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The 14 Best Nonalcoholic Spirits, According to Bartenders

We asked bartenders and experts for their favorite zero-proof cocktail ingredients.

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Monday Zero Alcohol Gin
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Food & Wine / Food52

There's a whole lot of buzz about booze-free spirits right now. More than ever, drinkers are opting for low-alcohol and alcohol-free options — like nonalcoholic cocktails, nonalcoholic beer, and nonalcoholic wine — even if they’re not completely sober. This has resulted in a wave of popular zero-proof ingredients for making complex craft mocktails. You can now replicate whiskey, gin, mezcal, vermouth, liqueurs, and countless other ingredients without alcohol. The days of choosing between merely sparkling water or cola are over.

On the hunt for the best nonalcoholic spirits, we’ve consulted cocktail experts and bartenders who've created entirely zero-proof bar and bottle shops or built extensive inclusive cocktail lists that incorporate both the hard and soft stuff. There's a whole new flavor horizon in nonalcoholic drinks, and we're here to help you explore it.

"What I love about Almave is that it's a nonalcoholic spirit made in the same agricultural and distillation style as an alcoholic tequila, except for the fermentation process," says Josh Harris, founder of San Francisco's Trick Dog and a bartender who's been sober himself for more than 20 years. Almave comes from the same blue Weber agave that goes into tequila, cooked and crushed in the same way, and it's even distilled — but without being fermented into alcohol first. This gives Almave those same distinct vegetal notes that make tequila, tequila. (Besides this Blanco variety, there's also Ámbar, with more brown sugar and toasty notes to imitate the barrel-aging of a reposado or añejo.)

In addition to using quality ingredients like this one, Harris also has a general technique tip for tasty alcohol-free drinks: "I am always very mindful to shake and stir nonalcoholic cocktails less than their spirited versions; otherwise the drink can be too diluted."

Seedlip pretty much kicked off the nonalcoholic spirits category when it launched in 2015, and you'll find its whimsical labels behind top-level bars around the country. The brand's unique botanical-forward products won't remind you of any traditional booze you've tasted, but they work extremely well in classic and modern cocktails.

This package gets you a bottle of Seedlip's three flagship flavors: citrusy, gingery Grove 42, warming allspice- and cardamom-led Spice 94, and herbaceous Garden 108. That latter bottling is our favorite, thanks to its unexpected pairing of herbs and English peas. A dirty martini made with it and olive brine is truly transportive.

Monday's gin is a traditional London dry style, with a powerful juniper punch and a background of bitter citrus, herbs, and coriander — but no alcohol. You could use it in a martini, but it shines brightest in a fruity or floral cocktail, or topped with tonic water, or in a Negroni. And we’d be remiss not to mention the packaging: The gilded Art Deco–style label is eye-catching on the shelf.

Two-Michelin-starred Los Angeles restaurant Providence recently added a "free-spirited" beverage pairing option for its chef's tasting menu with house-made fines herbes soda and rice milk alongside cocktails made with commercially bottled ingredients like Optimist's Smokey. Created as an alternative to mezcal, this bartender's favorite has a complex mix of botanicals led by lapsang souchong, a smoke-dried black tea.

You'll also find citrus, spices, flowers, and a little habanero for tongue-tingling burn. Providence bar director Kim Stodel mixes it with sparkling apple juice (specifically, the fancy French brand Domaine DuPont Jus de Pomme Pétillant) to match a rich duck dish. We also recommend trying it in a virgin margarita.

The complex, warming flavor profile of dark rum is incredibly cocktail-friendly. It plays well with everything, whether it's tropical fruits or eggnog. Ritual's nonalcoholic alternative brings similar sweet spice, with notes of honey, banana, bitter orange, cinnamon, anise, and more. It's great with ginger beer or in a mojito, piña colada, daiquiri, or any other rum cocktail you can think of.

Kentucky is the center of the American whiskey industry, so it makes sense that our top nonalcoholic bourbon is also made in the state. Spiritless uses a unique reverse-distillation process, which infuses oak into a mix of alcohol and water to extract the familiar bourbon flavors, then distills out the alcohol to leave behind a tasty but non-intoxicating liquid. Go ahead and sip on this one neat in your favorite whiskey glass. Or to cut down your consumption, mix it half-and-half with the hard stuff.

