Once a category relegated to the back of the menu, no- and low-alcohol cocktails have been steadily gaining popularity in bars in the last few years. Gone are the syrupy, candy-hued mocktails of yesteryear; today’s zero-proof drinks are nuanced, balanced and ingredient-led.
Moderation no longer begins and ends with “Dry January”; modern consumers are increasingly focused on drinking better rather than drinking less. As Hup San Social Club’s June Baek observes, “From what we see on the ground, the trend isn’t waning but evolving. While the no/low category is projected to grow significantly through 2028, the mindset has shifted from strict abstinence to what we call mindful drinking.” Here are some of the best spots in Singapore to imbibe with intention.
Origin Bar
At this elegant bar nestled in the Shangri-La Singapore, no/low alcohol cocktails aren’t just a trend anymore. “It’s more like a permanent shift,” declares director of beverage Adam Bursik. “Guests today want balance, wellness and choice. At Origin Bar, we design our menu around flavour and experience first, not alcohol level, so no- and low-ABV [the global standard for alcohol by volume] drinks feel fully integrated rather than like an afterthought.” He highlights their cocktail Bubble Club, made with distilled guava lychee, umeshu, vitamin C cordial and water as an example. “Dry, aromatic and complex, it surprises guests because it’s not booze-forward yet delivers real depth and structure.”
When it comes to Dry January, Bursik is not a fan. “I absolutely dislike it. I believe in moderation, not overconsuming alcohol all year, then shocking our bodies by going dry for a month. I think it works better when it’s about discovery, not restriction. It helps people rethink their relationship with alcohol and explore new flavours.”
Pop City x Pony
This buzzing izakaya-style cocktail bar is a partnership between the Jigger & Pony Group and House of Suntory, so it’s no surprise you’ll find highballs here. Highballs are a classic Japanese favourite and naturally low-ABV, says Jigger & Pony’s bar programme director Aki Eguchi. Here, the Yamanote Highball is given a subtle aromatic lift with orange blossom water, while the more complex Shibuya-Hi is a palatable mix of gin, fig, coconut, agricole rum, lime and hinoki bitters.
While its inclusion of two different spirits might read strong on paper, the Shibuya-Hi only clocks in at a gentle 12.5% ABV. A classic negroni, by comparison, is around 22% ABV. For easy navigation, the menu includes a handy chart where the cocktails are arranged in increasing strength, allowing guests to choose how, and how much, they drink. Even a consummate bar professional like Eguchi practises moderation. “I want to enjoy the moment,” he shares. “If I drink two cans of Strong Zero, I’ll get drunk and sleepy. So now, when I have a drink with food, I’ll go lower ABV.”
The St Regis Bar
The St Regis, the storied institution famed for its stiff martinis and legendary Bloody Marys, might not be the obvious choice for lighter libations, yet the new bar’s no- and low-alcohol offerings are just as sophisticated. The tart, refreshing Singa Supper Club (6% ABV), for instance, is a surprisingly layered drink, comprising tequila, jackfruit, rum, cantaloupe, suze, calamansi and coconut water.
Only slightly boozier is the Velvet Underground at 12% ABV, the bar’s take on the classic Grasshopper, with Rémy Martin VSOP cognac, Giffard Menthe-Pastille and crème de cacao, finished with Fernet-Branca and a scoop of salted ice cream. The alcohol-free choices are no less compelling – the fragrant Time Capsule evokes the richness of sangria with Lyre’s Aperitif Rosso, roasted oolong and ginger beer.
Parliament
Another bar to visit if you’re seeking highballs is the funky Parliament on Keong Saik Road; from Tuesdays to Thursdays during Happy Hour, they go for just $10 a pop. Here you’ll find lighter tall drinks like Paloma and Tom Collins, and zero-proof classics like the Shirley Temple (featuring homemade lemonade and grenadine). The menu caters to everyone, says co-founder Daniel Raghani, including non-drinkers. “We have quite a bit of options here.
Maybe it’s an aesthetic thing, but we have a lot of young people coming in just for food, which is kind of strange, because we’re very bar-focused.” The bar is currently working on a new menu, which coincidentally, will include more lower-ABV drinks. “They’re Japanese-inspired – very refreshing, citrus-forward. We’re using sochu as the base, so it’s definitely lower ABV. You don’t feel it as much, and it’s super refreshing.”
Cat Bite Club
Regarded as one of Asia’s best cocktail bars, Cat Bite Club is best known for its love of agave and rice spirits, but the bar is also an innovator in the no- and low-ABV space. Its repertoire includes a curation of ”mirrored” cocktails, indicated on the menu with a blue cat motif, which can be made alcohol-free by request. The tequila-based Puss in Boot is a guava milk punch with maple and cinnamon.
To make it zero-proof, founding partner Jesse Vida explains, “We do the milk washing process without alcohol. We add guava, maple, lemon, lime, cinnamon, followed by milk and let it curdle. The whey is slowly fine-strained through a cloth for a silky and delicate texture.” This level of meticulous care, which is still rarely afforded to non-alcoholic drinks, essentially recreates the experience of the original cocktail as closely as possible – from its layered flavours to its heft and texture – proving that they are no less sophisticated than their alcoholic counterparts.
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