Americans are drinking less than they have in decades. According to a 2023 Gallup poll, 62% of American adults under the age 35 say they drink, down from 72% 20 years ago. And they are also drinking less frequently and are less likely to drink to excess.
For those that are looking for non-alcoholic cocktails in Charleston — and yes, there are people who are looking — there are abundant options — from zero-proof spins on classics to new creations. Bottom line: Today’s tasty non-alcoholic cocktails can be enjoyed on their own or as a complement to a meal.
On the marketplace
Emily Heintz is the founder of Sèchey, a no-and-low alcohol retail shop located at 540 King St. in downtown Charleston. Sèchey has its own line of beverages as well as a co-op program with national retailer Target, in which Heintz curates an assortment of non-alcoholic options including Ghia, Bella Hadid’s Kin Euphorics and Katy Perry’s De Soi. She believes Americans, including young adults, are still drinking, but they are just drinking differently.
“There’s a clear generational shift where health, mindfulness and authenticity are guiding how and when we consume traditional alcohol,” she said. “Younger consumers are prioritizing mental health, sleep and social clarity over hangovers and excess. And all consumers are redefining how we socialize, celebrate and connect. The ‘why’ behind the drink matters more now.”
At Sèchey, the staff doesn’t speak about sobriety. They speak about alcohol flexibility and a person’s decision to opt in and out of drinking based on how they are feeling, who they are with and what they are doing. Heintz says what has stayed the same since Sèchey opened in 2021 is the consumer’s desire for alternatives to traditional alcohol.
But, what’s changed is the diversity of choices now available in the zero-proof market.
“Non-alcoholic cocktails have gotten better, and more brands have paved the way for better-for-you and complex options that do not lean heavy on sugar and juice,” she said. “Today’s zero-proof cocktails are developed with the same care and craftsmanship as traditional ones.
Bartenders are using infused syrups, adaptogens (natural substances, primarily herbs and mushrooms) and layered techniques. But more importantly, people are finally taking them seriously.”
The zero-proof evolution
Lane Becker, a general manager at FIG — the beloved Charleston restaurant that won the 2018 James Beard Award for Outstanding Wine and Other Beverages Program — also believes the shift coincided with increased focus on wellness.
“At places like FIG, our guests are interested in the quality and provenance of the things they’re eating and drinking,” he said. “For people who make a point to eat farm-fresh produce and drink low-intervention wine, it makes sense that they’re thinking about the impact that drinking has on their health in general.”
In the non-alcoholic realm in recent years, Becker said he believes traditionally, zero-proof cocktails were once reserved for those abstaining temporarily like during pregnancy or dry January.
“Offering a non-alcoholic cocktail was more a gesture of hospitality than a promise of something delicious,” he said. “In the old days, a bartender would consent to a guest’s request for a non-alcoholic cocktail, but that drink wasn’t always part of the same rigorous testing and approval process that’s required to put an actual dish or cocktail on a menu.
“Now tons of people drink non-alcoholic drinks, so they’ve got to stand on their own among the rest of the unqualifiedly good items on a beverage menu.”
Becker said he also believes non-alcoholic beverages have improved.
“They’ve gotten much better,” he said. “The same competitive forces that drive decision making on the rest of the drink menu now apply to this category.”
And what is the next evolution in the zero-proof space according to Becker?
“I’m really hoping for two trends to take hold: one that emphasizes simplification of these kinds of drinks — with the caveat that ‘simple’ doesn’t have to mean ‘easy’ — and a second wherein we stop thinking of non-alcoholic cocktails only as alcohol-free versions of known alcoholic cocktails,” he said.
Non-alcoholic cocktails to try in Charleston
Sample some of these zero-proof drinks around town (in alphabetical order):
Seafood all-star 167 Raw Oyster Bar has two non-alcoholic options on its current menu: the Grapefruit Spritz and Ginger Mule. Each is a refreshing choice that complements a food menu offering items like a pastrami’d swordfish sandwich and clam linguine. More: 167rawoysterbar.com
Mount Pleasant’s Abbracci Italian Cuisine & Cocktails offers an assortment of non-alcoholic beverage options. The Give Me Mora mixes pomegranate, blackberry, orange blossom water and soda water while the NOgroni is a zero-proof Negroni with notes of juniper and citrus St. Agrestis. More: abbraccichs.com
Beautiful South’s cocktail menu has a way of making everything feel just a little more poetic — even without the spirits. Each drink is named for a literary reference that reflects its mood and composition. Love Park, inspired by the poem by “Yahia Lababidi,” is a standout and it is made of a layered, botanical blend of matcha coconut cream, lemon and lavender. More: beautifulsouthchs.com
Recently named Best Cocktails in Charleston City Paper’s annual Best of Charleston contest, Félix Cocktails et Cuisine brings the same thoughtful craft and seasonal inspiration to its zero-proof offerings. The current lineup includes three housemade non-alcoholic creations including the Citron-Fraise, a bright blend of fresh strawberry coulis, lemon juice, and simple syrup, the La Tahitienne featuring pineapple and lemon juice, hibiscus syrup and tonic and La Fleur du Désert, a bold mix of Seedlip Notas de Agave, grapefruit and lime juice and jalapeño simple syrup. More: felixchs.com
Kultura’s Halo Halo mocktail is inspired by the Filipino dessert and it mixes lime juice, pineapple juice, lychee juice, ube milk, ube whip and fruity pebbles, which are made with ube extract. Ube is a purple yam, native to the Philippines, and this drink is as delicious as it is beautiful. More: kulturacharleston.com
Lillian’s Petite Market & Eatery offers a robust zero-proof cocktail menu. New options are often added to the menu and the current standout is Good Thoughts, which is a refreshing blend of Arise Aplós, ginger, turmeric, blood orange and pineapple. More: lillianschs.com
The Truckstop Cooler from Ma’am Saab uses pomegranate, mango, citrus and tonic water. This refreshing, citrus forward drink pairs beautifully with the complex flavors at this Pakistani gem. More: maamsaabchs.com
Satellite Rooftop Bar at Stars Restaurant on King Street features several zero-proof drink options including the Silver Lining, featuring lavender, blueberry and lemonade, and the Midnight Train to Georgia, a blend of passionfruit, ginger beer and bitters. More: starsrestaurant.com
Zero-proof options from The Ansonborough’s Scarborough & Squirrel Bar are the Prohibition Punch, a blend of ginger, yuzu and three citruses, and the Haunted, but Spirit-Free cocktail
blends peach, honey and lemon sour. More: theansonborough.com
The bar at Zero George offers a Garden Suite Spritz, a hibiscus and blackberry spritz, perfect for the warmer months, with a zero-proof sparkling rosé to top off the drink. More: zerogeorge.com
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