Maybe you’re on the same journey, or perhaps you’re just curious about exploring some creative spins on zero-proof drinks. Either way, I’ve got you covered. I’ve gathered five incredible non-alcoholic beverage recipes from some of New Orleans’ most iconic restaurants—each one a testament to the city’s flair for flavor and hospitality.
I’ve also included a little guide to each spot where they are showcasing non-alcoholic drinks all month long. So, if you’re in New Orleans and looking for something a little different to add to your to-go cup, you’ll find some new, fun, and exciting.
The Bower
At The Bower, Beverage Director Mickey Mullins has crafted a lineup of vibrant, spirit-free beverages that are as delightful as they are refreshing. Take the Moody Judy, where vanilla bean lemonade meets the delicate hue of butterfly pea flower, offering a floral charm that’s hard to resist. Or try the No-Loma, a zesty blend of grapefruit, lime, and soda that’s as invigorating as a New Orleans breeze. And don’t miss the Sugar Roots Spritz, a sparkling treat made with house-made hibiscus syrup, lime, and soda. Each drink is packed with flavor, proving you don’t need the buzz to enjoy a beautifully crafted beverage.
Find The Bower at 1320 Magazine Street and explore their creations: The Bower NOLA.
Ingredients
- 6 oz house made vanilla bean lemonade
- Splash of Soda Water
- 1 tps butterfly pea flower syrup
- Ice
Instructions
- Pour Vanilla Bean Lemonade over ice in a Tom Collins glass.
- Top with a splash of Soda Water.
- Drizzle Butterfly pea flower syrup over top
- Stir with a straw and enjoy.
Notes
- 2 tps Mexican vanilla bean paste
- 1 quart fresh lemon juice
- 1 quart sugar
- Mix all three ingredients together with a spoon.
- 1.5 tps butterfly pea flower powder
- 1/2 cup of water
- Mix powder and water together with a spoon until powder fully dissolves.
Birdy’s Behind the Bower
Birdy’s Behind the Bower is a charming breakfast, brunch, and lunch destination tucked at the rear of the Framework building. Known for its Southern-inspired, locally-sourced American cuisine, Birdy’s offers a welcoming courtyard perfect for dining al fresco.
Committed to fresh, local ingredients, Birdy’s partners with Sugar Roots Farm in New Orleans to craft a menu that spans comforting house-made breakfast favorites to lighter, health-conscious options. Whether you’re celebrating on the chic patio or savoring a quiet moment with coffee and a pastry, Birdy’s is the perfect spot to start your day.
Find your perch at Birdy’s: Birdy’s NOLA
Ingredients
- 2 oz chai concentrate
- 1 oz peach syrup
- .5 oz fresh ginger
- Splash of soda water
- Cinnamon stick for garnish
Instructions
- Pour in chai, peach, and ginger into a wine glass. Stir until the mixture blends together.
- Top with a splash of soda water.
- Add ice and stir once more.
- Garnish with a cinnamon stick.
The Pool Club at Virgin Hotels New Orleans
Take in stunning views of the city skyline while savoring invigorating, alcohol-free creations at The Pool Club, perched on the 13th floor of Virgin Hotels New Orleans. Lead Bartender Heather Blanchard has crafted a quartet of buzz-worthy, spirit-free beverages designed to keep the good times rolling for everyone.
Highlights include the refreshing Hibiscus Ginger Tea, made with ginger ale and lemon, and the enchanting Butterfly Effect, a mix of Seedlip Garden 108, lavender, butterfly pea flower tea, lychee, and lemon. The Guava Fresca offers a tropical twist with Seedlip Garden 108, guava, lime, and mint, while the Orange Mule delights with Seedlip Grove 42, orange, and ginger beer.
Find The Pool Club at Virgin Hotels New Orleans, 550 Baronne Street, and elevate your Dry January experience. The Pool Club – Virgin Hotels
Ingredients
- 1 oz Seedlip Garden 108
- .75 oz Lemon juice
- .5 oz Real Lychee
- .25 oz simple syrup
- .75 oz water
- top with 2 oz ginger beer
- Garnish: "Garden" cucumber ribbon lemon Wheel, thyme sprig, 2 edible flowers
- Collins Glass-Pebble Ice
Instructions
- Place cucumber ribbon and lemon wheel along the sides of the glass, and fill with pebble ice to
- hold it in place.
- Combine Seedlip Garden 108,
- lemon juice, Real Lychee, simple, and water in a shaker.
- Shake and strain over pebble ice.
- Top with ginger beer, add thyme sprig & edible flowers.
Osteria Lupo
At Osteria Lupo, a Northern Italian gem envisioned by Chef Brian Burns and Reno De Ranieri, diners can enjoy a thoughtfully curated selection of non-alcoholic beverages that pair beautifully with the restaurant’s exquisite dishes. Sip on the refreshing Menta Mora, a blend of blackberry, mint, and lemon, the delicate Giardino, featuring pear, hibiscus, and lavender, or the zesty Spruzzo, crafted with grapefruit and lime.
Experience these delightful creations at Osteria Lupo, located at 4609 Magazine Street. Osteria Lupo
Ingredients
- .75 oz Grapefruit Oleo
- .75 oz Lime Juice
- Grapefruit peel
Grapefruit Oleo
- Grapefruit
- Sugar
Instructions
- Build in a zombie glass
- Top with ice and equal parts soda and Sprite
- Garnish with grapefruit peel
Grapefruit Eleo Directions:
- Zest 5 Grapefruits with Microplane
- Juice zested grapefruits and measure the weight of the juice.
- Set Juice Aside. Measure the equivalent amount of white sugar (same weight as juice, 1:1)
- Make an oleo saccharum by muddling the grapefruit peel (microplaned) and sugar. Allow to
- partially dissolve. Rest for 12 hours.
- Combine Oleo (zest, sugar) with juice and heat until sugar is fully dissolved
- Bottle when cool.
Costera
Costera, nestled at 4938 Prytania Street on the corner of Robert Street in Uptown New Orleans, is a neighborhood gem brought to life by co-owners Chef Brian Burns and Reno De Ranieri. This 5,400-square-foot restaurant seamlessly blends Southern and Mediterranean influences, showcasing local produce and Gulf seafood in a setting that balances casual charm with understated elegance.
Discover the flavors of Costera: Costera Restaurant
Ingredients
- ½ oz Cucumber Shrub
- ¾ oz Lime Juice
- ¾ oz Simple Syrup
- Top with Ginger Beer
Instructions
- Combine all ingredients and short shake with ice.
- Strain in a 10 oz. Collins glass, fill with ice.
- Top with ginger beer, and garnish with a cucumber wheel.
Are you looking for classic New Orleans recipes?
- Monday Red Beans and Rice
- New Orleans Jambalaya
- Chicken and Sausage with Okra Gumbo
- New Orleans Yakamein
If you’ve had a chance to make any of these recipes, please let me know in the comments. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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