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Sober Curious in NYC: 5 Places to Enjoy Mocktails

With the growing trend of sober nights out, more revelers are opting for alcohol-free nights, weekends, or even lifestyles. Rather than mingling and enjoying alcohol-based cocktails at bars, they’re sipping handcrafted mocktails at restaurants, sober social clubs, or alcohol-free bars such as Brooklyn’s Canticles Sober Lounge. Cheers to these city hotspots that boast mocktails.


boqueria seedlip

Photo: Andrew Bui.

At the vibrant Barcelona-inspired tapas bar Boqueria, Beverage Director Kieran Chavez offers seasonal Resfrescantes made with Seedlip—a brand of non-alcoholic distilled spirits. On the menu is Spanish Roots, made with Seedlip ‘Garden,’ carrot, lemon, saffron, and an extra kick from guindilla chili pepper. Several locations throughout New York City,

La Ventura

fresh buck

Owner Kenneth McCoy of Rum House and Ward III brings his cocktail background to the West Village’s La Ventura. The café/restaurant offers its elevated non-alcoholic cocktails that are so delectable that teetotalers won’t miss the alcohol. The house's Fresh Buck #1 (above) is crafted with blood orange, lemon, grapefruit, cordial honey, and Q Ginger Ale. Its Fresh Buck #2 maintains the blood orange ingredient, but is served with pineapple, lime, ginger, and Q Soda. 615 Hudson St., 917-675-6454,

Little Beet Table

little beet table mocktails

While NoMad’s Little Beet Table is renowned for its vibrant, vegetable-focused cocktails, those looking for an alcohol-free night out can also enjoy its flavorful, colorful Natural Refreshers. From revitalizing Coco Matcha, crafted with coconut water, oat milk, tangy pineapple, matcha, and chia seeds to cooling Cucumber & Kombucha Spritz, made with cucumber, kombucha, citrusy lemon, mint, and club soda. The menu also includes Beet & Citrus, made with beet, clementine, orange, and basil—and Kale & Cucumber Glow, made with kale, cucumber, pineapple, and refreshing green apple. 33 Park Ave., 212-466-3330,

Sen Sakana

chicha morada sen sakana

Mod Nikkei eatery Sen Sakana’s Beverage Director Zachary Gross always incorporates a few seasonal ‘censored’ cocktails into his Peruvian Japanese menu. Fan-favorites include Chicha Morada—a sweet drink made with purple corn, pineapple, apple, spicy cinnamon, and clove; and Shi-So Lovely, with Gooseberry, beet puree, shiso, Japanese vinegar, and soda. 28 W. 44th St., 212-221-9560,

Valerie Bar 

bertie brown mocktail valerie bar

Valerie, a midtown bi-level cocktail bar and restaurant, evokes the golden age of Manhattan with its timeless drink list and Art Deco-inspired décor. Visit its Deco Gatsby Lounge and enjoy a Bertie Brown mocktail. It mingles the flavors of Seedlip Grove 42, spiced apple, lemon, Fee Brothers walnut bitters, and soda. The mocktail, described as a “spiced apple and citrus ingredients complemented by a warm nutty, bitter flavor” was created by Valeri’s Bar Director Marshall Minaya. 45 W. 45thSt., 212-302-4545,

About the Author

Regina Molaro is a freelancer writer whose work spans from luxury to fashion, art, lifestyle, and beauty. Her work has appeared in Modern Luxury Hawai‘i, as well as Bespoke Magazine and In Season—the in-house magazines at the St. Regis and Mandarin Oriental New York.

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