Embracing Dry January: A Perfect Time for Mocktails and Cigars

Cigars and fine liquor are a natural pairing, enhancing each other’s complexity and depth. Whether it’s a rich whisky, a smooth rum, or a refined cognac, the right drink can elevate the cigar experience, and vice versa. This synergy is so profound that some cigar brands take it a step further, aging their tobacco in liquor barrels to infuse their cigars with unique flavours.

Several iconic collaborations between cigar and liquor brands have emerged from this shared passion for craftsmanship. Maker’s Mark, for example, offers cigars housed in their signature wax-sealed tubes, while Drew Estate has partnered with Pappy Van Winkle and even crafted Kahlua-flavoured cigars in the past. General Cigars has teamed up with Sazerac, resulting in creations like Fireball cigars and Weller by Cohiba, alongside partnerships with Buffalo Trace. Diesel’s Whisky Row cigars, produced in collaboration with Rabbit Hole Distilleries, are another fine example of this harmonious relationship.

Cuban cigars have also embraced this trend, with Cohiba famously collaborating with Martell Cognac. In Europe, Dominique London, a luxury retailer, has gone even further by acquiring a distillery in Wales, producing their own whisky, gin, rum, and other liquors to pair with their cigars.

Pairing cigars with liquor creates a world of possibilities for the discerning connoisseur, allowing both the cigar and the spirit to shine through their complementary flavours. This rich tradition continues to inspire new partnerships and innovations, providing endless enjoyment for enthusiasts.

Since its inception in 2014 by Alcohol Change UK, Dry January has grown into a global movement, inspiring millions to abstain from alcohol for the first month of the year. This British initiative has become a staple for health-conscious individuals, with its positive impact extending beyond January. Recent studies show that even a short-term break from alcohol can lead to healthier habits that last for months.

In 2024, participation in Dry January reached new heights, with 27% of U.S. drinkers signing up. Interestingly, a significant portion of these participants—24% “very interested” and another 32% “somewhat interested”—are exploring the world of mocktails and other non-alcoholic beverages. This shift highlights an emerging trend: sophisticated, alcohol-free options are carving out their place alongside traditional cocktails.

For cigar enthusiasts, Dry January offers the perfect opportunity to experiment with pairing cigars with mocktails. The nuanced flavours of a fine cigar can harmonise beautifully with the complexity of alcohol-free cocktails, creating a sensory experience that’s both indulgent and refreshing.

Whether you’re taking part in Dry January to reset your habits or simply enjoy trying something new, pairing a mocktail with a cigar is a fantastic way to elevate your downtime this month. Stay tuned as we explore some delectable alcohol-free pairings to complement your favourite cigars. Two weeks ago, we published part one, but with only four mocktails we won’t survive a whole month. So here are four more.

Cold Fashioned

An alcohol free coffee version of the Old Fashioned. This peaked my interest when I heard about it and fits in with the Dry January theme. The nose is all about coffee with the classic orange hints of an Old Fashioned. But where in a classic Old Fashioned Orange is dominant, here the coffee is dominant.

The mocktail is nicely balanced, with sweetness from the syrup, bitterness and earthiness from the coffee and a hint of orange from the bitters and the orange peel. This will be a perfect companion for a well aged Cohiba Robusto or a Padron 1926 Maduro.

And now for the Cold Fashioned recipe:
120ml cold brew coffee
15ml simple syrup
A dash of orange bitters
Orange peel to garnish
Add all the ingredients into a rocks glass with ice, preferably one big piece. Stir gently, express the orange oils over the drink and the rim of the glass.

Coconut Brazilian Lemonade

This 3-ingredient Coconut Brazilian Lemonade is a refreshing twist on a classic! Traditionally made with condensed milk, this version uses coconut condensed milk for a tropical flavour. If you can’t find coconut condensed milk, you can use regular condensed milk and add some fresh coconut or shaved coconut (but don’t forget to strain if you do so).

The nose is a perfect mix of lime and coconut, it’s a thick mixture and it tastes thick like a good milkshake. It’s extremely refreshing with a perfect balance between sweet, tart and tropical coconut. The creamy texture stands out. This will go well with a milder cigar, I would not pair this with anything stronger than medium bodied. As for flavours, any cigar will be nice with this, even a Vanilla or Rum flavoured cigar.

And now for the Coconut Brazilian Lemonade recipe (this recipe makes about a litre of Lemonade):
4 limes
5 tablespoons of sugar
4 cups of water
½ cup of sweetened condensed coconut milk, or sweetened condensed milk
Wash the limes and cut them in eights. Add them in the blender with the water and sugar and blend. Don’t over blend, as the mixture might become bitter. Strain the mixture and pour the mixture back into the blender. Add the (coconut) condensed milk and blend. This is where you can adjust the sweetness to your liking. Serve in a Collins glass over fresh ice.

Cucumber Limeade

This cocktail looks summer. The lime green drink, the ice, the long strips of cucumber in the glass. It just looks like summer and it smells like summer, too. A bit of the lemon lime soda, in my case it was Sprite, but then with an added cucumber aroma. The flavour is sweet, tart and with a hint of bitterness from the blended lime peels. It really is a Sprite plus, very flavourful, balanced and refreshing. This will go very well with a nice Hoyo de Monterrey Epicure No.2 sometime mid-afternoon, or an a Drew Estate Nica Rustica Adobe if you don’t want to smoke a Cuban cigar.

and now for the Cucumber Limeade recipe (this recipe serves two):
280 grams of peeled and chopped cucumber
5 washed and quartered limes
120ml water
50 grams of sugar
1 Persian or Japanese cucumber
550ml of Lemon Lime Soda (such as Sprite or 7-Up)
Add the chopped cucumber, limes, water, and sugar to a blender and blend on high speed for 2 minutes, until smooth. Pour the cucumber mixture through a fine-mesh sieve set over a medium bowl and let sit for 10–15 minutes, until the liquid has drained. Discard the pulp. Using a mandolin or a vegetable peeler, slice the Persian cucumber lengthwise into long, thin strips. Press 3-4 slices of cucumber around the inside of each of two highball glasses. Add ice to each glass, being careful not to disturb the cucumber slices. Divide the cucumber-lime juice between the glasses, then fill to the top with Lemon Lime Soda. Garnish each with a mint sprig.

Cranberry Rosemary Herb Soda

Raise a glass to zesty goodness. The tangy cranberry juice, fragrant rosemary, and a hint of herbal magic make for a drink that’s as refreshing as it is unique. Take a sip, close your eyes, and let the flavours transport you to a peaceful herb garden.

The nose is not existent at all. Surprisingly there’s a subtle rosemary flavour, stronger than expected. The cranberries make it tart, but it’s balanced out by the honey syrup. The water tones everything down, yet the carbonization wakes up the palate. It’s quite refreshing, perfect for a hot afternoon, and the colour, pinkish red, will make this a hit for children too. This will go well with a woody cigar.

and now for the Cranberry Rosemary Herb Soda recipe (this recipe serves ten):
125 grams of thawed cranberries
120ml Honey syrup
two rosemary sprigs, chopped up (leaves only)
sparkling water
Add the cranberries to food processor and purée into a smooth paste. Add the cranberry purée to a small saucepan with the simple honey syrup and rosemary. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months. To serve, mix 1-2 tablespoons of cranberry rosemary syrup with 240 ml of sparkling in a glass over ice.

Inspector X

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