The State of Zero-Proof Drinking in 2026
Where zero-proof drinking stands in 2026: what NA beer, wine, and spirits do well, what still falls short, and the trends worth watching this year.
Where zero-proof drinking stands in 2026: what NA beer, wine, and spirits do well, what still falls short, and the trends worth watching this year.
An equal-parts non-alcoholic negroni built from NA gin, bitter aperitivo, and vermouth alternatives, with honest notes on what changes without alcohol.
A still, mint-forward cucumber cooler for peak summer: fresh cucumber juice, lime, and gently muddled mint. No bubbles, no booze, very cold.
Alcohol brings body, bite, and aroma to a drink. Here is how to rebuild all three in zero-proof cocktails with syrups, bitters, teas, extracts, and saline.
Zero-proof drinks keep gaining shelf space and big-brand backing. Here is what that growth means for prices, quality, and what ends up in your glass.
A classic-by-classic guide to zero-proof swaps for the Manhattan, whiskey sour, gin and tonic, negroni, and old fashioned, with honest notes on what changes.
Ghia’s bitter, rosemary and gentian-forward aperitif is one of the more convincing zero-proof options. Here is how it tastes, mixes, and who it suits.
Aperitivo culture, minus the alcohol: how Ghia, Little Saints, Crodino, and other zero-proof aperitifs compare, and how to serve them at home.
This non alcoholic old fashioned pairs an NA whiskey alternative with rich demerara syrup and zero-proof bitters for a slow sipper that earns the name.
A seasonal roundup of the summer mocktails we keep making, from grapefruit palomas to cucumber spritzes and berry shrubs, with quick sketches to riff on.