Alcohol-Free Cocktails Are Trending (and They Actually Sound Really Good)

Made from English botanicals, Seedlip distilled botanicals are meant to be used the same way as liquor since they have the mouthwatering herbaceous quality of gin, without the buzz. The three flavor profiles—orangey, spicy and floral-grassy—recently debuted on shelves at L.A.-area retailers like Bristol Farms. And bartenders are going nuts for it in their cocktails: At Chulita in Venice, try the citrusy margarita using Seedlip Grove 42; at Providence in Hancock Park, there’s the Smokin’ Soda made with Seedlip Spice 94, satsuma skin, chipotle and lemon. ⁣And there’s the Garden Spritz at the Hotel Figueroa downtown: Seedlip Garden 108 mixed with celery juice, verjus and elderflower tonic, served straight up in a wine glass.

Meet an entirely new breed of beverage called a “euphoric.” These blends of adaptogens (targeted herbs), nootropics (cognition-enhancing supplements) and botanicals (beneficial plants) are made to reduce stress and support brain neurotransmitters, so you feel a little lighter, happier and more relaxed. We like Kin Euphorics’ High Rhode, an herbal and flowery-tasting blend that’s made for pairing with mixers (so many recipes!) or just enjoying a shot or two over ice to make a wine-free spritzer.