Mocktails Boom in Boston Bar Scene

Boston is entering a new mocktail era as bars and restaurants expand elevated nonalcoholic offerings to counter declining alcohol sales. Although drink prices for the creations may raise some eyebrows, there's no denying a newfound appetite for these drink delights.

Take, for example, the $17 “Theta Range” made from red vegetables and amber resin extract at Back Bay's Hecate speakeasy. The “Lucano Libre” at Alcove near TD Garden costs $13 and features cane-sugar soda mixed with a zero-proof Italian aperitif. 

Bar industry experts say that more customers are skipping alcohol while dining out. This is a trend among younger people who are drinking alcohol less overall. To offset losses in beer and wine profits, restaurants are turning to handcrafted mocktails.

“You are worried because alcohol sales are so important, but now we're pricing these mocktails and beers just about similar to your average cocktail or beer ... and no one bats an eye,” said Will Falaro, owner of Drifters Kitchen & Bar in Quincy, in a statement shared with The Boston Globe. Falaro prices his mocktails at $11.

The Boston mocktail prices aren't far off from pricing nationally. According to a menu analysis from beverage market researcher Datassential, mocktail prices have nearly doubled during the past five years. They reached a median national price of $9 at the end of last year.

The decline in alcohol consumption isn't the only factor affecting profitability in the restaurant industry. Inflation is eating at customer and operator budgets. Labor challenges have remained, and rising food costs continue to impact profits.

“The people who are creative about it, who see nonalcoholic as an opportunity and not a threat, they're the ones who are going to win in the market,” said Pat Dooling, owner of Dray Drinks, in a statement shared with the Globe. Dray Drinks is Boston's first zero-proof liquor store, opening in 2023 in the South End.

“What's showing up now are excellent, amazing products crafted with a lot of care that actually should be priced appropriately, but still at a high cost today,” Dooling said. “In these sorts of simple indulgences ... people are willing to spend on that.”