Dry January at Aki: crafting London’s most serious alcohol-free cocktail menu

There is a linguistic problem with the phrase “Dry January.” It implies a landscape that is barren, dusty, and brittle. It suggests a month of deprivation, of white-knuckling through social engagements with a lukewarm lime and soda, counting down the hours until February permits us to enjoy ourselves again.

At Aki, we reject this premise entirely.

January in London should not be a penance for December’s indulgences. It should be the sorbet course of your year, a moment of sharp, crystalline focus that cleanses the palate without numbing the senses. Whether you’re participating in the official Dry January campaign or simply choosing a lighter start to 2026, the question isn’t about what you’re giving up. It’s about what you’re tasting instead.

From wartime Helsinki to West End wellness: a history of the clear mind

Before we pour, it’s worth understanding why we pause. The impulse to start the year with a clear head is not a modern wellness fad; it’s a ritual rooted in resilience.

The concept traces its lineage back to 1942 in Finland, where the government launched “Raitis Tammikuu” (Sober January). It wasn’t about detoxing; it was part of the war effort. A collective act of discipline to save resources and support public health.​

Fast forward to 2011. Emily Robinson signed up for her first half-marathon. To aid her training, she gave up booze for the entire month. The physical results were expected—better sleep, more energy, lower anxiety—but the social reaction was the surprise. People wanted to talk about it.

Recognising a cultural nerve waiting to be touched, Robinson joined Alcohol Change UK and officially launched the Dry January challenge in 2013. What started with 4,000 Dry January participants has exploded into a global phenomenon, with research from Public Health England documenting health benefits: improved sleep quality, lower blood pressure, fewer calories consumed, and positive change in drinking patterns that often leads to lasting changes.​

We owe a debt to Robinson and Alcohol Change UK (who continue to do vital work in reducing alcohol harm). They shifted the narrative from “giving up” to “gaining.” And in 2026, we’re shifting it again: from “health necessity” to “culinary opportunity.”

The Aki philosophy: alchemy without alcohol

For too long, the non-alcoholic drink has been an afterthought. A collision of fruit juices and sugar syrup that leaves the palate cloying and the person feeling like a child at a wedding.

The problem is structural. Alcohol provides three critical things: viscosity, burn, and length. When you remove it, you can’t simply replace it with water or juice. You must engineer those sensations.

At Aki, our bar team treats the alcohol-free list with the same reverence as our rare Japanese whisky collection. We don’t subtract; we substitute.

• We replace the burn with sansho pepper and galangal, creating a warmth that hits the back of the throat.
• We replace the bite with shrubs (vinegar-based fruit cordials), providing the acidity wine usually offers.
• We replace the depth with roasting and fermentation, bringing umami and darker notes to the glass.

The result is a collection of drinks that don’t just mimic cocktails—they stand toe-to-toe with them.

Aki’s Dry January collection: four alcohol-free cocktails built for clarity

This January, we invite you to explore four distinct profiles. Each is designed to match a specific mood, moment, or dish on our menu.

Yuzubai (柚焙): the sophisticated wake-up

Roasted – Silky citrus – Fizzy

If you’re missing the complexity of an Old Fashioned or the kick of an Espresso Martini, this is your bridge. We infuse Tanqueray 0.0 with roasted coffee beans, extracting the oils and dark, bitter notes that usually only come from barrel-ageing spirits.

We pair this with a coffee cordial for depth, then lift the entire structure with a homemade yuzu soda. The result confuses the senses in the best possible way: the nose is bright citrus, the palate is deep roast, and the finish is clean and dry. It’s the perfect 5 PM transition drink—a signal to your brain that the workday is done, even if the alcohol is absent.

Hana Fubuki (花吹雪): the flower snowstorm

Floral – Tangy – Fizzy

The name translates to “flower snowstorm”—the moment cherry blossom petals fall so thickly they look like snow. This drink is pure theatre, but don’t mistake it for something overly sweet.

The backbone is a blossom shrub. By preserving flowers in vinegar and sugar, we create a sharp, tangy acidity that cuts right through the floral notes. Combined with orange water and elderflower soda, it’s an effervescent celebration. It pairs beautifully with our lighter sashimi dishes, acting much like crisp wine to cleanse the palate between bites.​

Ryokun (緑雲): the tropical drift

Vegetal – Tropical – Tartness

“Green Cloud” is a study in texture. Alcohol gives drinks “weight” on the tongue; here, we replicate that luxurious mouthfeel using coconut water and a dense, velvety matcha foam.

But this isn’t a dessert. The sweetness of pineapple is aggressively tempered by galangal juice—a rhizome related to ginger but with a sharper, more citrusy bite that provides a peppery heat mimicking the warmth of alcohol. For the casual drinker participating in Dry Jan who wants flavour intensity without disrupted sleep, this is your glass.

Ha No Kaori (葉の香り): the gastronome’s choice

Fruity – Peppery – Tangy

If you’re ordering the black cod or the wagyu, this is your pairing. Ha no kaori (“Fragrance of the Leaf”) is built around a sansho pepper cordial.

Sansho is one of Japan’s most fascinating ingredients. Unlike chilli heat, which burns, sansho provides a numbing, tingling sensation on the lips and tongue, similar to Sichuan pepper but with a lemony top note. This physical sensation triggers the palate, waking up your taste buds to the savoury depth of the food. Balanced with honey, passion fruit and lime, it’s a complex, savoury cocktail that demands to be taken seriously.​

A new year resolution you can keep

For many Dry January participants, the most noticeable shift isn’t just about drinking less—it’s about wellbeing. Studies suggest that abstaining for the month can improve mental health markers, reduce anxiety, and in people who usually drink regularly, potentially lower blood pressure and reduce markers linked to liver disease risk. Tools like the Try Dry app from Alcohol

Change UK help you track alcohol-free days and reflect on changes in sleep as the month progresses.​

This January, don’t think about what you’re removing. Think about what you’re discovering.

Come for the Hana Fubuki as a pre-theatre sharpener. Stay for the Yuzubai in the vault. Experience a cocktail menu where sobriety is not a compromise, but a stylistic choice.

The glasses are full. The mind is clear. And the night is yours.

To support the work of Emily Robinson and Alcohol Change UK, or to sign up for the official challenge, visit alcoholchange.org.uk.