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Prime stand-ins for cocktails
Mocktails are still having a moment, and with many opting for a booze-free night out, there’s never been a better time to hop on the virtuous drinking trend.
The drinks on this list won’t deliver hangovers and frequently sell at lower price points (many are around $5). Some of these also cater to drinkers with menus instructing diners to add liquor.
Read MoreThe modern Israeli standby serves a stellar Pomegranate-Rosehip spritz ($9) with pomegranate juice, rosewater, pomegranate molasses, sumac, black pepper, lime, and soda. Garnished with a sumac sugar rim.
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Bar director Robert Gorman’s eclectic mocktail program includes the Miss Vanda ($11) prepared with hibiscus, seedlip spice, lime, agave and the exotic Sentosa ($10), with calamansi, Thai basil, and sparkling water.
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The modern Afghan restaurant’s non-alcoholic cocktails reflect the same ingredients found in the traditional dishes on their menu. The Rumi ($8) merges key elements in Afghan cooking like yogurt, mint and, cucumber with salt and soda to make for a unique result. The Anar ($8), a pomegranate concoction made with rose water, soda and pomegranate, utilizes one of Afghanistan’s most prolific fruits for a booze-free beverage that doesn’t skimp on flavor.
The Palisades’ Italian go-to serves an Under the Tuscan Sun with orgeat syrup, cherry reduction, lime juice, club soda, and blueberries ($8).
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Lutèce’s Sans Alcohol offerings features a vast selection of alcohol-free spirits, bitters, and botanicals to create their seasonal menu. The Jalisco Heartbreaker ($15) is made with nonalcoholic tequila, rosemary, fresh lime, hibiscus-ginger syrup and soda. Classic cocktails like negronis, Manhattans, Old Fashioneds, and Apérol-esque spritzes also get the non-alcoholic treatment.
The Beirut street food hotspot in Union Market offers the Jallab ($6), a grape and date beverage with golden raisins and almonds. For the same price, there’s also the limonata with mint and lime and an apricot soda.
The sleek Japanese spot near Union Market offers options like the herb-packed Jaded Rose ($6), featuring zero-proof alt gin, rosemary, yuzu, honey syrup, and tonic.
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The classy hotel restaurant inside the Park Hyatt whips up a non-alcoholic Cranberry Ice
(icy mint tea, cranberry, cucumber, mint, lime) or Tulasi “75” (pomegranate, rooftop holy basil, lemon verbena, thyme, and champagne acid) for $16 a pop.
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Female Persian bar director Judy Elahi is known for her non-alcoholic cocktails that pack interesting flavor combinations. Guests can enjoy Michele’s people-watching patio or opt for the bar for an On a Beach Somewhere ($14) with Ceder’s Crisp, clementine cordial, mint and sparkling water. The Hold The G ($14) combines Ceder’s Crisp, lavender grape euphoria, lemon, and tonic.
Ciliegia, which translates to cherry in Italian, consists of homemade cherry shrub, sugar and champagne vinegar. It’s complemented with freshly squeezed lemon juice, ginger and topped with club soda.
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José Andrés’s Michelin-starred cocktail lair in the heart of Penn Quarter ditches alcohol in the well-crafted Eastern Promises, made with Seedlip Garden, lemongrass, butterfly pea, yuzu, sudachi, and a floating a hibiscus cloud finish ($18). Reserve a spot here.
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José Andrés’s Peruvian restaurant serves a refreshing “Chicha Morada” — a traditional drink made from imported purple corn, pineapple, and various spices ($7). The fruit-forward Peruvian favorite has started to gain traction in the U.S. in recent years.
Shrubs and syrups expert Gina Chersevani’s latest edition of Buffalo Bergen in Capitol Hill makes a non-alcoholic Bloody Mary, made with their award-winning, housemade, and spicy blood mix ($6).
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The stunning Wharf rooftop bar offers a pair of non-alcoholic cocktails ($12 each). The Ginger Snap comes with fresh ginger juice, pineapple, agave, lemon, mint, and soda water.
