• Skip to main content
  • Skip to primary sidebar
Red Beans and Eric
  • Recipe Index
  • How Do You Red Bean?
    • How Do You Red Bean? Interviews
    • How Do You Cook Red Beans and Rice?
  • About Me / FAQ
    • Work With Me
    • Privacy Policy
    • Product Disclaimer / Review Info
      • From the Bookshelf
  • Contact Eric
You are here: Home / Cocktail/Drinks / 5 Beverage Recipes for Dry January with a Dash of New Orleans Flavor

5 Beverage Recipes for Dry January with a Dash of New Orleans Flavor

Do you know someone who would like this article or recipe?

22 shares
  • Share
  • Tweet
  • Email
  • LinkedIn
  • Print
Jump to Recipe Jump to Comment/Rate Print Recipe

Graphic for 5 Beverage Recipes for Dry January article featuring a variety of drinking glasses in background. The start of a new year always feels like a clean slate—a chance to regroup, reset, and maybe even give our bodies a little extra TLC. For one family friend of ours, that means embracing “Dry January.” Every year, like clockwork, he swaps out his usual go-to beverages for non-alcoholic alternatives, holding strong until Super Bowl Sunday.

Table of Contents

Toggle
  • The Bower
  • Virgin Mood Ring
  • Birdy’s Behind the Bower
  • Winter Spritz
  • The Pool Club at Virgin Hotels New Orleans
  • Garden of Eden
  • Osteria Lupo
  • Spruzzo
      • Grapefruit Oleo
      • Grapefruit Eleo Directions:
  • Costera
  • Cucumber Mule
  • Are you looking for classic New Orleans recipes?

Maybe you’re on the same journey, or perhaps you’re just curious about exploring some creative spins on zero-proof drinks. Either way, I’ve got you covered. I’ve gathered five incredible non-alcoholic beverage recipes from some of New Orleans’ most iconic restaurants—each one a testament to the city’s flair for flavor and hospitality.

I’ve also included a little guide to each spot where they are showcasing non-alcoholic drinks all month long. So, if you’re in New Orleans and looking for something a little different to add to your to-go cup, you’ll find some new, fun, and exciting.


The Bower

At The Bower, Beverage Director Mickey Mullins has crafted a lineup of vibrant, spirit-free beverages that are as delightful as they are refreshing. Take the Moody Judy, where vanilla bean lemonade meets the delicate hue of butterfly pea flower, offering a floral charm that’s hard to resist. Or try the No-Loma, a zesty blend of grapefruit, lime, and soda that’s as invigorating as a New Orleans breeze. And don’t miss the Sugar Roots Spritz, a sparkling treat made with house-made hibiscus syrup, lime, and soda. Each drink is packed with flavor, proving you don’t need the buzz to enjoy a beautifully crafted beverage.

Find The Bower at 1320 Magazine Street and explore their creations: The Bower NOLA.

Virgin Mood Ring drink from New Orleans

Virgin Mood Ring

Print Pin Rate Share on Facebook
Course: Cocktail/Drinks, Drinks
Cuisine: American
Keyword: dry january, mocktail
Servings: 1 person
Author: The Bower
Prevent your screen from going dark

Ingredients

  • 6 oz house made vanilla bean lemonade
  • Splash of Soda Water
  • 1 tps butterfly pea flower syrup
  • Ice

Instructions

  • Pour Vanilla Bean Lemonade over ice in a Tom Collins glass.
  • Top with a splash of Soda Water.
  • Drizzle Butterfly pea flower syrup over top
  • Stir with a straw and enjoy.

Notes

Recipe for vanilla bean lemonade (makes about 10 servings)
  • 2 tps Mexican vanilla bean paste
  • 1 quart fresh lemon juice
  • 1 quart sugar
  1. Mix all three ingredients together with a spoon.
Recipe for Butterfly pea flower syrup (makes about 25 servings)
  • 1.5 tps butterfly pea flower powder
  • 1/2 cup of water
  1. Mix powder and water together with a spoon until powder fully dissolves.
Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

Birdy’s Behind the Bower

Birdy’s Behind the Bower is a charming breakfast, brunch, and lunch destination tucked at the rear of the Framework building. Known for its Southern-inspired, locally-sourced American cuisine, Birdy’s offers a welcoming courtyard perfect for dining al fresco.

Committed to fresh, local ingredients, Birdy’s partners with Sugar Roots Farm in New Orleans to craft a menu that spans comforting house-made breakfast favorites to lighter, health-conscious options. Whether you’re celebrating on the chic patio or savoring a quiet moment with coffee and a pastry, Birdy’s is the perfect spot to start your day.

