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Dry January That Sticks: 12 Nonalcoholic Cocktail Syrups and Mixers to Stock at Home

ccraves

2026-01-22

10 min read

Stock your home bar for Dry January and beyond with 12 craft syrups & mixers—commercial picks and DIY recipes inspired by Liber & Co.'s growth.

Dry January That Sticks: Stock a Home Bar That Actually Makes Zero-Proof Fun

Hate bland mocktails? You’re not alone. Many foodies and home cooks start Dry January with big intentions—and then run into the same pain points: lackluster mixers, confusing bottle choices, and the feeling that zero-proof drinks are second-best. The good news for 2026: the mixer market has matured. With brands like Liber & Co. scaling up and new retail strategies emerging late 2025–early 2026, stocking your home bar with the right syrups and mixers makes alcohol-free drinking craveable year-round.

Why this matters now

Industry shifts across 2025 and into 2026 turned Dry January from a one-month trend into a year-round opportunity for retailers and home bars. Direct-to-consumer offerings and smarter merchandising changed how people buy mixers, while craft producers have doubled down on direct fulfillment.

“From a single pot on a stove to 1,500-gallon tanks,” is how one founder described Liber & Co.'s rise—a useful reminder that DIY culture fuels commercial growth and better products for home use.

Top 12 nonalcoholic cocktail syrups and mixers to stock at home (2026-tested)

Below are the practical picks—commercial and DIY—that will keep your mocktails interesting all year. I group them by function and include quick usage notes so you can reach for the right bottle by habit.

Liber & Co. premium cocktail syrups (assorted flavors)
Why it matters: Liber & Co. scaled from stove-top test batches to large-scale production while keeping a hands-on, flavor-first approach. Their syrups are formulated for bars and home use, giving bright, consistent flavor in small doses—perfect for nonalcoholic cocktails that need depth.

How to use: Keep a couple of flavors—think citrus cordial and spiced orgeat—on the shelf. Use 15–30 ml per drink and adjust to taste.
Monin Pure Cane & Monin Grenadine
Why it matters: Monin's range gives a predictable, sweet backbone. Their grenadine is a stable alternative to homemade pomegranate when you want convenience.

How to use: Pure cane for sweetening (1:1 or 2:1 depending on recipe). Grenadine for classic shiraz-style zero-proof sours or a grenadine float.
Small Hand Foods Shrubs (vinegar-based mixers)
Why it matters: Shrubs add acidity and funk—an instant shortcut to complexity without spirits. They were a growth category in 2025 as bars looked for non-alc acidity boosters.

How to use: 15–30 ml per drink; pair with soda water and citrus for a spritzy, refreshing mocktail.
Fever-Tree & Q Mixers (premium tonics and sodas)
Why it matters: Not every zero-proof drink needs a syrup. High-quality mixers raise the whole experience—Fever-Tree and Q Mixers are staples in 2026 home bars for bright, balanced carbonation.

How to use: 100–150 ml tonic to 30–45 ml base (nonalcoholic spirit, vermouth alternative, or shrub) for refreshing long drinks.
Fentimans or Fever-Tree Ginger Beer
Why it matters: Ginger beer adds heat and texture. A ginger bite turns a simple soda into a cocktail-like experience.

How to use: Pair with citrus cordial or a dark, syrupy base for a zero-proof Moscow Mule-style drink.
Giffard Orgeat or a quality almond syrup
Why it matters: Orgeat provides creamy, nutty richness that’s great in tiki-style zero-proof drinks. A small bottle goes a long way.

How to use: 15–25 ml per cocktail—pair with citrus, pineapple, or a spiced syrup.
Commercial falernum or spiced syrup
Why it matters: Falernum brings clove, ginger, almond, and lime notes—an instant tropical shortcut. In 2026 bars expanded falernum offerings for nonalcoholic menus, recognizing it replaces many spirit-driven flavor functions.

How to use: 10–20 ml to add spice and sweetness to zero-proof punches.
Premium cola syrup or cold-brew cola mixer
Why it matters: Artisanal cola syrups let you craft elevated zero-proof long drinks without relying on mass-market sodas. They pair well with citrus and bittering agents.