"I love the diverse range of nonalcoholic options available today," says Meg Paradise, who opened Umbrella Dry Bar — North Carolina's first booze-free bar — in Raleigh in 2023. She calls this unique floral concoction a go-to because "it boasts flavorful complexity, integrity in its ingredients & sourcing, and offers an unexpectedly elevated experience for our guests. The Rasasvada product line has heft and a weighty mouthfeel, where some other nonalcoholic spirits fall flat or feel thin."

Paradise loves to use Rasasvada's bittersweet, floral Rose Bergamot in the I'll Have What's Meg's Having, where it's shaken with rose cordial and lime, then topped with a strawberry-rose sparkling water. "It is unique and not trying to replicate anything specifically, which lends itself to interesting play,“ she says.

Founded in 2019 by a pair of Australians, Lyre's makes an entire bar's worth of nonalcoholic cocktail ingredients. The brand offers alternatives for everything, including bourbon, gin, triple sec, and amaretto. Its zero-proof spin on coffee liqueur has "hints of coffee intertwined with savory and sherry-like qualities," says Andrew Cordero, beverage director at the Michelin-starred Jeune et Jolie in Carlsbad, California.

"In our version of the espresso martini, we combine it with Steady State cold brew coffee and roasted kabocha squash for a sweet earthiness. A touch of koji adds a subtle umami note, all topped off with whipped cream." You may not be able to go quite that fancy at home, but Lyre's Coffee Originale with some sweetened espresso, whipped cream, and perhaps a pinch of salt makes for a delicious after-dinner sip.

"I am currently obsessed with Roots Divino Aperitif Bianco — truly obsessed," says zero-proof-cocktail expert Kasey Ehrgott, who works at Philadelphia-area bottle shop Wallace Dry Goods, runs the @dryspelldrinks Instagram, and previously tended the (dry) bar at Volstead by Unity.

"For me, it sits perfectly between dry and sweet vermouth: It's herbal, citrusy, and crisp, and makes an incredibly believable and refreshing spritz with a splash of tonic and lemon twist. With a little olive brine and gin alternative of your choice (I like Pentire Adrift), you've got a pretty spot-on dirty martini."

If you're a fan of a postprandial digestif (like Fernet-Branca), this is the nonalcoholic equivalent. Austin, Texas, bartender Robert Björn Taylor says it's "reminiscent of Cynar: herbal and bitter! This allows me to enjoy an Americano or nonalcoholic spritz, or just neat." A shot of neat Dr. Zero Zero after a big dinner can also be the perfect ending to the meal.

We are Ghia superfans at Food & Wine, and once you try it, you’ll understand why. Ghia is not meant to be a direct replacement for a specific alcoholic ingredient. Instead, it’s a complex blend of botanicals and herbs that never tastes weak or watered down. Although the brand sells premixed spritzes in cans, we think this original product is the best to have at home for making nonalcoholic cocktails.

The color and texture of the drink is a rich red, thanks to dates and plum extract — but don’t worry, it’s not sweet or syrupy. You can use Ghia anywhere you would a bittersweet apéritif like Aperol or Campari, or you can just drink it with club soda over ice; you cannot go wrong.

Cut Above is a mezcal substitute like the Optimist Smokey above, but it has very different ingredients, including cubeb pepper, chipotle peppers, and lime. It's spiced and spicy, with plenty of smoke flavor and some vegetal notes. "It works incredibly well in classic drinks such as a mezcal margarita or a mezcal Negroni, adding convincing notes of smoke with hints of agave," says Sam Bail, founder of New York City nonalcoholic pop-up Third Place Bar. She's also seen the spirit at multiple other local watering holes in town recently, so Cut Above is on the rise.

"Since our first cocktail tasting with our beverage director, Derek Brown, I was enthralled by The Pathfinder," says Stacey Mann, co-owner of STAY., a zero-proof cocktail lounge in Los Angeles. "Its fresh, bitter notes with a citrus spin, coupled with how strangely interesting the flavor is, danced on my tongue in a way I had not ever experienced."

This bottling is something like an amaro, flavored with hemp, wormwood, angelica, ginger, sage, saffron, orange peel, Douglas fir, and more. It's great for a bubbly spritz-style drink, and Mann uses it at STAY. in a concoction called The Rat with lemon, maple syrup, and aquafaba for (vegan) egg white–style froth.

