No proof, no problem: Customers take a shine to non-alcoholic beverages

A look at eight operators’ spirit-free offerings

The Emerald Hour at Shashi Hotel, Mountain View, Calif

The food and beverage teams at this restaurant collaborated on the spirit-free drink list to ensure easy pairings with drinks such as The Smokey Sour, pictured.

It’s made with a blend of teas, predominantly lapsang souchong, which has a smoky aroma intended to evoke both the peatiness of many scotches and the charred barrels used to make bourbon. It’s mixed with lemon, wildflower honey syrup, and ginger.

‍

Once considered an afterthought, nonalcoholic beverages are a must on modern menus. As more guests opt to moderate their alcohol intake or skip it entirely, offering compelling N.A. options isn’t just about inclusivity; it’s smart business. Thoughtfully crafted zero-proof drinks give every guest something to raise a glass with so they can feel part of a celebration. It can also raise check averages.

Spirit-free cocktails can be more than a grudging accommodation — they’re a branding opportunity. A well-designed drink can reflect the restaurant’s concept, complement the food, and command cocktail-level pricing. But that requires more than a few splashes of juice and soda. Like any great cocktail, these drinks demand balance, complexity, and intention. It’s important to ensure that your N.A. drinks offer different flavor profiles; don’t fall prey to false assumptions that all of them are sweet, or that a seasonal lemonade is a one-size-fits-all solution.

Recreating the structure and mouthfeel of alcohol without its defining ingredient takes effort and skill, but with the growing range of N.A. beers, wines, and spirit alternatives, it’s getting easier to create alcohol-free drinks with the depth today’s guests want. And with the right tools and approach, a spirit-free program can benefit both the bottom line and the guest experience.