Bartenders Share Their Buzziest Booze-Free Holiday Cocktails For The Sober-Curious Partygoer

Christmas trees, menorahs, and New Year's Eve fireworks aren't the only things that get lit during the holiday season. Many people — from your tipsy boss at the company party to your whiskey-swilling uncle at Thanksgiving — choose to celebrate this time of year with lots and lots (and lots) of drinking. The 2019 holiday season, however, might involve a little less of that, thanks to a growing trend toward teetotaling. 

Over the past year, we've seen more booze-free bars opening their doors, restaurants adding non-alcoholic drink options to their cocktail menus, and the term #SoberCurious (not to mention #CaliforniaSober) trending on social media. But those looking to continue embracing that sober curious lifestyle throughout what is supposed to be the most wonderful time of the year, but is also often the booziest, are going to need something to sip on that still feels celebratory. Which is why we asked beverage experts to weigh in.

Ahead, bartenders, beverage directors, and mixologists from all across the country share their favorite festive booze-free drink recipes. With these non-alcoholic beverages, the holiday season will feel as merry and bright as ever.

Who doesn’t love a party? Okay fine, introverts, we see you. But when the recipes work out, the bespoke cocktails are flowing, and you’re surrounded by your people, even those who think they’d rather be at home with their BFFs, Netflix, and Seamless can’t help but get lost in the feeling. This doesn’t mean, however, that throwing an event — or, for that matter, attending one — is always easy. With several big-deal holidays around the corner, plus the requisite birthdays, bachelorettes, and baby showers, there’s really only one thing we can do: Keep Calm and Party On.

Saratoga Buck

"Our Saratoga Buck is my favorite wintry spirit-free cocktail at Mattie's. I love the warmth that ginger and five-spice create together, and when tempered with bright citrus, cooling mint, and the same local, seasonal fruits that we blend into our seasonal butter for our biscuits, all the flavors speak to the holiday season in Texas." — Jason Stevens, beverage director at Mattie's in Austin, TX

Ingredients
3/4 oz house jam*
3/4 oz lime juice
1 oz ginger beer
1 1/2 oz seltzer

Instructions
1. Combine all ingredient except seltzer, shake, and then single strain into a rocks glass.

2. Add seltzer, stir, and top with crushed ice.

3. Garnish with a sprig of mint.

*"When Texas guavas are in season, we make low-sugar jam with them and Chinese five-spice. If you can't get your hands on guava jam, any low-sugar, fruit-forward jam will work in this recipe — ginger and lime are friendly with most fruits. If you have aromatic bitters on hand, like Angostura, a dash of them opens warming spice. The bitters will add a trace amount of alcohol, but far less than you'll find in a kombucha."  Photographed by Nick Simonite.

Plum Spritz

"A personal favorite of mine is Lot 15’s bright and bubbly [zero-proof] Plum Spritz, which features a shrub with last-of-the-season plums, ginger, and balsamic vinegar, Fee Brothers' cardamom bitters, and Wolffër Petite Rosé, a dryish verjus-based carbonated beverage. It's a super festive booze-free choice — especially with the holidays approaching. If you're not a plum person, you can easily introduce another fruit — cranberry for Thanksgiving is super festive, too.

"I love to start with a spritz as the framework when making booze-free cocktails because they're broadly appealing, served in a wine glass, which gives a serious 'grown-up' appeal. And when you start with a shrub, you can avoid tipping over into the 'too-sweet' territory. I like to start with a shrub bitters — shout out to Fee Brothers' alcohol-free bitters — and a bubbly mixer, which can be flavored or neutral but needs to be relatively low in sweetness, otherwise the drink will get out of whack!" — Cameron Shaw, head bartender at Lot 15 in New York, NY

Ingredients
1.5 oz plum ginger shrub*
3 dashes Fee Brothers' Cardamom Bitters
Wolffër Petite Rosé to top (about 3.5 oz)

Instructions
1. Into a wine glass, add the ice. Pour in the Petite Rosé until the glass is about half full.

2. Slowly pour in 1.5 oz of the plum ginger shrub. Dash in the bitters.

3. Top with more of the Petite Rosé, leaving a 1/2-inch wash line. Give a very gentle stir to incorporate.

4. Garnish with an extra-long grapefruit peel.

*Plum Ginger Shrub
Ingredients
6 black plums
1-inch piece of ginger
1/2 cup sugar
2 tbsp balsamic vinegar
1/3 cup red wine vinegar

Instructions
1. Wash the plums and the ginger. Remove the pits from the plums.

2. Run the plums and the ginger through a juicer (alternatively, blend thoroughly and then strain through a nut-milk bag or cheesecloth). Let the juice settle and remove any foam that has formed on the surface.

3. To the plum-ginger juice, add sugar and vinegar. Stir until sugar is entirely dissolved. Taste and adjust by adding either more sugar or more of either vinegar (proceed with caution with the balsamic vinegar; it can overrun all of the other flavors VERY easily).Photo: Courtesy of Madonna + Child.

