Mocktails, spirit-free sips and other no-proof libations are not just for Drynuary or Sober October. Consumers concerned about health and wellness seek ways to cut stop or back on alcohol intake; there’s also growing interest in the sober curious movement.

Not only have mixologists become more creative and inventive with no-ABV cocktails, a host of new non-alcoholic “spirit” products have also hit the market in the past few years.

Seedlip, which launched in the U.K. in late 2015, may be the first and best known. Seedlip arrived in the U.S in early 2017 and is available in three expressions: Spice 94; the herbal Garden 108; and the citrusy Grove 42. As further proof of the no-proof sector’s strength, Diageo acquired a significant majority share in Seedlip in 2019.

Ceder’s, a distilled non-alcoholic gin alternative based in the U.K., reached the U.S. market this past October. It’s available in four expressions: Classic (akin to a classic gin, mostly juniper but with floral hints); Crisp (juniper combined with citrus, cucumber and camomile); Wild (juniper combined with ginger, clove and rooibos); and Pink Rose (juniper combined with rose and hibiscus). Ceder’s is working in partnership with Pernod Ricard to launch the brand globally.

Australian brand Lyre’s launched in the U.S. in December 2019 and includes no-proof reinventions of classic spirits, such as American Malt, Italian Orange, Dry London, Italian Spritz, Amaretti and Coffee Originale. Lyre’s is available in more than 30 markets worldwide and reportedly expanding into the ready-to-drink category in 2021.

Portland, OR-based spirits industry veteran Brad Whiting this past November unveiled Wilderton, a collection of non-alcoholic, gluten-free and zero-calorie spirits. Whiting worked with distiller Seth O’Malley to create two expressions of Wilderton: the bold, spicy and smoky Earthen, and the bright, floral and citrusy Lustre.

Ritual Beverage Co., which started with a Gin Alternative and Whiskey Alternative in September 2019, launched a Tequila Alternative in April 2020. And Spiritless Kentucky 74, a non-alcoholic bourbon alternative, was released in late 2020. 

Spiritless in January joined forces with spirits and cocktail expert Derek Brown, president of Washington D.C.’s Drink Co. Brown, known for his advocacy of zero-proof cocktails and the sober curious movement, will serve as the director of brand education for Spiritless.

What’s more, Brown’s Columbia Room bar is hosting a month-long Spiritless Kentucky 74 pop-up for January. Columbia Room will feature a special Spiritless Kentucky 74 menu with three bottled specialty drinks, and offer two cocktail kits, which include a full-sized bottle of Kentucky 74, all the accoutrements to make either a “Whiskey” Sour or an Old Fashioned, and access to a virtual cocktail class with Brown. 

Here are seven mocktail recipes that incorporate some of these no-ABV spirit products.

Virgin Smash
(shown atop)
1 ½ oz. Damrak Virgin
½ oz. Lemon juice
¼ oz. Simple syrup
8 Basil leaves

Add all ingredients into a shaker and shake with ice. Fine strain into a rocks glass over cubed ice.

The mixologists at Damrak created this recipe.

Sour Poet
2 oz. Wilderton Lustre
1 oz. Lemon juice
1 Egg white
5 Fresh blackberries

Combine all ingredients in a cocktail shaker. Add ice, shake well, and strain into a coupe glass. Garnish with a rosemary sprig.

The mixologists at Wilderton created this recipe.

Babuchak
1 ½ oz. Seedlip Garden 108
4 oz. Cucumber/green chickpea juice*
1 oz. Whole milk
½ oz. Cream

Combine all ingredients in a shaker with ice. Double strain into an Old Fashioned glass on a block of ice. Garnish with two cucumber slices.

*For Cucumber/green chickpea juice:
Blend together two cucumbers, 2 ½ cups of green chickpeas, 1 cup of honey and 1 cup of water.  

Chetan Gangan, head mixologist at ROOH Palo Alto in Palo Alto, CA, created this recipe.

Spiritless “Whiskey” Sour
2 oz. Spiritless Kentucky 74
1 oz. Fresh lemon juice
¾ oz. Simple syrup (or try Liber & Co.’s Fiery Ginger Syrup for a spicier kick)
½ oz. Egg whites (optional)

Combine all ingredients and shake with ice. Strain into a highball or double rocks glass with fresh ice. Garnish cocktail with cherry and orange wheel.

Derek Brown, president of Drink Co. in Washington D.C., created this recipe.

Daily Crescent
2 oz. Wilderton Earthen
2 dashes Angostura bitters
5 dashes Peychaud’s bitters
½ oz. Black tea simple syrup (1 part black tea, 1 part sugar)

Combine all ingredients in a mixing glass. Add ice, stir well, and strain into a rocks glass over one large ice cube. Rub glass rim with lemon peel and then use as a garnish.


Jamal Hassan, co-owner/beverage director at Sesame Collective Restaurant Group in Portland, OR, created this recipe.

Orchard Martini
1 ½ oz. Damrak Virgin
¼ oz. Simple syrup
½ oz. Cloudy apple juice
1 bar spoon Apple cider vinegar

Add all ingredients into a cocktail shaker and shake with ice. Fine strain into a pre-chilled cocktail coupe. Garnish with an apple fan.

The mixologists at Damrak created this recipe.

Zero Proof Tequila Sour
2 oz. Ritual Tequila Alternative
1 oz. Lemon juice
½ oz. Lime juice
2 tsps. Simple syrup
2 dashes Bitters
1 Egg white
Maraschino cherry and lime wedge for garnish

Add ingredients to a cocktail shaker without ice. Shake for 15 seconds, then add ice and shake again for 30 seconds. Strain into a rocks glass and garnish with cherry and lime.

The mixologists at Ritual created this recipe.