Fremont’s hip cocktail spot has a penchant for cleverly-named drinks, like the gin and mezcal cocktail Asleep In The Bath Again, and its nonalcoholic selections are just as plucky. In addition to zero-proof versions of old fashioneds and rum drinks, check out the Small Town Drama, a strawberry and tangerine spritz with spirits Seedlip and Som Cordial.

Eater award-winning restaurant Kamonegi is a destination for its handmade soba noodle dishes, but it also serves nonalcoholic options that perfectly complement its Japanese cuisine. The yuzu tonic is made from the base of salt-cured yuzu that is made once a year, mixed with tonic water and topped with ice. Also noteworthy is the umeshiso soda, featuring ume sour plums macerated in sugar with shiso leaf.

Revolver Bar is known for its towering wall of vinyl records behind the bar. It recently debuted four new nonalcoholic cocktails for Dry January made with Seedlip spirits. Try the zero-proof Cosmopolitan, made with Seedlip, cranberry, and lime.

Part record shop, part bar and vegan restaurant, Life on Mars has long been a proponent of mindful drinking. Starting last year it introduced a monthly night called “N/A in the Mix,” featuring a new menu of nonalcoholic cocktails alongside the regular drink menu. For January, it has expanded its nonalcoholic selection by adding a month-long special menu with zero-proof herbaceous and botanical-infused spirits, like the Self Portrait, with Pathfinder, Minor Figures Mocha, mint, and bitters; and the Bird of Paradise, featuring Lyre’s White and Dark cane, pineapple shrub, and orgeat.

This Capitol Hill institution is no stranger to nonalcoholic mixology. Deluxe offers ginger beer made in-house, and several nonalcoholic cocktails like the CosNopolitain, made with Seedlip Grove 42, cranberry, and lime; and Spring Fling which features Seedlip Garden 108, coriander, and muddled snap peas.

This all-day cafe and bar boasts reliable nonalcoholic favorites like Mystic Kombucha, iced teas, and Rachel’s Ginger Beer. Last year it added a drink called the Pathfinder Collins, made with amaro-like hemp drink The Pathfinder, orange cordial, and blood orange soda. While the drink was meant to be seasonal, it quickly found a way on the permanent menu thanks to the overwhelmingly positive reception.

Seattle’s Rachel’s Ginger Beer opened its Pike Place location in 2013, just before the nonalcoholic spirits industry took off. Since then, the company has expanded, adding new flavors (mainly from fruit purees, herbs, and teas), vegan soft-serve floats, and more. At its four locations around town, Rachel’s Ginger Beer serves both cocktails and exceptional mocktails.

This Central District French restaurant, bar, and market offers a selection of drinks sans alcohol, from fizzy gingerade to the N/A Panache, made with barley, honey, bitter orange, and lemon.