A record low of Americans are drinking alcohol, according to a Gallup poll from August 2025, noting that a mere 54 percent currently imbibe. And every January, more join the sober ranks for the cultural ritual of “Dry January,” a month to start the new year alcohol-free—whether as a test of discipline, a health reset, or a post-holiday detox.
But that doesn’t mean they’re not drinking at all. Coffee, tea, sodas, matcha, smoothies, even basic water all are getting new-age makeovers, dressed up with syrups, spices, sauces, and the cult followings that follow. Still, reigning at the very top among non-alcoholic options—the crème de la crème of anti-cocktails, the sip supreme—is the mocktail.
It’s a phenomenon Bill and Megan Miller, owners of Crescent Simples, a simple syrup company out of Richmond, know well. “There’s a whole world to explore when it comes to mocktail making that goes far beyond the simple drinks people might imagine,” Megan says.
Mocktails may skip the alcohol, but their combinations are virtually endless. Coffee, soda, muddled fruit, purées, NA versions of spirits, juices, syrups like those from Crescent, and more are all in play. And since the purpose of a mocktail is singularly for taste, not a buzz, flavor takes center stage, Megan explains.
“You’re making it for that end-of-day treat,” she says. “It’s all about creating an experience.” And the trend is sticking, she adds. “I would say 50 percent of our conversations at in-person events are about non-alcoholic uses for our syrups, which is a big increase from where it was when we got our start in 2019,” Megan says.
“I don’t think that’s going anywhere. Dry January is no longer about denying yourself, but really just exploring a different approach to drinking.”
Crescent’s syrups lean on high-quality ingredients and local, regional flavors—like peaches from Chiles Orchard in Crozet in their Peach Hibiscus syrup. To make an über-simple mocktail, mix any of their flavors with club soda for an instant refresher. But for those ready to level up their mocktail skills as Dry January kicks off, the Millers have prepared exclusive mocktail recipes for Virginia Living. CrescentSimples.com
Citrus Sunrise
1 ounce NA bitter aperitif (try Babylon Spritz or Lapo’s Aperitivo)
1/2 ounce fresh-squeezed orange juice
1/2 ounce Crescent Simples Grapefruit Rosemary simple syrup
1/2 ounce lemon juice
Pinch of salt
Shake with ice. Serve in a coupe topped with grapefruit soda.
Pom-Berry Fizz
1 ounce pomegranate juice
1/2 ounce Crescent Simples Blackberry Vanilla simple syrup
1/2 ounce lime juice
Build in a Mule mug. Top with ginger beer and stir.
Dark Roast
3 ounces cold brew coffee
1 ounce Dr. Zero Zero NA Amarno
1/2 ounce Crescent Simples Blackberry Vanilla simple syrup
Shake with ice. Serve in a rocks glass with fresh ice.
Fog on the Blue Ridge
3 ounces smoked black tea (try Lapsang Souchong)
½ ounce lemon juice
½ ounce Crescent Simples Blackberry Vanilla simple syrup
3 dashes Woodster NA Smoked Lemon bitters
Shake with ice. Serve over fresh ice in a rocks glass with a lemon peel garnish.
This article originally appeared in the February 2026 issue.
