Remember when mocktails were basically just fruit juice with a fancy umbrella stuck in? Those days are history. In 2024, ordering a virgin cocktail isn’t an afterthought or a compromise—it's a badge of savvy, taste, and often, health. Bars in Edinburgh, London, New York, and Tokyo are now dedicating full menus to alcohol-free creations, with entire sections devoted just to signature zero-proof concoctions. It’s no surprise, either: UK sales of low- and no-alcohol drinks jumped 18% in 2023 and kept growing into this year, according to the latest NielsenIQ data. But what’s really driving the movement? It’s not just DDs or pregnant pals wanting a proper option. Gen Z and millennials are picking more ‘sober curious’ nights, and suddenly, everyone’s rethinking what it means to have a good drink.
New Ingredients, Bolder Flavours: What You’ll Actually Taste in 2024
First, let’s talk taste. Bartenders aren’t shying away from complexity anymore. In 2024, you’ll spot mocktails built on roasted pineapple, charred lemon, pink peppercorn, and even miso caramel. Flavour layering has become the name of the game. Instead of just sweet, think tart, herbal, spicy, and even bitter—sometimes all together in one glass. Several mocktail menus I’ve seen this July feature drinks with house-made shrubs (basically drinking vinegars, and yes, they sound odd but are delicious), kaffir lime, green cardamom, or smoked lapsang souchong tea. Remember how bitter drinks like Aperol Spritz or Negroni became the it-order for grown-ups? This year, mocktails get the same bittersweet bite with ingredients like gentian root, non-alcoholic bitters, or verjus.
The rise of alcohol-free spirits deserves its own shoutout. We’re not talking luminous blue syrup or generic ‘rum’ flavoring anymore. Brands like Seedlip, Lyre’s, Ritual, and Everleaf—plus a handful of Scottish distillers making botanical concoctions—bring authentic layers of flavor: think spiced, floral, herbal, and smoky. Even famous whisky houses are releasing 0.0% blends. Back in spring, our local bottle shop said Seedlip Garden was its best-selling spirit (either full-proof or not) for Mother’s Day cocktails. That says it all.
Fun fact: A recent Drinks Industry Report from CGA by NIQ found that 45% of UK bar-goers who order alcohol-free drinks want something “new and adventurous” rather than the usual orange juice combo. That explains why even non-alc apéritifs made from wormwood and chamomile or mocktail sours with aquafaba (vegan egg white foam) are trending hard. Who knew?
Mocktail trends 2024 also include functional and ‘good-for-you’ mixers like kombucha, CBD infusions, and adaptogenic herbs. Health benefits are part of the pitch—especially with ingredients like turmeric, ginger, matcha, and yuzu making appearances for both taste and wellness. Yes, even in your glass, people want a boost.
What’s actually being shaken up in stylish bars? Here are a few examples from mocktail menus across Edinburgh and London as of July 2024:
- Nordic Spritz – Lingonberry, sea buckthorn, elderflower, and non-alc vermouth. Tart, fresh, and served long over ice.
- Miso Caramel Old Fashioned – Non-alc whisky, miso-caramel syrup, orange bitters, and smoked salt.
- Smoked Hibiscus Sour – Alcohol-free gin, smoked hibiscus tea, aquafaba, lemon, and a dusting of pink pepper.
- Thai Basil Cooler – Thai basil, cucumber, yuzu, and non-alc gin, topped with soda.
- Bitter Lemon Spritz – Grapefruit, verjus, gentian bitters, and Mediterranean tonic.
The ingredient list isn’t just for flavour—it’s a status flex. If Kombucha or CBD features in your glass, you’re not just ordering a drink, you’re signaling to your friends you’re in-the-know.
The Culture Shift: Why Everyone’s Ordering Mocktails Now
It’s not just about cutting alcohol anymore. The energy in bars has changed, too. Socializing hasn’t slowed down, but how people drink has. That started with pandemic lockdowns, and grew as more people—myself included after a few heavy festive seasons—realized they wanted flavour, ritual, and fun, minus the headache. Lachlan and I noticed this firsthand at last month’s opening of Leith’s new zero-proof bar: a full Saturday crowd drinking ‘Espresso Notinis’ well into the night, with nobody missing their usual gin or vodka.
This isn’t just an Edinburgh thing. In Berlin, LA, Sydney, and even Dublin, zero-alc bars are packed all week, not just during Dry January. Research from GlobalData shows that 37% of 18-35 year-olds worldwide now consider themselves “sober curious” and will intentionally choose mocktails sometimes, even if they don’t plan to give up alcohol entirely. Others just want to pace themselves or avoid a ruined Sunday morning. And why not? A good mocktail lets you join in without skipping rounds or fielding awkward questions.
