As the trend of non-drinking gains popularity, hosts are finding that opting out of alcohol no longer confines them to lackluster choices like plain club soda. The declining number of alcohol drinkers has led to a surge in creativity for those wanting to keep their get-togethers free of spirits. The present offers diverse non-alcoholic options, both in restaurants and bars, where menus are meticulous, featuring homemade syrups, freshly-picked herbs and spices, and a variety of ready-produced, alcohol-free beverages.

Morten Lee Sørensen, the founder of Denmark’s ISH Spirits, contends that non-alcoholic parties allow for enhanced human interaction, as guests can “celebrate more and socialize more.” And what better timing than now? Start implementing strategies to transform your gatherings to memorable, non-alcoholic events liable to achieve plenty of meaningful conversations and connections.

Stephen Rowe of Dario in Minneapolis recommends an alternative to super sweet beverages like sodas and fruit juices, which are commonly rejected by health-aware guests. Rowe suggests, “If you want to add sweetness, try lightly sweetening refreshing ingredients like cucumber or peeled lemongrass.” This will achieve a sophisticated, multi-flavored drink that isn’t overpowering.

Recently-developed non-alcoholic pre-mixed cocktails offer easy solutions without sacrificing taste. Sørensen mentions, “A good tip is to buy some pre-mixed cocktails and serve them up in nice glassware with a bit of garnish flair." Ariel Arce from Leonessa at the Conrad New York Downtown suggests Ghia Ginger and the phony Negroni as splendid non-alcoholic cocktail alternatives.

Creating your own large batch of non-alcoholic cocktails can add a personal touch to the gathering, ensuring high-quality and freeing up some time to mingle with your guests. One of Dario’s favorite batch cocktails is a steeped Cedar tea mixed with non-alcoholic aperitif Lapo's, lemon juice, water, and sweetener known as the 757.

Non-alcoholic drinks can also be paired with different types of food, providing an enjoyable experience not limited to wine. Sørensen advises pairing icy Palomas with quesadillas or a bitter Spritz with Italian charcuterie. Towards the end of dinner, Sørensen recommends serving kombucha as an appetizing digestif.

Bubbly drinks add an instant celebratory vibe, making sparkling drinks a necessity for any alcohol-free gathering. Arce’s favorites include Topochico, Saratoga, and Perrier, as well as the yuzu or cucumber sodas from Something & Nothing. To add variety, Sørensen suggests non-alcoholic beer, as it’s filling and pairs well with snacks, keeping your guests content.