Melati Classic offers a little bit of everything: tart, floral, earthy, and some sweetness to bring it all together. "Melati is the queen on the shelf," says Joshua James, owner of Ocean Beach Cafe, the first nonalcoholic bar to open in San Francisco. "It has endless depths of cold-pressed flowers, herbs, goji berry, cacao, and a pleasantly bitter finish."

James adds both Melati Classic and The Pathfinder to his Destroyer of Bad Vibes cocktail, along with honey, cinnamon, and bitter citrus.

Factors to Consider

Flavor

Some products on this list are made to closely replicate specific alcoholic counterparts, while others have distinctive flavor profiles. An easy way to enjoy any of these is by pouring over ice and topping it with club soda in a highball glass. It's refreshing and lets you taste all the complexity.

For mixing in more complicated cocktails, you can start by substituting a nonalcoholic spirit one-to-one for an alcoholic ingredient. You'll probably need to tweak your recipe a bit for the right balance. And don't forget the garnish! The smell of a lemon wedge or sprig of mint makes a big difference in the experience of sipping a cocktail.

Expiration Date

Traditional spirits can last indefinitely — after all, alcohol is a natural preservative, and they contain 40 percent alcohol or more! Even lower-proof liqueurs will last for years at room temperature thanks to their combination of alcohol and sugar content, while wine-based vermouth is good for a month or so in the fridge. Zero-proof alternatives generally have a shorter shelf life. Make sure to check the use-by date on your bottles.

Storage

With few exceptions, nonalcoholic spirits should be sealed and refrigerated after opening. This slows the oxidation process which leads to flavor deterioration. Treat an opened bottle much like you would an opened bottle of wine, and that includes throwing it out when the flavor fades.

Frequently Asked Questions

  • How are nonalcoholic spirits made?

    Some of the items above are made in the same way as any soft drink, by combining water, juices, herbs, spices, and other flavorings.


    But many nonalcoholic spirits do actually use alcohol in the process: Ethanol is very good at extracting flavors from other ingredients, especially the flavors you find in alcoholic beverages. Before bottling, the alcohol is removed via distillation or other proprietary methods, leaving behind a tasty water-based infusion. These products may contain a tiny amount of residual alcohol: A "nonalcoholic" item can be up to 0.5% alcohol by volume in the US, while an "alcohol-free" product cannot contain any at all.

  • How do you drink nonalcoholic spirits?

    We'd generally advise using your mouth.


    Nonalcoholic spirits are just as versatile as their boozy counterparts, good neat, over ice, or mixed into a cocktail. You can substitute any of the alcoholic components of any cocktail recipe with one of the alternatives above, but if you're looking for inspiration, check for brand-specific recipes on the website, or even the bottle label. A great way to enjoy any nonalcoholic spirit for the first time is mixed with just sparkling water. This gives you a good idea of how it tastes by itself and can help you pick out some complementary flavor additions to play around with.

  • Can nonalcoholic spirits be used in recipes with alcohol?

    Of course! The flavors in all the products above will pair nicely with the hard stuff they're meant to emulate. You can swap out some of the alcoholic ingredients in any drink for the zero-proof versions to create a lower-alcohol cocktail.

  • Why are nonalcoholic spirits the same price as spirits with alcohol?

    Because they’re just as expensive and labor-intensive to make. “They use the same high-quality ingredients and processes that traditional spirits use,” says Molly Cheraso, founder of Verbena, an alcohol-free bottle shop and bar in Cleveland, Ohio. “And in some cases, they require additional processes to remove the alcohol on the back end, which increases the production processes.”


    The size and industry footprint of the company matters, too, Cheraso adds. “Of the dozens of products I carry in my shop, most of the brands are small, minority-owned businesses that are very new, many just created within the last three years. So these are small producers that don't have the volume manufacturing that big alcohol brands have behind them.”

Our Expertise

  • Rochelle Bilow is a food writer and editor with over a decade of professional experience. Previously a senior associate editor and social media manager at Bon Appétit and Cooking Light magazines, Rochelle is also a novelist, a culinary school graduate, and a former professional baker and line cook. Rochelle has written extensively about home and kitchen products in the luxury space.
  • Food & Wine senior writer Jason Horn updated this story with additional bartender recommendations. He's been writing about food and drinks for nearly 20 years, with a focus on cocktails for much of that. He's a former senior editor at Liquor.com and has written for Playboy, Travel Channel, Serious Eats, and many more.
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