Industry Pros Weigh in on Dry January

Photo by Louis Hansel @shotsoflouis

Drinking is a choice, so too is partaking in Dry January. A public health campaign that started in Europe and has gained in popularity in the US and Canada, especially in recent years, the idea behind Dry January is to quit drinking for just one month, after the excesses of the holiday season. While one limited study showed some pretty positive medical benefits to staying sober for a month, not everyone is on board. After all, moderation and health should be year-round, not just a once a year event. It’s also a complicated ask for those in the industry who drink quite literally as part of the job and even more complicated this year with so many bars closed and socializing curtailed.

We reached out to a wide variety of industry pros to find out if they were participating and perhaps more importantly, what they plan on drinking. Their answers are enlightening and demonstrate a range of attitudes when it comes to imbibing. Read all the way through and you’ll be rewarded with a pretty great recipe for a non-alcoholic beverage you can enjoy regardless of whether you are going dry this month. 

We start with wine importer Rebecca Hopkins, she’s also the founder of A Balanced Glass, an organization dedicated to personal wellness for anyone who works “with or around alcohol” so you might think she’d participate in Dry January, but she doesn’t.  

“No I don't participate in Dry January. While I do use the start of a new year as a way to review my relationship with drinking and alcohol, going completely "dry" is not something that I observe, as the all or nothing approach can put further strain on the body than an approach that includes moderation. Working with my acupuncture and traditional Chinese medicine doctor over the last five years, the objective is overall moderation and balancing my health, which includes reducing or taking short breaks (days or weeks) over the course of the year.

I'm also exploring low and no-alcohol wine and spirits to expand my flavor horizons. For low alcohol, Vermouth & Soda - I like Vittore White Vermouth (Spain) with soda and a slice of lemon. For non-alcoholic, I love the Shrub & Co shrubs with mixers (no ice) - Yucatan Honey with soda, Ginger with lemon Spindrift, and Blood Orange with Soda. Otherwise, it's hot herbal tea by the liter - The Republic of Tea has great products across the board. And Mountain Rose Herbs for bulk, high-quality herbs for custom blending (including my kick a** chai).”

Brandon Gomez is Bar Manager at Cuyama Buckhorn, a roadside inn and restaurant in Santa Barbara:

“Yes, I always like to partake in Dry January, and even more so this year. I think we should all be doing everything we can to boost our immune systems. If gyms are closed, go for a hike; if the sun isn’t shining bright where you live, take some Vitamin D.

Since I will be participating in Dry January, I will be drinking more mocktails and concoctions using a product we carry in our market, Sideyard Shrubs, made in Santa Barbara. They have a variety of different handcrafted fruit drinking vinegars that will punch up any juicy cocktails or mocktails you are making next year.”

Kate Palmer, owner of Hearts + Tales Beverage Company with a portfolio that includes both alcoholic and non-alcoholic beverages:

Photo by Changyoung Koh

“Yes. To put my money where my mouth is as far as taking the leap to import FLUÈRE, a non-alcoholic spirit. I make a pre-dinner cocktail most nights and this will be a great opportunity for me to personalize the brand experience. If I can re-create and enjoy some of my favorites without alcohol, I can be an even better ambassador for FLUÈRE.

I’m not especially different than the rest of America right now. My alcohol consumption has increased, I’ve gained some weight and haven’t prioritized exercise and my own mental well-being. It’s a good way to hit the reset button and set a new intention for 2021. And I say this mostly in jest, but I think there should also be a Try January… where you simply do the best you can for as long as you can. 2020 was rough, we should be kind to ourselves as we welcome the new year’s joy and challenges.” 

Benjamin Yannick, co-founder of the non-profit Wheeling Forward and a NYC based sommelier:

“Yes. This will be my 5th year in a row that I will be observing "Dry January." However, I do not officially start until January 3rd as January 2nd is my birthday. Due to the circumstances of 2020 it certainly was a different atmosphere for the holidays which meant that there was less drinking involved. In any event, I want to continue this tradition and taking a break from alcohol gives both my body and mind a time of rest. The only thing I will be drinking during "Dry January" is my favorite beverage, Poland Spring water.” 