Something that’s changed fast: mocktails won’t break your wallet but aren’t cheap throwaways, either. Expect to pay £7-£11 for a crafted non-alcoholic cocktail at a nice Edinburgh bar in 2024. You’re paying for the bartending skill, the craft, and occasionally, expensive zero-alc spirits made with multiple distillations. But when the taste matches any alcoholic one (and you get none of the next-day regret), it’s a fair trade.
Social media’s played a part, too. Instagram and TikTok are chock full of aesthetic mocktail recipes—think geometric citrus garnishes, edible glitter, and flower ice cubes. Bright colours and surprising textures catch eyes and rack up ‘likes’. Some bars even train staff in “drink theatre”: think dry ice, cloud garnishes, sparkler herbs. Edible flowers like borage and viola are everywhere right now in Edinburgh’s summer drinks menus. Drinks need flair. If it’s not photogenic, it probably won’t make the cut for 2025 menus.
Food pairings? Mocktails are now showing up with tasting menus and cheese boards. Chefs pair tart cherry-cacao sours with salty blue cheese or herbal green tomato mocktails with seared scallops. It’s not just about what’s in the glass anymore—now, the alcohol-free drink is part of the whole experience.
| Trend | Description | Popular Ingredient | Example Drink |
|---|---|---|---|
| Bold Bitters | Use of gentians, verjus, and alcohol-free bitters for grown-up depth. | Gentian root | Bitter Lemon Spritz |
| Functional Mixers | Drinks include adaptogens, CBD, probiotics, or superfoods. | Kombucha | Matcha Kombucha Cooler |
| Botanical Spirits | Layered, complex flavours from non-alc botanicals. | Seedlip Garden | Nordic Spritz |
| Showy Garnishes | Edible flowers and dramatic ice cubes for visual appeal. | Borage flower | Edinburgh Flower Fizz |
| Dessert Mocktails | Sweet, pudding-inspired drinks to finish the meal. | Miso caramel | Miso Caramel Old Fashioned |
One last fact: Waitrose’s 2024 Drinks Report says non-alcoholic mixers and spirits sales now outpace sherry and liqueur sales, which says a lot about how quickly things have turned. More demand means more creativity from bartenders and ready-to-drink brands alike. Even non-drinkers are spoiled for choice these days.
How to Make or Order a Standout Mocktail in 2024
So you want to get on the 2024 mocktail trend, but not sure where to start? Don’t worry—you don’t have to own a home bar or be an Instagram star. Here’s what’s working right now, whether you’re making drinks at home, hosting a party, or just want to sound like you know your stuff next time you order out.
- Look for Layering: Think like a chef, not a juice bar. Start with a base (ice tea, non-alc spirit, or cold brew coffee), add an element for body (pureed fruit or ginger syrup), and balance with something tart (fresh lemon, apple cider vinegar, or a shrub). Want depth? Add a few dashes of alcohol-free bitters.
- Don’t Underestimate Garnishes: Fresh herbs, dehydrated fruit, edible flowers, or even a flaming cinnamon stick make drinks pop visually and taste-wise. Instagram-friendly, but also a real upgrade in flavour.
- Shop Smart: Edinburgh’s bottle shops and supermarkets stock non-alc spirits now, and you can get high-end bitters, kombucha, and adaptogenic syrups delivered next-day. Try experimenting with different bases (green tea, aqua faba, even tonic) instead of just plain juice or cola.
- Ask Your Bartender: When out, don’t just accept the sweet or juice-heavy mocktail as your only option. Ask if they have a non-alc spirit or if they’re happy to riff on their signature cocktails but zero-proof. Most skilled bartenders love a challenge.
- Batch for Parties: Want a wow-factor for a crowd? Mix up a large-batch shrub punch or sparkling yuzu-mint mocktail in a big jug. Keep fresh herbs, sliced fruit, and edible petals on the side for guests to customize. No shame in using pre-mixed non-alc bases when you’re short on time—they’re that good now.
- Stay Seasonal: Use what’s fresh—raspberries, elderflower, and rhubarb in Scottish summer; apples, pears, and chestnuts in autumn. Swap out lime for yuzu or kumquat when you want to sound like a pro.
Little tip if you’re brand new: Add a small pinch of sea salt to any fruity or citrus-heavy mocktail. It takes away any bitterness, boosts the natural fruit flavour, and brings out the tang. A trick I picked up from our local bar guru—never looked back.
For the secretly ambitious, here’s a recipe that scores big in 2024:
- Summer Herb Gimlet (Zero-Proof)
- 50ml non-alc botanical spirit (like Everleaf Forest)
- 30ml lime juice
- 15ml rosemary syrup (just simmer equal parts sugar and water with a sprig of rosemary, cool, and strain)
- Top with elderflower tonic
- Garnish: rosemary sprig and a curl of lemon peel
The best part about mocktail culture in 2024? No judgment, just exploration. You don’t even need a reason to go zero-proof for an evening or a season. This year, the most interesting drink at the table might just be the one with no spirits at all.
