

3 ounces nonalcoholic rum, such as Lyre’s White Cane Spirit, optional

2 tablespoons light agave syrup

2 cups ice

1/2 cup seltzer or club soda

Directions:

Add the mint leaves and lime quarters to a cocktail shaker and muddle with a muddler or the handle of a wooden spoon until the mint has released its oils, about 20 seconds. Add the lime juice, nonalcoholic rum, if using, agave and ice and shake vigorously until the strainer starts to develop a frost on the outside, about 30 seconds. Divide the contents equally between 2 large rocks or highball glasses. Fill the glasses with seltzer and serve with a fresh sprig of mint.

Mock Mule

Servings: 1

Ingredients:

6 ounces ginger beer

3 ounces lime-flavor seltzer

1 large piece of candied ginger, roughly chopped

Lime wedge, for garnish

Directions:

Fill a 16-ounce copper mug with crushed ice. Add the ginger beer and seltzer. Garnish with the candied ginger and lime wedge.