Mocktails have stopped being the "poor cousin" of the cocktail menu. In 2026, the non-alcoholic segment is growing faster than any other drinks category in Europe. And guests pay the same as for an alcoholic cocktail — or more.
Why you need a 0.0 menu in 2026
The market has changed. Every table has at least one guest who isn't drinking alcohol: the designated driver, the pregnant guest, the athlete, someone taking a break. Before, they settled for water or a soft drink. Now they demand it: they want something as crafted, as visual and as premium as the cocktail the person next to them is drinking.
And the numbers support it. A well-built mocktail with fruit purées, syrup and vegan foam costs between €0.60-1.20 in ingredients and can sell for €7-10. The margin is equal to or better than most alcoholic cocktails.
The key ingredients of a professional 0.0 menu
With three ODK references you cover 80% of possible combinations:
- Fruity Mix Purées (passion fruit, mango, strawberry, lime…) — the fruity base with real flavour intensity
- Sugar Free Syrups (raspberry, hibiscus, mint, lemon…) — colour, aroma and sweetness without sugar
- Magic Velvet Stillabunt — vegan foam for the visual layer and mouthfeel texture
10 mocktails for your menu
Passion Fruit Sour 0.0
The classic Sour without alcohol. Visual, balanced, with body thanks to the vegan foam.
Suggested price: €7-9
Hibiscus Spritz
Vibrant red, floral and refreshing. The most photographed mocktail on the menu.
Suggested price: €6-8
Mango & Ginger Cooler
Tropical and spiced. Mango purée with ginger and lime. Non-alcoholic but full of flavour punch.
Suggested price: €7-9
Virgin Piña Colada
The tropical classic without rum. With pineapple and coconut purée, creamy and festive.
Suggested price: €7-10
Matcha Spritz 0.0
The year's trend in non-alcoholic format. Vibrant green, pleasantly bitter, refreshing.
Suggested price: €7-9
Strawberry Basil Lemonade
Strawberry with fresh basil and lemon. Sophisticated and herbaceous for gastronomy clientele.
Suggested price: €7-9
Tropical Sour with Foam
The vegan Whisky Sour, without whisky. Layers of colour and texture that impress.
Suggested price: €8-10
Virgin Fruit Mojito
Mojito without rum with seasonal fruit purée. Versatile and easy to rotate by season.
Suggested price: €6-8
Raspberry Lemonade Fizz
Simple, visual and high-turnover. Perfect for terrace or summer menu. Guaranteed rotation.
Suggested price: €5-7
Passion Fruit & Coconut Foam
The premium mocktail. Passion fruit purée with a coconut foam layer. High ticket, maximum impact.
Suggested price: €9-12
How to structure the 0.0 menu
Don't launch all 10 at once. Start with 3-4 mocktails well executed and well presented on the menu. Guests need clear options, not an overwhelming list. Selection criteria:
- One foam mocktail — the most visual and highest-ticket (Passion Fruit Sour 0.0 or Tropical Sour)
- One tropical — for the Canarian tourist market (Mango Ginger or Hibiscus Spritz)
- One trending — matcha or hibiscus to differentiate
- One classic non-alcoholic — Virgin Mojito or Virgin Piña Colada for the conservative guest
The argument to convince your team
The main internal resistance is the bartender: "mocktails are boring." The mindset shift happens when they see the numbers. A Passion Fruit Sour 0.0 with Magic Velvet and passion fruit purée has exactly the same preparation process as a Pisco Sour. Same technique, same glass, same price. The only difference is there's no spirit. The margin is equal or better.
And vegan foam resolves the last argument: "it doesn't look the same without egg white." It does. And it lasts longer.