Bartenders in Park City have been at the forefront of the zero proof cocktail revolution since before it was even a thing. Oddly enough, it took a mezcal fueled cocktail contest at Deer Valley for me to truly understand just how far ahead of this trend Utah actually is. While in attendance at the Mountain Mixer Cocktail Contest finale at Silver Lake Lodge, and surrounded by bartenders shaking and stirring up some of the most creative cocktails in the Rockies, the conversation kept drifting down a road that I did not expect. Believe it or not, many of the patrons wanted to talk about the nonalcoholic drinks that were being created around town.
Why Utah Is Ahead of the Sober-Curious Trend
If we’re being honest, Utah has served as the punchline for liquor jokes for as long as I have been visiting the state, and justifiably so. Let’s just say, their liquor laws are a bit quirky by comparison. Bars can’t pour freely, cocktails are capped at a set amount of alcohol and restaurants are not allowed to serve alcohol without food on the table. While this may sound like a total buzzkill, if you catch my drift, the laws actually benefit the bartenders immensely. In reality, they have forced bartenders in Utah to be more creative and build real skill in both their regular and zero proof cocktails. Thus, many establishments have had zero proof menus years before sober curious became a national headline. Turns out, when you can’t hide behind a heavy pour, you learn to build flavor instead and that is exactly what transpired here.
Zero-Proof Innovation at Deer Valley Resort
Standing on the grass at Silver Lake Lodge and watching the finalist compete for the Mountain Mixer championship, I expected sidebar conversations to be more about spirit ratios and flavor techniques. Instead I kept hearing more and more about the nonalcoholic riffs on some of the cocktails bartenders were making around town. While not really something I’m into, it sounded more and more like these NA cocktail were a build worth getting right rather than just a consolation prize.
Where to Find the Best Non-Alcoholic Cocktails in Utah
Rime Seafood and Steak at the St. Regis at Deer Valley keeps a nonalcoholic cocktail alongside its traditional cocktails. Not a syrupy afterthought tucked in the bottom of the menu but a real option that you would actually want to order. Venture down the canyon and into Salt Lake City and you’ll find the nonalcoholic cocktail scene runs a bit deeper. Pizza Volta inside Sugar House has a dedicated zero proof menu designed with the same technique as their full cocktail list. Meanwhile, two time James Beard finalist for Outstanding Bar, Water Witch offers an NA mocktail or two right alongside the full proof ones that made them famous. None of these are an afterthought, they are a real element of the business.
The National Rise of Non-Alcoholic Après Culture
Sober curious is no longer just a coastal trend. It’s everywhere. In 2023 and 2024 Eventbrite reported a 92% jump in sober curious events nationwide. Simultaneously, nonalcoholic beers sales are on the rise climbing double digits while regular beers sales have leveled out. Every ski town from Crested Butte to Stratton are adding mocktails to the menu this season like it’s some sort of new concept. Meanwhile, in Utah it’s just another Thursday.
Utah Didn’t Chase This Trend, It Got Here First
Here is the odd coincidence that makes the whole thing land. Utah wasn’t trying to catch a wave. The state’s non-traditional liquor laws forced bartenders to put the craft into zero proof cocktails that the rest of ski country is only now discovering on purpose. Turns out, the state everyone assumes is the least fun to drink in ended up being the most prepared for the moment that drinking culture is having now.
So next time you’re out in Park City and your friend groans about ordering a drink, point them in the direction of a zero proof option instead. All the après ambiance, the fire pit, the alpenglow beyond the mountain silhouette, the bartender who clearly cares what is in your class…that all remains the same. The only difference is what your drinking and nobody at the bar is checking what you’re holding anyway.
About the Author
Rich Stoner is the founder of the après-ski lifestyle clothing and media brand, All About Après. He is also the co-host of the Après All Day Podcast. No stranger to the ski and après-ski scene, Rich has been a long time contributor for many publications on topics like skiing, travel, gear, beer and food. However, his passion is on the slopes and enjoying good times with good people. You can find him perfecting his craft carving turns and drinking beers in the Green Mountains of Vermont. @allaboutapres