The Best Alternatives to Alcohol
“As causes for celebration abound, so do the options for what to fill your cup with.”
Last Saturday night, as my maskless, huddled neighbors clinked their beverages of choice, I observed in an oddly nostalgic way. Long gone are the days of virtual game nights and cheers-ing happy hours through shared screens. My Metrocard is getting more use now than my computer. The silhouettes of my neighbors served as a reminder of all that it seems we’ve been waiting for: this summer, we’re fortunate to take part and enjoy all that we can do again. A celebration in and of itself.
With stepping back into socializing, hanging out doesn’t always have to end with the possibility of a hangover. We’ve surveyed the women of Passerbuys for some of their recommendations on non-alcoholic alternatives to help you close out a summer to remember. And if picking out your beverage of choice is part of the fun for you, start off by checking out NYC’s Boisson, an alcohol-free spirits, wine, beer, and home bar store with locations in the West Village, Cobble Hill, and the Upper East Side. They also ship nationwide, and you can use the discount code passerbuys15 for 15% off online for a sophisticated sip. Cin! Cin!
Ghia
Recommended by Verena Von Pfetten, Sukey Novogratz, Holly Liss, Susan Alexandra, Caitlin McMullen, Chris Crawford, and Natalie Pace
By far the highest recommended is Melanie Masarin's Ghia, a non-alcoholic aperitif inspired by the Mediterranean and the aperitivo culture its founder grew up around. Citrusy, herbaceous, and bitter, it serves as a delectable slow-sipping alternative to a Negroni. Writer and entrepreneur Verena Von Pfetten shares, “As someone who truly, genuinely, unabashedly loves my evening cocktails, there are only a handful of alcohol-alternative beverages that really sing for me. Ghia is at the top of that list.” Ghia is available in both the original Aperitif and Le Spritz, and if you’re up to play bartender, you can find many mocktail recipes on their website, as well.
Kombucha
Recommended by Rebecca Boorstin, Susan Alexandra, Christina Andrew, and Tara Thomas
A little juicy, a little tart, and fizzy, Kombucha is a fermented tea drink that originated in East Asia. It contains probiotics and is known to aid with digestion, gut health, and immunity. While there is an extensive list of flavors available, both Susan Alexandra and Rebecca Boorstin enjoy lavender.
Topo Chico
Recommended by Melissa Flashman, Chris Crawford, and Claire Rousay
Topo Chico is a classic, crisp sparkling mineral water sourced and bottled in Monterrey, Mexico, since 1895. According to the legend behind the brand, an ailing Aztec princess was healed after bathing and drinking in Monterrey's waters "to regain vigor, joy, strength, and refreshment.” Simple and effervescent, it can be enjoyed in its natural form or for a little added zing, some suggest adding a squeeze of lime and the chili-lime seasoning, Tajin. Or, Chris Crawford, founder of TART Vinegar, recommends adding some of her small-batch vinegar in Tart Cherry or Lavender.
Casamara Club soda
Recommended by Angie Venezia and Chris Crawford
Referencing Italian spritzes and cocktails, Casamara Club is “the world’s most refreshing leisure soda.” These Amaro Club Sodas are “alcohol-free but crafted like cocktails—by thoughtfully sourcing and layering real botanicals with citrus, salinity, and a touch of sweetness from real sugar.” Casamara Club is available in four flavors: Alta (citrusy), Onda (earthy), Como (orange blossom and wildflower), and Sera (cinnamon-infused).
Homemade Spritzers
Recommended by Kavi Moltz and Erin Allweiss
In true experimental cocktail culture, entrepreneur Kavi Moltz and her kids have ‘cocktail hour’ (or mocktail hour, if you will) and “make some pretty fancy spritzers. Start with seltzer, and then just raid the cupboards: add grated nutmeg, a dash of bitters, lemons, limes, a splash of pineapple juice, splash of yuzu, and serve in a tiki glass.” Entrepreneur and publicist Erin Allweiss goes for a more straightforward DIY approach, sans tiki glasses, with her raspberry/lemon drink. “My go-to is mashing up raspberries, adding ice and sparkling water, and finishing it with lemon.”
Kimino Sparkling Yuzu
Recommended by Jasmine Imani
Following the “Kanso” philosophy of using what is only truly necessary, Kimino sparkling juices contain the fruit juice from handpicked, in-season fruits and naturally sourced water from the Hyogo mountains in the Kansai region of Japan. In addition to Yuzu, they are available in Ume (plum), Mikan (similar to a type of orange), and Ringo (apple).
Seedlip
Recommended by Natalie Pace
If a spirit-forward drink is what you’re looking for, Seedlip is where you’ll find it as an alternative for Gin-based cocktails. Using a bespoke six-week process, each botanical ingredient is distilled separately before blending to create an alcohol and sugar-free product. Available in three varieties: Seedlip Grove 42, Seedlip Spice 94, and Seedlip Garden 108, each number ties back to the ingredients that make it up.
THC-Infused Beverages (Artet, Wunder, Pure Beauty’s Little Strong Drink)
Recommended by Verena von Pfetten
If THC beverages are available in your area, Verena von Pfetten recommends them as an alternative. “If people are open [to] THC infused beverages, I suggest Artet, Wunder, and Pure Beauty’s Little Strong Drink (just sip it, or mix a teaspoon or two into a seltzer of your choice!).”
Sparkling Tea
recommended by erin allweiss
While working at a restaurant with an extensive wine cellar, award-winning sommelier Jacob Kocemba couldn't find a wine to pair with a dessert, so he set out to create one himself. Instead of grapes, he found his match in tea: Copenhagen Sparkling Tea combines Nordic innovation with Asian tea traditions. Each of the five flavors (two non-alcoholic and three with low-alcohol content) comprises a blend of up to thirteen different organic teas and natural aromas hand-brewed in small batches by the brand's founders. As they say, raise your glass, “because everyone deserves a glass of bubbles.”
Other recommendations include soybean milk over ice (recommended by Beverly Nguyen), Masha Tea and Mountain Valley sparkling water with fresh lemon (recommended by Maria Geyman), seltzer with cucumber slices (recommended by Rebecca Boorstin), tonics CANN and Olipop (recommended by Puno Dostres), Zuzu (recommended by Tara Thomas), Chinotto soda (recommended by Caitlin McMullen), Acid League Wine Proxies (recommended by Clémence Polès), and matcha (as recommended by Molly Surno).
Words by Leah Shkolnick
Sponsored by Boisson