Musical Chairs

"The ginger, honey, and grapefruit are a classic combination of flavors, and the cinnamon adds warmth for the holiday season. It is great for drinkers and non-drinkers alike and can easily accommodate the addition of any spirit." — Mike Di Tota, beverage director at The Smith River North in Chicago, IL

Ingredients
2 oz grapefruit juice
1/2 oz honey cinnamon syrup*
3/4 oz lemon juice
3 oz ginger beer

Instructions
Combine all ingredients except ginger beer into a shaker tin, pour into glass, top with ginger beer, and garnish with lemon wheel.

*Honey Cinnamon Syrup Recipe
Ingredients
8 oz honey
4 oz water
1/4 oz cinnamon sticks (crushed)

Instructions
1. Combine honey, water, and crushed cinnamon sticks in a pot. Stir to combine.

2. Bring to a boil, then reduce heat to a simmer. Simmer for 15 minutes.

3. Remove from heat and let cool.

4. Strain off cinnamon sticks. Photo: Courtesy of The Smith.

Spanish-Style No-Gin Tonic

"Inspired by the aromatics used in the distillation of Tanqueray Gin, our no-booze take on the classic infuses some of these spices into a sherry vinegar shrub and floats the others into the classic balloon-glass presentation. Light, fun, and refreshing!" — Joseph Quintela, general manager at Amada in Philadelphia, PA

Ingredients
2 oz coriander–star anise shrub*
3 oz Fever-Tree Premium Indian Tonic Water
2 orange peels
1 star anise pod
Sprinkle of juniper berries and whole coriander seeds

Instructions
Pack ice into a large wine glass, pour in shrub, and add orange peel and spices. At the table, spoon-pour tonic water to gently mix into aromatics.

*Coriander–Star Anise Shrub
Ingredients
3 star anise pods
Generous sprinkle of coriander seeds
1 quart simple syrup, freshly prepared and still warm
1/2 pint sherry vinegar

Instructions
1. Mortar star anise pods with coriander seeds.

2. Mix into simple syrup (one part sugar to one part water).

3. Add sherry vinegar.

4. Strain out spices with a cheesecloth or fine chinois.

5. Let cool and keep refrigerated until use (makes approximately 20 servings).Photo: Courtesy of Amada.

Owen's Holiday Punch 

"This punch is one of my favorite drinks to mix up for the holidays. It's festive and makes sure nobody feels left out of the party. The Owen's Craft Mixers add the perfect kick to an already delicious drink." — Don Sofer, owner of Blockheads in New York, NY

Ingredients
750 mL (25 oz) cranberry juice
2 750 mL (25 oz) bottles of Owen's Ginger Beer + Lime
2 oranges
1/4 tsp cinnamon
Rosemary sprigs (for garnish)
1/2 cup cranberries (for garnish)

Instructions
1. Combine cranberry juice and Owen's Ginger Beer + Lime over ice in a punch bowl. 

2. Cut oranges into circle wedges and add to punch.

3. Add cinnamon and stir. 

4. Garnish with cranberries and rosemary. Photographed by Todd Beltz.

Tinted Love

"Tinted Love is one of my favorite drinks because it transcends all seasons. You can add a rosemary sprig as garnish to elevate the Seedlip and give it that holiday feel, and it translates well into large batches for holiday parties." — Rainlove Lampariello, VP of operations and beverage director at Taco Dumbo in New York, NY

Ingredients
1 1/2 oz Grove 42 Seedlip
1 oz lime juice
1/2 oz agave
Recess Blackberry Chai

Instructions
1. Pour all ingredients into mixing tin.

2. Add ice to both tin and cocktail glass.

3. Shake well and strain over ice into cocktail glass.

4. Garnish with lime wedge or rosemary sprig.Photo: Courtesy of Taco Dumbo.

Spanish Roots

"At Boqueria, we build zero-proof drinks with Seedlip — the world's first distilled non-alcoholic spirit — infused with a wide range of aromatics and botanicals like allspice, star anise, ginger, mandarin orange, and more for added complexity. We balance these with high-quality ingredients like house-made syrups, seasonal ingredients like fresh herbs, spices, tonics, and artisanal sodas, just like we would a regular cocktail, which makes them super special for festive celebrations. The Spanish Roots is perfect for a holiday gathering; it brings notes of rosemary and thyme (used in so many traditional holiday dishes) and uses a spicy saffron-chili syrup to keep you warm from the cold. The color is bright and fun, which makes it a great conversation starter. It's also easy to re-create at home with the right ingredients and some simple tools!" — Kieran Chavez, beverage director at Boqueria in New York, NY; Washington, D.C.; and Chicago, IL

Ingredients
2 oz Garden 108 Seedlip
1 oz carrot juice
1/2 oz fresh lemon juice
1/2 oz saffron-chili syrup*

Instructions
Add ingredients to a cocktail shaker and shake for 15 seconds to incorporate and chill. Strain into a rocks glass and serve over ice. To garnish (at Boqueria) we use a dehydrated orange wedge, a nod to this time of year when we tend to see more dried or preserved fruits. Heirloom carrot ribbons would also look great on top, bringing this cocktail back to the garden.

