EditorialHeidi Dillon, left, the managing director at Distill Ventures, and Grace Venus, a consultant, evaluate the taste and aromas of nonalcoholic spirits in Venus’s development lab, in Santa Cruz, Calif., March 14, 2023. (Clara Mokri/The New York Times)
EditorialAttendees of the Irish Whiskey Festival toast with cocktails made of nonalcoholic whiskey at The View in New York, March 11, 2023. (Natalie Keyssar/The New York Times)
EditorialA nonalcoholic cocktail called Squaring the Circle, which is served at Nubeluz in New York, Dec. 23, 2022. (Krista Schlueter/The New York Times)
EditorialA smoky, bubbly blend of lemon-orange oleo-saccharum, Lapsang souchong tea, soda and tonic waters, which provides a nonalcoholic option that tastes as though it packs a boozy punch, in New York, Nov. 16, 2022. (Bobbi Lin/The New York Times)
EditorialCaf? de olla, a sweet, spiced Mexican coffee with cinnamon and other flavorings, such as cloves and orange peels, that can be served nonalcoholic or with a splash of spirits, in New York, April 5, 2022. Food styled by Monica Pierini. (Bobbi Lin/The New York Times)
Editorial“Drink Lightly” by Natasha David, a new book of low-alcohol and nonalcoholic cocktails, at David’s home in Red Hook, N.Y., March 13, 2022. (Tony Cenicola/The New York Times)
EditorialThis holiday season a glass of bubbly is more likely than ever to be dry, and we’re not talking brut. In response to growing demand, there have been stunning increases in nonalcoholic options for drinking and celebrating. (Tony Cenicola/The New York Times)
EditorialBreweries and beverage companies have invented several new genres of summer drinks, both nonalcoholic and spiked, to keep up with changing tastes. (Adam Friedlander/The New York Times)
EditorialJohannes Leitz with a glass of one of his nonalcoholic wines at his winery in Geisenheim, Germany, March 6, 2021. (Felix Schmitt/The New York Times)
EditorialCurious Elixirs a nonalcoholic beverage, that uses bitter adult-drink flavor profiles, in Marlboro, N.Y. on July 27, 2020. (Tony Cenicola/The New York Times)