The sober curious movement has generated rising demand for craft mocktails and specialty zero proof spirits. Sometimes, you just want a fancy drink without the extra booze. At BPR, we’re seeing clients investing in upping their NA offerings as their customers demand offerings that match the caliber, and cost, of their overall dining experiences. Here are some of our favorites:
Desert-Native Ingredients Transformed into NA Pairings at Ursa
A restaurant defined by its commitment to celebrating ingredients native to the Sonoran Desert, Ursa extends this ethos to its beverage programming, including NA pairings for its eight-course tasting menu. Viewing traditional, desert ingredients through an experimental lens, Ursa’s NA offerings range from mocktails using house ferments, syrups and shrubs to tea service featuring blends that were oxidized and dried in-house.
WHAT TO ORDER: The Pimazake, modeled after an amazake which is a fermented rice drink, uses an indigenous wheatberry known as pima club to create an NA version of the drink.
Molino Chido’s NA Pairings from a Sober Beverage Manager
A Mexico City–inspired taqueria from James Beard and Michelin-recognized chefs Michael Diaz de Leon and Tommy Lee, Molino Chido recently debuted Más Chido, an intimate five-course tasting menu which offers the option to add on beverage pairings, including NA sips. As someone who doesn’t drink, beverage manager, Javier Portillo, takes special care in developing NA pairings for the playful, masa-driven tasting menu. Curated seasonally, drinks feature house ferments, teas and traditional Mexican ingredients and techniques – including masa to reduce waste from the restaurant’s tortilla program.
WHAT TO ORDER: Portillo house ferments tejuino, a traditional Mexican beverage made from masa, cane sugar and water, using excess masa and pineapple peels for a fizzy, slightly funky drink that cuts the richness of the savory fried momo course.
Nocturne Ain’t Misbehavin’ NA Cocktail Pairings
Developed collaboratively by the bar and culinary teams at Nocturne, a non-alcoholic cocktail menu “Ain’t Misbehavin’” is developed seasonally to accompany the three-course Dinner and a Show reservations for a $29 add-on. The cocktails incorporate a variety of NA spirits, and they take inspiration from dishes that have found a spot on the menu or the freshest seasonal ingredients that pair well with those dishes, like rosemary from the farm or watermelon syrups.
Mavrique Wines’ delights oenophiles with full-flavor NA wine
Female-founded and rooted in the region’s rich winemaking traditions, Mavrique Wines are crafted by acclaimed winemaker Nova Cadamatre M.W., in partnership with an innovative beverage technology dealcoholizing company. Upholding luxury wine standards, Mavrique Wines are made from exceptional California grapes and barrel aged to perfection before undergoing a proprietary process that removes the alcohol without the use of heat, distillation or additives, while preserving the wines’ natural aroma and delicate palate.
WHAT TO ORDER: Ruby-hued and elegant, the Sonoma Coast Pinot Noir offers notes of red berries, violets and baking spice alongside silky tannins and a long, ripe finish. In its competition debut, the wine earned a Silver Medal at the 2026 Sunset International Wine Competition.
