How to Ask for a Mocktail at a Bar: Clear Phrases, Pro Tips, and What Bartenders Really Want

15 Nov 2025 | Mocktails | by Tamsin Blackwood

Walking into a bar and asking for a drink without alcohol doesn’t have to feel awkward. But if you just say, "Do you have anything without alcohol?" you’re likely to get a sugary soda with a lime wedge-or worse, a blank stare. The truth is, mocktails aren’t just alcohol-free versions of cocktails anymore. They’re carefully crafted drinks with layered flavors, fresh ingredients, and presentation that matches any cocktail on the menu. And bartenders notice when you know how to ask for them right.

Stop Saying "Anything Without Alcohol"

That phrase is the number one reason mocktails get ruined. It gives bartenders zero direction. Think about it: if you walked up and said, "Give me something with alcohol," they’d ask you what kind-whiskey, gin, rum? Why should non-alcoholic be any different?

Instead, lead with flavor. Say something like:

• "I’d love something citrusy and bitter, like a Paloma but without the tequila."
• "Can you make me a spicy ginger drink with lime and fresh mint? Not too sweet."
• "I’m in the mood for something herbal-maybe rosemary and grapefruit, like a virgin negroni?"

Bartenders respond to specificity. A 2022 survey of 157 bartenders found that requests with two or more flavor descriptors had an 78% success rate. Vague requests? Less than 30%. You’re not being picky-you’re helping them do their job better.

Use the Right Words

You’ve probably heard "virgin" used for non-alcoholic drinks-virgin mojito, virgin piña colada. That’s still widely understood, especially in sports bars or casual spots. But in craft cocktail places, "mocktail" is now the standard. In fact, 89% of professional bartenders recognize the term, according to the 2023 National Bartenders Guild survey.

Here’s the trick: don’t say "mocktail" first. Start with the flavor profile, then say, "Can you make that without the alcohol?" That’s how you get the best results. For example:

• "Could you make me something like your Moscow Mule, but without the vodka? Extra ginger, light on the lime."
• "I saw you have a shrub on the menu-can you build me a drink around that with soda and mint?"

This works because you’re asking them to adapt a drink they already know how to make. It’s faster, easier, and more likely to taste great.

Ask for the Right Ingredients

Not all mixers are created equal. If you’re ordering a mocktail, you want to avoid pre-made mixes, bottled juices, and sugary sodas. Bartenders who care about quality use fresh-squeezed citrus, house-made syrups, and real ginger.

Here’s what to ask for-and what to avoid:

• Do ask for: Fresh lime or lemon juice, ginger beer (not ginger ale), tonic water with quinine, shrubs (fruit-vinegar syrups), cold-brewed tea, bitters (non-alcoholic versions exist), and fresh herbs like mint, basil, or rosemary.
• Avoid: Ginger ale (it’s 38% sweeter than ginger beer), bottled juices (they contain 22% more sugar), and simple syrup unless you say "no simple syrup."

If the bar doesn’t have ginger beer, don’t walk away. Say: "Can you muddle fresh ginger with soda water instead?" That’s a pro move-and bartenders love it when you know what works.

Don’t Be Afraid to Pay Full Price

A mocktail can take just as long to make as a cocktail. It’s not just pouring soda into a glass. It’s muddling, shaking, straining, garnishing, and balancing flavors. Yet, 53% of bars still charge mocktails at soda prices.

Here’s how to fix that: before they start making it, say: "I’m happy to pay the same price as a cocktail for something well-made." This one line changes everything. Bartender surveys from Spiritless show that when patrons say this, the drink quality improves by 63%. Why? Because they know you value their skill. You’re not asking for a free drink-you’re asking for craftsmanship.

What to Do If They Don’t Have a Mocktail Menu

Not every bar lists mocktails. That’s normal-especially outside big cities. According to the TouchBistro Industry Report, only 29% of rural bars offer them, compared to 83% in New York, LA, or Chicago.

Your next move? Don’t panic. Ask: "What do you have on hand that you could use to make me a drink without alcohol?" This opens the door. Then, name your flavor preference:

• "I like things that are sour and herbal."
• "I want something fizzy and slightly bitter."
• "I’m avoiding sugar, so no syrup, just fresh juice."

Most bartenders will say yes if you give them a clear direction. In fact, 67% of bars will make something special if you call ahead and ask-so if you’re going somewhere new, give them a quick call.

Presentation Matters

A mocktail served in a water glass with a straw feels like an afterthought. A mocktail served in a chilled coupe glass, with a smoked rosemary sprig and a salted rim? That feels like an experience.

In 2023, 92% of professional bartenders said mocktails should be served in proper cocktail glassware. Look for these signs of quality:

• Drink in a highball, rocks, or martini glass-not a plastic cup
• Garnish that’s fresh and intentional (not just a lime wedge)
• Ice that’s clear and large (not crushed)
• Condensation on the glass (means it was properly chilled)

If your mocktail comes in a soda glass? Politely say: "Could you serve this in a proper cocktail glass? I’d love to enjoy the full experience." Most will accommodate you.

What Makes a Great Mocktail

The best mocktails aren’t sweet. They’re complex. The trend since 2022 has shifted away from syrup-heavy drinks toward bitter, earthy, and herbal flavors. You’ll see ingredients like:

• Non-alcoholic bitters (featuring gentian, wormwood, or orange peel)
• Shrubs (vinegar-based fruit syrups)
• Cold-brewed black or green tea
• Spiced syrups made with cinnamon, cardamom, or star anise
• Smoke from rosemary or thyme (yes, they actually set herbs on fire briefly over the drink)

If you’re looking for a truly memorable mocktail, ask: "Do you have any drinks with bitters or shrubs?" That’s the sign of a bar that takes non-alcoholic drinks seriously.

Common Mistakes to Avoid

Here’s what goes wrong-and how to stop it:

• Too sweet? Say: "No simple syrup, please. Just fresh juice."
• Weak flavor? Say: "Can you add a dash of bitters? I like depth."
• Wrong glass? Say: "Could this be served in a coupe or highball?"
• Pre-made mix? Say: "Is this made from scratch?"

A 2023 analysis of 1,200 Yelp reviews found that 42% of negative mocktail experiences came from drinks that tasted like soda pop. The fix? Be specific. You’re not being difficult-you’re raising the standard.

Mocktails Are Here to Stay

This isn’t a trend. It’s a shift. In 2022, 27% of U.S. adults identified as "sober curious." That number is still growing. Bars are responding: the non-alcoholic spirits market hit $1.17 billion in 2022 and is projected to grow nearly 17% every year through 2030.

The James Beard Foundation even added a category for "Best Non-Alcoholic Beverage Program" in 2023. Chains like Cheesecake Factory and The Capital Grille now train staff on mocktail-making. That means the people behind the bar are learning how to make these drinks right.

Your job? Know how to ask for them.

Next time you’re at a bar, skip the vague request. Lead with flavor. Be clear. Respect the craft. And don’t be afraid to pay for quality. You’re not just ordering a drink-you’re helping shape the future of how we all enjoy the bar experience.