By Doreen Colondres .-
January usually comes with lists: what we’re giving up, what we’re cutting out, what we “shouldn’t” do. Among them is the famous Dry January. But beyond the month or the trend, there’s a conversation that interests me much more: how we drink and why.
When we remove alcohol from a cocktail, we don’t remove the experience. We rebuild it with fresh juices, aromatic herbs, bubbles, and a touch of bitterness. A good mocktail is not just juice. It’s balance, aroma, and pleasure… but with intention.
In cooking, we know this well: it’s not about eliminating ingredients, but about understanding their function. That’s why I like to think of mocktails as liquid dishes. They have structure, texture, aroma, and presentation. They are conceived, tasted, and served with the same respect as any well-made dish.
Mocktails as liquid dishes
A good mocktail combines acidity (citrus, hibiscus), aroma (fresh herbs), texture (bubbles, ice, frozen fruit), and a balance between sweet and bitter.
Some combinations that work very well at home:
Fresh orange juice + rosemary + sparkling water
Fresh pineapple or tamarind + lemon and ginger + mint (my favorite)
Lemon + honey + thyme + soda
Hibiscus with agave + citrus soda + spearmint
These aren’t rigid recipes, they’re ideas to help you enjoy the process, because the experience also lives in the time we spend preparing these drinks.
Using freshly squeezed juices makes a huge difference: more flavor, better aroma, and greater freshness. It also allows us to control what we drink — without artificial colors, without excess sugar, without unnecessary ingredients. To sweeten, opt for honey, dates, or fresh or frozen fruit.
Fresh herbs aren’t just for decoration. They provide aroma, complexity, and natural benefits. A simple sprig of mint, basil, parsley, cilantro, or rosemary completely transforms a drink.
And then there are the bubbles. Sparkling water or soda provide that festive feeling we associate with toasting. They elevate the experience without the need for alcohol.
Note: presentation also matters
A mocktail served in a beautiful glass, with large ice cubes and a small garnish, feels special. The ritual matters. Drinking is also a visual experience.
And what if you’re not doing Dry January?
There’s also room for low-alcohol wines, which naturally range between 6% and 11%. They are ideal for toasting in moderation without sacrificing pleasure: light sparkling or frizzante wines, crisp white wines from cool climates, and young, unoaked wines where acidity and balance are key.
The key, once again, is not about eliminating, but about choosing intentionally. Whether it’s a well-thought-out mocktail or a glass of lower-alcohol wine, the important thing is to enjoy the moment, listen to your body, and celebrate with moderation and mindfulness.
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- Doreen Colondres is an author, chef, wine ambassador, creator of lacocinanomuerde.com and founder of vitishouse.com. Follow her on social media: @doreencolondres
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