From zero-proof takes on classic cocktails to innovative new concoctions, local bartenders are flipping the script on mocktails with bold flavors, sustainable practices, and a whole lot of care. These drinks aren’t just substitutions—they’re their own thing, standing tall on flavor, creativity, and style. Whether you’re giving your liver a break (and heeding the Surgeon General’s recent warning), craving something new, or just after a flavorful, alcohol-free sip, Charlottesville’s mocktail scene has a lot to offer. Grab a glass, toast to taste, and skip the hangover!
OLD Spice
The place: Tavola, an Italian restaurant in downtown Belmont, known for its intimate atmosphere. tavolavino.com
The drink: The Old Spice mocktail is a perfect winter sipper, blending warmth and zest for a cozy, refreshing experience. A housemade winter spice cordial, infused with cinnamon and other aromatic spices, forms the base. A splash of lime juice adds a bright contrast, while ginger beer provides a lively fizz. Pair this mocktail with starters like the burrata plate or comfort dishes such as eggplant Parmesan, pappardelle ragu, or beet risotto topped with seared scallops for the ultimate dining experience.
Availability: Until late March/early April
The maker: Ryan Kaufman
NOjito
The place: Guajiros Miami Eatery is a light-filled space on the corner of 10th and Main streets, offering Cuban dishes that feel like a trip to the Sunshine State. guajiroscville.com
The drink: This non-alcoholic mojito, or NOjito, delivers all the refreshing vibrancy of its traditional counterpart, minus the rum. Fresh lime and mint combine with sparkling Topo Chico for a crisp and zesty base, while a touch of simple syrup adds just the right amount of sweetness. Having stopped drinking alcohol over a year ago, Guajiros co-owner Harvey Mayorga appreciates the rise of well-crafted mocktails. Made with quality ingredients and attention to detail, “having a mocktail can be as equally rewarding as having a cocktail,” says Mayorga. Customize your NOjito with sweet strawberry or tropical guava to suit your mood. And enjoy it alongside Guajiros’ iconic Cuban sandwich, featuring seasoned pork, ham, mustard, pickles, and Swiss cheese, all nestled in fresh bread from Tampa’s La Segunda Bakery.
Availability: Served year-round
The maker: Harvey Mayorga, co-owner of
Guajiros Miami Eatery
Café Noir
The place: Tilman’s is a cozy spot on the Downtown Mall known for wine, cheese, and tasty snacks. tilmanscheeseandwine.com
The drink: Bittersweet with bright citrus notes and a lingering coffee finish, the Café Noir is a bold and sophisticated non-alcoholic option. Orange and lemon juices bring refreshing acidity, while tonic water adds a crisp effervescence. Finished with an orange wedge garnish, this drink straddles the line between a coffee tonic and orange juice and espresso. Crafted with Lyre’s Coffee Originale, a non-alcoholic coffee liqueur, the low-caffeine drink (about one-third of a cup of coffee), is perfect as a light midday pick-me-up or aperitivo to start an evening meal. “If anybody is curious about exploring new territories and isn’t terribly excited about drinking, especially if it’s a weekday, this is a great option,” says bartender Cris Morales.
Availability: Until March
The maker: Cris Morales, who can also be found at Tonic, Tilman’s sister location
La Resolucion
The place: Mejicali serves up bold, flavorful California-style Mexican food. mejicalirestaurant.com
The drink: La Resolucion is the mocktail that’ll help you keep your New Year’s resolutions—and still have fun. When Mederio Venable set out to create this drink, his goal was simple: make a mocktail so gorgeous, you forget it’s not a cocktail. Ever tried a lulo before? Also known as naranjilla, this tropical fruit is a mix between a tomato and an orange, with a tangy-sweet flavor Venable describes as pineapple-like. He layers lulo juice with strawberry boba, ginger beer, housemade sours, and a touch of maraschino cherries and a dehydrated lime wheel on top for a drink that’s as fun to look at as it is to sip. Pair it with a round of small bites from Mejicali’s tapas menu: crispy chicharron and guac (because who doesn’t love fried pork belly and guac?), ceviche mixto (mahi, shrimp, and crab, making you feel fancy), or the hearty birria rollitos (beef and cheese rollitos served with consommé for dipping—yes, please). It’s the perfect way to kickstart your year with flavor, fun, and zero guilt. (Well, maybe a little.)
The maker: Mederio Venable
Clementine Gimlet
The place: Bar Botanical, located on the Downtown Mall, offers vegan, plant-based dishes. botanicalfare.com
The drink: The Clementine Gimlet is a vibrant, buzz-free cocktail that brings all the zest of a classic gimlet. Made with housemade syrup crafted from freshly squeezed clementines, this mocktail combines the bright acidity of citrus and the effervescence of Topo Chico. Mint adds a fragrant finish, perfectly balancing the sweetness of the clementine syrup. The drink pairs beautifully with Bar Botanical’s plant-based dishes, like the Kale Caesar with chickpea croutons and cashew-based Parmesan, or the seasonal crab cake sandwich made with Mind Blown plant-based crab cakes. Martin O’Donnell, the creator behind this refreshing drink, enjoys the challenge of creating mocktails. “There are a lot of cocktails out there that are very alcohol forward, so you’re used to getting that bite of booze,” he says. “To mimic that in a mocktail is challenging and fun.”
Availability: Until March
The maker: Martin O’Donnell
Pineapple Tapiche Sour
The place: Birch & Bloom, located in the Kimpton Forum Hotel, serves regionally inspired farm-to-table fare. birchandbloomrestaurant.com
The drink: The Pineapple Tapiche Sour is a masterclass in balance and sustainability. The centerpiece is a five-month-fermented pineapple and green cardamom shrub, delivering layers of tangy complexity and a warm, spiced undertone. Cold-pressed pineapple juice and verjus lend bright acidity and fresh fruit flavors, while canela (Mexican cinnamon) adds a comforting, aromatic sweetness. A Tajín rim delivers a smoky, zesty kick that ties it all together. This drink is as much about its ethos as its flavor. Part of Kimpton’s zero-waste beverage program, the drink is a result of repurposed pineapple skins to minimize food waste and maximize flavor.
Availability: Served year-round
The maker: Daniel Beedle
Bold Rock’s Non-Alcoholic Apple Cider
The place: Bold Rock Taproom at Carter Mountain Orchard is a short drive from Charlottesville. Or make a day of it and head to the Nellysford Cider Barn, a charming timber-framed space with mountain and river views. boldrock.com/visit
The drink: Okay, so is it just sparkling apple juice? Yes and no. This 0.0 percent ABV cider is apple-forward, effervescent and crisp, just like Bold Rock’s signature Hard Apple Cider. Bold Rock opted to forgo fermentation in order to preserve flavor. “While dealcoholization of fermented cider can be a reliable method of reducing ABV below 0.5 percent, other compounds that contribute to aroma, flavor, and mouthfeel, are also reduced,” explains Ian Niblock, director of cidermaking. “We found that we can achieve a brighter and more refreshing product without fermenting and dealcoholization.” Grab a six-pack of 12-ounce cans at your favorite market or enjoy it fresh at one of Bold Rock’s taprooms.
The maker: Bold Rock Hard Cider
