It may be the last call for alcohol. The number of U.S. adults consuming alcohol fell to 54% in 2025 — a record low since Gallup began the survey nearly 90 years ago. Younger generations are championing this sober-curious movement: drinking among adults ages 18 to 34 plummeted from 59% to 50% in just two years.

It’s no surprise then that there’s a growing trend in low- or zero-proof mocktail offerings on restaurant and bar menus around the world, including Toronto.

High-end dining spots, which have been offering creative non-alcoholic juice or tea pairings for more than a decade, are no longer the only ones innovating. With the surge of de-alcoholized spirits, wine and beer, there are plenty of options to enjoy.

Here are a few great spots in Toronto serving up non-alcoholic drinks that merit a seat the bar.

1 Hotel Toronto’s Flora Lounge

At 1 Hotel Toronto’s Flora Lounge, guests can sit back in the Forbes Travel Guide Recommended hotel’s greenery-filled lobby bar while enjoying one of the spirit-free cocktails from the At 1 With Wellness menu. Not only do they promise to rival other drinks found in bars in the King West neighborhood, but they are crafted with locally sourced- and health-focused ingredients.

The Wellness Elixir Marg, a play on a margarita, features a non-alcoholic tequila with ginger, turmeric, orange, agave, coconut water and maca root powder, an adaptogen said to help manage stress while boosting energy, stamina and libido.

For those wanting to imbibe a pinch, there’s also a low-ABV section of the menu. The refreshing Sherry Cobbler incorporates fino sherry, orgeat, citrus and soda water, while the intriguing Velvet Aperitivo comes with cacao nib-infused Campari, sweet vermouth, raspberry and white balsamic vinegar shrub.

NRG Haus

In Liberty Village, the just-opened NRG Haus is a social wellness club that provides contrast therapy (that is, a sauna and an immersive cold plunge), IV therapy and a mocktail lounge. The latter radiates a trendy vibe, thanks to DJs spinning at its Haus Party events on weekends from 8 p.m. to midnight, where you’ll rub elbows with young professionals looking to socialize without the hangover.

The lounge specializes in “functional” mocktails, drinks designed with ingredients that promote specific health benefits. One of the most popular, the Root Down, is made with carrot, beet, orange, lemon, ashwagandha (a shrub used in Ayurvedic medicine) and Dromme Calm elixir. This blend of botanicals, adaptogens and nootropics is intended to help reduce stress and anxiety.

While you’re at the club, you don’t want to miss the fresh coconuts, tapped for coconut water that’s chock-full of natural electrolytes.

Mother Cocktail Bar

Over on Queen West, Mother Cocktail Bar sticks to its innovative approach to cocktails and unique flavor profiles with its 0% ABV cocktail list. One of its signatures, Tomato Soup, combines savory lacto-fermented tomato with fresh oregano and basil, finished with silky coconut milk. It promises to be a step up from your nonna’s comforting bowl.

Sit at the bar, where you can watch some of the best bartenders in the city craft this drink and other cocktails with all the smoke (literally) and mirrors, chiseling ice by hand and showing off other flair mixology tricks and sleight of hand.

Takja BBQ House

Takja BBQ House takes the traditional Korean barbecue experience — including the drinking part — to the next level. There’s the hansang set menu designed to fill your table with food, full-service grilling, a strong selection of in-house wet- and dry-aged meats (proudly on display), dramatic seafood towers and a great drinks list.

The mocktail roster presents a couple of worthy nods to K-culture, like the Barley Mc-Col, a play on the classic Korean soda with ginger, cinnamon, barley tea, ginger beer and lemon; or the Mija’s Iced Tea, made with hibiscus tea, honey, lime and omija, a berry known for its five flavors (sweet, sour, spicy, bitter and salty) and traditionally brewed as a tea to support circulation and kidney function.

Liliana

For those looking for drinks alongside a sophisticated dining experience, trendy Italian spot Liliana, helmed by chef Marvin Palomo, draws diners with its Puglia stracciatella, stuffed chicken wings and black sesame millefoglie (a layered puff pastry cake).

Meanwhile, a thoughtful cocktail lineup inspired by Italian classics shows that drinks don’t have to be alcohol-forward to respect the art of the aperitif. The spritzy Willow, for example, uses a non-alcoholic Italian aperitif with grapefruit and bubbles. And the tropical Daisy mocktail mixes up non-alcoholic orange liqueur, pineapple, lime, cucumber and gentian root, a nod to the chinotto soft drink.

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