Long before today’s “mindful drinking” slogans, bartenders were already experimenting with low-proof and non-alcoholic modifiers. The 19th century saw the rise of “temperance drinks”—ginger ales, shrubs, and bitters-based sodas offered as alternatives in saloons. These drinks weren’t simply about abstinence, they were about participation. Patrons who wanted to remain clear-headed could still hold a glass filled with fizz, color, and garnish, enjoying the ritual of drinking without the intoxication. By the mid-20th century, soda fountains in the U.S. blurred the lines between cocktails and milkshakes, offering indulgence without alcohol.
In our dataset, cocktails like the Boston Cooler (ID 7818), built from soda and ice cream, represent this heritage of refreshment over intoxication. The Canadian Bull (ID 6898) demonstrates how ginger ale and soda can play central roles. The Port Cobbler (ID 5421), though low in spirit, emphasizes fruit and dilution as key. From these origins, today’s low/no-alcohol cocktails inherit both a sense of legitimacy and creativity—they are not “mock” anything, but rather part of a long continuum of socially inclusive drinks.
