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.

The Pink Pearl

A classic, almost a century old, so it looks like back in the day, there were also nice mocktails around like the Shirley Temple and this Pink Pearl. This cocktail looks cute and sophisticated due to the colour and the foam. The grenadine is the dominant aroma on the nose. Tart and sweet, with a nice textured mouthfeel is the best way to describe the drink. The lemon and grapefruit bring the acidity but its balanced out by all the sweetness from the grenadine. Because of that sweet and sour, and the strength of it, I would go for a stronger cigar with a woody or earthy flavour profile. No maduro as that sweet wrapper will be overkill. A corojo wrapper might work due to the nutty characteristics of that leaf, or a spicy Cameroon.

And now for the Pink Pearl recipe:
1 egg white
22½ ml Grenadine

45ml Grapefruit juice
15ml Lemon Juice
Garnish with a cocktail cherry on a spear
Add the egg white to a shaking tin. Add the other ingredients and shake vigorously for 15 seconds without ice. Add ice, shake again for 10 seconds. Double strain into a chilled cocktail glass and give the foam some time to clear up a bit. Garnish with some grapefruit oils and the cocktail cherry.

The Cumulonimbus

Just like in the previous Dry January article, I’m using an original recipe from YouTuber Anders Erickson and this one has the troublesome name ‘The Cumulonimbus’, named after a storm cloud as there is a lot of foam on top of this drink.

The foam is firm and rises at least an inch over the glass. The nose is mild, with a hint of espresso. The cocktail itself reminds me of a cinnamon roll and watered down coffee at a roadside truck stop. The cinnamon is mild though and with the sparkling water this mocktail works well. It’s subdued, balanced and will work with most cigars. I would light a Juan Lopez with this, or a JSK Red Knight.

And now for the Cumulonimbus recipe:

60ml Fresh espresso
22½ml Cinnamon syrup
3 to 4 drops of Orange Blossom water
1 egg white
Sparkling water to top up
Add the ingredients minus the sparkling water to a shaker tin and shake vigorously for 15 seconds without ice. Add ice and shake again. Add a splash of sparkling water in a chilled Collins glass. Double strain the cocktail on top of that. The foam is going to rise to the top of the glass. Gently add 30ml more sparkling water, this will push the foam up creating a nice column. Express some orange oils on top. Drink this with a straw.

Sereni-tea now

Another original from Anders Erickson, from the same video as the previous mocktail. The red colour is very nice. The nose has hints of grenadine, supported by lemon. The other ingredients aren’t in the aroma. The grenadine cuts through the lemon, there is some lemon freshness, but this is not a citrus forward cocktail at all. The fruit of the pear and the smoky flavour of the tea go very well with the grenadine and lemon flavours. It’s well balanced and a very nice non-alcoholic drink. I would pair this with a slightly stronger cigar with a woody flavour profile.

and now for the Serenity now recipe.
1 can of canned pears in light syrup
22½ml Grenadine
15ml Lemon juice
60ml Hojicha (roasted green tea)
Garnish: Lemon peel
Dump the contents of the can of pears in a shaking tin, take your immersion blender and blitz everything up. Pour this in a container. Pour 30ml of the pear puree in the shaking tin. Add the grenadine, lemon juice and the hojicha. Add ice and shake. Double strain in a chilled coupe glass. Express some lemon oil on top and garnish with a lemon peel.

Virgin Piña Colada

Who doesn’t love a good tropical Piña Colada, or getting caught in the rain? This is a batch recipe for a virgin Piña Colada, but just as delicious as the real deal.

The nose has vanilla, coconut and a slight pineapple note. The consistency is very thick and creamy. The pineapple is more pronounced in the flavour, with an almost evenly strong coconut and a hint of vanilla. It’s very creamy, refreshing and mild flavoured. And because of this, it’s an easy mocktail to pair. Any cigar up to medium in strength will work with this virgin Piña Colada.

and now for the Virgin Piña Colada recipe:
300 grams of frozen pineapple chunks
250ml ice cream
250ml coconut milk
125ml pineapple juice
Blend all the ingredients in a blender and divide over several glasses. Garnish each glass with a pineapple wedge and a maraschino cherry.

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