Mocktails: From the 2018 food trend to a staple at the bar

In 2018, our trend list made one promise: the alcohol-free cocktail would leave its niche behind and become a permanent fixture on every good bar menu. Eight years later, that’s no longer a forecast-it’s everyday reality. Walk into a bar in Munich, Berlin or Hamburg today and you’ll be handed a dedicated mocktail page, sometimes longer than the one with the ABV. What once sounded like a bold gamble has become standard, and that’s exactly why it’s worth looking back.

Back then we wrote that the list of non-alcoholic drinks in bars would only get longer. Today it’s often part of the concept at many venues. The shift has a name: Sober Curious. It doesn’t mean giving up under duress, but rather enjoying consciously without sacrificing the next day. It’s younger guests who are driving the trend. According to the Shell Youth Study, more than 80 percent of young people pay close attention to their health-and that’s reflected in their bar orders.

Why the 2018 Trend Grew into a Movement

Numbers help put the pace into perspective. In January 2024, sales of alcoholic beverages in Germany were about a quarter lower than the same month the previous year, according to the Federal Statistical Office-driven by Dry January. What’s more telling is what happened next: a majority of respondents now want to order alcohol-free alternatives in bars and restaurants even outside the January campaign. Abstinence isn’t confined to a single action month anymore; it’s becoming a habit.

Economically, this has spawned its own market. Estimates from various market researchers project the global volume for mocktails at around €7.8 billion by 2025, with annual growth of roughly 5 to 6 percent. By 2035, the market could nearly double. Behind these figures lies a premium effect: alcohol-free is no longer a fallback option but a distinct indulgence segment with its own price tag. Bars are investing in alcohol-free menus because the margins work and demand is there.

In 2018, the mocktail was a bold bet. By 2026, the question will be: why does a good bar have no decent alcohol-free selection?

Recipes That Still Work Today

The beauty of a great mocktail? It doesn’t go stale. These three classics from our 2018 list still come together today using ingredients you’ll find in any well-stocked supermarket.

Rosemary-Blueberry Smash

You’ll need a handful of blueberries, a sprig of rosemary, fresh lemon juice, sparkling water, and a touch of honey. Lightly muddle the blueberries and rosemary with the honey at the bottom of the glass, then add the lemon juice and water. Serve over ice. The rosemary lends an herbal-bitter note that elevates the drink beyond simple soda.

Virgin Cucumber Gimlet

Thinly sliced cucumber rounds, club soda, lime juice, and a dash of syrup. Mix everything, serve over ice with a lime wheel. The cucumber makes all the difference: crisp, clean, and perfect for warm evenings on the balcony.

Spiced Tonic

This drink starts with the alcohol-free spirit Seedlip, topped with tonic water and garnished with lemon or cucumber. It’s the most honest alternative to gin and tonic because the bitterness of the tonic gives the drink depth that straight juice can never achieve.

What’s New Since 2018

Two developments have reshaped the mocktail world since our first article. First, functional drinks: mocktails spiked with adaptogens, ginger, turmeric, or probiotics promise wellness benefits alongside flavor. Whether every claim holds up scientifically is debatable, but the taste often does-and the ginger kick is real. If you want the effect without bar hassle, try our Ginger-Orange Shots for a quick home version.

Second, ready-to-drink alcohol-free spirits. Seedlip led the charge. Founder Ben Branson stumbled upon The Art of Distillation by 17th-century Englishman John French, which described non-alcoholic distillates, and launched his brand in 2015. Diageo came on board in 2019, signaling how seriously the industry now takes the category. Today Seedlip sits alongside dozens of brands on shelves, from aperitif alternatives to alcohol-free vermouth.

Want to take the no-alcohol concept further? Our classic summer cocktail recipes with unconventional twists can almost all be rebuilt without spirits-and often taste even smoother without the booze. And if you’re thinking about abstinence from an athletic angle, alcohol is primarily a recovery killer: our sister magazine InspiredBySports explains in its Nutrition Guide for Athletes why recovery without alcohol delivers measurable gains.

Is the Effort Worth It at Home?

Short answer: yes, if you’re serious. A good mocktail lives or dies on acidity, bitterness, and an aromatic component; otherwise it’s just lemonade. Fresh citrus or lime juice instead of concentrate, quality tonic, and a sprig of herbs turn a bland glass into a drink you’ll actually want to hold. Don’t forget the ice-it doesn’t just dilute; it chills and rounds the flavors. The rest is your playground.