Non-alcoholic beverages are lasting well beyond dry January. Mocktails have become a staple on bar and restaurant menus, serving customers looking for innovative mixed drinks without spirits.
This trend is pervasive in Midlands restaurants, with mocktails now listed as a staple alongside mainstay cocktails. Seasonal menus now include non-alcoholic mixes.
Here's a look into the local mocktail scene and the spirit-less options at restaurants around the area.
The Hollow
This new addition to Columbia's dining scene features two mocktails in addition to its unique menu of American fare.
The Lavender-Lemon Fizz has elements of a whiskey sour (sans whiskey) with lemon juice, simple syrup, lavender bitters and egg white.
The Ginger is a mocktail featuring carrot juice, orange juice, ginger honey syrup and just a splash of ginger beer to finish it off.
Kao Thai Cuisine
Kao Thai's mocktail selection offers a variety of non-alcoholic drinks right on Main Street. Three mocktails, including the Lumpini Lotus with jasmine tea, Thai basil, sweet cream, lemon and homemade honey ginger syrup, are available.
The Ferry to Pattaya has pineapple, coconut water, fresh lychee fruit, mint and soda.
Bird's Eye View will have plenty of spiciness with Hibiscus syrup, Thai chili, liquid aminos, lime and ginger beer.
Boku Kitchen and Saloon
The Vista’s Pan-Asian spot features two signature mocktails.
The Apple Blossom begins with apple cinnamon tea syrup and includes lemon juice, club soda and white peach cranberry juice. It’s garnished with a dehydrated cinnamon-coated apple slice.
For something a little spicier, the Red Panda has aloe pineapple juice, lime, blood orange juice and club soda; it's served on the rocks with a tajin rim.
Boku also carries zero-proof whiskey, gin and tequila, which can be used to make just about any traditional cocktail in as a mocktail.
Ratio
Ratio's Peruvian-inspired cuisine is complemented by the recent release of four new mocktails at this Elgin restaurant.
Chicha Morada is a concoction of lemongrass, grapefruit and vanilla.
The Pear-ant Trap is a fizzy blend of pear shrub, lemon, mint and soda water.
The Spicy Boi has lime, guava, ginger and jalapeno for a kick. Milk & Honey blends coconut milk, honey lavender, grapefruit and orgeat.
Publico Bull Street
Publico Bull Street has four zero-proof cocktails anchoring its non-alcoholic selection.
The Berry Whiskey Smash combines zero-proof whiskey, muddled berries, blackberry puree and ginger beer for a unique take on a classic drink.
The Pineapple Rum Rise starts with zero-proof rum, and all comes together with pineapple juice, orange juice, coconut puree and grenadine.
With Topo Chico, fresh berries, strawberry puree, ginger juice, and a zero-proof aperitif, the Ritual Spritz is another alcohol-free take on a staple cocktail.
The Gin Orchard rounds out Publico's mocktail lineup, starting with zero-proof gin and highlighted by apple juice, lemon juice and cinnamon simple syrup.
Savage Craft Ale Works
While Savage Craft is known for its craft beer, the West Columbia brewery also has a robust spirits menu with two mocktails.
One option is the blueberry ginger mint mojito. For those looking to add some spice, a lemon, cucumber and serrano pepper concoction is available as a substitute for a spicy margarita.
Dylan Longfellow, Front-of-House Manager for Savage Craft Ale Works, said they've seen more customers order mocktails.
"It's definitely popular, especially dry January was really popular this year," he said.
Longfellow also noted that Savage Craft has many parents who bring their kids, making non-alcoholic beverages popular with customers.
Along with their two feature mocktails, Longfellow said customers can order just about any cocktail sans alcohol.
"We also do virgin version of any of our classic cocktails."
Moa Korean BBQ & Bar
Four mocktails will be available this spring at Moa, which opened its doors on Main Street in 2023.
The Clarified Milk Tea Punch draws inspiration from Froot Loops cereal and features a non-alcoholic gin. Citrus, tea and sugar components are poured over whole milk, causing a curdling that separates the whey protein from the curds. After straining, the end result is a clarified cocktail. Moa adds to the Froot Loop vibe by infusing the zero-proof gin with pandan, pineapple and citrus oleo saccharum and milk soaked in the classic cereal.
Hunter Cone measures spirits for a fresh cocktail on the menu at Moa Korean BBQ.Â
Another addition will have a little caffeine kick, playing off an Americano cocktail. It will feature Curiosity Coffee infused with a non-alcoholic bitter aperitivo and non-alcoholic vermouth, and force carbonation polished off with an orange garnish.
There's lots of fermentation in Moa's third option, with watermelon lacto-fermented into a brine and combined with fresh watermelon and sage tisanes, muddled mint, fresh lime juice and carbonation.
An after-dinner mocktail will have house-made ice cream that will resemble a French 75 with blueberry and basil ice cream, chamomile and vanilla tea, fresh lemon juice and a non-alcoholic bubbly resembling champagne.
Chayz Lounge
The popular jazz and live music spot on Meeting Street in West Columbia has an extensive list of mocktails on its menu.
Many traditional drinks appear, including a mock margarita and an orange twist on the Moscow mule.
Several fruit forward drinks are available, like Chaye’s Tropical Punch, which has mango nectar, pineapple juice, orange juice, lime juice and grenadine syrup.
A virgin mojito and virgin pomatini are also among the non-alcoholic options.
