Tastet asked you on our social media: what are your favorite mocktails? And wow—you were (really) many to share your discoveries with us. Since Québec is full of bars and restaurants offering truly impressive mocktail programs, we felt like it was time to turn all that into a proper, go-to ranking. The kind of guide you keep bookmarked for nights when you want something good, different… and 0.5% ABV or less.
Why now (and why we’re into it)
Mocktails are no longer a “default option.” They’re a fast-growing trend, with over a hundred products on shelves and an offering that has nearly doubled in the last two years.
Most importantly, there’s no more “settling.” Bars and restaurants across Québec have seriously raised the bar—and you can taste it. Along the same lines, the SAQ now offers a great selection of 0.5% and under wines, beers, and ready-to-drink options, as well as aperitifs and spirits that let you play mixologist at home.
The quality of non-alcoholic beverages has improved dramatically. New techniques make it possible to create drinks that are more balanced and genuinely flavorful—without the cloying sweetness that often defined early versions.
The ranking… flavor-profile edition
Instead of listing bars only, we grouped our favorites by aromatic profiles, and for each one, we give you a simple way to recreate the spirit of the drink at home using SAQ products. Because yes—we want you to enjoy these drinks out and at home.
1) The Faux Negroni
Inspired by the No-Groni at Numéro (Montréal).
This brand-new bar that’s taken the city by storm serves expressive, precisely executed cocktails.
Essence: bitter, orangey—perfect for aperitivo.
At home: Lumette 0.5% London Dry Gin + NOA Italian Aperitif + citrus soda (Crodino, Stappi, or Sanpellegrino Aranciata Rossa). Orange zest, large ice cube.
2) The Aromatic
Inspired by the Rosella at Jjacques (Québec City).
A hidden gem where time slips away; cocktails pair just as well with oysters as with a long, candle-lit evening.
Essence: floral, delicate, garden-like—hibiscus freshness with a clean finish.
At home: Boreal-style gin (0.5% or less) + hibiscus infusion/syrup (or rose/elderflower) + lemon.
3) The Jasmine Spritz
Inspired by the Jasmine Spritz at Chez Tao (Québec City).
Neon beach-bar vibes meet Thai-Vietnamese street food—but the real star here is the tropical cocktail menu.
Essence: fine bubbles, jasmine, citrus—bright and elegant. Tastes like a terrace, even in January.
At home: 0.5% sparkling wine + chilled jasmine tea + grapefruit juice.
4) The Faux Aperitivo
Inspired by the Secret d’Abricot at Milky Way (Montréal).
A secret bar hidden inside Fugazzi in Pointe-Saint-Charles, with a cosmic vibe and a cocktail list crafted by the Atwater Cocktail Club team.
Essence: fruity, velvety, lightly bitter—like an elegant dessert in aperitif form.
At home: NOA Amaretto + Italian aperitif (0.5% or less) + apricot + lemon + maple syrup + egg white + aromatic bitters.
5) The Paper Tiger
Inspired by the Paper Tiger at Bisou Bisou (Montréal).
Everything here is designed for aperitivo: low- and no-alcohol cocktails and an intimate Mediterranean atmosphere that invites you to linger.
Essence: spicy, complex, a little mysterious—yet finishing fresh.
At home: dark rum (0.5% or less) + ginger/spice syrup + lemon + (if possible) non-alcoholic bitters.
6) The Sparkling Anise
Inspired by the No Death This Afternoon at Vieux-Carré (Québec City).
A chic speakeasy feel with river views and cocktails that play with local flavors.
Essence: anise + bubbles = crisp, refreshing aperitivo.
At home: chilled anise/fennel infusion + 0.5% sparkling wine + lemon zest.
7) The Herbal
Inspired by the Verveine Sereine at Que sera syrah (Brossard).
A buvette spirit reigns here: cozy vibes, natural wines, and signature cocktails that fit seamlessly with the menu.
Essence: herbal, aromatic, clean—like a pause in a glass.
At home: verbena infusion + lemon + a touch of honey or simple syrup + sparkling water.
8) The Boreal
Inspired by the Sumac Collins at Babar (Bromont).
Middle Eastern influences meet bright, herbaceous, citrusy flavors—the perfect playground for a sumac-twisted Collins.
Essence: tangy, boreal, ultra-refreshing—lemon lovers, rejoice.
At home: boreal gin (0.5% or less) + lemon + sumac (syrup or infusion) + sparkling water.
9) The Smoky
Inspired by the Smoke on the Water at Kapzak (Granby).
A clear identity: Polish-Québécois fusion focused on local products—and we love it.
Essence: smoky, slightly saline, perfect with snacks.
At home: whisky (0.5% or less) + a subtle smoky note (very light green tea) + lemon + a tiny pinch of salt.
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10) The Faux Espresso Martini
Inspired by the Espresso Martini at Bar Édicola (Montréal).
Coffee by day, bar by night—anytime is a good time for their mocktails.
Essence: bold coffee, creamy foam, fully satisfying—mocktail edition.
At home: espresso (or very strong cold brew) + simple or vanilla syrup + 0.5% tequila and less + 0.5% amaretto and less. Shake hard with lots of ice to build foam.
Make the NO-GRONI at home
Inspired by Bar Numéro—the bitter-orange aperitivo that tastes like a “real” bar cocktail
Ingredients
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1 oz NOA Italian Aperitif
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½ oz Crodino, Stappi, or Sanpellegrino Aranciata Rossa (blood orange preferred—Stappi red or Crodino orange)
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1 orange zest
Before you start
Chill your glass in the freezer for 10 minutes.
Method
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Ice, ice, ice
Remove the glass from the freezer and fill generously with large ice cubes. -
Add ingredients
Pour Lumette 0.5%, NOA Italian Aperitif, and Stappi or Crodino directly over the ice. -
Stir
Stir with a bar spoon for 20–25 seconds. You want it very cold, lightly diluted, and perfectly blended.
4. Taste & adjust (pro move)
Too bitter? Add 5–10 ml Lumette 0%
Too sweet? Add 5 ml Stappi/Crodino
Needs more depth? Stir 5 seconds longer
5. Orange zest
Express the zest over the glass to release the oils, rub the rim, then drop it into the drink.
Mixologist tip (optional, but magical): Add a micro pinch of salt before stirring—it amplifies the orange, softens bitterness, and lengthens the finish.
Honorable mentions
We also want to highlight two fine-dining tables that take mocktails even further, with thoughtfully crafted non-alcoholic food pairings designed in the kitchen: L’Auberge Saint-Mathieu in Saint-Mathieu-du-Parc and Asteur in Boisbriand. Because yes—0% absolutely belongs at the table!
