Mocktails make the menu!
BY JEN KARETNICK
Given the prevalence of nightlife in South Florida, you’d think that indulgence in alcohol would be on the rise. In fact, it’s on the decline. As of July 2025, Gallup reports, “The percentage of U.S. adults who say they consume alcohol has fallen to 54%, the lowest by one percentage point in Gallup’s nearly 90-year trend.” We even have more than one month encouraging freedom from alcohol: Sober October and Dry January.
The trend, led by Gen Z and Millennials, is more pronounced for the Sunshine State than the national average. Here, health concerns about moderate drinking dovetail with an almost year-round outdoor lifestyle. Florida Politics noted that, between 2013–2023, our “6.2-point drop outpaced the national 4.4-point decline, suggesting that Floridians are moving away from alcohol more sharply since the highest point of consumption.”
But hey, that doesn’t mean our taste buds don’t know how to have fun.
From free-standing brick-and-mortar independents to hotels and even museum dining rooms such as the renowned The Restaurant at the Norton Museum of Art, intricately crafted mocktails—such as the Norton’s signature I Don’t Want No Shrub ($6) with club soda, hibiscus and jalapeño shrub, pineapple and lime—have been making bar menus more interesting. Nor are these drinks revenue losses for restaurateurs, many of whom depend, to an extent, on alcohol sales to cover costs.
Indeed, for the sober-curious patron, the days of ordering a soda, a Virgin Mary, or a non-alcoholic beer procured from the back of the walk-in are over. Many such clients even indulge throughout the evening at nightlife hotspots like Delilah Miami, ordering both The Suns Out, which combines Ritual non-alcoholic rum with elderflower, lime, and mint, and the Peacemaker, which features Lyre’s Non-Alcoholic Italian Spritz, mixed with grapefruit, lime, and tonic. As beverage operations manager Jordan DelGiudice says, “By using premium non-alcoholic spirits, we create complex, elevated beverages that appeal to guests who want a healthier or alcohol-free option without sacrificing experience. They often order multiple throughout the night, helping us boost revenue while expanding our appeal to a wider, wellness-conscious audience.”
Some virgin mocktails forego non-alcoholic spirits, which is ideal for those who don’t love the distinctive flavors of booze. At Fort Lauderdale’s Casa Sensei, guests can partake of fruity mocktails like the Tropical Fusion (orange and pineapple juice, almond syrup, lime juice, and grenadine), or the striking Casa Sunrise (layered with fresh watermelon and orange juices). At Miami Beach’s LT Steak & Seafood in The Betsy Hotel, the Virgin Coco, comprising mint, coconut, lime, and soda, is equally indelible. Pop any of them on your IG story and no one will know the difference.
Other restaurants, including Uchiko Miami Beach and neighboring the Elser Hotel Café, replicate the cocktail experience minus the booze. There, brands like Bare and Ritual are standbys for their zero-proof tequila, rum, and gin. The Elser Hotel Café also utilizes the imported Feragaia brand. Kourosh Jahani, Elser Hotel Director of Food & Beverage, lauds it for its “real botanical complexity, no sugar, vegan/gluten-free credentials, and a strong Scottish provenance.” He also notes, “It works well neat or mixed, making it versatile.”
At LT Steak & Seafood, Director of Restaurants & Events Amy Upthegrove relies on Seedlip, which she calls “a standout partner, helping expand the ‘crafted without spirits’ philosophy. Their products allow us to offer complex, elevated zero-proof options that meet guest demand for thoughtful, alcohol-free beverages.”
In addition, Upthegrove emphasizes that LT’s mocktails are not meant merely as a substitute but to complement the cuisine. She also doesn’t see any sign that the trend will slow down. “The zero-proof demographic is growing quickly, led by health-focused guests—especially Gen Z, who are drinking less and prioritizing wellness. Miami, known as one of the healthiest cities in the world, has long embraced healthier dining and beverage choices, making mocktails a natural fit.”
