The demand for “sober travel” — trips that are partially or fully alcohol-free — has spurred an ever-growing number of hotels around Mexico to create sophisticated menus of “mocktails,” elevating the art of nonalcoholic cocktails to the level of their boozy counterparts.
Given the findings of recent studies, the growing size of mocktail menus around the country isn’t surprising. A recent survey by tour company EF Ultimate Break, for example, found that a whopping 68% of 18- to 22-year-old respondents preferred to avoid alcohol during spring break. Among those 18 to 35, partying was the least valued attribute of spring break travel.
Among the large hoteliers riding the nonalcoholic wave in Mexico is Fiesta Americana Travelty, which offers drinks such as the Infante — an orange juice, guajillo chile and mango mocktail — at Live Aqua Cancun and a black tea mojito at Grand Fiesta Americana Coral Beach Cancun All-Inclusive Spa Resort.
From Los Cabos to Tulum and in every major tourist destination in between, it has become easier than ever to find spirited ways to toast — without the actual spirits. Here are some of the most interesting options.
Suggest clients try the Greenshine cocktail at Esperanza, part of Auberge Resorts Collection.
Credit: 2025 Auberge Resorts CollectionCoastal Mocktails
At Esperanza, an Auberge Resorts Collection property in Los Cabos, the oceanfront Cocina del Mar restaurant serves mocktails that include ingredients from local farms. The Redsnack, for example, blends fig, mint, lime and cranberry, while the Golden Tonic combines turmeric, ginger, Earl Grey tea, orange and cardamom.
Nearby, Chileno Bay Resort & Residences, another Auberge Resorts Collection property, uses local ingredients in creations such as the Nina Poo, a mocktail made with pineapple juice, passion fruit, lemon, simple syrup and butterfly pea. For the resort's Otro drink, bartenders include locally sourced chile and sage distilled spirit — completely alcohol-free — balanced with grapefruit velvet soda and rosemary.
Mexico’s Caribbean coast, meanwhile, offers equally tasty-sounding creations. At Secrets Moxche Playa Del Carmen, the Dos Almas mocktail showcases the flavors of several regions in Mexico by using Yucatecan lime juice from the south, raiz de oro infusion (a wild plant with medicinal properties from central Mexico), almave (a nonalcoholic tequila distillate extracted from blue agave in Jalisco) and sherbet made with nance, a fruit from the state of Nayarit.
In the ever-popular Cancun Hotel Zone, Hilton Cancun Mar Caribe All-Inclusive Resort, serves up a dramatic visual experience with its nonalcoholic kiwi margarita; bartenders smoke the glasses with rosemary before filling it with a mix of kiwi puree, lemon juice and simple syrup, then top it with grapefruit soda and garnishes of cinnamon and edible flowers. The property also has a zero-proof Welcome Spring cocktail — a non-alcoholic version of the standard welcome drink made with apple tea, cinnamon, blueberry and ginger ale.
Elsewhere in Hilton’s Cancun portfolio, Canopy by Hilton Cancun La Isla serves a mocktail perfectly named for the venue where it’s served: the Wander Rooftop bar. The Into the Clouds drink is a blend of raspberry syrup and puree with agave syrup and half-and-half, finished with a sprinkle of silver glitter for visual drama.
Hibiscus Sour at Grand Velas Los Cabos
Credit: 2025 Grand Velas Los CabosFood and Drink Pairings — Even If You’re Opting for Mocktails
Often, travelers who avoid alcohol have to miss out on curated food-and-drink pairings. But that’s not the case for guests staying at two Grand Velas properties. The Cocina del Autor restaurants at the Grand Velas Riviera Maya and Grand Velas Los Cabos (both of which are Michelin-starred) have crafted mocktail pairings for each course of their tasting menus.
At Grand Velas Riviera Maya, the nonalcoholic journey begins with a hibiscus infusion drink topped with lemon foam. Subsequent pairing options include the Sen Sei (pineapple and matcha) and Raiz (pineapple and blue spirulina). The experience continues with the Earthly mocktail, which combines passion fruit with coconut foam; and concludes with the Natural mocktail, a blend of coconut milk, activated carbon and lemon foam.
Grand Velas Los Cabos, meanwhile, complements its culinary inventions with drinks including hibiscus-based mocktails and various nonalcoholic wines, assuring guests can expect a sophisticated experience, regardless of their drinking preferences.
Mocktails in Mexico City
Given Mexico City’s sophisticated food and drink scene, it is no surprise that the nation’s capital is a rewarding place to imbibe without alcohol. The St. Regis Mexico City, for example, serves a Pineapple Lovers mocktail made with pineapple, mango and tamarind, as well as a Lychee Fans mocktail crafted with mineral water, lemon, lychee and blackberry.
Boutique hotels are also hot spots for interesting creations. At Hotel San Fernando, a Bunkhouse Hotels property in the trendy Condesa neighborhood, Lounge Fernando serves mocktails including the Genjibrada, which combines ginger ale with cucumber, chia and lemon juice.
The Scarlet Dream at Kimpton Virgilio
Credit: 2025 Kimpton VirgilioAt Kimpton Virgilio, in the upscale Polanco neighborhood, the mocktail menu includes the Toronja Fizz, with grapefruit, warm cardamom and delicate lychee sweetness, topped with mineral water. And at Las Alcobas’ Anatol restaurant, mixologists reimagine mezcal-based cocktails without the alcohol, with creations such as the Virgin Oaxacan, made with mezquila — a nonalcoholic spirit made from two types of agave — and complemented by jalapeno, ginger, pineapple juice, lime and hibiscus foam.
