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.

Shirley Temple

Named after the famous child actress, this mocktail is believed to have originated in the 1930s during a visit by the actress to the famous Brown Derby restaurant in Hollywood. The classic recipe consists of lemon juice, ginger ale, and a splash of grenadine, giving it a sweet and tangy flavour profile. It is without a doubt the most famous mocktail in history of mocktails. There are plenty of varieties of this cocktail, I tried to stick as close to the original as I could find.

The nose has both ginger and lime, but the colour definitely shows the grenadine. The mocktail is spicy, sweet with a hint of tart. Ginger brings the spice and the refreshment, grenadine the sweetness and the lime brings it all together. It’s delicious and will go well with a medium bodied cigar such as the Joya red or the Plasencia Cosecha 151.

And now for the Shirley Temple recipe:
5ml Grenadine
Ginger Ale to top *

5ml lime juice
garnish: a cherry
Fill a Collins glass with ice. Pour in the grenadine, then fill the glass with ginger ale. Finally add the lime juice, gently stir and garnish with a cocktail cherry on a stick.

* if you don’t like ginger ale, you can replace this with lemon-lime soda such as sprite

Sunset Mocktail

Honestly, I don’t have any idea who created this cocktail. I saw this recipe on YouTube and decided that it would be great for Dry January. The nose is watermelon and mint. The chopped mint floated to the top, and since the drink is not mixed or stirred, the watermelon juice is the top layer. The watermelon is very refreshing and the carbonation and flavour of the Sprite sips through a little. When you get further down the cocktail the texture changes as the orange juice is thicker. The flavour also changes from watermelon and sprite to orange juice and sprite. This is a pleasurable mocktail and will pair well with a mild to medium cigar such as the Perdomo Champagne, My Father Connecticut of similar cigars.

And now for the Sunset Mocktail recipe:
100ml Watermelon juice
100ml Orange Juice
100ml of lemon lime (such as sprite)
4 chopped mint leaves
1 tablespoon lemon juice
1 tablespoon powdered sugar
a pinch of black salt
Garnish: 2 lemon slices
Rim a wine glass with sugar. Add the chopped mint, black salt and powdered sugar in the glass and mix it well. Add the tablespoon of lemon juice. Fill a quarter of the glass with orange juice, then add ice cubes. Add the lemon lime and then watermelon juice in the same quantities as the orange juice. Float two lemon slices in the glass as garnish.

Chai Blossom

Juan Coronado of Minibar, a cocktail bar in Washington, created this mocktail. It’s a simple cocktail, although you will have to make the syrup yourself as chai syrup isn’t something you’ll find in a store. But it’s easy and I’ll tell you how to make it below.

The nose is mostly lemon but some of the chai notes come through as well. The drink is lemony, the soda does mellow it down together with the syrup, while the tea notes add a unique flavour. It is a nice cocktail yet too tart for an easy cigar pairing. Something stronger, slightly sweet and earthy will work.

and now for the Chai Blossom recipe:
30ml Lime juice
52ml Chai syrup*
30 ml Soda water
Garnish: Star anise pod
Shake the lime juice and chai syrup and dirty dump (dump with the ice) in a rocks glass. Add the soda water and garnish with a star anise pod.

To make the chai syrup, combine one cup of boiling water with 2 chai tea bags. Let it sit for 8 to 10 minutes, remove the bags and stir in ½ cup of sugar until dissolved. Let it cool for two hours.

Blueberries for Sal

An original from one of my favourite cocktail YouTubers: Anders Erickson. The nose has mint, fruit and a slight ginger aroma, there is no lemon aroma at all. The lemon is in the drink though, it’s tart, refreshing with the blueberry flavour coming in on the second wave. The syrup balances the tart of the lemon. But because of the lemon I would go for a cigar with a stronger profile, darker and earthy, preferably with some sweetness too.

and now for the Blueberries for Sal recipe:
15-20 blueberries
30ml semi rich simple syrup
30ml lemon juice
8-10 mint leaves
Ginger ale to top up
Add the blueberries to a shaking tin with the simple syrup and the lemon juice. Add ice and shake, this will break up the blueberries. Add the mint leaves in a Collins glass and gently muddle. Make sure you get the mint oil all over the inside of the glass. Add ice and double strain the mocktail in the glass. Then top the glass up with ginger ale

Inspector X

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