10 Mocktails for 2024
Mocktails — spirit-free sips, no-proof cocktails, nonalcoholic drinks — whatever you want to call them, have come a long way in recent years. Bars and restaurants are crafting these libations with care and creativity and in some cases developing no-alcohol versions of their signature cocktails.
Consumers now expect to see some mocktails on a drink menu, and they expect them to be as good as spirited drinks. Operators that don’t have a decent spirit-free lineup are leaving money on the table.
While January is always a good time to promote your no-ABV beverages, keep in mind that consumers today opt for nonalcoholic drinks throughout the year, and sometimes even during the same drinking occasion that they’re having a spirited cocktail. Here are 10 we like for this year (so far!) and a few mocktails that hit our radar in 2023.
Risky Business
Ingredients
1 ½ oz. Seedlip Aromatic #94¾ oz. Grenadine½ oz. Strawberry/balsamic shrub½ oz. Lemon juice½ oz. Lime juice3 Cardamom pods
Instructions
Combine all ingredients in shaker tin.
Mount with ice and shake.
Strain into double Old Fashioned glass, mount with ice
Garnish with a lemon flag.
Notes
Garth Poe, bar manager at Easy Bistro & Bar in Chattanooga, TN, created this recipe.
Matcha Mint Garden & Tonic
Ingredients
1 ½ oz. Seedlip Garden1 ½ oz. Mint simple syrup1 oz. Fresh-pressed green juice1 oz. Lime juice1 tbsp. Unsweetened matcha powderTonic
Instructions
Shake ingredients with ice.
Strain into a goblet glass filled with ice.
Top with tonic.
Garnish with sliced cucumber and mint sprig.
Notes
The mixologists at Yampa Valley Kitchen in Steamboat Springs, CO, created this recipe.
To the Bus
Ingredients
¾ oz. Ritual Tequila1 oz. Orange juice1 oz. Pineapple juice¾ oz. Jalapeno-cilantro reduction½ oz. GrenadineTop with sparkling water
Instructions
Add all ingredients to a cocktail shaker except grenadine and sparkling water.
Shake for 10-15 seconds.
Add grenadine to the bottom of the glass.
Add crushed or pebble ice.
Strain liquid from cocktail shaker into the glass on top of the grenadine and ice.
Top with sparkling water.
Notes
Morgan Styers, lead bartender of Merchant & Trade in the Kimpton Tryon Park Hotel in Charlotte, NC, created this recipe.
Lights Out
Ingredients
1 ½ oz. Zero-proof Three Spirits Livener½ oz. Blackberry-thyme simple syrup*2-3 dashes Dram Apothecary Palo Santo bitters6 dashes Fee Brothers Aztec chocolate bittersSoda water
Instructions
Combine ingredients in a shaker filled with ice.
Shake for a few seconds.
Pour over a cube of ice, or a cup filled with ice.
Garnish with blackberries and fresh thyme leaves.
Notes
*For Blackberry-thyme simple syrup:
Combine 1 quart sugar, 1 quart water, and a pint of blackberries. Bring to a boil and boil for five minutes. Turn off the heat and add a sprig of thyme. Cover and let ingredients steep for 30 minutes or until cooled. Strain.
Combine 1 quart sugar, 1 quart water, and a pint of blackberries. Bring to a boil and boil for five minutes. Turn off the heat and add a sprig of thyme. Cover and let ingredients steep for 30 minutes or until cooled. Strain.
The mixologists at OAK at Fourteenth in Boulder, CO, created this recipe.
Sunset Cliffs
Ingredients
1 ½ oz. Lyre’s Pink London spirit1 oz. Aloe vera juice¾ oz. Simple syrup¾ oz. Lemon juice3 dashes of Hella apple blossom bitters
Instructions
Combine all ingredients in a tin.
Shake and strain into a coupe.
Garnish with a lime wheel.
Notes
he mixologists at Paradisaea in San Diego, CA, created this recipe.
Free Bird
Ingredients
1 oz. Amaro Lucano NA1 ½ oz. Pineapple juice¾ oz. Cranberry Juice½ oz. Passion fruit juice½ oz. Lime juice⅓ oz. Cherry juice½ oz. Simple syrup
Instructions
Add all ingredients to a cocktail shaker filled with ice and shake.
Strain into a highball glass with fresh ice.
Garnish with 2 mint sprigs, and a dehydrated lemon slice.
Notes
The mixologists at Amaro Lucano created this recipe.
Just in Thyme
Ingredients
2 oz. Gin Alternative¾ oz. Basil-thyme syrup¾ oz. Lemon juice4-6 drops Non-alcoholic lavender bitters1 oz. Tonic water
Instructions
Combine ingredients in a cocktail shaker filled with ice.
Shake thoroughly.
Double strain into a coupe glass.
Garnish with a lavender sprig.
Notes
The mixologists at Emilia’s at The Crescent Hotel in Fort Worth, TX, created this recipe.
Cloud 9
Ingredients
2 oz. Seedlip Spice 94¾ oz. Rosemary syrup½ oz. Cranberry juice0½ oz. Orange juice1 oz. Lime juiceFresh rosemary sprig garnish
Instructions
Add ingredients in mixing tin with ice.
Shake to full dilution.
Double strain into coupe glass.
Garnish with fresh rosemary sprig.
Notes
The mixologists at The Madison Hotel in Washington, D.C., created this recipe.
Sin City Sober
Ingredients
2 Fresh Strawberries5 Mint Leaves¾ oz. Lemon juice¾ oz. Simple syrup4 oz. Still water
Instructions
Muddle mint leaves and strawberries in a shaker tin.
Add lemon juice, simple syrup, still water and shake.
Pour into a Collins glass.
Garnish with a strawberry and mint sprig.
Notes
The mixologists at Westgate Las Vegas Resort & Casino in Las Vegas created this recipe.
Beets Of Burden
Ingredients
1 ½ oz. Lyre’s agave blanco spirit½ oz. Beet juice¾ oz. Lime juice1 oz. Demerara syrup
Instructions
Combine all ingredients in a small shaker tin
Add ice and stir 20 times
Strain into a rocks glass over fresh ice
Notes
he mixologists at Latitude 28 & The Lobby Bar at JW Marriott Clearwater Beach Resort & Spa in Clearwater Beach, FL, created this recipe.
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