Everyone enjoys the occasional celebration, but sometimes, it’s hard to contain yourself. It just takes one bad hangover to ruin the next morning—or two. Whether you abstain from alcohol altogether or you’re just trying to consume a little less, you’re not alone. The trend of “sober-curious” Americans grew in 2024, with nearly 41 percent of Americans reporting that they’re trying to drink less.
Non-alcoholic spirits are the perfect companion on your alcohol-free (or low-alcohol) journey. We’ve compiled the best N/A spirits for your favorite festive holiday cocktails. From Tiki to martini alternatives, you won’t miss the alcohol much, and you’ll certainly feel better the next morning.
Photo by Seedlip
Spice 94
Seedlip is intentionally not a gin. It has no juniper berries (the ingredient required for a gin) and it’s not quite as sweet—but it still is a great replacement for the spirit. The team at Superbueno in NYC puts it in their version of a Negroni, the perfect aromatic swap for drinks in that family.
Photo by Giffard
Giffard Non-Alcoholic Pineapple Liqueur
Whether you’re actually on a beach or just sitting in front of a space heater, a daiquiri is always a good idea. Except the next morning when you have the awful sugar and liquor-induced headache. Giffard’s Pineapple Liqueur gives you a fighting chance against the post-daiquiri aches. It’s the perfect ingredient for all your Tiki-inspired drinks—with none of the extra booze.
Photo by Ritual Zero Proof
Ritual Tequila
Tequila is one of the hardest things to find in a satisfying non-alcoholic form. None of the ones I’ve tried have that same heat and bite that I look for in a satisfying sipping or shooting tequila. That said, Ritual is as close as it gets for a convincing N/A margarita or other mixed drink. It has a smoky element, which comes through when shaken with fresh lime juice and topped with a tajin rim.
Photo by Maison Chavin
Spritz P&P
This ready-to-drink N/A spritz from the French wine experts at Maison Chavin is tangy and aromatic, with all the makings of a complex sparkling wine but none of the alcohol. Brandon Makhani, one of the owners of Mediterranean spot Casalena in LA, says it’s the perfect alternative to an Aperol spritz. It’s sparkling and bitter, with hints of orange peel in both flavor and color. It’s best served over ice with a spring of rosemary, like you’re actually on the beaches of the Aegean Sea.
Photo by Lyre's
Lyre's Bourbon Alternative
Warm up with a bourbon alternative from Lyres that is great for an Old Fashioned. It has the cozy vanilla flavor of bourbon you’re looking for, though it is not as potent as its alcoholic counterpart. That makes it best for mixed drinks—and even better after you’ve already had one in the traditional alcoholic style. I like to swap Lyres in after I’ve had one classic Old Fashioned, since it’s just as satisfying to sip on and soak cherries in.
Photo by Max Flatow
Featured N/A Recipe
Grand Army’s Katrina High-Kick
Patty Dennison, the head bartender at the beloved Grand Army in Brooklyn, New York, shared their recipe for a Milk Punch that features Roots Blanc Vermouth and Amass Riverine.
“The goal with this drink was to give it the texture of a Martini, so we made it a milk punch,” Dennison says. “One of the biggest things alcohol adds to cocktails is viscosity, so making a non-alcoholic martini with only N/A spirits can be challenging because it reads a little thin. By milk-punching it, it gives the cocktail some nice viscosity, which mimics the experience of sipping on a martini.”
This recipe yields a few liters, so it’s great to batch for a group get-together or dinner party.
Ingredients
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1 btl Roots Blanc Vermouth
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1 btl Amass Riverine
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8 oz Lemon Juice
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8 oz Yuzu Juice
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16 oz Pineapple Juice
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16 oz Simple Syrup
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48 oz Jasmine Tea
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32 oz Milk
Directions
Boil 48 oz of water and steep three tea bags. Let that sit for 4 minutes, then squeeze out tea bags and chill. Combine steeped tea with all ingredients except milk. Pour this acidulated mixture slowly into the milk to curdle. Let the mixture sit for at least 30 minutes, so it fully curdles.
Strain the mixture through a large colander lined with a cheesecloth or nut milk bag over a bowl until it strains clear.
Then, place the colander (with its curds) over a large bowl or deep-dish pan to continue straining and slowly pour the cloudy, strained mixture on top, careful not to break the settled curds. Cover and strain overnight. (You can also use a fine mesh strainer and a coffee filter, but using a large colander increases the surface area and allows it to strain quickly.)
Serve stirred in a Nick and Nora glass with lemon rind garnish.
