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What’s a Non-Alcoholic Spirit, and Why Are Restaurants Drinking It Up?

What to drink when you’re not drinking.


With spritz culture on the rise, low- and no-ABV cocktails are making their way onto restaurant drink lists. Leading the charge is Seedlip, a London-based distillery that works not with alcohol, but with herbal copper pot distillations. Having made waves in the U.K., Seedlip is now launching stateside — and in a big way. Michelin-starred restaurants like The French Laundry, Atelier Crenn and Eleven Madison Park will be adding Seedlip to their respective cocktail lineups, and it will soon be stocked by New York’s best bar, The Dead Rabbit.

Culling inspiration from age-old apothecary traditions as well as contemporary cocktail culture, Seedlip produces two distinct varieties: Spice 94, its flagship, is made with all spice, cinnamon, oak, cardamom and lemon; and the brighter, greener Garden 108, with spearmint, hay, English peas, thyme and rosemary. Serving suggestions include topping Seedlip with tonic, as well as riffing on classic cocktails like a martini or Tom Collins.

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