How to ring in a spirited, non-alcoholic New Year's Eve, according to expert bartenders

Arguably more than any year that preceded it, 2023 has seen an influx of people eschewing alcohol, with a bevy of spirit-free products on the market that taste and look just like the "real thing" — without any of those side effects of, you know, actual alcohol.

Holidays like New Years Eve, though, can cause even the most ardent non-drinker to be tantalized by the siren song of liquor, especially if those around you are swigging champagne and craft cocktails with nary a concern as the ball begins to fall.

But that doesn't have to impact your spirit-free night. You can most certainly ring in the New Year with a glass in your hand that doesn't have a scintilla of liquor — and still have a positively magnificent time. Trust me (and non-alcoholic beverage experts all across the country). 

While it may be a bit premature to say that alcohol will soon be passé, the shift in recent years is pretty darn remarkable. As Nielsen reports, "Between August 2021 and August 2022, total dollar sales of non-alcoholic drinks in the US stood at $395 million, showing a year-on-year growth of +20.6%." This can also be seen across various realms, from supermarket non-alcoholic options to restaurant drink menus with a special spirit-free section and even bars that sell entirely non-alcoholic options. No matter if non-alcoholic beer, wine or spirits, there has been significant growth across the markets. Chelsea Torres writes in Fox Business that "the trend is growing mostly among Generation Z and Millennials, who are opting for a healthier lifestyle." 

This means that all year long — but especially on New Year’s Eve — bars across the country are making sure that there are non-alcoholic cocktails on the menu with all the complexities and nuances modern customers now expect, especially as the holiday now kicks off “Dry January” for many people. 

For those who want something that mimics the traditional New Year’s Eve bubbly, there are establishments like Spago Beverly Hills that make their own non-alcoholic analogue. Adam Fournier, their bar director, describes their spirit-free rose champagne, containing rose petal, Sakura white tea, verjus rouge and "a smattering of other small components we force carbonate."

You can also buy non-alcoholic versions for pouring at home. As far as recommendations, Judy Elahi, the Beverage Director of 101 Hospitality based in Washington, D.C likes the Leitz Eins Zwei Zero Sparkling Riesling and Lyre's Classico Sparkling, while Fournier recommends Three Spirits for optimal pours while at home. 

At Ruse Restaurant at the Wildset Hotel, general  manager Tanner Collins said that his staff has six fresh juices and roughly eight to 10 different syrups and cordials, as well as non-alcoholic sparkling rose and blanc de blanc. 

"During the New Years Eve weekend we will have extra juices and syrups prepped to make sure folks can order any mocktail they can think of,” Collins said. 

Having that flexibility makes the process of creating more innovative options possible.Collins says that the "fan favorite" cocktail right now is the Roman Holiday non-alcoholic option, which is comprised of pomegranate cordial, lemon juice, club soda and non-alcoholic Sparkling Rose by Leitz Eins Zwei Zero, which is from Germany. 

"For Dry January we’re looking to expand the offerings to try out some new recipes, looking at glassware that can set the serves apart,” Fournier said. “As well as looking at how they could fit into the dining experience. We examine traditional pairings and seeing how those can be tweaked in interesting non-alc ways."

For some restaurants and bars, especially during a particularly frenzied rush, like on New Years, some bartenders may just opt to simply remove the alcohol and serve the cocktail as is otherwise, which can oftentimes fall flat. 

"I think that there are things that can be learned from more traditional menus,” Fournier said. “For example, I always aim to create a spirit-free drink that replaces the experience of the beverage it’s modeled after rather than trying to make a non-alcoholic traditional cocktail."

He said for any special event, spirit-free bartenders — both out in the world and at home — should consider the intention of the drink, just as they would a typical cocktail: "Is it to start the meal? Is it celebratory? Is it an after-dinner drink with dessert? It is the experience, the ritual and the hospitality surrounding the serve that elevates a non-alcoholic serve in the same way it elevates a more traditional cocktail."

What will I be sipping on this New Years? Well, I'm thinking of adapting my colleague Bibi Hutching's terrific sangria recipe (sans vodka and swapping in a spirit-free champagne) and happily drinking it throughout the night. No matter what or where you're drinking, though, I hope you have a ball. Just don't feel like you must consume any alcohol if that's not what you'd like. Peer pressure is never fun.Happy New Years!