David Blackmore, the Global Brand Ambassador for Glenmorangie & Ardbeg Scotch:

“Yes I will this year. Just a nice way to reset and refocus for the year ahead. I’ll be drinking water! also English breakfast tea and the occasional zero alcohol beer.” 

Sam Filler, executive director of the NY Wine & Grape Foundation:

“Yes, I follow a dry January for the first two weeks of the year to get my diet and sleep back in regular order after the holidays   I will be observing it this year and I recently bought a soda stream so I’ll be making my own seltzers for the beginning part of January.”

Jared Himstedt, master distiller, Balcones Distilling:

Photo by Andrea Piacquadio

“I usually don’t. Partially because of our blending schedule, it would be rare for me to be able to completely abstain for a month at a time. There are definitely times of the year that I don’t drink at all outside of blending/sensory work.”

Pat McCarthy, retailer, Bayway World of Liquors:

“No I do not observe Dry January for a number of reasons. First, my job requires some tasting and more importantly I enjoy having a drink and socializing occasionally.” 

Henry Preiss, Preiss Imports, an importer of spirits and culinary specialties:

“No Dry January for this guy. I have been in the industry now for 47 years and I have never overindulged so I do not suffer the plague of over-consumption. Fine wines, beers, and spirits are an accompaniment to a good cigar, a fine meal a refresher, or whatever it may be and I leave it at that. If you feel the need to observe a dry month you need to look at your habits with alcohol in general and moderate rather than give up. Simply my opinion and how I follow life so that I can enjoy things that bring pleasure.”

Francis Schott, co-founder Stage Left Wine Shop:

“No, I do not observe Dry January. I'm bad at following trends.  I think it's a very fine tradition if it helps people to keep alcohol in perspective. This January, I will be able to keep alcohol in perspective: the first-person perspective.”
Lucinda Sterling, bartender, and owner of Seaborne and Middle Branch bars:

“Yes I will be participating in Dry January this year, for the first time ever!!  During this dry hiatus, I will be drinking a lot of soup broth, e.g., chicken broth, beef pho broth and vegetable broth.”

Doreen Winkler, founder Orange Glou and natural wine sommelier:

“Yes for the past 3 years I decided to completely stay off alcohol for January. I feel there is so much wine around me that it’s so easy to pick up a glass. So in January I make an effort to clean my liver as I do a diet, a big spring cleaning, putting all my administrative things in order... it’s just become a thing... getting ready for a big year to come (for orange Glou)I will put aside some delicious orange pet nats and piquettes.

Adam Levy, dean and publisher of Alcohol Professor and founder of International Beverage Competitions:

“No, I do not observe Dry January, instead I monitor my intake throughout the year.  I will be aware and may limit my consumption a few days or a week after a big trade show or festival like Prowein or Berlin BCB when I need to taste samples from multiple producers.” 

Nick Ansara, Beverage Operations Manager for Cameron Mitchell Restaurants:

“With the challenging times in our world, I will not be participating in Dry January this year. While at home, I focus on lower-ABV beverages such as an Aperol Spritz or a glass of Cabernet Sauvignon.  The cocktails I most look forward to enjoying while dining out are the Gin Cocktail at The Guild House – featuring Watershed Gin, muddled raisins, & fresh lemon and down the street at Del Mar, the Tropicalia. Our hand-crafted Tropicalia showcases Ketel One Vodka and fresh avocado, perfectly balanced with bright citrus notes.  My “go to” zero proof beverage at home is a Black Pepper Iced Tea.”

Black Pepper Iced Tea Recipe 

Photo by Julia D'Alkmin

6 oz freshly brewed, unsweetened iced tea 

¾ oz Black Pepper & Earl Grey Infusion (see below)

¾ oz fresh lemon juice 

1 lemon wheel garnish 

Combine all ingredients in a Collins glass. Fill with ice & stir. Garnish with a lemon wheel slid down the side of the glass & enjoy. 

Black Pepper & Earl Grey Infusion

2 cups white sugar

2 cups water

1 T whole black peppercorns

1 t cracked black pepper

2 Earl Grey tea bags 

Combine all ingredients in a saucepan. Mix well to dissolve. Allow to simmer for 10 minutes. Remove from heat, steep 1 hour. Strain through a chinois, refrigerate for 5-7 days.