Flavour without the spirit: Inside India’s Zero-Proof Renaissance

The mocktail is having a moment. Across India’s top restaurants, the once-dismissed “designated driver drink” is being reimagined as a category of its own. These aren’t syrupy afterthoughts, but carefully composed, flavour-driven beverages that rival their alcoholic counterparts in craft and complexity. From nostalgic Indian sodas to clarified coconut kefir spritzes, the zero-proof menu is rewriting what it means to drink well.

From mocktail to main event
At Hosa in Goa, the zero-proof menu isn’t about compromise, it’s about showcasing the vibrancy of Indian ingredients. Varun, the bar’s head, explains that the program grew naturally out of the restaurant’s focus on South Indian spices, herbs, and seasonal produce. “Guests today look for flavour, not just alcohol, so we create drinks with the same balance and depth as cocktails, drawing inspiration from teas, coffees, and regional beverages,” he says.

Younger diners embrace the category as part of a broader wellness mindset, while international visitors arrive already expecting robust non-alcoholic options. Even local guests, once sceptical of “sweet mocktails,” are quickly converted after tasting something like Hosa’s Kokum Cola or Rose & Peppercorn Soda, drinks that pull on nostalgia while pushing technique. As Varun puts it, “The moment they taste the balance of spices, herbs, or regional ingredients, their mindset shifts, and the acceptance grows.”

Flavour first, spirit optional
If Hosa brings the roots, Bandra Born in Mumbai brings the riot of colour. “We didn’t want zero-proof drinks to feel like the sad cousin of cocktails,” says Ravi Shetty, the bar’s head. Instead, they’re built with the same rigour—ferments, cordials, fat-washes, layered aromatics—minus the ethanol. The result? Bold, textured drinks with personality.

The city has noticed. Bandra Born took home “Best Zero-Proof Drinks” at 30 Best Bars 2024, a win Ravi credits to diners embracing these beverages as an experience in themselves. The Ko Co Pan, a clarified coconut milk and pandan spritz, channels both tropical familiarity and global trendiness. Sriracha, meanwhile, is chaos in a glass: Nagpuri orange, galangal, malta syrup, and a fiery rim that scratches the itch of having “a proper drink.” As Ravi puts it, “People aren’t ordering these drinks out of necessity anymore—they’re ordering them because they taste damn good.”

Savoury sophistication
At Slink & Bardot, the city’s bohemian-chic dining room, the zero-proof menu leans in an entirely different direction: savoury, earthy, citrus-forward. Bar manager Mayur Tanpure points to turmeric, finger root and mustard as key ingredients, lending earthiness and bite that stand in for alcohol’s warmth. “People often assume non-alcoholic means sugary, but once we guide them toward a well-balanced option, they’re usually pleasantly surprised,” he says.

The team even offers non-alcoholic versions of some of their signatures. One favourite is a zero-proof take on Paanch, a cocktail layered with citrus and spice. Guests often switch between the two depending on mood—proof that sober sophistication doesn’t need to be siloed. In Slink’s hands, the mocktail becomes a seamless part of the dining experience rather than a compromise.

Together, these restaurants sketch a picture of an India where zero-proof drinking is no longer experimental, but essential. Wellness-driven youth, social media-savvy aesthetics, and the global tide of mindful drinking all converge here. As Burma Burma’s co-founder Ankit Gupta puts it, “Zero-proof isn’t a compromise or a trend; it’s a space full of creative potential, where traditional ingredients meet innovative techniques.”

Cobbler & Crew, where Bar Manager Aashie Bhatnagar has crafted a zero-proof program rooted in parity rather than tokenism. “At Cobbler, we always ensure our non-alcoholic cocktails have the same appeal and taste as our signature cocktails—so that teetotalers feel equally included,” she says. Their drinks take a locally inspired, modern mixology approach, often fusing contrasting flavours to keep things exciting. The reception has been overwhelmingly positive, with guests increasingly choosing these beverages out of preference rather than as a fallback.

Interestingly, Aashie notes that the older crowd is often more enthusiastic than expected, choosing no-ABV options for the experience without sacrificing flavour. Among the most popular drinks are the familiar-yet-elevated Coffee Americano and the bold, refreshing Bell Pepper & Paprika Picante, both of which showcase the complexity of zero-proof craft. For Aashie, this isn’t a passing trend but a natural progression: “They’re definitely here to stay. India is full of culture and diverse flavours, which makes it the perfect place for zero-proof innovation. We see it becoming an integral part of the dining and bar experience.”

In a country with kokum and jamun, tamarind and gondhoraj lime, or even the humble nannari root, bartenders have a deep pantry to pull from. Whether playful, nostalgic, or savoury, the new wave of zero-proof drinks shows that the joy of drinking doesn’t have to hinge on alcohol.

Zero-proof is not about abstinence, it’s about presence. It’s about giving diners the full experience of flavour, craft, and occasion. And in India’s buzziest restaurants, that might just be the most sophisticated order on the table.