How to use: Mix per label (typically 1:5 syrup-to-carbonated water) for fizzy long drinks.
Non-alcoholic aromatic bitters or bittering alternatives
Why it matters: Bitters provide backbone and aromatics. If you want truly zero-alcohol cocktails, seek out non-alcoholic bitters that have become more common in 2025–2026.

How to use: A few dashes are all you need—use them like salt in cooking: they lift everything else.
DIY grenadine (pomegranate syrup)
Why it matters: Making grenadine at home gives brighter, fresher pomegranate notes than many shelf options—plus you control sweetness and acid.

Quick recipe (yield ~375 ml): 2 cups pomegranate juice, 1 cup sugar, 1 tbsp lemon juice. Simmer until reduced slightly, cool, bottle, refrigerate 3–4 weeks.
DIY orgeat (almond syrup)
Why it matters: Homemade orgeat is richer and less almond-extracty than many commercial versions. It’s essential for zero-proof tiki drinks and pairs beautifully with citrus desserts.

Quick recipe (yield ~500 ml): 1 cup blanched almonds, 2 cups water, 1 cup sugar, 1 tsp orange blossom water. Blend almonds with water, strain through cheesecloth, combine with sugar and orange blossom, simmer gently, cool, refrigerate 2–4 weeks.
DIY ginger-spice syrup & classic gomme/rich simple
Why it matters: Ginger-spice syrup provides fresh heat; gomme adds luxurious mouthfeel. Both are foundation tools that convert ordinary soda into something memorable.

Quick recipes: Ginger-spice—2 cups water, 1 cup sugar, 1 cup sliced ginger, 2 cinnamon sticks; simmer 10–15 minutes, cool, strain. Gomme—2 cups sugar, 1 cup water, 2 tbsp gum arabic dissolved; simmer to combine.

Practical stocking strategy for a Dry January that lasts all year

Buying every novel bottle is tempting. Here’s a compact approach that keeps your bar versatile and budget-friendly—ideal if you’re shopping around price sensitivity or postcode limitations (a real 2026 retail issue highlighted across markets).

Core shelf (must-haves)

One neutral sweetener—Monin Pure Cane or rich simple (1:1) for balancing.
One acid/citrus cordial—a citrus syrup (store-bought or Liber & Co.) for bright, sour profiles.
One spice/heat syrup—ginger-spice or falernum for complexity.
One creamy/nutty syrup—orgeat for tiki-style drinks and dessert crossovers.
Two high-quality mixers—a premium tonic and a ginger beer for long drinks.
Non-alc bitters or aromatic concentrate—a tiny bottle goes a long way.

Stretch shelf (nice-to-haves)

Shrub (fruit vinegar) for punches
Cola syrup for craft highballs
Extra seasonal syrups—think pear or fig in fall

Shelf-life, storage, and labeling

Most syrups last 3–6 months refrigerated; add a pinch of citric acid for stability.
Label bottles with date opened and main ingredients. Use clear squeeze bottles for quick dosing.
For carbonated mixers, buy smaller bottles if you’re the only one drinking—flat ginger beer kills the vibe.

Smart combos and quick mocktails (actionable recipes)

Here are five quick nonalcoholic serves that use the shelf strategy above. Each is designed for home cooks and restaurant diners wanting craveable drinks with minimal fuss.

The Zero-Proof Mule

45 ml ginger-spice syrup
15 ml lime cordial
Top with ginger beer
Garnish: lime wheel, candied ginger

Pomegranate Sour (zero-proof)

30 ml DIY grenadine
30 ml lemon cordial
60–90 ml soda water
Shake grenadine and cordial over ice, top with soda, strain into coupe

Almond Orchard (tiki-lite)

20 ml orgeat
20 ml citrus cordial
Top with pineapple soda or still water
Garnish: toasted almond flakes

Shrub Spritz

30 ml shrub (apple or raspberry)
15 ml Monin Pure Cane
Top with tonic or soda water
Garnish: mint or rosemary

Smoky Cola Highball (nonalcoholic)

30 ml cola syrup diluted per label
10 ml falernum or spiced syrup
Top with soda water
Garnish: flamed orange peel

Pairing syrups & mixers with snacks and desserts

Dry January and year-round zero-proof sipping should be tied to food—it's how the experience becomes memorable. A few pairing notes:

Citrus cordial + salty nut brittle or citrus-glazed roast almonds.
Orgeat + almond biscotti or frangipane tart.
Ginger-spice + sticky ginger cake or spicy peanuts.
Shrub + charcuterie or pickled-veg snacks for contrast.

