At Ken Ken Ramen, bartender Charles Papillo makes The Hot Zombie ($6), a combination of mango juice, orange juice, habañero infused lemonade, and açaí juice, finished off with sparkling water.

The drink menu at Blackbird just says “mocktail,” but Bartender Matt Grippo mixes clever and seasonally customized combinations for the sober folks. Take his autumn mixture of Arkansas black apple shrub, maple syrup, acid phosphate and lemon ($5). The first few sips give a slight burn, then the maple leaves a lingering sweet note behind.

Millennium has its own non-alcoholic beverage menu, and a terrific one at that. The drink that stands out most is the Raw-Volution ($7), a mix of kombucha, ginger agave, lemon juice, and fresh muddled fruit—like pineapple, chamomile and rose, on a recent visit.

Outerlands' warm and spicy ginger lemon apple cider ($4) pairs well a gooey grilled cheese, and its foggy Outer Sunset location.

This bubbly quince-whey soda has a slightly pithy texture from the quince, which mixes well with the taste of sweet honey.

Any of the cocktails at Beretta can be made sans alcohol, but the recommended beverage is The Rattlesnake ($5). Its mixture of lemon, maple and egg whites makes for a lightly frothy beverage that still shines without rye.

Originally created for people with post-drinking headaches, the New Orleans Hangover mixes chicory coffee syrup and sweet cream ice cream, and it makes a great sober indulgence too.

The hot ginger tea at Little Baobab is a serious punch of ginger spice that is not Geri Halliwell—for ginger enthusiasts who need something strong. The beverage pairs well with the restaurant's curries, and is also helps soothe a sore throat.