The concept of giving up alcohol for a month originated not to overcome brain fog or overall exhaustion after a whirlwind holiday season, but to conserve resources during World War II, according to a blog entry entitled “The History of Dry January is Older Than You Think.” The article stated that in 1942, the Finnish government launched a propaganda blitz campaign called “Ratis Tammikuu” in order to raise readiness and “to help prevent the rise of dependency, which had happened as a result of the traumatic events of the total war as it progressed.”
“Everyone from the soldiers on the frontlines to people at home needed to do their bit to help the country succeed and prosper,” the blog post explained. “Beer production uses grains that could be better served in food production in case supply lines or stockpiles are damaged, and many countries handled this dilemma in different ways, often through rationing.”
Further, in a story called “The Origins of Dry January” for Time Magazine, writer Solcyre Burga reported that the modernized idea as a solution for ditching the holiday hangover “came from Emily Robinson, a young woman who gave up drinking for a month in January 2011 to better prepare for her first half marathon.”
Painkiller
Ingredients:
- 1.5 ounces pineapple juice
- .75 ounces orange juice
- .5 ounces cream of coconut
- Top with nutmeg
- Garnish with an orange wheel
Instructions:
Combine the juices and cream of coconut. Give the mixture a vigorous shake until the cream of coconut froths. Sprinkle nutmeg and garnish with the orange wheel.
CHERRY LIMEADE
Ingredients:
- 1 ounce lime juice
- .5 ounces nonalcoholic triple sec Sprite
- Garnish with maraschino cherries and a lime wheel
Instructions:
Combine lime juice, triple sec and one of the maraschino cherries, give it a quick shake and top with Sprite.
HIBISCUS MULE
Ingredients:
- 1 ounce lime juice
- .5 ounces hibiscus syrup
- Barritt’s ginger beer
- Garnish with mint and a lime wheel
Whipped cream to taste Cinnamon to taste
Instructions:
Combine the lime juice and hibiscus syrup in a glass, pour the ginger beer about half way and add ice.
By Sarah Rose
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