Andrea E. McHugh
Whether you’re looking to continue your Dry January streak, or simply sober curious, a New Year often brings new goals, which might include cutting back your alcohol intake or becoming a full-fledged teetotaler. Today’s breadth of mocktails and spirit-free concoctions are more interesting and diverse than ever, with revenue in the nonalcoholic beverage category expected to amount to $1.48 trillion this year alone—and with a demonstrable demand, the market is expected to continue its meteoric rise.
We’ve rounded up a list of travel-inspired mocktails that will help you continue your Dry January commitment or simply inspire an alcohol-free DIY cocktail hour at home. (And of course, if visiting any of these destinations, make it a point to try some of these fan favorites!)
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Hawks Cay Resort, Duck Key, Florida
For those not jetting off to sunny Florida this winter, flip on the light box and sip the tropical flavors of the Mango Mulie cocktail from Hawks Cay Resort. This intimate 60-acre resort-destination is situated on secluded Duck Key, smack dab in the center of the Florida Keys. Known for its idyllic locale, waterfront villas and island vibes, it’s a friendly pod of Atlantic bottlenose dolphins who call the resort’s ocean-fed saltwater lagoon home that continually steal Hawk Cay’s spotlight. Capture all the feels of tropics while leaving your passport behind with a taste of this little piece of paradise by making Hawks Cay’s fan-favorite Mango Mulie cocktail, which features naturally alcohol-free ginger beer.
Mango Mulie Mocktail
1 oz mango puree
.5 oz lime juice
In a highball glass, combine ingredients and top it off with ginger beer. Garnish with mint and lime.
Hotel Zachary, Chicago
Inspired by legendary Chicagoan Zachary Taylor Davis, the world-renowned architect behind Wrigley Field which opened in 1914, the Hotel Zachary is the perfect marriage of old and new, unique and familiar, chic but comfortable. Whether a lifelong Cubs fan or making 2023 the year you finish that quest to visit all 30 existing MLB ballparks, this boutique hotel in the heart of Wrigleyville is just steps from the famed baseball cathedral, and The Bar at Hotel Zachary serves up both potent potables and alcohol-free alternatives. Whether visiting Chi-town in person or singing a solo rendition of “Take Me Out to the Ballgame” during the seventh-inning stretch at home, enjoy a mocktail specially crafted by The Bar team: the French 00 (a spirit-free version of a French 75).
2 oz. Seed Lip Grove 42
1 oz. lemon juice
1 oz. strawberry juice
Mix ingredients in a shaker with ice. Strain and pour into a coupe glass.
Revival Baltimore, Baltimore, Maryland
An art-centric boutique hotel in the heart of Charm City’s historic Mount Vernon neighborhood, this new 107-room, 14-story property encapsulates its hip locale from the all-local craft beer served at Topside—its buzzing rooftop restaurant and garden bar, right down to your morning cup of in-room pour over coffee from nearby Black Acres Roastery. Just steps from the renowned Walters Art Museum and 5 minute ride to the famed Inner Harbor, this inspired property by Hyatt is a study in local impact and cultural celebration. It’s one of many Hyatt properties embracing the company’s Zero Proof, Zero Judgment program, which offers sophisticated spirit-free beverage options to numerous U.S. Hyatt hotels. Revival’s “Dorothy in the Daytime,” served at Topside, is a refreshing nod to martini fanatic and famed writer, Dorothy Parker.
Dorothy in the Daytime
1.5 oz Ritual Zero Proof Gin Alternative
1 oz Jack Rudy Elderflower Tonic Syrup
.5 oz lime juice
Fever Tree Ginger Beer
dehydrated lime wheel
In a Pilsner glass, shake all ingredients (minus the Fever Tree Ginger Beer) with ice and strain over fresh ice, topping it with the ginger beer and lime wheel.
Andaz Maui at Wailea Resort, Hawaii
When you dream about quintessential Hawaii, you’re dreaming about Andaz Maui at Wailea Resort on Mokapu Beach. Tall palm trees swaying in the saltwater breeze, wide stretches of crystalline sand, panoramic tropical views, and yes, a luau experience featuring an authentic ‘ohana-style meal. “Paradise” is the best way to describe this sophisticated 15-acre resort, and while you might need some serious planning to make this dream a reality, you can get in the Maui mindset at home with this drink by the same name. The beautiful but un-boozy beverage is served at both the Bumbye Beach Bar, where one can bask in the warm sun on the edge of the lagoon pool, or at the elegant al fresco Lehua Lounge, which offers a front row seat to the island’s captivating sunsets.
2 oz Ritual Zero Proof Gin Alternative
1 oz grapefruit juice
1/2 oz lemon juice
1/2 oz lavender syrup
3 oz Fever-Tree Tonic
Combine all ingredients except tonic water in a shaker and give a medium shake. Add tonic to shaker and pour the liquid over the cubes with a strainer into a large wine glass. Note: this is a Spanish-style gin and tonic, so it is served in a large wine glass and garnished with a half grapefruit wheel, lemon wheel, 1 strawberry slice and an orchid.
Hotel Bennett, Charleston
With views of church steeples reaching toward the sky and the palpable Southern charm of Charleston’s city footprint at your fingertips, the historic Hotel Bennett embodies the Holy City’s irrefutable lure. The epitome of luxury, this Lowcountry showstopper is simply next level, and its sophisticated Camellias Bar, which includes an etched-mirrored ceiling and reclaimed pink marble from the former Charleston Library for its floor, bar and table tops, is an Instagrammable dream. Though known for its vast selection of bubbly, Camellias offers a quartet of spirit-free cocktails including the Let’s Get Fizz-Ical, a concoction that celebrates the bar’s signature sparklers but with an aromatic, citrusy twist.
Let’s Get Fizz-Ical
1.5 oz. Seedlip Spice 94
2 oz. blackberry and rosemary infused simple syrup
.5 oz. fresh lemon juice .
Codorníu Zero alcohol-free sparkling wine
Add Seedlip, lemon, and simple to a shaker. Fill shaker with ice. Shake. Strain over fresh ice into a wine glass. Top with Codorníu. Garnish with a rosemary sprig and blackberry.