How to Make the Perfect Nonalcoholic Cocktail, According to Bartenders

Nonalcoholic cocktails have entered their Sophisticated Era. In recent years mocktails have evolved beyond simply combining juice, soda, and grenadine thanks to bartenders and producers embracing botanicals, teas, and craft syrups to create complex beverages that put these drinks on par with their spirited counter­parts. This shift in approach invites us to appreciate them on their own terms, free from the expectations of traditional spirits.

Today nonalcoholic products like Lyre’s, Seedlip, and Ghia, to name a few, are designed to deliver layers of flavor and depth in a bottle, but there’s still a lingering perception that these products are one-to-one swaps for vodka, gin, whiskey, and other traditional spirits. But water-based distillates by their very nature behave differently from alcohol.

“In many cases alcohol is better at extracting flavor than water,” says Seth O’Malley, distiller of Wilderton, a nonalcoholic distillery in Hood River, outside Portland, Oregon. Chemically, alcohol is a solvent that expresses the essence of its ingredients—like botanicals, fruits, and spices—with clarity, complexity, and depth. Trying to distill or infuse water will result in a less-intense or muted product.

That’s not to say it’s impossible. The explosion of the category is a result of enthusiastic experimentation, with some producers employing an apothecary’s approach to ingredients—the category is not bound to what was done before. Think cinchona bark, yuzu, orris root, even sandalwood. On the front lines, bartenders are embracing the challenge of developing new drinks as intriguing as regular spirits.

Incorporate Botanicals and Teas

“Your best bet with NA drinks at home is to add flavor before you add ice,” suggests
Charles Joly, bar director and partner at Riff Raff Club in New York. Finishing your drink with botanicals like nonalcoholic lavender bitters can add lift and elegance. On the other end of the spectrum, Joly suggests stocking up on smoky lapsang souchong tea, which can mimic whiskey’s boldness.

Turn to the Italians

Spritzes and Negronis—cocktail styles that balance acidity, bitterness, and sweetness—are the perfect jumping-off point, says Jessica King, co-owner of Brother Wolf in Knoxville, Tennessee. Simple to execute, they deliver complexity with little effort. Using an NA spirit in place of the traditional gin or an NA bitter instead of amaro allows you to explore NA products through a familiar lens—just remember to tweak for intensity and flavor.

This Nonalcoholic Negroni Is My Ticket to Hangover-Free Mornings

All the bittersweet flavor of the original, none of the booze.

Stir With Discretion

Shaking or stirring too aggressively will further dilute a drink that is already mostly water. “With no alcohol in the drink, you’re not looking to dilute,” O’Malley explains, “so shake or stir lightly—just enough to chill your drink.” A light touch can make all the difference, preserving the structure and flavors without muting them with ice melt.

Garnish as Flair

Thoughtful details like citrus peels or fresh herbs make a statement and elevate any pour, adding to the entire aromatic experience. Taking cues from the kitchen, a touch of salt adds body and texture while also enhancing other flavors in the drink. For O’Malley, “it’s about trusting your palate. Don’t get too tied to traditional recipes—experiment and adjust until the balance is just right.”

In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.

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