14 Nonalcoholic Drinks That Are Great for Parties, Fancy Dinners, or Literally Anytime in 2024

“One of the most popular cocktails at my events is the Mingle Mocktails Spicy Margarita,” Elizabeth Gascoigne, the founder of Absence of Proof, a New York City–based pop-up nonalcoholic bar tells SELF. “I use Mingle Mocktails canned Key Lime Margarita, Ritual Tequila, a little bit of orange juice, agave, jalapeño, and lime juice to create a nonalcoholic version of a spicy marg. It’s delicious, and I swear if you didn’t know, you’d think it had alcohol in it.”

Recess is another delicious alcohol alternative. The carbonated water comes in fruity, floral flavors like strawberry rose, black cherry, blood orange, and peach ginger. Drink it solo or add a splash of your go-to nonalcoholic gin or vodka.

Every expert we spoke to mentioned this UK-based brand of botanical mixers, which are sold at upscale bars like The NoMad Bar, Eleven Madison Park, and Agern. Most of those bartenders also said that Seedlip, which has the consistency of water, is best paired with more textured mixers: “Sugary things, syrups, or bubbles,” Sam Thonis, co-owner of alcohol-free Getaway Bar in NYC tells SELF, adding that Seedlip is more like an essence. Leo Robitschek, vice president of food and beverage at the Sydell Group, which has The NoMad Bar and The Line hotels in its portfolio, agrees, and suggests adding “a few drops of saline solution (10g salt to 100ml water) to bring out all of the flavors in a more significant way.” His go-to drink combines tomato water—seasoned and blended tomatoes strained through a cheesecloth—as a “savory component” with the Garden 108, simple syrup, and lemon juice.

“Ritual Zero Proof has an amazing selection of non-alcoholic spirits that you can make pretty much any cocktail with,” says Gascoigne. “This rum alternative tastes just like rum, and I love it for warmer drinks in the winter.” Add it to apple cider or ginger beer for an easy wintertime mocktail. Ritual also makes booze-free tequila, gin, and whiskey.

Most of our experts agree that bitters give alcohol-free drinks the, well, bitterness that booze usually provides. However, “most bitters are actually made with tons of alcohol,” says Thonis, which is why he recommends Dram’s products, which are all glycerin-based. Thonis pairs the Palo Santo, which “has a lot of character on its own,” with tonic water for a spiced soda. For a lighter drink, he mixes a dash of the Dram citrus bitters with the Seedlip Grove 42, fresh grapefruit juice, and soda.

All of the experts we spoke to agree that, though nonalcoholic spirits are great for adding interesting flavors to a drink, they often lack heat and body—meaning they’re a little watery. That’s where mixers come in. Jack Casey, the general manager at Antidote bar in Asheville, North Carolina, loves all the Fever Tree sodas, but he’s a particularly big fan of the strong flavor and spice in their ginger beer, which he mixes with Seedlip Grove 42 and fresh lime juice for a citrus-forward Moscow mule.

“It’s the best ginger beer,” Gabriella Mlynarczyk, the author of Clean + Dirty Drinking and beverage director at Winsome in LA, tells SELF.

Several of our bartenders recommend using kombucha as a sparkling base for mocktails, particularly “more effervescent” varieties like Health-Ade, Nicolas O’Connor, head mixologist at Apotheke in LA tells SELF. He loves the sour and savory flavor profile that comes with fermentation, adding that it “gives a real pop when mixed with conventional juices from fruits and veggies.” Robitschek agrees, explaining that the tangy flavor comes from the acetic acid typically used in kombucha (soft drinks usually contain citric acid instead). One thing to note: Most kombuchas you find in the store have trace amounts of alcohol, but by law contain less than 0.5% ABV and are considered a nonalcoholic beverage.

Thonis stocks his bar with this sparkling rosé, which is made from 100% pinot Meunier grapes grown on the North Fork of New York’s Long Island. The grapes aren’t fermented as they are with traditional rosé, so the resulting flavor is “quite sweet,” he says, more like fancy grape juice than an alternate wine. It’s served straight at Getaway, but he also suggests mixing it with the Lyre’s Aperitif Rosso for a fresh take on the classic Aperol spritz.

It’s not easy to find a dealcoholized red wine alternative that has the bite of a traditional one, but Ariel’s does an excellent job thanks to the added tannins (which are responsible for making wine astringent, bitter, and oaky). It has notes of chocolate, cherry, and black currants and will taste great with your favorite cheese board, red meat dish, or pizza.

Gascoigne praises Surely Wines, saying it has “perfected” the crispness necessary in a white wine alternative. “The Sparkling Brut and Sauvignon Blanc are both so fresh and delicious,” she tells SELF. “At Absence of Proof, we mix it with Ritual Gin, a little bit of simple syrup, and lime juice for a nonalcoholic take on a French 75.” Surely's grapes are sourced from California wine country, fermented, then dealcoholized so you get the taste of a classic vino.

SELF’s senior commerce writer loves this buzzy beer alternative, which infuses hops in sparkling water. “For the past several years, I’ve avoided beer for the sake of my increasingly sensitive stomach, but I still miss the taste of it—specifically of the grassy, funky IPAs I drank in college,” she says. “Hop Wtr satisfies that craving with none of the gastrointestinal consequences. The original flavor is my favorite, as it tastes the most like, well, hops; pairs well with meals and snacks; and is actually refreshing.”

Partake’s Pale Ale is a great nonalcoholic beer with a crisp taste. It has medium bitterness and includes citrus flavors like grapefruit and orange zest, plus pine. The fruity and botanical notes are light and refreshing, and make it ideal to pair with your favorite Mexican meal, chicken dishes, or curries; it’ll balance the savory flavors and spiciness.