While it’s increasingly common for bars and restaurants to accommodate sober and sober-curious guests by including nonalcoholic options on their menu, it’s still somewhat rare for a restaurant to have a dedicated menu of nonalcoholic drinks (a.k.a. NA cocktails or mocktails) that’s created with as much intention as the rest of the beverage offerings. It’s rarer still for an NA cocktail menu to match the creativity and care put into the dinner menu.

Fine dining restaurants put so much effort into the presentation of each dish, taking into account every flavor profile and every step of service in order to design a full-spectrum experience for their guests. The appetizers work in symphony with the entrées, and a list of wines is meticulously curated to complement the menu. Ideally, the staff is well trained on the wine list and can assist you in pairing the perfect glass with each course. They might even be able to relay details like the altitude at which the grapes were grown and how that contributes to the nose or the finish—even the glass that the wine arrives in is an intentional part of the experience.

Until recently, though, soda and lemonade have been the predominant nonalcoholic offerings. Maybe it’s a high-end soda or a house-made lemonade; an astute server might suggest a cocktail and offer to make it virgin. Some spots offer an NA beer or even a rotating shrub, available with booze or without. Still, it always surprises me when more thought isn’t dedicated to the NA drink menu—and not only because I think there should be options inclusive of sober diners. Why shouldn’t the fascination with flavor that inspires chefs to open restaurants be applied to beverages, too?

Thankfully, with younger people spearheading the sober movement as more millennials and twenty-somethings grow fond of the idea of socializing without the effects (and aftereffects) of alcohol, the craft distilling movement has expanded into zero-proof spirits, and sober bars like Lost Cultures Tea Bar in Albuquerque have attracted strong local followings. And slowly, the NA beverage programs at restaurants are starting to catch up with the caliber of the food. I put together this list of unique mocktails that you can order in tandem with a superb dining experience in various settings from the Taos mountains to Albuquerque’s North Valley.

The Watermelon Fresca at The Stakeout

While this mocktail may not stand out as the most unique on the list, the accompanying view it offers is undoubtedly the most notable. As The Stakeout’s name suggests, this spot was once a historic lookout point. Even reaching the restaurant is an adventure, as it involves ascending mountainous roads to arrive at a secluded overlook. It’s also open only on Sundays (except in January and February), adding to the exclusivity and charm of the experience. During watermelon season, you can sip on a refreshing Watermelon Fresca while watching the sunset over Taos’s famed Rio Grande Gorge, all while soaking in the beauty and history of Outlaw Hill.

📍 101 Stakeout Dr, Ranchos de Taos

The Pine Cone Spritzer at Saltos

This newly opened restaurant north of Taos is taking a distinctive approach with its menu. After four years of making his first venture, the neighboring ACEQ Restaurant, a local go-to, Elijah Safford has turned his attention to reviving Taos’s favorite patio. Situated in the tiny village of Arroyo Seco on the road to the Ski Valley, where the mesa transitions into a lush landscape, Saltos offers the perfect drink to quench the dry heat and bridge these two biomes as you enter the forest: the Pine Cone Spritzer, crafted from locally foraged baby piñon cones, muddled cherries, and tamarind simple syrup.

📍 470 NM-150, Arroyo Seco, 575-240-6979

The Hungarian Intervention at SUCHNESS

SUCHNESS is a newly opened restaurant in Taos that is quickly becoming a hit among locals and visitors alike. Though the menu is small, the offerings are robust and combine interesting ingredients, like duck paired with raisins and kumquats—exemplifying Chef Kevin Sousa’s creative approach to food. While they are still in the process of obtaining a liquor license, their mocktails are so unique and flavorful that you won’t miss the alcoholic spirits even if you are prone to imbibe. My personal favorite is the Hungarian Intervention, a vibrant mix of orange juice, lime, smoked paprika, and a cilantro oil float that adds layers of flavor with each sip, enhanced by the salted rim.

📍 112 Camino de la Placita, Taos, 575-240-4251

La Norm-ita at El Nido

Served at El Nido, a hidden gem in Tesuque just north of Santa Fe, La Norm-ita is a nonalcoholic take on their signature margarita, the El Nido-rita. Made with zero-proof tequila, it tastes nearly identical to its alcoholic counterpart. This mocktail also features orange blossom, chile salt, and freshly squeezed lime juice, making it more floral than your typical margarita. Enjoy this drink in the historic adobe building nestled in a secluded oasis in the foothills between the capital city and Tesuque Pueblo. El Nido also boasts some of the freshest sushi in the state, with fish expedited multiple times a week from Panama, Korea, and Japan.

📍 1577 Bishops Lodge Road, Santa Fe, 505-954-1272

The Whey Buzz at Paloma

Paloma, a stylish Mexican-inspired restaurant in downtown Santa Fe, offers a unique mocktail that’s more than just an alcohol-free alternative—it’s an elixir designed to aid digestion. The Whey Buzz is a fermented-whey probiotic drink, showcasing that mocktails can be not only delicious but healthy, especially when enjoyed before a meal. The specialized fermentation process is key to creating this drink. It begins by curdling the buttermilk to separate the whey, which is then clarified to produce a clean, probiotic-rich base. The bar takes a wasteless approach, using whatever excess produce is available to craft the flavors, resulting in a drink that’s always evolving. Beets were used during my recent visit, giving the Whey Buzz a brilliant red hue that perfectly complemented the vibrant decor. 

📍 401 South Guadalupe St, Santa Fe

Like a Duck on Water at Campo

The NA manhattan at Campo reimagines the classic with a sophisticated twist. Like a Duck on Water blends bourbon-vanilla tea with a nonalcoholic whiskey infused with the earthy notes of palo santo, walnut, almond, and a hint of orange. The result is a smoky flavor that offers a bite with every sip and makes you want to savor it in true cocktail fashion. To further elevate the experience, enjoy this mocktail on Albuquerque’s most sought-after patio, where dinner reservations are made months in advance for the chance to enjoy a warm summer night overlooking Los Poblanos’ fragrant lavender fields. Walk-ins are welcome for the equally charming bar patio (which offers tasty bar snacks), and if it’s too chilly to sit outside, their intimate indoor bar offers swanky high ceilings and tasteful Southwestern decor to sip to—along with Campo’s full menu.

📍 4803 Rio Grande Blvd NW, Los Ranchos de Albuquerque, 855-486-1380