Here are 3 mocktail recipes to make during Dry January

If you’re participating in Dry January, or are looking for tasty drinks without the alcohol, Food & Wine special projects editor Lucy Simon has some for you to make.

From a nonalcoholic riff on a James Bond martini to a bright and lemony yuzu shandy, these three nonalcoholic drink options are sure to impress.

“(Gen Z) is thinking about mindfulness when it comes to drinking, whether that’s participating in Dry January, just being a little more selective when we’re drinking or just not drinking whatsoever,” Simon said. “And just because we’re drinking less doesn’t mean we want to have less fun.”

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A riff on a James Bond Martini, the recipe for “You Only Live Twice” comes from a bar called Ripple Wood outside of Philadelphia. This martini-esque drink starts with a nonalcoholic spirit that’s flavored with serrano and cucumber and uses a nonalcoholic white vermouth.

“We use Champagne vinegar to give it that classic martini kick to it, a little bit of bite that you get in a typical martini,” Simon said.

For a great daytime drink, try Simon’s recipe for a Yuzu Shandy, made with yuzu juice, nonalcoholic beer and a salt rim.

“Yuzu is like a cousin of the lemon. It’s a little more aromatic, a little more floral,” Simon said. “I feel like the citrus really balances out the heavier notes in beer.”

Simon also shares Jim Meehan’s recipe for Raspberry Shrub, which comes together easily in a blender. Shrub is a vinegar-based syrup, which can be flavored with all sorts of fruits or vegetables.

“Vinegar here is giving us that bite, that little bit of tingle that you’d get from a typical cocktail, which takes it beyond just like a juice,” Simon said.