Guides
Every classic, made without the proof. The bottles that work, the recipe, and where to order one.
NegroniEvery way we know to make a Negroni without the proof — the ready-made bottles, the three swaps that matter, and a recipe that keeps the bitter bite.26 bottles
SpritzThe whole bitter spritz family without the proof: which aperitivo to pour, which bubbles to top it with, the cans worth buying and the ratios that keep it from tasting like juice.73 bottles
Gin & TonicThe zero-proof gins that still taste like gin once the tonic goes in, how to pair a tonic, and a house G&T that doesn't taste like fizzy water.31 bottles
Old FashionedThree ingredients and nowhere to hide: the non-alcoholic whiskey that holds up, what to do about bitters, a black tea version, and how to stir it so it doesn't go watery.21 bottles
MargaritaHow to make a margarita without tequila that still tastes like one: the agave spirits worth buying, the orange liqueur swap, a spicy and a frozen version, and the ready-made bottle.29 bottles
Espresso MartiniFresh coffee, a coffee liqueur alternative and a very hard shake. The espresso martini is one of the easiest cocktails to make without alcohol, if you get the foam right.9 bottles
Sparkling WineAlcohol-free bubbles have come a long way from sparkling grape juice. Here's how they're made, how dry each one is, and which to pour for a toast, a wedding, brunch or a pregnancy.39 bottles
Aperol SpritzHow to make an Aperol spritz without Aperol or prosecco: the orange aperitivos that come closest, the cans worth keeping in the fridge, and the sparkling wine that won't make it too sweet.11 bottles
Hugo SpritzElderflower, mint, lime and bubbles, without the alcohol or the sugar rush. The three ways to get the elderflower in, the sparkling wines that suit it, and our recipe.6 bottles
SbagliatoThe 'mistaken' Negroni, with sparkling wine where the gin should be. Which bitters, vermouths and, above all, which sparkling wines survive the trip to zero proof.5 bottles
AmericanoBitter, vermouth and soda: the Negroni's lighter ancestor, and one of the most forgiving drinks to make without the proof. The bottles, the ratio and the bar-fridge shortcuts.12 bottles
BoulevardierThe Negroni's darker, richer cousin, with bourbon where the gin goes. The whiskey alternative is the make-or-break part, so here's how the zero-proof options compare, and what to pair them with.3 bottles
PalomaMexico's favorite highball, without the tequila: the agave spirit that holds up, how to choose the grapefruit soda, the ready-made shortcuts, and a pitcher for a crowd.21 bottles
MartiniThe martini is the toughest cocktail to make without proof. Here's what works: the right gin alternative, a zero-proof dry vermouth, salt, and very cold glass.12 bottles
Whiskey SourThe most forgiving whiskey drink to make zero-proof: which whiskey alternative stands up to lemon, how much sugar to use, and how to build a proper foam with or without egg white.9 bottles
MojitoMint, lime and sugar are easy. The backbone is the hard part: the non-alcoholic rum we use, how to muddle without bruising, and a strawberry and a pitcher version for a crowd.8 bottles
DaiquiriTwo drinks share the name: the classic shaken daiquiri and the frozen strawberry one. Here's how to make both without rum, and which rum alternative keeps the classic from tasting like limeade.9 bottles
Piña ColadaPineapple, coconut and something where the rum goes. Here's how to make the blended classic, a shaken one without a blender, and a batch for the slushie machine.5 bottles
Dark & StormyGinger beer, lime and a dark float that bleeds down through the glass. The float is the hard bit without rum. Here's what to pour instead.14 bottles
Moscow MuleA mule is ginger beer, lime and vodka. Two of those are already alcohol-free. Here's how to make the third count, and which cans to grab when you can't be bothered.17 bottles
CosmopolitanTart, pink and dry, not cranberry juice in a fancy glass. The orange liqueur swap decides whether a zero-proof cosmo tastes grown-up, and here's what to use.9 bottles
Bloody MaryThe Virgin Mary is a brunch staple and too often a letdown. Here's how to make one that tastes like the real thing, from a store-bought mix or from scratch.10 bottles
French 75Gin, lemon, a little sugar and a dry sparkling wine. Getting the bubbles right is half the battle, and most non-alcoholic sparklers are too sweet for the job.12 bottles
MimosaTwo ingredients, and one of them is orange juice. Everything comes down to which bubbles you pour, so here they are, driest first.23 bottles
Gin FizzLemon, sugar, soda and a gin alternative with enough backbone to survive them. How to build a zero-proof fizz with a proper foam head, and the Ramos too.12 bottles