Buying tips in 2026: where to shop and score deals

Late 2025 and early 2026 saw retailers offering Dry January bundles and subscription boxes aimed at sustaining zero-proof habits. Here’s how to shop smart:

Look for sample or sampler packs—brands like Liber & Co. and others often sell mini sets that let you try multiple flavors without commitment.
Buy mixers from refrigerated local shops when possible—freshness counts for shrubs and some syrups.
Check DTC promotions—many craft syrup makers discounted first-time subscriptions in early 2026 to capture repeat buyers.
Consider swap-and-try: buy one commercial syrup and make one DIY at home. You’ll learn quickly which flavors are worth repeating.

Why Liber & Co.’s growth matters to your home bar

Libera & Co.’s trajectory—from a one-pot experiment to 1,500-gallon tanks and global buyers—shows the feedback loop between DIY culture and commercial product quality. Their hands-on approach means flavors are built to perform in bars, and that reliability translates to better zero-proof cocktails at home.

As Practical Ecommerce reported, the brand’s growth is a signpost: consumers want craft flavor with convenience. That’s why stocking a few professional-grade syrups (or trying the brand’s sampler) reduces the guesswork and helps Dry January become a lifestyle, not a chore.

Advanced strategies for the sustained zero-proof lifestyle

Want Dry January to stick? Use food-forward strategies that chefs and bartenders use.

Batch & chill: Make a pint of a cocktail base (e.g., shrub + syrup + citrus) and keep chilled for 2–3 days for quick pours.
Rotate seasonally: Swap in fig, pear, or persimmon syrups for fall; bright citrus and hibiscus in spring.
Micro-dose sweetness: Use small amounts of concentrated syrups—this preserves drink complexity without turning beverages into desserts.
Educate your guests: Label mocktail options on your menu or at parties; people order what they see.

Common questions & quick troubleshooting

What if my syrups taste too sweet?

Use more acid (citrus or shrub) and carbonated mixers to balance sweetness. Bitters (or non-alc alternatives) add counterpoint without alcohol.

How do I make syrups last longer?

Refrigerate, add a small splash of citric acid or a few grams of vodka (if you don’t require 100% zero alcohol) for preservation, or make smaller batches.

Can I replace spirits with these syrups?

Syrups provide flavor, body, and sweetness, but for spirit-like structure consider nonalcoholic distilled spirits or concentrated tea/roast extracts combined with bitters and syrups.

Actionable takeaways

Start with five essentials: sweet syrup, citrus cordial, ginger/spice syrup, orgeat, and one premium mixer.
Try one Liber & Co. syrup—their craft-first approach makes them a high-impact addition to a small bar.
Make two DIY syrups: grenadine and ginger-spice—both are easy and amplify freshness.
Use small doses: 10–30 ml of syrup per drink; build flavor with acid and carbonation.

Final note: make Dry January your flavor lab

Dry January doesn’t have to be austere. With the right cocktail syrups and mixers—commercial staples from Liber & Co. and other craft brands plus a few DIY batches—you can create zero-proof drinks that are bold, balanced, and snack-friendly all year. The market changes we saw in late 2025 and early 2026 made this easier than ever: better products, smarter bundles, and more DTC access mean home bars can be both economical and exciting.

Ready to level up? Start with one Liber & Co. sampler or make a DIY grenadine this weekend. Join the thousands of home drinkers turning Dry January into 12 months of craveable, alcohol-free sipping.

Call to action: Try a Liber & Co. flavor, make one DIY syrup, and sign up for our newsletter for seasonal recipes, mixer reviews, and exclusive bundle alerts so your home bar always feels like a neighborhood craft cocktail bar.

craves

Contributor

Senior editor and content strategist. Writing about technology, design, and the future of digital media. Follow along for deep dives into the industry's moving parts.

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