W hile the non-alcohol drinks movement continues to grow, bar professionals are putting renewed focus and energy into their zero-proof cocktail offerings. Gone are the days of listing just a couple juice-heavy mocktails. Instead, today’s guests are asking for thoughtful and high-quality drinks made without alcohol, and mixologists are working hard to answer the call by expanding their zero-proof cocktail menus while focusing on creativity and sophistication.

At Spire 73 in the InterContinental Los Angeles Downtown, director of beverage and fine dining Ehsan Mackani says his non-alcohol cocktails continue to show steady movement and consumer interest. “We’re continuing to expand flavor profiles to build drinks that feel just as layered and intentional as our full cocktail program,” Mackani explains. “Guests appreciate having thoughtful options and are always looking to try something different, especially in a fine dining or rooftop setting where they still want the full cocktail experience without alcohol.”

Dubbed the tallest open-air bar in the Western Hemisphere, Spire 73 is located 73 floors up on the roof of the InterContinental Los Angeles Downtown. The venue lists four zero-proof cocktails on its standard menu. Recent selections include the Peachwood Elixer ($19), made with Seedlip Spices 94 non-alcohol spirit, peach nectar, lemon and sour cherry juices, and Liquid Alchemist Ginger syrup, and the Cocanela ($19), a blend of Seedlip Grove 42, coconut milk, honey mon. Representation is key to the zero-proof movement and Mackani says that even though his menu routinely lists four non-alcohol cocktails, he’s always thinking about ways to integrate others. “We’re focusing on making sure every new cocktail concept on our menu has a zero-proof version in mind from the beginning,” he explains. “Anytime I create a new cocktail, I try to see how it can be translated into a non-alcohol experience without losing its identity.”

In New Orleans, beverage director Jessica Retiff is playing with new ingredients that can enhance zero-proof drinks, from shrubs to bitters to foams. She manages the drinks programs for Kimpton Hotels & Restaurants’ Peacock Room and King Brasserie & Bar concepts in The Big Easy. “Our non-alcohol drinks are gaining popularity and are just as creative as [traditional] cocktails,” she says. “We’ve put together a special section on our menus for these drinks because we’ve had so many requests over the past year.” Indeed, Retiff explains that she used to offer only two zero-proof drinks across all of the venues she manages, but now she makes three or more unique non-alcohol cocktails for each concept. King Brasserie lists a Negroni-style Starship Commander ($10) made with Giffard Sirop non-alcohol aperitif, earl grey tea, and pink peppercorn.

Zero-proof drinks are also expanding at bars and restaurants in Chicago. Alex Cuper, the beverage director for South American concepts El Che Steakhouse and Brasero in The Windy City, says there’s been a steady increase in interest and demand—led largely by young professionals and new families in the area—and because of that he’s expanded his zero-proof cocktail offerings at both venues. At Brasero, his Refresco De Pepino ($15) mixes Lyre’s Non-Alcoholic Tequila with cucumber, ime, and yerba mate soda, and it’s joined by non-alcohol versions of a Batida and Amalfi Spritz (each $13). Cuper says that at Brasero, guests lean into the non-alcohol cocktails when they realize the drinks aren’t an afterthought.

“It allows guests to participate without feeling completely forgotten,” Cuper says. “Two-ish years ago, we didn’t put any non-alcohol drinks on our menu, and if someone asked we had one in our back pocket that we could make. Now, listing even a couple feels more thoughtful and inviting. People like having options and they’ve been rotating between alcohol and non-alcohol drinks pretty frequently.”

That sentiment is echoed by Sam Yeakley, beverage director of The Foundry in Dayton, Ohio. Yeakley also sees guests switching back and forth between both traditional and zero-proof cocktails, and he notes that while some patrons are fully non-alcohol, many others care less about abstaining and more about pace and preference. “Zero-proof has become a real part of our drinks program and not an afterthought,” Yeakley says. “We’re seeing roughly 20% of our drinks sales come fro non-alcohol options, and that number has steadily grown year over year. Guests don’t feel like they’re settling—they order these drinks because they want them. Presentation plays a big role—these drinks hit the table with the same impact as any other drink.”

The Foundry lists roughly five zero-proof drinks on its menu at any given time, and they represent a range of flavor profiles and drinks styles. Its non-alcohol Margarita, the Stay Gold ($11), is popular and mixes Seedlip Notas de Agave non-alcohol spirit with simple syrup and fresh lime and orange juices, while the No Pressure ($10) blends coconut water with lychee, yuzu, and lime juices, plus acid and saline solutions and soda water. “We approach zero-proof the same way we do our full-proof cocktails—layered, balanced, and visually appealing,” Yeakley says. “We use things like acid-adjusted citrus, house shrubs, coconut emulsions, teas, and saline to build structure. We also lean into texture with foam, carbonation, and light body so the drinks feel complete. The goal is for these offerings to drink like cocktails, not juice.”

Forward Thinking

The Naturalist Bar & Lounge at the InterContinental Houston is seeing increased interest in zero-proof drinks from guests, and lead bartender and mixologist Andrea Johns says her patrons are ready and eager to explore the category. The venue’s selection of non-alcohol drinks is prominently displayed on the menu in a way that’s inclusive with traditional cocktails. “We’re continuing to use non-alcohol spirits in a more forward-thinking way,” Johns says. The venue offers a non-alcohol Mojito that’s popular, as well as specialties like The Grove ($16), made with Ritual zero-proof aperitif, orange juice, and Fever Tree Sparkling Lemonade, and the Conducting Research ($19), a blend of Seedlip Spice 94, rum emulsion, pandan, and Fever Tree Grapefruit soda.

As further proof that zero-proof drinks are moving upscale, several venues are starting to incorporate non-alcohol cocktails into pairing and tasting programs. Atelier in Chicago offers both traditional zero-proof drinks on its cocktail menu, as well as a spirit-free cocktail pairing to accompany it’s food tasting menu, and owner Tim Lacey says the pairing program is doing very well ($85 for the zero-proof cocktail pairing; drinks vary based on the food items offered). Atelier’s spirit-free drinks include the Where the Wild Rose Grows ($14), made with Wildfred’s non-alcohol aperitif, rose petals, water, lemon, citric acid, salt, and sugar.

Indienne in Chicago also offers a spirit free cocktail pairing to accompany its five-course tasting menu, and beverage director Akshar Chalwadi says it’s a popular choice. The pairing menu ($60 for five drinks) includes drinks like the Green Apple, made with mushroom tea, granny smith apples, and sea salt, and it’s joined by a list of traditional a la carte zero-proof drinks, including Spritzes that can be personalized and several tea-based concoctions ($12-$20). Chalwadi says his spirit-free drinks range from savory to floral to fruity and he adds that he emphasizes complexity in these cocktails.

“We see significant demand for spirit-free and non-alcohol beverages at our bar and in the restaurant as a whole,” Chalwadi says. “We’re now on our third iteration of our spirit-free pairing selection, which includes five zero-proof cocktails to correspond with each course of our tasting menu, and it’s well-received. We formulate [most of our ingredients] in-house because we’ve found it gives us more control over flavor, texture, and quality. People are super into these drinks.”