Find your perch at Birdy’s: Birdy’s NOLA

A glass holding the Winter Spritz drink from Birdy's Behind the Bower in New Orleans.

Winter Spritz

Print Pin Rate Share on Facebook
Course: Cocktail/Drinks
Cuisine: American
Keyword: cocktail, dry january, mocktail
Servings: 1 person
Author: Birdy's Behind the Bower
Prevent your screen from going dark

Ingredients

  • 2 oz chai concentrate
  • 1 oz peach syrup
  • .5 oz fresh ginger
  • Splash of soda water
  • Cinnamon stick for garnish

Instructions

  • Pour in chai, peach, and ginger into a wine glass. Stir until the mixture blends together.
  • Top with a splash of soda water.
  • Add ice and stir once more.
  • Garnish with a cinnamon stick.
Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

The Pool Club at Virgin Hotels New Orleans

Take in stunning views of the city skyline while savoring invigorating, alcohol-free creations at The Pool Club, perched on the 13th floor of Virgin Hotels New Orleans. Lead Bartender Heather Blanchard has crafted a quartet of buzz-worthy, spirit-free beverages designed to keep the good times rolling for everyone.

Highlights include the refreshing Hibiscus Ginger Tea, made with ginger ale and lemon, and the enchanting Butterfly Effect, a mix of Seedlip Garden 108, lavender, butterfly pea flower tea, lychee, and lemon. The Guava Fresca offers a tropical twist with Seedlip Garden 108, guava, lime, and mint, while the Orange Mule delights with Seedlip Grove 42, orange, and ginger beer.

Find The Pool Club at Virgin Hotels New Orleans, 550 Baronne Street, and elevate your Dry January experience. The Pool Club – Virgin Hotels

Garden of Eden mocktail from New Orleans

Garden of Eden

Print Pin Rate Share on Facebook
Course: Cocktail/Drinks
Cuisine: American
Keyword: dry january, mocktail
Servings: 1 person
Author: The Pool Club at Virgin Hotel New Orleans
Prevent your screen from going dark

Ingredients

  • 1 oz Seedlip Garden 108
  • .75 oz Lemon juice
  • .5 oz Real Lychee
  • .25 oz simple syrup
  • .75 oz water
  • top with 2 oz ginger beer
  • Garnish: "Garden" cucumber ribbon lemon Wheel, thyme sprig, 2 edible flowers
  • Collins Glass-Pebble Ice

Instructions

  • Place cucumber ribbon and lemon wheel along the sides of the glass, and fill with pebble ice to
  • hold it in place.
  • Combine Seedlip Garden 108,
  • lemon juice, Real Lychee, simple, and water in a shaker.
  • Shake and strain over pebble ice.
  • Top with ginger beer, add thyme sprig & edible flowers.
Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

Osteria Lupo

At Osteria Lupo, a Northern Italian gem envisioned by Chef Brian Burns and Reno De Ranieri, diners can enjoy a thoughtfully curated selection of non-alcoholic beverages that pair beautifully with the restaurant’s exquisite dishes. Sip on the refreshing Menta Mora, a blend of blackberry, mint, and lemon, the delicate Giardino, featuring pear, hibiscus, and lavender, or the zesty Spruzzo, crafted with grapefruit and lime.

Experience these delightful creations at Osteria Lupo, located at 4609 Magazine Street. Osteria Lupo

Spruzzo

Print Pin Rate Share on Facebook
Course: Cocktail/Drinks
Cuisine: American
Keyword: dry january, mocktail
Servings: 1 person
Author: Osteria Lupo
Prevent your screen from going dark

Ingredients

  • .75 oz Grapefruit Oleo
  • .75 oz Lime Juice
  • Grapefruit peel

Grapefruit Oleo

  • Grapefruit
  • Sugar

Instructions

  • Build in a zombie glass
  • Top with ice and equal parts soda and Sprite
  • Garnish with grapefruit peel

Grapefruit Eleo Directions:

  • Zest 5 Grapefruits with Microplane
  • Juice zested grapefruits and measure the weight of the juice.
  • Set Juice Aside. Measure the equivalent amount of white sugar (same weight as juice, 1:1)
  • Make an oleo saccharum by muddling the grapefruit peel (microplaned) and sugar. Allow to
  • partially dissolve. Rest for 12 hours.
  • Combine Oleo (zest, sugar) with juice and heat until sugar is fully dissolved
  • Bottle when cool.
Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

Costera

Costera, nestled at 4938 Prytania Street on the corner of Robert Street in Uptown New Orleans, is a neighborhood gem brought to life by co-owners Chef Brian Burns and Reno De Ranieri. This 5,400-square-foot restaurant seamlessly blends Southern and Mediterranean influences, showcasing local produce and Gulf seafood in a setting that balances casual charm with understated elegance.