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The Mango Lassi at the fast-casual Indian destination comes with puréed fresh mango, saffron, dahi (yogurt), sugar, and water ($5). The colorful, traditional drink can be spiked with Cotton & Reed spiced rum.
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The modern Israeli standby serves a stellar Pomegranate-Rosehip spritz ($9) with pomegranate juice, rosewater, pomegranate molasses, sumac, black pepper, lime, and soda. Garnished with a sumac sugar rim.
Bar director Robert Gorman’s eclectic mocktail program includes the Miss Vanda ($11) prepared with hibiscus, seedlip spice, lime, agave and the exotic Sentosa ($10), with calamansi, Thai basil, and sparkling water.
The modern Afghan restaurant’s non-alcoholic cocktails reflect the same ingredients found in the traditional dishes on their menu. The Rumi ($8) merges key elements in Afghan cooking like yogurt, mint and, cucumber with salt and soda to make for a unique result. The Anar ($8), a pomegranate concoction made with rose water, soda and pomegranate, utilizes one of Afghanistan’s most prolific fruits for a booze-free beverage that doesn’t skimp on flavor.
The Palisades’ Italian go-to serves an Under the Tuscan Sun with orgeat syrup, cherry reduction, lime juice, club soda, and blueberries ($8).
Lutèce’s Sans Alcohol offerings features a vast selection of alcohol-free spirits, bitters, and botanicals to create their seasonal menu. The Jalisco Heartbreaker ($15) is made with nonalcoholic tequila, rosemary, fresh lime, hibiscus-ginger syrup and soda. Classic cocktails like negronis, Manhattans, Old Fashioneds, and Apérol-esque spritzes also get the non-alcoholic treatment.
The Beirut street food hotspot in Union Market offers the Jallab ($6), a grape and date beverage with golden raisins and almonds. For the same price, there’s also the limonata with mint and lime and an apricot soda.
The sleek Japanese spot near Union Market offers options like the herb-packed Jaded Rose ($6), featuring zero-proof alt gin, rosemary, yuzu, honey syrup, and tonic.
The classy hotel restaurant inside the Park Hyatt whips up a non-alcoholic Cranberry Ice
(icy mint tea, cranberry, cucumber, mint, lime) or Tulasi “75” (pomegranate, rooftop holy basil, lemon verbena, thyme, and champagne acid) for $16 a pop.
Female Persian bar director Judy Elahi is known for her non-alcoholic cocktails that pack interesting flavor combinations. Guests can enjoy Michele’s people-watching patio or opt for the bar for an On a Beach Somewhere ($14) with Ceder’s Crisp, clementine cordial, mint and sparkling water. The Hold The G ($14) combines Ceder’s Crisp, lavender grape euphoria, lemon, and tonic.
Ciliegia, which translates to cherry in Italian, consists of homemade cherry shrub, sugar and champagne vinegar. It’s complemented with freshly squeezed lemon juice, ginger and topped with club soda.
José Andrés’s Michelin-starred cocktail lair in the heart of Penn Quarter ditches alcohol in the well-crafted Eastern Promises, made with Seedlip Garden, lemongrass, butterfly pea, yuzu, sudachi, and a floating a hibiscus cloud finish ($18). Reserve a spot here.
José Andrés’s Peruvian restaurant serves a refreshing “Chicha Morada” — a traditional drink made from imported purple corn, pineapple, and various spices ($7). The fruit-forward Peruvian favorite has started to gain traction in the U.S. in recent years.
Shrubs and syrups expert Gina Chersevani’s latest edition of Buffalo Bergen in Capitol Hill makes a non-alcoholic Bloody Mary, made with their award-winning, housemade, and spicy blood mix ($6).
The stunning Wharf rooftop bar offers a pair of non-alcoholic cocktails ($12 each). The Ginger Snap comes with fresh ginger juice, pineapple, agave, lemon, mint, and soda water.
The Mango Lassi at the fast-casual Indian destination comes with puréed fresh mango, saffron, dahi (yogurt), sugar, and water ($5). The colorful, traditional drink can be spiked with Cotton & Reed spiced rum.
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