*Saffron-Chili Syrup
Ingredients
5 cups white sugar
4 cups water
1 1/2 tbsp crushed dried guindilla pepper (or other hot dried pepper)
2 pinches saffron threads

Instructions
1. Bring water and sugar to a boil.

2. Add crushed peppers and remove from heat. Let sit for 5 minutes, then strain off guindilla peppers.

3. Add the saffron, cover, and let sit for 90 minutes. Line a strainer with a few layers of cheesecloth and strain.

4. Store refrigerated.Photographed by Andrew Bui.

Monty's Cup

"The Monty’s Cup is perfect for bridging the a.m./p.m. divide at Houndstooth. A blending of spicy-warm ingredients, which include masala chai paired with sweet Honeycrisp apple juice and a note of bright orange citrus, creates an excellent fall mocktail for any Texan." — Spencer Rutledge, bartender and barista at Houndstooth Coffee in Austin and Houston, TX

Ingredients
2 oz masala chai
1 1/2 oz unfiltered Honeycrisp apple juice
1/2 oz vanilla syrup
1 oz San Pellegrino

Instructions
Build in a tulip glass, giving a quick stir. Top with ice, garnish with orange peel, and enjoy.Photographed by Jane Kim.

Kale & Cucumber Glow

"Beverages enhance any dining experience, and it's been really interesting to see folks shift away from wine and cocktails. I think that this comes from people not wanting to drink alcohol with every meal for health reasons, and also the fact that the non-alcoholic drinks (on our menu) are made with the same care and creativity that a bespoke cocktail is made with, so people are just intrigued! Our Kale & Cucumber Glow, made with kale, cucumber, pineapple, green apple, lemon, and jalapeño, is perfect for a heavy holiday feast since it's refreshing and vegetal. To balance with the traditional and seasonal flavors, there's a really nice sweetness and tartness from the pineapple and apple." — Adam Cornelius, director of operations at Little Beet Table in New York, NY; Chicago, IL; and Greenwich, CT

Ingredients
2 oz kale juice
1 oz cucumber juice
1/2 oz pineapple juice
1/2 oz apple juice
1/4 oz celery juice
1/2 oz lemon juice
1/2 oz sweetener of choice

Instructions
Mix all ingredients in a shaker over ice. Shake hard and serve over ice in a Collins glass. At Little Beet Table, the drink uses only fresh-pressed juices but can easily be made large-batch if you are having company over for the holiday. We use organic raw sugar syrup to sweeten it, which can be switched out for honey or agave if you prefer, and it tastes just as good.Photo: Courtesy of Little Beet Table.

Citrus Soda

"Many cafés in Italy have aperitivi analcolici, non-alcoholic options on their menus. In the spirit of that, we have our Citrus Soda. It combines limes, grapefruit juice, and San Pellegrino Aranciata with a little vanilla. This is simple to make sweet, and it's an easy sippin' cocktail perfect for an evening of relaxation." — Bart Riley, mixologist at Scarpetta in Philadelphia, PA

Ingredients
2 limes
1/2 oz vanilla simple syrup
3 oz grapefruit juice
3 oz San Pellegrino Aranciata

Instructions
Muddle limes with vanilla simple syrup, topped with grapefruit juice and San Pellegrino Aranciata. Serve over ice in a Collins glass.Photo: Courtesy of Scarpetta.

The Pot Luck

"This drink reminds me of holiday gatherings and the casseroles we have during that time — the idea of everyone bringing a dish and someone always brings candied sweet potatoes, my favorite!" — Colleen Nealon, mixologist at Porta in Philadelphia, PA

Ingredients
4 oz mulled pineapple juice
1/2 oz El Guapo sweet potato spiced syrup
1/2 oz Falernum
Spiced maple whipped cream

Instructions
Mix mulled pineapple juice, El Guapo Sweet Potato Spiced Syrup, and Falernum and top mixture with spiced maple whipped cream.Photo: Courtesy of Porta.

The "BWG" Mocktail

"If a pumpkin pie and whipped cream had a baby, it would be this mocktail. Its frothy texture and autumn-spiced flavor make this the quintessential drink for fall. The smoked maple syrup and cloves mellow out the sweetness, and the subtle undertones of the squash blend all the spices together to create that drink we all want to be sipping in our leggings." — Weston Wilder, mixologist at Plough in Lancaster, PA

Ingredients
2 oz house-infused baked acorn squash, smoked maple syrup, cinnamon, and clove puree
2 oz heavy cream

Instructions
Shake ingredients, strain into a coupe glass, and garnish with an orange twist.Photo: Courtesy of Plough.

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