Whisky a No No: The 10 Best Mocktails in L.A.

In the 12 years since Alcohol Change U.K. officially launched its campaign, Dry January has grown into an annual global phenomenon. More than a quarter of Americans over age 21 took part in the monthlong alcohol-free challenge, according to a 2024 analysis from CivicScience. But the demand for nonalcoholic offerings doesn’t dry up once January has ended — especially in light of growing scientific evidence connecting alcohol to certain cancers. This growing thirst is slaked by an ever-expanding array of sophisticated cocktails, available year-round at countless contemporary bars and restaurants. This is especially true in Los Angeles, which might just be at the forefront of the craze. You can’t open a menu in this town without encountering an entire section of zero-proof preparations, though few zeros are spared in their prices, which can go as high as spiked libations. 

“It reflects a broader cultural shift toward mindful consumption, wellness-driven lifestyles and elevated drinking experiences,” says Steven Minor, corporate beverage director at SH Hotels & Resorts, which operates 1 Hotel West Hollywood.

For proof that the fad has staying power, sip through our list of the 10 best nonalcoholic cocktails across Los Angeles right now, all elegantly rendered while surrendering nothing to flavor. The only thing missing is the hangover.

No-Groni

The Terrace at the Maybourne Beverly Hills 

The hotel’s rooftop bar is the West Coast location of NYC-based Dante, renowned for its flawlessly executed Negronis. Its nonalcoholic variations are bitter but balanced and chilled over a clear cuboid of ice. “We incorporate blood orange juice to add brightness and acidity,” explains Daniel Sabo, director of food and beverage. “The result is right on the edge of being a sour.”

Homemade Yuzu Soda 

Rokusho, Hollywood 

An invigorating spin on a highball, this light and airy tipple takes the tangy citrus of its namesake fruit and stabilizes it against earthy agave notes. It’s garnished with lime zest to give it that Instagram-ready glow. But ultimately substance outweighs style here; a pronounced minerality lingers, which plays particularly well with the slate-hued minimalism of this moody Japanese dining den. 

Waste Not, Want Not 

Bacari, Beverly Hills

Tepache is a traditional fermented pineapple beverage with roots in pre-Columbian Mexico. The kitchen at this small-plate standout takes leftover rinds and peels from the fruit to craft its own boozeless take on the liquid. It combines the result with freshly juiced ginger, honey, lime and cayenne, topping it with soda to arrive at a slightly sweet springtime spritzer.

N/A-Groni

Mother Wolf, Hollywood

It’s difficult to imagine kicking off one of the city’s finest Italian feasts without the mouthwatering magic of a proper negroni. The N/A version leverages convincing bitter and herbal elements from Lyre, a popular zero-proof brand that produces both Campari and gin substitutes. Here they are applied evenly against Italian orange for a zesty alternative that looks and largely tastes like the real thing. 

Winter Sour

Hatchet Hall, Culver City 

Zero proof doesn’t have to equal zero complexity, as demonstrated by this seasonally inspired riff on a whiskey sour. At its base is a nonalcoholic whiskey substitute that beverage director Dave Purcell crafts himself using leftover toasted sourdough from the kitchen. To that he adds dried peaches and figs, molasses, cinnamon, sandalwood and a light touch of chipotle spice. It’s shaken dry with an egg white substitute, so unlike an actual sour, this one can also be enjoyed by vegans. 

Akabanaa

Uchi, West Hollywood 

This convincing margarita alternative mixes a mineral-rich tequila substitute from Ritual with a house-made hibiscus-lime agave syrup. Named after the Japanese term for “red flower,” the drink is tangy, zesty and almost magenta in hue. The citrus notes in the cocktail allow it to play particularly well alongside the eatery’s elaborately spiced dishes, such as a pork belly dressed in pepper rose gastrique. 

Zero Proof G+T

Stella, West Hollywood 

Sometimes simple can be sensational — to which any gin and tonic enthusiast would proudly attest. The ultimate facsimile of the invigorating classic is on heavy rotation at Stella. It’s built around Seedlip Spice 94, a liquid that showcases allspice and cardamom undertones. Added here is an artisanal tonic, along with lavender and grapefruit to up the floral bouquet. 

Flush Reale

Marea, Beverly Hills 

This imaginative reshuffling of a kir royale is a feast for the eyes and mouth in equal measure. It starts with a crisp white vermouth laced with rosemary and thyme, adds muddled fresh fruit and mint, and tops it all off with a nonalcoholic sparkling wine. “It brings together the tart richness of morello cherries with the freshness of mint,” boasts Kaleb Kiger, wine director for the newly opened gourmet seafood spot. 

Sea Spritz

Tomat, Westchester

An amalgam of Japanese, Persian and Californian traditions, Tomat features a rooftop bar and garden, incorporating the same kind of culinary imagination on display in the kitchen. To wit, cordials, shrubs and kombuchas are all made in-house, inspired by seasonality. The Sea Spritz is a current standout: a maritime mixture of woodruff, sea buckthorn and wild seaweed offering the slightest hint of salinity. 

Dreamsicle

Cara Cara, DTLA 

Atop the roof of the Proper Hotel in downtown L.A., guests are treated to elevated cocktails to suit the sprawling panorama. This extends to either side of the alcohol divide; there are no fewer than half a dozen entries in the spirit-free section. The Dreamsicle is a pleasingly creamy entry point: It synthesizes blood orange, lime and almond milk into something reminiscent of that cherished childhood confection. 

This story appeared in the Feb. 12 issue of The Hollywood Reporter magazine. Click here to subscribe.