Dry January might only last for a month, but its influence continues all year as more people prioritize healthier lifestyles. Nationally, surveys show drinking is on the decline, especially among younger adults, and “taking a break” from alcohol has become a common, even celebrated, choice. Low-ABV drinks, zero-proof cocktails, and thoughtful non-alcoholic options are becoming more prevalent on menus in Chattanooga and beyond.
The excitement for these new options extends beyond bar guests. For people who work in the industry, the conversation is personal. After a busy night of service, the default way to come down from the adrenaline has often been to pour a drink. Now, more hospitality pros are looking for ways to unwind that don’t compromise their health or blur their boundaries. As they build and promote low- and no-alcohol options, they’re not only taking better care of themselves; they’re educating guests and normalizing a more mindful approach to drinking.
Zero-proof and low-ABV offerings also provide a new layer of inclusivity: giving designated drivers something more interesting than soda, offering a non-boozy nightcap that still feels special, and creating space to alternate between alcoholic and non-alcoholic drinks throughout the night. It’s starting to feel less like an accommodation and more like a new normal.
Working without alcohol forces creativity—how to replicate the gentle burn, astringency, smokiness, earthiness, or botanical notes people associate with spirits. Bartender and industry veteran Josh Smith notes that replacing the spirit doesn’t mean stripping a drink down; it means finding new ways to add body and depth. “Without having to save space for a base spirit, you can truly start with a blank slate,” Smith says. Building from flavors first—fruit, spice, citrus, herbs—makes it easier to get hyper-seasonal.
The approach is increasingly culinary: instead of asking “What gin goes here?” the question becomes, “What flavors will make this feel complete?” Some bartenders are fat-washing non-alcoholic spirits or even tea with ingredients like coconut oil, butter, bacon fat, or sesame oil to create richness and weight on the palate. Others lean on unexpected pantry staples, like soy sauce, used almost like bitters to add complexity.
The answer isn’t a single product, but a toolbox of techniques and ingredients that let zero-proof drinks stand shoulder-to-shoulder with their boozy counterparts. For guests scanning a menu, that level of care signals something simple but important: you’re meant to have something fun and special in your glass, no matter how much alcohol is in it.
Kaleena Goldsworthy, a CAP White Coat with Tales of the Cocktail and longtime industry professional, sees the rise of low- and no-alcohol drinks as part of a broader evolution behind the bar. “People are putting forth thought and intention into research and development into mocktails the same way they did for cocktails ten years ago,” she says. “Everything in the alcohol industry comes in cycles…this is a really lovely cycle we’re entering into.” While she acknowledges that “it can be intimidating for the alcohol side because they see this wave coming,” she believes “there’s a way for everyone to play nice.”
For those taking part in Dry January, or simply trying to drink less, Chattanooga offers plenty of places where that balance feels easy and enjoyable. Spots like Outpost, Unknown Caller, Alleia, Hello Monty, 2nd American, Civil Provisions, Clever Alehouse, Broads Lounge, Rosecomb Bar, Easy Bistro, and Little Coyote all feature thoughtful and tasty non-alcoholic options, as does Asheville Dispensary. Together, they’re showing that in Chattanooga, you don’t have to order alcohol to feel fully part of the night.