Zero-Proof Whisky Tips, Picks, and Cocktails

Whether you abstain during Dry January, Sober October, or for any other reason, you have a rising number of no-alcohol options in spirits, beers, and wines at your disposal. The no-alcohol space has grown significantly over the past decade or so, but the question on everyone’s mind is whether they taste as good as the real thing.

According to bartenders, the answer is yes—but the caliber and how best to use it varies widely from brand to brand. Here’s what you need to know about zero-proof whisky.

It's Not a One-for-One Swap

As of now, the flavor of some no-alcohol whiskies is close to the real thing, though the experience isn’t exactly the same if you take your whisky neat.

Keena Hanson, training and development manager for Haywire restaurant in Plano, Texas, says Lyre’s Traditional Reserve is a solid stand-in. “It was designed to be sipped neat,” she says. “While it won’t deliver that same heat you get from real whisky, it hits familiar notes of honey, vanilla, and grains—all the things that remind you of a good pour.”

Ritual Zero Proof Whiskey Alternative is a bit similar. “Bourbon gets most of its flavor from time spent in charred oak barrels, which means no-alcohol options can struggle with depth and complexity since they skip that step,” explains Robert Saye, beverage manager for Whiskey Cake Kitchen + Bar in Austin, Texas. “Ritual whiskey nails the essential notes—wood, tobacco, caramel—so it’s the closest thing I’ve found to sipping the real deal.”

They Can Proof Down a Whisky

No zero-proof whisky will taste exactly like your favorite dram. So if you use a whisky alternative to proof down a pour, proceed with caution. “Go for something on the sweeter, lower-proof side,” Saye recommends. “A heavily wheated or corn-forward mashbill tends to play best with no-alcohol alternatives since those whiskies already lean into a softer, rounder flavor profile.”

Hanson suggests Spiritless Kentucky 74, which she says has a body similar to whisky.

They Play Well in Cocktails

Every bartender has a different preference of zero-proof whisky for cocktails.

Andrei Marcu, bar manager at Bar Bota at Four Seasons Hotel Osaka in Japan, recommends Lyre's American Malt. “I think if you added some ABV to this liquid, it would be straight-up whisky,” he says. “It can work in a big variety of drinks and styles and binds really well with many flavors.”

Hanson also likes Lyre's in spirit-forward cocktails. “But Spiritless Kentucky 74 is my go-to for citrus-based drinks,” she adds. “Both bring their own personality to the table and play well with other ingredients.”

Syre is a fan of Ritual. “It captures the core flavors of whisky without tasting overly fake,” he says. And don't neglect the other ingredients. “We’ve had the most success crafting no-alcohol cocktails that focus on fresh juices, herbs, and spices to build depth. That’s where the magic happens,” he adds.

Experiment at home or try the recipes below.

Salt & Ember

Created by Andrei Marcu, bar manager, Bar Bota at Four Seasons Hotel Osaka, Japan

“This rich, velvety sip perfectly balances smoky depth with indulgent sweetness,” Marcu says. “It’s a sophisticated nod to the comforting crackle of a fire on a cool night, blending familiar flavors with an unexpected twist.”

• 1 ¾ oz. Lyre's American Malt
• 1/4 oz. vanilla whey cordial (recipe below)
• 1/2 oz. salted caramel syrup (such as Giffard)
• 1 dash liquid smoke

Add all ingredients to a mixing tin with ice and stir 45 seconds. Strain into a rocks glass over fresh ice. Garnish with a float of liquid smoke.

Vanilla Whey Cordial

• 17 oz. milk
• 1 vanilla bean, chopped
• 3 1/4 oz. fresh lemon juice

Heat milk in a pan over low heat. Add vanilla bean and let mixture come to a boil. Immediately remove from heat and let infuse 5 minutes. Add lemon juice and let curdle for 3 hours. Strain into a bottle using coffee filters or cheese cloth. Keep refrigerated for one week.

10 Apples Up On Top

Created by Robert Saye, beverage manager, Whiskey Cake Kitchen + Bar, Austin, Texas

Fresh apple and caramelized sugar mingle with bright citrus and oak, with a lingering fresh mint and caramel finish in this all-seasons cocktail.

• 1 oz. cinnamon caramel apple syrup (recipe below)
• 3/4 oz. fresh lemon juice
• 6 fresh mint leaves
• 2 oz. Ritual Zero Proof Whiskey Alternative
• Mint sprig and fresh grated cinnamon for garnish

Combine cinnamon caramel apple syrup, lemon juice, and mint leaves in a shaker tin. Lightly muddle together to start to release mint oils. Add whiskey alternative and ice, and shake vigorously for 15 to 20 seconds or until both shaker tins have built up frost on the outside. Strain into an Old Fashioned glass over ice. Garnish with mint spring and fresh grated cinnamon.

Cinnamon Caramel Apple Syrup

• 1 Granny Smith apple, cored and chopped into half-inch cubes
• 6 Tbsp. light brown sugar
• 6 Tbsp. sugar in the raw
• 1/2 tsp. kosher salt
• 4 cinnamon sticks
• 6 oz. water

Combine apple and sugars in a medium-sized saucepan. Using a muddler, muddle together until a rough paste has formed (about 4 to 5 minutes). Add salt and stir to combine. Turn heat to medium to begin to melt and caramelize sugars (about 6 to 8 minutes). Once sugar is caramelized, add cinnamon sticks and water. Bring to a boil and let simmer uncovered for 10 minutes. Immediately remove syrup from heat and strain into a heatproof, sealable container. Refrigerate to completely cool before use. Keep refrigerated for up to 1 week.

Spiritless Smash

Created by Keena Hanson, training and development manager, Haywire, Plano, Texas

“This light, refreshing smash hits all the right notes when you’re craving a cocktail but keeping it alcohol-free,” Hanson says. “The blackberry adds a little sweetness and a pop of freshness that takes it to the next level.”

• 6 blackberries
• 6 fresh mint leaves
• 1 oz. simple syrup
• 1 1/2 oz. Spiritless Kentucky 74
• 1 oz. fresh lemon juice
• Blackberry on a skewer and fresh mint sprig for garnish

Add blackberries, mint, and simple syrup to a shaker tin and muddle. Add remaining ingredients and ice, and shake vigorously (about 15 times). Double strain over ice into a lowball glass and garnish with blackberry and mint sprig.

Summer Fling

Created by Daniel Rivas, director of food and beverage, Bank & Bourbon, Philadelphia

Sweet and sour flavors balance each other out in this silky summery sip.

• 2 oz. Spiritless Kentucky 74
• 1/2 oz. Aperol
• 3/4 oz. fresh lemon juice
• 1/4 oz. fresh lime juice
• 1 oz. simple syrup
• 1 egg white
• 3-4 dashes orange bitters for garnish

Combine all ingredients in a shaker tin and dry shake vigorously for 10 seconds. Add ice and shake for 7 to 10 seconds more to chill. Double-strain into a coupe glass. Float orange bitters on top for garnish.