Preparing for dry January
This blog is brought to you in partnership with Gordon Food Service
If you are reading this, you are likely stealing a quick moment in the back office between prep and service. We know where you are right now in the thick of it. The mid-December rush is the most critical time of year for Alberta hospitality, and we know your teams are working maximum hours to deliver great experiences.
Surviving the Final Push (Operational Tip)
While planning for January is smart, surviving December is necessary.
If your Back-of-House team is stretched thin this week, remember to lean on ready-to-use or fully cooked items and value-added produce. Utilizing pre-cut veg or pre-portioned proteins for the next 10 days isn't "cutting corners"—it's a strategic move to keep your labour costs in check and your team from burning out before the holidays are even over.
But while your focus is rightfully on surviving the next two weeks, the calendar is about to flip. And with January 1st comes one of the biggest shifts in consumer behaviour of the year: Dry January.
Why You Can't Ignore Dry January
Statistics show that up to 44% of consumers consider taking a break from alcohol in the new year. In the past, this might have meant a dip in beverage revenue as guests switched to tap water or soda.
Today, it’s a massive opportunity.
Guests participating in Dry January aren't looking to save money; they are looking to participate in the social ritual of dining out without alcohol. They are willing to pay premiums for a complex "zero-proof" cocktail that looks and tastes like the real thing.
To help you hit the ground running in 2026 without adding stress to your bar manager's plate, we’ve put together three "turnkey" recipes. These are high-margin, low-labour, and ready for your menu on Day 1.
The "Chinook Arch" (Spiced Cranberry Mule)
This drink is cost-effective and visually striking. It uses standard bar mixes but elevates them with fresh garnishes. It offers the "bite" people look for in a cocktail via the ginger beer and lime.
Flavour Profile: Tart, Spicy, Refreshing.
Glassware: Copper Mug or Collins Glass.
Ingredients (GFS Code - brand):
● 4 oz Cranberry Juice (1109350 - Fairlee)
● 0.5 oz Fresh Lime Juice (Squeezed from fresh limes)
● 3-4 oz Ginger Beer (1436254 - Fever Tree)
● Garnish: Fresh Lime Wheel + Frozen Cranberries (2857605 - Gordon Choice)
Directions:
1. Fill the glass with ice.
2. Add the lime juice and cranberry juice
3. Top with Ginger Beer.
4. Stir gently to combine.
5. Garnish with a lime wheel and drop in 3-4 frozen cranberries (they act as extra ice cubes and look great).
The "Prairie Sunrise" Fizz
This is a Tiki-inspired mocktail that utilizes shelf-stable juices and grenadine to create a beautiful gradient layer. It feels "vacation-y" which is a great selling point during a freezing Alberta January.
Flavor Profile: Sweet, Tropical, Fruity.
Glassware: Hurricane or Pint Glass.
Ingredients (GFS Code - brand):
● 3 oz Orange Juice (1459122 - Fairlee)
● 2 oz Pineapple Juice (1275830 - Dole)
● 0.5 oz Grenadine (2675805 - Bar Choice)
● 2 oz Club Soda or Sprite
● Garnish: Orange Slice and Maraschino Cherry(9658205 - Gordon Choice)
Directions:
1. Fill the glass with ice.
2. Pour the Orange Juice and Pineapple Juice into the glass and stir.
3. Top with the Club Soda or Sprite.
4. The trick: Slowly pour the Grenadine over the back of a spoon so it sinks to the bottom, creating a red-to-orange gradient (sunrise effect).
5. Garnish heavily with fruit.
The Strawberry Basil Smash
This utilizes consistent year-round frozen fruit inventory combined with fresh herbs from the produce section. It provides a more "culinary" cocktail experience than just mixing juices.
Flavour Profile: Herbaceous, Fresh, Sweet-Tart.
Glassware: Rocks Glass (Old Fashioned).
Ingredients (GFS Code - brand):
● 3-4 Whole Frozen Strawberries (Thawed slightly) (1477007 - Kitchen Essentials)
● 3 Fresh Basil Leaves (1424131 - Markon First Crop)
● 1 oz Simple Syrup (1368588 - Fairlee)
● 1 oz Lemon Juice
● Top with Club Soda
Directions:
1. In a shaker or the bottom of the glass, add the thawed strawberries, basil leaves, and simple syrup.
2. Muddle well (mash them up) to release the strawberry juices and basil oils.
3. Add ice and the lemon juice.
4. If using a shaker, shake and strain into a fresh glass with ice. If building in the glass, give It is a hard stir.
5. Top with Club Soda.
6. Garnish with a fresh basil leaf slapped between your hands (to release aroma).
Ready to Stock Up?
Click here for Extended Product Offerings (EPO) of non-alcoholic items from GFS.***
***EPO items ship directly from producers to your door, so shipping times may var
From the entire Gordon Food Service Alberta team, we wish you a successful holiday service and a prosperous New Year.