NYC's 10 best mocktails and where to find them for Dry January

Last year, Suwincha (Chacha) Singsuwan of Bangkok Supper Club was awarded the Exceptional Cocktails Award Winner from the Michelin Guide in 2024. Peering at her menu of tipples, with or without booze, we can see why. Take the Beets 'N' Cream. Infusing Seedlip with beets, this cocktail keeps it interesting with a shake of mango, honey and lemon, topped with a cream cheese float.

Much-lauded, The Dead Rabbit has accrued numerous awards over its decade-plus of existence. Frequented by locals and tourists alike, its foursome of spirit-free bevvies include, of course, a fantastic take on Irish coffee, made with Calendar coffee, demerara sugar, a topper of fresh whipped cream and a few shaves of nutmeg.

You might wish to keep your wits about you after the typically long wait to enter Sunken Harbor Club, upstairs from equally lovely (and popular) Gage & Tollner. The nautically appointed bar’s maritime themes abound, including on the menu’s “on dry land" section. Its Jubilee is SHC's take on the cherry phosphate.

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For the month of January, each Dear Irving location invites imbibers of all speeds to drink up. Their “Choose Your Own Adventure” menu includes a lineup of no alcohol, low-ABV and spirit-forward cocktails for everyone to indulge. For those of us who are committed to a spirit-free lifestyle, try the Capricorn Kick at the Broadway outpost, made with Seedlip Notas de Agave, Aleppo spiced pineapple and lime.

One of Brooklyn’s finest, Leyenda has been shaking and stirring up cocktails inspired by Latin ingredients since 2015. The cocktail bar has a nice mix of CBD-infused and spirit-free numbers to choose from, including the Chicha Morada with Peruvian purple corn, pineapple, green apple and spiced punch.

Top cocktail spot Mace consistently leads best-of lists for its elaborate creations. It’s titular cocktail mixes Aperol with aquavit, beet juice, orange acid, young Thai coconut cordial and Mace mist. The nonalcoholic take by the same name swaps the lightly boozy, bitter apéritif with zero-ABV Three Spirits Livener, which carries a caffeine kick for when you’ve tired of those espresso martinis.

Art and sound combine at Public Records. Known for its musical performances and guest DJ spots, this venue also deserves a shout for its NA program. Focusing on drinkable vinegars, the venue has a full menu non-alcoholic drinks centered around their housemade shrubs. The Sobril “Tequila” is a take on a margarita with a tart grapefruit shrub, balanced with lime and agave.

Maison Premiere’s been beloved for its absinthe and martinis since 2011. Its menu’s “temperance” section is now half-a-dozen drinks long, including the Red Balloon, with fresh pineapple juice, lemon, blackberry and soda.

A Smith Street Staple since 2008, Clover Club’s near-novella-length menu includes a couple of “low-to-no-proof” options. The Lucky Clover is made with raspberry, lemon, egg white, orange and flower water to nearly mirror its titular signature Clover Club, sans the gin.

Overstory’s 64th-floor, Vanilla Sky-like views (sans the pesky cryonics, unrequited love, or NYC publishing world) are so symphonically stimulating. The Green Apple & Sorrel is on the same wavelength, with its punch of green apple and sorrel, evened out with vanilla and a dry apertif.