Zero Proof and Fully Fabulous: Elegant British Mocktails for a Refined New Year

The Winter Warmer is pure velvet richness, blending peach, vanilla, apple and a whole egg for an irresistibly indulgent finish. The gold dust garnish adds just enough drama to remind you that low alcohol living does not mean sacrificing glamour.

Ingredients

• 30ml Lyre’s Dark Cane Non Alcoholic Spirit
• 25ml Peach purée
• 30ml Apple juice
• 15ml Vanilla syrup
• 1 Whole egg
• 2 Dashes cherry bitters
• Dehydrated pineapple citrus wheel or maraschino cherry with gold dust

Method: Frost the glass with ice. Dry shake all ingredients then add more ice and shake again. Strain and garnish.

The Winter Warmer takes flight inside the The Swan at Lavenham's atmospheric Airmen’s Bar, its soothing warmth perfectly suited to the intimate 1940s setting. Surrounded by original signatures and memorabilia from the USAAF 487th Bombardment Group, every sip feels infused with history, character and quiet nostalgia.

Lyre’s Flight mixes cherry, vanilla, mint and sparkling Chenin Blanc for a fresh, vibrant sip. Light and bubbly, it’s a zero-alcohol cocktail that lets you stay in the moment without missing out.

Ingredients

• 50ml Lyre’s White Cane Spirit
• 20ml Cherry and vanilla syrup
• Fresh mint
• Divin Sparkling Chenin Blanc
• Lime peel

Method: Shake the White Cane Spirit and mint with ice. Double strain into a flute. Top with sparkling Chenin Blanc. Drizzle cherry syrup and garnish.

Lyre’s Flight feels like a good fit when you’re imbibing it at Bishopstrow’s striking bar, with its darker tones, polished finishes and confident energy. You can enjoy the buzz of the room and the rhythm of conversation with a drink that allows you to enjoy the night your way.

Inspired by trailblazer Fanny Wilkinson, Britain’s first ever professional female landscape designer, the Garden Rebellion captures her bold spirit thanks to York Zero Gin floral elderflower and botanical rosemary or lavender gomme. It’s fresh, sophisticated and ideal for anyone who likes their New Year cocktails with a side of history.

Ingredients

• 50ml York Zero Gin
• 10ml Elderflower cordial
• 25ml Lemon juice
• 12.5ml Rosemary or lavender gomme
• Splash of soda
• Edible flowers or rosemary

Method: Shake the gin, elderflower, lemon and rosemary (or lavender) gomme. Strain into a collins glass over ice. Top with soda and garnish.

Located just two miles outside York and sitting in 20 acres of award-winning gardens, the Grade II listed Middlethorpe Hall is picture perfect. With its antique furnishings, soft lighting and stunning views, its drawing room – the very definition of luxury hotel bars in Britain, creates a sense of quiet elegance that beautifully complements a drink rooted in heritage.

Home is comfort distilled into a glass. You get toasted pineapple warmth, a hint of scotch bonnet and an aromatic cloud of coffee and gingerbread that tastes like stepping inside from the cold. Then comes the brûléed cream layer - a real show-stopper. Richly decadent, this is truly a standout amongst New Year mocktails.

Ingredients

• 25ml Crossip Blazing Pineapple
• 20ml Lyre’s Amaretti
• 10ml Botivo Aperitivo
• 50ml Almond oolong tea brewed double strength
• 10ml Tiramisu syrup
• 10ml Spiced gingerbread syrup
• 30ml Double cream
• Ground demerara sugar

Method: Wet shake everything except the cream and sugar. Fine strain into a chilled Nick and Nora glass. Whip the cream and layer it gently. Sprinkle sugar and brûlée for ten seconds.

There’s no place like Home in Mar Hall’s striking bar, Slàinte Bar, a masterpiece of texture, colour and light, where handcrafted marble, brass accents, intricate wallpaper, dramatic lighting and deep jewel-toned fabrics are the perfect backdrop for this deliciously irresistible zero-alcohol concoction.

Blackberry, apple, lime and cinnamon brown sugar syrup combine forces in a mocktail that tastes like a winter crumble for grown ups. The amaretti rim is theatrical, the crystallised ginger gives a subtle kick and the whole thing feels like a treat that needs no justification.

Ingredients

• 50ml Blackberry purée
• 50ml Apple juice
• 15ml Lime juice
• 20ml Cinnamon brown sugar syrup
• Ginger ale
• Crushed amaretti biscuits
• Crystallised ginger rolled in amaretti

Method: Shake the blackberry, apple, lime and syrup with ice. Rim the glass with syrup and crushed amaretti. Pour over more ice. Top with ginger ale and garnish.

The Cromlix Crumble pairs effortlessly with the hotel’s art-deco-inspired bar, where jewel tones and velvet set the scene. With its curved banquette seating and captivating artworks, it’s a peaceful spot in which to sit back, relax and take things one sip at a time.

Mocktail recipes in the UK are rarely as assured as Apple Whisper, crisp, elegant and beautifully balanced with herbaceous NLL Midnight Sun, Amaretti, green apple juice and warming nutmeg syrup. Topped with non-alcoholic Prosecco, it delivers the sparkles without the consequences.

Ingredients

• 35ml NLL Midnight Sun
• 25ml Lyre’s Amaretti
• 25ml Nutmeg syrup
• 35ml Green apple juice
• Non alcoholic Prosecco
• Red apple slice

Method: Shake the Midnight Sun, Amaretti, nutmeg syrup and apple juice with ice. Double strain into a chilled coupe. Top with non-alcoholic Prosecco and garnish.

Apple Whisper feels very much in keeping with Bovey Castle's Oak Bar’s classic elegance, where floor-to-ceiling wooden panels, intricate ceilings and expansive windows define the mood. Its crisp, aromatic character cuts through with freshness, complementing the warmth and grandeur of the room.

This considered serve suits a slower, more reflective time of year, favouring restraint over excess. Soft fruit flavours are lifted by floral notes, resulting in a drink that feels composed and deliberate yet never cloying.

Ingredients

• 50ml Salcombe New London Light 0% Gin
• 25ml Luscombe Apple Juice
• 15ml Grenadine
• 25ml Strawberry syrup
• Luscombe Elderflower to top
• Sprig of mint
• Sliced strawberry
• Whole strawberry

Method: Build the gin, apple juice, grenadine and strawberry syrup over ice in a chilled glass. Stir gently before topping with elderflower. Garnish with mint and strawberry, finishing with a whole strawberry on the side of the glass.

Set within the atmospheric walls of a historic Grade II listed country house hotel, once a monastery dating back centuries, The Priory is a place where time naturally slows. With its roaring fires, flickering candles and sense of hushed intimacy, JJ’s bar provides a fitting setting for a mocktail that is defined by restraint, not potency.