In recent years, Vancouver has seen a dynamic shift in its gastronomic landscape, with the zero- proof drink scene rapidly growing and diversifying. The city, known for its focus on health, wellness, and sustainability, is embracing a new trend: sophisticated, alcohol-free drinks that cater to a wide range of tastes and lifestyles. From craft sodas to complex mocktails and nonalcoholic beers, Vancouver’s zero proof beverage offerings have blossomed, proving once and for all that you don't need an alcoholic drink to have fun.
There is no better time to explore the nonalcoholic landscape in Vancity, and from previous Exceptional Cocktail Award Winners to Creative Beverage Directors, here’s the inside scoop.
Carlino
Taras Grabovyi, Bar Manager
“We want to elevate the nonalcoholic experience,” explains Taras Grabovyi, the bar manager at Carlino. “We’re not just making mocktails, we’re creating something that’s full of flavor, designed to wow guests and surprise them.”
To accomplish this, Grabovyi relies on two things: the first is that they approach zero-proof cocktails with the same level of creativity and innovation as their alcoholic counterparts; the second being the ingredients. “We source the freshest, unique ingredients and showcase them in our beverages,” Grabovyi adds.
The result is drinks like the Moonlight Drive (grapefruit, lime, dill, carbonated white tea), Cafe’ Racer (ginger, cardamom, cold brew, lime, pineapple juice, and soda), and the Orchard Harvest (spiced pear syrup, lime, and soda).
PiDGiN
Brandon Grossutti, Co-Owner
Before the nonalcoholic movement in Vancouver picked up momentum, there was PiDGiN and their nonalcoholic program that’s been in place since 2013. “The turning point for us was the availability of dealcoholized products as well as decent hydrosols coming onto the market,” describes Brandon Grossutti, co-owner of PiDGiN. “It gave us an opportunity to experiment with combinations and food pairings that were restrictive in the past, and at the same time elevate the overall dining experience.”
The nonalcoholic menu at PiDGiN currently includes a mix of sparkling, zero-proof wine, nonalcoholic cocktails, and almost zero-proof beer.
SUYO
Max Curzon-Price, Bar Manager and Andrew Kong, Bartender
For SUYO, becoming more nonalcoholic-minded wasn’t to follow a trend or attract more diners; it came from a father’s solution to a question that’s puzzled many—how do you keep the mother of your child happy during pregnancy? “Andrew realized he had to start thinking outside the box to create mixed drinks for his amaro-loving partner who was accustomed to bold, tannic, bitter flavor profiles that are seldom found in mocktails,” Max Curzon-Price, the MICHELIN Guide Vancouver 2023 Exceptional Cocktails Award Winner explains. “We started exploring with our usual creative approach to creating our cocktails to these new non-alcoholic options and quickly realized the complexity that can be created beyond syrups and soft drinks.”
The physical manifestation of that approach can be seen on the nonalcoholic beverage menu, where drinks like the Migrant (Iron goddess oolong, yuzu, sencha tea, honey dew, chlorophyll), Ancestor (roasted barley, ancient grains, pineapple, chai foam), and Flora (cherry blossom, passionfruit, Inca kola, citrus) await.
The Acorn
Shira Blustein, Founder/General Manager
An inclusive dining experience, thoughtfully crafted and complex beverages that complement dishes, and seasonal ingredients utilized with innovative techniques. That’s the secret recipe behind The Acorn’s nonalcoholic beverage menu.
“We approach our zero-proof beverages in a way that wasn’t aimed at limitation and substitution, but more about creating new and exciting mixes that hold their own,” says Shira Blustein, founder/general manager of The Acorn. “That creativity and world of possibilities is my favorite part about nonalcoholic beverages!”
That creativity is put on full display with nonalcoholic drinks like the Lavanda Fizz (lavender, fresh lemon, sparkling water, bitters) and Respect Your Elderflower (Lumette London Dry Zero Proof Gin infused with black wolf berry, elderflower cordial, garden herbs, fresh lime juice, and sparkling water).
