Martina’s bar is all about coaxing gorgeous, subtle flavors from humble ingredients and the n/a drinks get just as much care and attention as their spiked bretheren. In some cases, we’d argue the sober versions are even better, without the flavor bullies that alcohol can be.

Step into this bustling restaurant where beverage director Marco Zappia is fermenting everything, even zero-proof beverage ingredients. The clarified horchata is arguably one of the best drinks available in the city.

Travail’s beverage director Nathaniel Smith has spent time behind bars like Spoon and Stable and Hodges Bend where he found himself tinckering with ways to build complex flavors without depending on alcohols to create that structure. Travail is hosting one more pop-up along with chef Karyn Tomlinson. Look for Nordic flavor influences in the drinks.

This bright restaurant on Nicollet Avenue feels like a beachy vacation even in the dead of winter. Settle in with one of several pineapple juice-sweetened mocktails. These top shelf sippers are a divine and affordable complement to the restaurant’s famous arepas.

All three of Gavin Kaysen’s restaurants excel at alcohol free drinking making. Inside his flagship Spoon and Stable that includes a winter tonic made with kumquat, citrus, and herbs.

Zen Box Izakaya’s sodas go way beyond the average menu items with lychee, pomegranate ginger, and yuzu basil mint. Try the refreshing lemonade laced with ginger or matcha.

Tiny Diner makes a gorgeous line of house-made sodas. Or get funky with the ferments: kombucha, and switchel are other twangy, tart options.

Just because it’s a distillery doesn’t mean that there aren’t spirit-free options. In addition to kombucha, a Duluth Coffee Company cold brew, and Perrier there’s a roobios-lime soda and a spruce tip tonic.

The Tongue in Cheek cocktail menu includes the “Placebo Effect,” a made-to-order mocktail. The bartender will craft a unique drink customized to taste, allowing their creativity to shine.