363: Why Does the Term “Mocktail” for Zero Proof Non-Alcoholic Drinks Offend Many Bartenders?

Are high-end non-alcoholic drinks worth the price? What is the bartender’s secret to great citrus-based cocktails like Margaritas or Mimosas? How do bartenders redefine a crafted cocktail without alcohol? Why does the term “Mocktail” for zero-proof non-alcoholic drinks offend many bartenders?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Elva Ramirez, author of the award-winning books Sparkling and Zero Proof.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

 

Giveaway

Three of you are going to win a copy of Elva Ramirez's terrific book, Sparkling: Champagne and Sparkling Cocktails for Any Occasion. To qualify, all you have to do is email me at [e-mail] and let me know that you’ve posted a review of the podcast. I’ll choose two people randomly from those who contact me. Good luck!

 

Highlights

How did bartenders at Dante in New York discover that burrata water could replace egg whites in a Champagne Ramos cocktail?

Why should citrus juice be used within hours, and how can leftover juice be transformed instead of being wasted?

What are the biggest mistakes home bartenders make with bottled juices?

Why do large ice blocks make a better punch than cubes?

What inspired Elva to write Zero Proof?

How did she recognize that the non-alcoholic movement was becoming a lasting cultural shift?

How does America’s long-standing tension between loving alcohol and fearing its effects still shape drinking culture today?

What was the infamous “Raines Sandwich,” and how did it expose the loopholes in New York’s early drinking laws?

How do public declarations like temperance pledges connect to today’s Dry January social media posts?

Why did the US Army go completely dry in 1917 and how did that decision pave the way for Prohibition?

Why do professional bartenders dislike the word mocktail and prefer the term “zero proof”?

How did Seedlip, the first distilled non-alcoholic spirit, transform modern bar culture?

Why are alcohol-free cocktails sometimes as expensive as traditional ones?

How is the culture around not drinking changing?

Why does Elva believe opting out of drinking should feel as natural as any other choice?

 

Key Takeaways

Are high-end non-alcoholic drinks worth the price?

There’s a real conversation happening among consumers: “Why am I paying $16 for a non-alcoholic drink?” But what you’re not seeing is all the work that happened three days before to get you that drink. So what you’re seeing when you get an expensive non-alcoholic drink is really the result of a lot of effort in the kitchen before it ever gets to the bar.

How do bartenders redefine a crafted cocktail without alcohol?

Bartenders are challenging themselves in this space. They were saying, “Okay, what if I take the alcohol out but still make something that’s crafted, that still has balance?” They were doing all these really interesting experiments. They were using teas, ferments, and all these different things. That was really the seed of Zero Proof -  the idea of how to continue evolving this craft and keep it inclusive.

Why does the term “Mocktail” for zero-proof non-alcoholic drinks offend many bartenders?

Bartenders prefer the term zero-proof, because "mock" means to make fun of or fake. They don’t want the consumer to feel like they’re making a lesser choice or not being seen in their choice when they order a non-alcoholic drink. They’re also putting as much effort, if not more, into making these really beautiful non-alcoholic drinks.

 

About Elva Ramirez

Elva Ramirez is an author, journalist and brand strategist. She is the author of "Sparkling" and "Zero Proof," which were both finalists for Best Cocktail Book at Tales of the Cocktail in their respective years. "Sparkling" is a finalist for IACP's 2025 Best Cookbook Awards. Elva holds an MBA from CUNY Baruch College and a Master's in journalism from Columbia University.

 

 

 

 

To learn more, visit https://www.nataliemaclean.com/363.