There’s no shame in rocking up this raucous bar and asking for a solid tipple without the booze. After all, one of the Neon Pigeon’s commandments is to drink better. And that includes six equally fun and tasty non-alcoholic cocktails to go along with one too many tasty fingerlings of Japanese-inspired bites. Light up your tastebuds with the Karakurenai, a tall and tangy start offering inviting notes of bitter orange, rhubarb, red rice vinegar and cherry blossoms. Or try the herbaceous Yamaringo, featuring gentle expressions of Japanese green tea, red apples, yuzu and cinnamon spice.

In this vintage apothecary-themed cocktail hideout, mental wellness stands front and centre. The upcoming cocktail menu, set to be unveiled end of January, gleans off Tanjong Pagar’s rich history with relevance to Traditional Chinese Medicine. That said, in the quest of balancing TCM benefits in a spirited world, flavour matters. Most signature cocktails will now come alcohol-free—though the choice to spike with a recommended spirit base is still available. Bonseki, the headlining snake soup cocktail, is now available as a de-fanged non-alcoholic tipple but the health benefits, from blood nourishment to improving skin quality, remain.

Spectre
Address: 120 Tg Pagar Rd, #02-01, S(088532)

While the wine list is extensive, Born is thoughtful when it comes to being inclusive. Besides stocking the Copenhagen-based wine alternative label, Muri, the award-winning contemporary restaurant offers a seductive pairing option of their in-house ferments, featuring ingredients used to prepare the exquisite meal. Drawing from Western and Asian influences, the ever-changing list of beverages varies from season to season—think roselle spiked kombucha redolent of raspberry and smoked plum. Other highlights include the artful steeping of the aromatic phoenix oolong hailing from Guangdong as part of a tableside tea ceremony and an effervescent sparkling tea laced with delicate herbs and florals.

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This stylish drinking studio operates with conscious consideration. On its permanent menu of highly finessed non-alcoholic cocktails, teetotalers can hit the bar and have fun without ever feeling like the Debbie Downer of the group. Touted as “safe for work”, the caffeine-loaded For Mynas promises a mid-day perk-me-up—think a dessert-like Espresso Martini but minus the booze. Other highlights include the Shell Shock Sour, a virgin amaretto sour that drinks nutty and citrusy, and the Spitzer Fizz, a fruity herbaceous spritzer with notes of strawberry, rosemary and beetroot.

Night Hawk
Address: 43 Tg Pagar Rd, #01-02, S(088464)

Being Singapore’s best bar, it doesn’t hurt to be inclusive. On the tenth anniversary menu, the bar dedicates three well-finessed tipples for the sober curious. Rest assured that an equal amount of effort has been put into developing these alternatives, just like the cocktails. While the signature espresso martini may hold a special place in many hearts, the Coffee & Cacao may prove to be a worthy substitute—it drinks creamy with an aromatic nose of coffee, followed by rich chocolate notes and a welcomed bitter finish. For fresh fruit-forward expressions, take a chance with the refreshingly herbaceous Pear & Hops or the warming spice of the Fig & Ginger.

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Going through an episode of dipsomania and itching for a swig? Don’t sweat it, the folks at Firangi Superstar have got their poisonless potions on standby. These zero-proof creations take the thorns off the rose and promise you sweet nothings to ease you into a sober evening—or not. Spice up any occasion with the Masalada Colada, a riff on the popular tropical classic that marries juicy pineapples with masala tea and a touch of earthy spice. And if you ever wondered if strawberries and pistachios matched, they would… especially when shaken into a lip-smacking sour concoction that weaves in a touch of guava, citrus and koji. 

The three-Michelin-star fine-dining giant keeps its finger on the pulse, especially when it comes to listening to their clientele. Much time and effort have been invested in crafting a non-alcoholic program worthy of its accolades while catering to the rising demand for alternative beverages in a modern dining environment. Experiments include funky ferments featuring seasonal ingredients such as red rice, tamarind and fresh fruits like apples and oranges.

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