When the holidays roll around and celebrations take over, it’s easy to overindulge. But when the parties are over and real life resumes, a break can feel necessary.

This is why we often see people challenging themselves to a “dry January”. Growing in popularity in recent years, a month off from drinking helps people refocus for the year ahead.

But gone are the days of a Shirley Temple being your only option for a boozeless indulgence. Recently we’ve seen elevated ingredients being introduced into mocktails – an alcohol-free version of a classic cocktail. This year at RC Show 2020, visitors can learn how the bar and beverage industry can take full advantage of this trend by diversifying their menus for the “sober-curious” diner.

Here are a few of the innovative ingredients making their way into mocktails:

Syrup Infusions
Flavour-forward syrups are getting some attention with a 33% rise in popularity over the last year. Drink syrups are moving beyond the traditional simple variety, with savoury infusions like basil making their way into mocktails. We’re also seeing unique flavours like rhubarb, cinnamon, agave, kiwi and brown sugar in drinks.

Diverse Fruits
We’re used to seeing orange juice as a mixer in drinks, but more diverse fruit offerings are gaining traction. We’re starting to see flavours like cranberry and pineapple being used, increasing in popularity by 19% and 13% respectively. Freshly squeezed juices also add a lightness to a mocktail and over a quarter (27%) of consumers say this would entice them to purchase a beverage at a restaurant.

Spicy Variations
Adding a bit of zing to mocktails, ginger beer is increasingly being added. A common ingredient in cocktails like a Moscow Mule, ginger beer adds a familiarity and further encourages people to try them. In fact, a third of consumers have said they would try a mocktail if it tasted like it contained alcohol.