Botanist
Grant Sceney, Creative Beverage Director
The turning point behind Botanist’s nonalcoholic shift, according to creative beverage director Grant Sceney, was when he realized how difficult it was for his then-pregnant wife to hide the pregnancy in social settings. “It was in the first few months before we told anyone,” Sceney reminisces. “With the limited options available, it was challenging to hide the pregnancy without my wife feeling left out in social outings. That’s when I realized that we need to change and enhance the menu to be as inclusive as possible—we aspire to have something for everyone.”
And with spirit-free drinks like the Sudachi Girl (cucumber, kinome, sudachi, tonic) and First Bloom (cherry blossom tea, douglas fir, yuzu, soda), there might just be something here for everyone.
Below, we asked these Vancouver experts for more insight on the zero-proof scene.
What is your favorite part about zero-proof beverages?
The freedom. Nonalcoholic cocktails allow you to break all the rules and explore completely new territories. There are no limits—except for one: the flavor has to last. That’s the real challenge. Without alcohol to extend the flavor or add complexity, you have to dig deep to create something that holds up sip after sip. But that’s also where the fun begins.
—Taras Grabovyi, Carlino
Our favorite part is the development stage. It isn't only about how it will taste, it includes things like what garnish to use, what glassware, and how to make every component pop.
—Brandon Grossutti, PiDGiN
Empowering our guests to partake in enjoying mixed drinks that do not differ in approach from those that contain alcohol or not—providing a full experience to all guests.
—Max Curzon-Price, SUYO
What was the turning point for you in being more nonalcoholic-minded?
I still remember how our regulars would want a nonalcoholic option that didn’t compromise on quality. They still wanted the full Carlino experience—something indulgent, fun, and unexpected. That was the moment I knew zero-proof drinks deserved just as much attention as everything else on our menu.
—Taras Grabovyi, Carlino
We’ve seen a growing interest from our guests who want to enjoy a complete dining experience but prefer to avoid alcohol. This shift in demand encouraged us to explore nonalcoholic options that reflect the same level of care and craftsmanship as our wine and cocktail lists.
—Shira Blustein, The Acorn
Favorite nonalcoholic drink?
Our signature zero-proof cocktail Carnevale—Jasmine tea, tarragon and lime leaf syrup, non-alcoholic Prosecco.
—Taras Grabovyi, Carlino
My favorite is our nonalcoholic guava margarita. The nonalcoholic agave ‘spirit’ has a touch of chili to it that imitates the ‘heat’ you get from real tequila, and there's a refreshing brightness of the lime and guava. All finished with a gochugaru citrus rim for some bold yet tart accent flavors.
—Brandon Grossutti, PiDGiN
The stories we tell with our two new cocktails [Ancestor and Migrant] pertain to traditional tea practices of the indigenous Quechuan people and of Japanese immigrants who made their way to Peru in the 1950s. We approached a local ceramics studio, Bahoo, and told them the stories and inspirations; they quickly got to work.
In Migrant, the story we tell is of Japanese precision and intentionality; nothing is done by mistake, everything is done with poise. The piece she created for us is a stemless martini glass, handmade from clay and textured with glaze and sand. The conical cup is then placed in a Masu (the wooden box often served with sake) filled with uncooked sushi rice. We delicately place the cup, tip down into the rice so it is held in place. We then invite the guest to lift the cup with two hands, to savor the cocktail, then return it to its base. It's surprisingly stable but it does encourage the guest to drink with a sense of caution and ultimately, intentionality.
—Max Curzon-Price, SUYO
I’m loving one of our cocktails called Respect Your Elderflower. It’s fun and cheeky, using our house-made elderflower cordial and herbs from our garden. For this drink we use a nonalcoholic gin from a local distillery and infuse it with black wolf berries.
—Shira Blustein, The Acorn
On the menu we have a drink called Sudachi Girl. It’s a spirit-free gin and tonic-style drink; slightly bitter and sweet while refreshing. Quite delicious.
—Grant Sceney, Botanist
What’s your ideal meal and nonalcoholic pairing?
Hands down our Frico—fried Montasio cheese with potato and onion—paired with our Basil Limonata. The drink is sour, acidic, and bright, which cuts the richness of the Frico. Together, it’s an unbeatable combination of flavors that complement each other perfectly.