Discover the flavors of Costera: Costera Restaurant

Cucumber Mule mocktail drink from New Orleans

Cucumber Mule

Print Pin Rate Share on Facebook
Course: Cocktail/Drinks
Cuisine: American
Keyword: dry january, mocktail
Servings: 1 person
Author: Costera New Orleans
Prevent your screen from going dark

Ingredients

  • ½ oz Cucumber Shrub
  • ¾ oz Lime Juice
  • ¾ oz Simple Syrup
  • Top with Ginger Beer

Instructions

  • Combine all ingredients and short shake with ice.
  • Strain in a 10 oz. Collins glass, fill with ice.
  • Top with ginger beer, and garnish with a cucumber wheel.
Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

Are you looking for classic New Orleans recipes?

  • Monday Red Beans and Rice
  • New Orleans Jambalaya
  • Chicken and Sausage with Okra Gumbo
  • New Orleans Yakamein

If you’ve had a chance to make any of these recipes, please let me know in the comments. And take a picture of it! Please share it on social media and tag me! I’d love to see it!

THRISTY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes, interviews, and more!

Eric Olsson from RedBeansAndEric.com
Red Beans and Eric

Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.

Related Posts:

  • 10 Leftover Ham Bone Recipes That You Will Love! A Variety of Recipes shared by Red Beans and Eric
    10 Great Recipes For a Leftover Ham Bone
  • Collage of 5 summer cocktails from New Orleans
    5 Amazing Cocktails from New Orleans to Kick off Summer
  • The New Orleans Underground Gourmet by Richard H. Collins book review by Red Beans and Eric. The cover of the book.
    The New Orleans Underground Gourmet by Richard H. Collins

Do you know someone who would like this article or recipe?

22 shares
  • Share
  • Tweet
  • Email
  • LinkedIn
  • Print
Previous Post: « Easy Sweet Cornbread Muffins Recipe
Next Post: The New Orleans Underground Gourmet by Richard H. Collins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Community!

Eric Olsson from RedBeansAndEric.com

Welcome to Red Beans and Eric!

Red Beans and Eric is a place where food, culture, and community come together no matter where you call home. Here, you’ll find comforting, home-cooked meals inspired by the flavors of southern Louisiana. I share more than just great food—it’s about the stories, traditions, and shared experiences that make every meal special. So, pull up a chair, grab a plate, and let’s celebrate the spirit of New Orleans together!

More About Me!

Eric’s Monday Red Beans and Rice Recipe!

Red Beans and Eric Monday Red Beans recipe link. A Bowl of red beans and rice with a spoon and napkin beside it.

What’s New!

  • STEPHEN WALKER: How Do You Red Bean?
  • Classic German Apple Pancake Recipe
  • Behind the Tradition: Camellia Beans – A Century in the Pot
  • Chocolate Gravy over Biscuits
  • Egg Jambalaya AKA Egg Fried Rice

Most Popular Recipes in the Community!

How Long Do Cooked Beans Last in the Fridge?
Monday Red Beans and Rice Recipe
Chili Cheese Burrito inspired by the Taco Bell Chilito
How to Make Pickled Pork for Your Beans
Blue Runner Red Beans and Rice Recipe
Red Bean Jambalaya Recipe
New Orleans Style Red Beans and Rice with Pickled Pork
Chef Isaac Toups Chicken and Sausage Gumbo
Forgotten Once Slow Cooker Jambalaya Recipe
Red Beans and Rice with New Orleans Heart and Soul

Bean Recipes

Chef John Besh’s Red Beans and Rice

Chili Cheese Burrito inspired by the Taco Bell Chilito

10 Leftover Ham Bone Recipes That You Will Love! A Variety of Recipes shared by Red Beans and Eric

10 Great Recipes For a Leftover Ham Bone

The Best Meatless Black Eyed Peas and Rice

Plate of Vigo Authentic Red Beans & Rice Casserole Recipe from RedBeansAndEric.com

Vigo Authentic Red Beans and Rice Casserole

Plate of Monday Red Beans and Rice by Red Beans and Eric

How Long Do Cooked Beans Last in the Fridge?

Join the Red Bean
Community!

Subscribe to get the latest recipes, exclusive content, and more.

    We won't send you spam. Unsubscribe at any time.
    Built with Kit

    Copyright © 2025 Red Beans and Eric on the Foodie Pro Theme

    22 shares
    “Sharing the Monday red beans and rice tradition—one pot, one story at a time.”