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.

Salted Caramel White Russian

Indulge your sweet tooth with this non-alcoholic twist on a classic white Russian cocktail. With strong coffee, cream and a drizzle of sweet salted caramel sauce, this is the ultimate grown up mocktail to try this Christmas. This recipe serves 4.

It looks like a fancy latte, and since I like latte, I don’t mind. The name reminds me of a salted caramel espresso martini I once had in a bar in Bangkok, and that was a great drink, so if this is anywhere in between and on top of that, free of alcohol, then I’m a winner.

The sugar and the vanilla might be enough for people who drink their coffee black, but I’m a sweet tooth when it comes to coffee and this needs more sweetness to fit my taste. The cream does give the mocktail a nice, smooth and creamy texture. It’s like my mouth is coated with velvet and that makes this a good drink for a mild morning cigar.

And now for the Salted Caramel White Russian recipe (recipe serves 4):
400ml hot coffee
½ tablespoon vanilla extract
2 teaspoons sugar
4 tablespoons salted caramel sauce
100ml single cream
garnish: 4 rosemary sprigs
Mix the vanilla extract and the sugar with the coffee. Drizzle the salted caramel sauce in the four glasses. Add ice to the glasses and carefully pour the coffee in. Divide the cream over the glasses and slightly swirl. Add the rosemary as garnish.

Ca Phe Muoi

Another coffee mocktail, for those cold and depressing winter months. The mocktail looks great with the milky coffee colour and the white peaks of the whipped cream, but when it comes to taste, it reminds me of a simple iced latte, just with some salted whipped cream on top. It’s nice though and the pinch of salt does elevate all the flavours just a little bit. But to be honest, I would not consider this a mocktail, it’s just a nice iced coffee drink.
It will go well with a creamy and milder cigar such as the Perdomo Champagne, Plasencia Reserva Original, Oliva Connecticut Reserve or a Cuban Fonseca or Quai D’Orsay.

And now for the Ca Phe Muoi recipe:
1 cup coffee, with milk and sugar if desired
6 tablespoons heavy cream
2 tablespoons sugar
½ teaspoon kosher salt
⅓ cup milk
2 tablespoons cocoa powder
Chill coffee in the refrigerator until ready to use. In a tall cup, add in the heavy cream, sugar, and salt. Whisk together with a mini whisk or electric frother until thick. Fill a chilled glass with ice. Pour in the ⅓ cup of milk, the chilled brewed coffee, and top with as much salted cream as you’d like! Dust with cocoa powder for garnish.

Frozen Tropical Colada

The mocktail has a nice thick, almost smoothy-like consistency and texture. The nose is mostly pineapple. The texture is creamy, and the mocktail itself has a fresh flavour of tropical fruits backed with a mellow coconut base. It’s very pleasant and great for hot days. Due to the creamy texture, I would steer away from Connecticut Shade cigars, but I would go for something medium bodied with a woody flavour. El Original, the house blend of the Island Smoke Shop on Key Largo was my choice, and it was divine.

and now for the Frozen Tropical Colada recipe (this recipe serves two):
480ml Pineapple juice, divided
240ml coconut milk
40 grams frozen mango
80ml Lemon Lime Soda (such as Sprite or 7-Up)
Fill half of an ice cube tray with 1 cup (240 ml) of pineapple juice. Fill the other half with 1 cup (240 ml) of coconut milk. Freeze for at least 2 hours. Add the frozen pineapple juice cubes, frozen coconut milk cubes, mango, remaining pineapple juice, and lemon-lime soda to a blender and blend on high speed until smooth. Pour into glasses and garnish with maraschino cherries.

Faux-Jito

Aka virgin Mojito, one of the most popular mocktails in the world. The mint is dominant on the nose. Although this is a nice refreshing drink, and it’s in the ballpark of a mojito, it lacks the kick of the booze. It’s just a minty and sweeter sprite. This is great with a milder to medium bodied cigar, but if you want a strong and bold cigar instead it won’t hurt the experience either.

and now for the Faux-Jito recipe:
1 fresh mint sprig
3 slices of lime
1 tablespoon agave nectar or honey
180ml of Lemon Lime Soda or Sparkling Water
Add the mint leaves and the lime in a Collins glass and muddle. Add the sweetener, ice and soda, stir to combine

Inspector X

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