Bartenders spill their go-to mocktail recipes for Dry July (and beyond)

• Mocktails are gaining popularity as a refreshing, alcohol-free alternative to summer cocktails.
• Bartenders recommend several unique mocktail recipes that can be easily made at home.
• Recipes like the Matcha Mojito and Coco Mule offer creative twists on classic drinks.

Don't get me wrong: there’s nothing I love more than a summer cocktail. But after several weekends (and if I'm being honest, weekdays) of drinking with friends, I feel like it's time for a little alcohol detox.

I always like to challenge myself throughout the year to see how long I can go without giving in to a casual drink with friends, so this detox is coming at the perfect time — especially with Dry July trending and my most pro bartender friends saying that the drink of the summer might just be a mocktail (gasp!).

I’ve never been a huge fan of mocktails at bars, as I've found most of them to just be sugary, overpriced juices. But, in an effort to find some of the best mocktails to make at home, I asked the experts for their opinions. Below are just a few of my favorite, unique mocktails out there that come highly recommended from bartenders:

►Related: I asked bartenders to pick a cocktail for every World Cup team — here's what they chose

Matcha Mojito

“Inspired by the timeless mojito, this alcohol-free twist showcases the versatility of matcha — a bold, distinctive flavor that proves it can shine beyond traditional tea preparations,” Julieta Vera, executive chef at Recreation Bar NYC, said.

“Blended with fresh mint, zesty lime, and sparkling water, it creates a refreshing, modern mocktail that’s earthy, citrusy, lightly sweet, and perfectly balanced with a crisp, energizing finish. The perfect way to cool down during the hot summer days and upcoming heat waves in the city while enjoying a unique and refreshing beverage.”

Ingredients:

• 6–8 fresh mint leaves
• 2 lime wedges
• ½ ounce simple syrup (adjust to taste)
• 1 teaspoon ceremonial or culinary matcha powder
• 2 ounces hot water (about 175°F / 80°C)
• 4–5 ounces sparkling water
• Ice

Preparation Method:

1. In a highball glass, add the lime wedges, mint leaves, and simple syrup.
2. Gently muddle to release the lime juice and mint oils. Avoid over-muddling the mint to prevent bitterness.
3. In a separate bowl, whisk the matcha with the hot water using a bamboo whisk (chasen) or a small frother until smooth and slightly frothy.
4. Fill the glass with ice.
5. Pour the whisked matcha over the ice.
6. Top with sparkling water.
7. Stir gently to combine without losing the carbonation.
8. Garnish with a fresh mint sprig and a lime wheel.
9. Tip: For a sweeter, more mojito-style drink, increase the simple syrup to ¾ oz. For a stronger matcha flavor, use 1½ teaspoons of matcha.

Coco Mule Mocktail

This coconut water-based cocktail is a favorite of my friends. It's refreshing, tasty, and above all, easy to make. If you’re a coconut water lover like I am, you’ll love this coconut mule.

Ingredients:

• 4 ounces Vita Coco Original Coconut Water
• 1 (juiced) Lime
• 2 ounces Pineapple Juice
• 2 ounces Ginger Beer

Preparation Method:

1. Combine ingredients in a glass.
2. Enjoy!

Jimmy’s Happy Song

“This mocktail was created with health and wellness in mind,” Chad Berkey, lead bartender at L’Auberge Del Mar, said. “It’s a stunning concoction loaded with antioxidants, beta-carotene, and vitamins A, C, and D. The ingredients blend perfectly together, allowing this tasty beverage to be enjoyed at any time of the day.”

Ingredients:

• 1 ounce ritual n/a tequila
• 2 ounces carrot juice
• 0.5 ounces ginger syrup
• 0.75 ounces coconut puree
• Lime juice

Preparation Method:

1. Combine ingredients in a shaker with ice.
2. Shake ingredients and strain over ice into a Collins glass.
3. Garnish with a spring of mint and a dehydrated lime.

Hibiscus Camarena

“I love playing with teas as cocktail bases. Hibiscus provides a vibrant ruby hue, a natural tartness, and complex floral notes,” Rachel Young, Director of Food & Beverage at San Diego Mission Bay Resort

“It pairs perfectly with almost any spirit, from vodka to whiskey, and even offers antioxidants that can help balance blood sugar and reduce inflammation.”

Ingredients:

• 2 ounces seed lip spice 94 non-alcoholic spirit
• 1 ounce hibiscus tea
• 0.5 ounces agave
• 0.25 ounces lime
• Star anise garnish
• Spiced sugar-salt rim

Preparation Method:

1. Build all ingredients in a shaker.
2. Add ice; shake and strain over ice.
3. Garnish with a Star Anise and a half-rim of spiced sugar-salt.
4. To prepare the spiced sugar salt rim, combine four tablespoons of Kosher salt, two tablespoons of granulated sugar, and one teaspoon of each ground cinnamon and nutmeg.

Sicilian Gold

“Inspired by the golden citrus groves of Sicily, Sicilian Gold is a bright and refreshing zero-proof cocktail that balances zesty lime, sweet orange marmalade, and the Earthy character of agave,” Sara Mauro, Assistant Director of Blue Aster at Conrad Nashville, said.

“Finished with sparkling club soda, it delivers a crisp, sun-kissed flavor profile that is both sophisticated and approachable. Light, vibrant, and full of Mediterranean charm, it's a refreshing escape in every sip.”

Ingredients:

• 2 ounces Agave Alternative Spirit
• 1 ounce Fresh Lime Juice
• 0.25 ounces Agave Nectar
• 1 Bar Spoon Orange Marmalade
• Top with Club Soda

Preparation Method:

1. Add agave alternative spirit, lime juice, agave nectar, and orange marmalade to a shaker with ice.
2. Shake well until chilled.
3. Strain into an ice-filled glass and top with club soda.
4. Garnish with an orange wheel or citrus twist.