—Taras Grabovyi, Carlino
I recently just tried the first nonalcoholic wine that I thought tasted so close to sparkling wine, you could easily blind me on it in a tasting and I'd pass it as sparkling wine. It's made by three delightful ladies in Vancouver and is called Glimmer Wine. I'd gladly enjoy a bottle of that with fresh oysters before the season is over.
—Max Curzon-Price, SUYO
What flavor profile(s) are you hoping to introduce next?
For fall, we’re diving into warm, comforting flavors—think spiced pear syrup and our house-made ginger beer. Expect drinks that feel like the perfect complement to a cozy, fireside evening, but with Carlino twist.
—Taras Grabovyi, Carlino
We always try to have things on the menu that are seasonal. Currently we are making a butternut squash cordial that is going to make an appearance in both cocktails and nonalcoholic cocktails.
—Brandon Grossutti, PiDGiN
We’re excited to explore earthy, umami-rich profiles, incorporating ingredients like mushrooms, miso, or seaweed into our zero-proof drinks for a savory twist that pairs well with heartier fall and winter dishes.
—Shira Bluster, The Acorn
As we’re coming into winter, expect to see more stone fruits and winter spices on the next menu iteration.
—Grant Sceney, Botanist
What's the biggest misconception about zero-proof beverages?
A lot of people still think zero-proof drinks are just sugary, syrupy drinks topped with soda pops. But that is no longer a thing. In good bars, nonalcoholic programs have become more complex, and beautifully created beverages.
—Taras Grabovyi, Carlino
The majority of people assume a zero-proof beverage consists of three things—some kind of juice, a syrup, and a sparkling component like soda or tonic. Though these can be great and refreshing, variety is important for all types of menus. These days a lot of restaurants are creating great nonalcoholic programs that are worth a try.
—Brandon Grossutti, PiDGiN
That they are 'mocktails' to be teased and disregarded as 'real drinks.'
—Max Curzon-Price, SUYO
That they lack depth or complexity. A well-crafted zero-proof beverage can be just as intricate and enjoyable as an alcoholic drink, using layers of flavor, texture, and aroma to create a full experience.
—Shira Blustein, The Acorn
That they are just an afterthought and they are just full of sugar, overly sweet and not interesting.
—Grant Sceney, Botanist
How would you describe the zero-proof landscape in Vancouver?
It’s growing. More and more bars are joining the movement and getting creative with their offerings. You can feel the excitement—there’s this surge of innovation and craftsmanship behind nonalcoholic drinks that’s changing the bar scene.
—Taras Grabovyi, Carlino
I think in many ways Vancouver is leading the way on a global stage. We have always punched above our weight as a city in the cocktail scene. That creative energy and innovation is translating into a vibrant and exciting nonalcoholic scene.
—Brandon Grossutti, PiDGiN
Vancouver is a very health-conscious city, and we've seen a noticeable difference in the last couple of years of people choosing to drink less and reach for low-to-no ABV alternatives instead. Anyone not paying attention to the nonalcoholic movement is both missing out on providing an elevated guest experience and, to reduce it simply to business, missing out on a sale in their restaurant. It's like offering white wine, but refusing to serve red.
—Max Curzon-Price, SUYO
What is the future of zero-proof beverages in gastronomy?
I am excited to see what is coming. Zero-proof drinks are evolving, and I think we’re going to see an explosion of new, high-quality ingredients. We will definitely see more agave-based nonalcoholic spirits—things like nonalcoholic mezcal and tequila—alongside a wave of fermented drinks using kefir and koji. These drinks bring a whole new level of complexity to the table, which is only going to push this trend further.
—Taras Grabovyi, Carlino
The future is really promising. I think the big change will be when nonalcoholic spirits and wines follow the same pattern as good food; having strong economically viable local producers. This has the added benefit of supporting our neighbors and local community.
—Brandon Grossutti, PiDGiN
I think it will forever have a place in the beverage world and cocktail menus, and will be given the attention and detail to match the establishment. Every menu should have balance and this area has been lacking for a long time in most places with most nonalcoholic being juice and soda.
—Grant Sceney, Botanist
Hero image: Fairmont Pacific Rim / Botanist | Sudachi Girl
