Mocktails | In The Cups

As a former sales executive, going out for drinks was a huge part of my job. As a non-drinker, it became a tricky dance with awkward questions and an embarrassing level of peer pressure from adults. I found myself ordering a glass of seltzer with a twist of lime — tasteless, lifeless and sad. Recently, more and more mocktails are popping up on menus, so I grabbed my better half and went on a Tuesday night sober bar crawl in search of the best local mocktails.

Cosmo mocktail from Erie Social Club

We started in our hometown of Erie and found two excellent spots for mocktails right off the bat. At Erie Social Club, bartender Talon Seitz brings five years of experience and a passion for mixology to craft mocktails that blend classic flavors with modern flair. One of the highlights of their menu is the Bee’s Knees, a non-alcoholic take on the classic gin cocktail, featuring special botanical blended non-alcoholic spirits sourced from England. The Coastal Spritz and Margarita are also top sellers, with options for refreshing ingredients like yuzu whipped cream, which adds an unexpected touch of luxury to these alcohol-free beverages.

Talon’s approach to crafting mocktails is simple: while some bartenders might aim to create entirely unique concoctions, he finds success in playing with the classics that people are already familiar with. “Messing with the classics works best for us. People know what they’re getting, and it sells,” Talon said. However, for those looking for something truly special, Talon has been known to whip up custom drinks for patrons, offering a more personalized mocktail experience. For me, he created a non-alcoholic Cosmopolitan with cranberry juice, lime juice, a house-made orange simple syrup and a non-alcoholic aperol — shaken, of course.

Next up, just around the corner from Erie Social Club was Piripi, a frequent Yellow Scene Magazine Best of the West winner in multiple categories. Serendipitously, we arrived on the day that Piripi was debuting an expanded mocktail menu, boasting a full page of custom crafted mocktails and non-alcoholic beers and wines.

At Piripi, bartender Madyson Veve takes a different approach to mocktail crafting, focusing on creating innovative mocktails with quality, locally sourced ingredients and premium non-alcoholic spirits. Madyson highlighted the shift in the restaurant industry toward health-conscious drinking, noting that many customers are now seeking good non-alcoholic options. “We also have many customers in recovery who want to enjoy the same social experience without the negative effects of alcohol,” Madyson explained.

One of Piripi’s standout mocktails is The London, which features Earl Grey tea from the local Bridge Refill Market, Lyre’s non-alcoholic gin, lemon, and lavender — a drink that brings together soothing flavors with a sophisticated twist. For something a little more refreshing, the Pirip-a-tini features CleanCo non-alcoholic vodka paired with lemon juice and lavender simple syrup, muddled with cucumbers and mint. It’s a spa day in a glass. Piripi custom crafts every one of their simple syrups and takes the time to add special touches to make each drink feel fancy, such as fresh floating herbs for a gorgeous presentation. Madyson suggested pairing the Fre non alcoholic red wine with the very popular chicken parmesan for a balanced meal.

In Boulder, we stopped at Postino on Pearl Street. The restaurant has a chill, modern, yet slightly upscale vibe to it. As a wine bar, Postino obviously has an excellent selection of non-alcoholic wines that have brought them notoriety as the place to go to get a good non-alcoholic drink. We explored the mocktail menu under the capable direction of bartender Emma Walker who serves up a diverse and creative non-alcoholic drink menu that is sure to please both mocktail newbies and seasoned aficionados alike. Postino’s mocktails, like the Glow Up and Mockingbird, are crafted with vibrant fruit-forward flavors and non-alcoholic spirits to provide a celebratory, refreshing experience without the alcohol. Emma suggested pairing the Glow Up with fresh, seasonal dishes like their burrata. For something sweeter, the Mockingbird pairs beautifully with sweet potato wedges or their charcuterie board, offering a rich and slightly sweet flavor profile. The Mockingbird, incidentally, was my personal favorite of the night with Lyre’s dark cane, Lyre’s italian orange, pineapple and almond bitters at just 78 calories.

Emma Walker at Postino holding custom mocktails

Postino uses premium non-alcoholic spirits, which allow them to replicate the flavors of cocktails like tequila or rum, but without the alcohol. “Spirits give you the flavor without all the sugar, and the non-alcoholic versions offer a fantastic way to celebrate with friends while still enjoying something that feels special,” Emma explained.

For our last stop, we grabbed some dinner at Rosetta Hall in Boulder which is essentially a very upscale food court anchored by a bar. The sense of community in Rosetta Hall was palpable, with long shared tables and more intimate seating options as well.  At the suggestion of several recent CU grads in my life, we went and tried the Divine Coast, a lemon lavender fizz and the Parakeet, a sweet and spicy blend of pineapple, passionfruit and ginger. With eight different food options in the hall, there were plenty of options for excellent food and spirit pairing.

Sloshing back to the car full of liquid it was clear — Northern Colorado is emerging as a hub for creative and indulgent mocktails. Whether you’re avoiding alcohol for health reasons, in recovery, or simply exploring new flavors, the local bar scene is offering more sophisticated alternatives than ever before — making it easier to enjoy the social experience of drinking without the alcohol. Now that I know what to order, I can kiss goodbye to the sad seltzer and join in the flavorful fun.