By Amy Conway
Photographed by Abigail Fenton
With more and more of us opting out of alcohol—whether permanently, part-time, or every so often—there’s a welcome movement toward zero-proof drinks worthy of a night out, a fine dinner, or a get-together with friends.
The sober (or sober-curious) crowd is diverse and growing. Those in recovery, designated drivers, and pregnant women aren’t the only ones who might like something to sip other than water or soda. Increasingly, people are embracing trends like Dry January and Sober October, looking to redefine their relationship with drinking, or cutting back in light of the awareness that no amount of alcohol—even that fabled daily glass of red wine—is actually good for you. Indeed, studies show that Gen Z is less steeped in alcohol culture, prioritizing a healthy lifestyle and consuming less than Boomers, Gen X, and some Millennials.
Skipping the alcohol doesn’t have to mean missing out on a drink that’s creative, celebratory, and crafted to complement a flavorful dish. The drinks shown here are from The Red Lion Inn’s new mocktail menu. Mixologist Matt Szwyd may seek inspiration from a classic cocktail, or dream up new combinations of exotic syrups, acid elements, and other ingredients to make an eye-catching and tastebud-tempting mocktail.
An intentional array of zero-proof drinks makes everyone feel welcome, said Alex Brown, who specializes in sober-friendly hospitality and travel, working with both businesses (through his consulting company, Recover Hospitality) and consumers (through his travel agency, CXN Travel).
Alex Brown specializes in sober-friendly hospitality. He grew up in the business—his grandfather was Jack Fitzpatrick, owner of The Red Lion Inn, where we photographed these mocktails. Fitzpatrick’s portrait hangs behind Brown, left.
Brown, in recovery himself, has deep roots in the restaurant and hotel businesses. His extended family runs Main Street Hospitality, the firm that manages several Berkshire establishments, including The Red Lion Inn. And together with his mother, Jo Ann Fitzpatrick Brown, he owned Blantyre in Lenox. “My mother would go above and beyond to make sure that guests who weren’t drinking alcohol got a similar level of experience. We had a world-renowned wine cellar, but we also had a variety of very high quality non-alcoholic beverages. And we had five different types of sparkling water.”
Catering to the sober set isn’t just an act of inclusivity. It’s good for business. “If you have a better experience, you tend to spend more,” said Brown. “I’ll pay more for quality presentation than I will for something in a water glass.”
The Spaghett 0.0
A zero-proof take on the trendy beer spritzer.
Make Grenadine: Add 4 oz. pomegranate seeds to Simple Syrup* and cook over medium-low heat until syrup reduces and thickens to the consistency of maple syrup.
For each drink: Combine . oz. Grenadine and . oz. fresh lemon juice in a glass. Fill with Heineken 0.0. Stir and garnish with dehydrated lemon.
Butterfly Kiss
A vibrant sip that’s delicately fruity and floral.
Make Tea Syrup: Add . cup Harney & Sons Loose Leaf Indigo Punch tea leaves to Simple Syrup.* Steep at least 24 hours.
For each drink: Combine 1. oz. Tea Syrup, . oz. fresh lemon juice, and 4 oz. club soda, over ice. Stir and garnish with butterflied lemon peel.
Solstice Spritz Lite
This refresher gets tanginess from a shrub, a syrup made with vinegar and fruit.
Make Lemon-Rosemary Shrub: While making Simple Syrup, add . cup white vinegar. Let cool. Add 3 sprigs rosemary and 1 lemon, thinly sliced. Let steep at least 24 hours.
For each drink: Combine 2 oz. Lemon-Rosemary Shrub, 1 oz. cranberry juice, and 3 oz. club soda over ice. Stir and garnish with pomegranate seeds and rosemary sprig.
“Buzzless” Espresso Martini
Substitute decaf as desired—and add a little cream for a decadent touch.
Make Cold Brew Syrup: Add 1 cup cold brew concentrate to Simple Syrup.*
For each drink: Shake 3 oz. Cold Brew Syrup, 1 shot expresso, and . oz. vanilla extract with ice in a shaker. Strain into a martini glass and garnish with espresso beans.
The Lime and Leaf
Herbal and citrusy, this drink gets its silky texture and frothy head from egg white.
Make Sage Syrup: Add 5 sprigs of fresh sage to Simple Syrup.* Steep at least 24 hours.
For each drink: Place 1 egg white in shaker (without ice), then add 2 oz. Sage Syrup and 2 oz. fresh lime juice. Shake for 15 seconds to emulsify. Add ice and shake 15 more seconds. Strain into glass and garnish with dehydrated lime.
* Simple Syrup: Dissolve 2 cups sugar in 2 cups hot water. Let cool.
