As Dry January continues to gain momentum, many of us decide to become teetotalers for the duration of the month, pressing pause on alcohol after the indulgences of the holidays. With a growing body of scientific data outlining alcohol’s negative effects, it has become, for many, a way to rethink their relationship with drinking altogether.

The benefits are hard to ignore; as functional medicine pioneer Dr. Mark Hyman explains, abstaining from alcohol, even just for a few weeks, improves sleep quality, supports weight management and metabolic health, reduces inflammation and cancer risk, enhances mental clarity and mood, protects liver function, and helps the body recover, perform, and feel better overall.

Whatever the motivation behind going dry for a month, the benefits are very real and the movement shows no signs of slowing. The restaurant industry has taken note, particularly as Gen Z drinks less than any generation before them, and bars have been rethinking what non-alcoholic offerings can be. Naturally, Palm Beach is leading the charge.

With that in mind, and to make the month feel a little easier and a little sweeter, we asked three of the top restaurants in Palm Beach, Le Bilboquet, La Goulue, and the newly opened Polo Room, to share one of their favorite non-alcoholic cocktail recipes, proof that choosing not to drink no longer diminishes the experience. 

 

Le Bilboquet
245a Worth Ave, Palm Beach

Le Bilboquet’s Phony Negroni over ice with an orange swath

 

Bitter aperitifs have been a fixture of European dining culture for generations, traditionally sipped before a meal to awaken the palate and prepare the body for digestion. Few cocktails embody that ritual as clearly as the Negroni, whose balance of bitterness and brightness has made it an enduring classic.

With the rise of zero-proof cocktails, the challenge of recreating that experience, and particularly the Negroni’s depth and bite, has become a central preoccupation on the cocktail scene. While there are many approaches, Le Bilboquet turns to one standout solution: the Phony Negroni by New York–based St. Agrestis.

Made with organic, non-GMO ingredients like Tuscan juniper and southern Italian citrus, it comes remarkably close to the original. What sets it apart, according to bar manager Benjamin Wood, is the decision to nitrogenate the cocktail, recreating the mouthfeel typically delivered by alcohol. That attention to detail, he notes, makes all the difference.

At Le Bilboquet, the Phony Negroni is served simply over ice with an orange swath. Familiar, ritualistic, and deeply satisfying, it’s an ideal companion for anyone navigating the depths of Dry January.

 

La Goulue
288 S County Rd, Palm Beach

La Goulue’s PB Spritz (Non-Alcoholic)

 

At La Goulue, the approach to non-alcoholic cocktails mirrors the restaurant’s French bistro sensibility. Their signature PB Spritz is a citrus-forward mocktail, bright and layered with grapefruit, orange, and lemon.

PB Spritz (Non-Alcoholic)

Ingredients: 

  • Opius Rubedo (non-alcoholic orange bitter)
  • Fresh grapefruit juice
  • Fresh lemon juice
  • Simple syrup
  • Top with lemon-lime soda

Method:

Build over ice in a wine glass, gently stir, and top with lemon-lime soda. Garnish with a lemon twist or grapefruit wheel.

 

The Polo Room
251 Sunrise Ave, Palm Beach

The Polo Room’s N/A Smooth Spicy Margarita

 

At the newly opened Polo Room, the N/A Smooth Spicy Margarita combines pineapple, citrus, mint, and jalapeño for a fresh, lightly spiced non-alcoholic cocktail that stands on its own, no tequila required.

N/A Smooth Spicy Margarita

Add the following ingredients to a cocktail shaker with ice:

  • 2oz Fresh Pineapple Juice
  • 1oz of Pineapple/Citrus Cordial
  • 1/4 cup chopped fresh pineapple
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honeydew melon
  • A few mint leaves
  • 1 thin slice of jalapeño (no seeds)
  • Pinch of salt and pepper
  • Add agave to your preferred sweetness, keeping in mind the pineapple will also add natural sweetness

Method:

Shake hard to aerate the fresh pineapple juice. Strain into a rocks glass over fresh ice, top with lemon-lime soda, and garnish with a pineapple slice.