Story by Dave Eckert / Intro photo courtesy of of Mineral Lounge
With Dry January upon us, it’s the perfect time to take a first, or second, look at alcohol-free beverages. The term N/A, short for non-alcoholic, is getting a lot of attention in the adult beverage world these days.
The N/A drinks market, both at home and in bars and restaurants, is booming, and the numbers bear that out. Global nonalcoholic beverage sales are a multi-trillion dollar market that is rapidly growing. “At home” nonalcoholic beverage volume in 2025 was estimated at 800 billion liters – that’s a lot of sips!
So, where should a person seeking non-alcoholic drink options frequent in Kansas City?
Photo courtesy of Founders’ Lounge
Let’s start at one of the most recognizable venues in the metro – The Kauffman Center for the Performing Arts. There, at the Founders’ Lounge, you will find a delicious N/A offering called the holiday MockSpritz. “We started the MockSpritz about a year ago, completely by accident. We ordered Ginger Syrup but got Gingerbread Syrup. Instead of sending it back, we began to experiment,” Dining Manager Kevin Fossland recalled. “It was tested in iced tea, coffee, and hot chocolate, but it was a variation of a cocktail creation the year before that led to the MockSpritz,”
Fossland says during the lounge’s Winter Wonderland 2023, a blend of pomegranate juice and liqueur was used as the base for a drink called the Jolly Spritz, which was poured over ice in a red wine glass and topped with Prosecco. Fossland says it was an immediate hit. “2024 brought on the Gingerbread Syrup, which was blended with POM, poured over ice, and topped with Ginger Beer, Sprite, or Club Soda. A new variation for 2025’s Winter Wonderland is a topping of Woody’s N/A Blanc de Blanc sparkling wine,” Fossland shared. “That N/A sparkler is just delicious!”
Photo courtesy of Mineral Lounge
From the Founder’s Lounge, we can walk to our next N/A destination – the cozy and tasty Mineral Lounge. Mineral’s Kris Siriwangcha filled me in on their N/A drink options. “We currently have the Roman Holiday, which consists of apple, quince, pear, cardamom, grapefruit, and ginger beer, and the Mousse King Royal Nog, which is a vegan “eggnog” made of cashew milk, coconut milk, coconut, cream, cloves, nutmeg, green cardamom, and cinnamon syrup,” Siriwangcha shared.
When I asked for a favorite N/A option, Siriwangcha did not hesitate. “La Maserati. It’s made with cucumber, mint, cold-pressed ginger and apple, lemon juice, and Amarena cherry. It was the first N/A drink we developed, so there’s nostalgia involved, but it’s also delicious,” Siriwangcha said. ”There was a liveliness to it that helped inspire the name, which is a nod to Modena, Italy, the city that produces Amarena cherries and Maseratis!” Siriwangcha shared.
Photo courtesy of Lula Southern Cookhouse
Next, a visit to Lula Southern Cookhouse in the heart of The Crossroads where N/A options and thoughts came from Lula’s Amanda Denton. “The Hurricane Hankerin’ mocktail and the Fresh Prince of Bel Pear mocktail have been on our menu since we opened! They’ve always been a hit!” Denton exclaimed.
Denton also says a Champagne mocktail was created last summer. “It has elderflower syrup, lemon juice, and sparkling grapefruit juice. server in a champagne flute with an edible flower! “I like the fact that it makes you feel like you’re enjoying a cocktail along with everyone else,” Denton stated. “I personally am really into the new N/A world we’re living in. There are so many things we can do with N/A beverages.”
One last stop on the N/A trail brings us to the picturesque town of Parkville, and one of the best new restaurants in the metro, Prima Facie. There, I chatted with Bar Manager Hannah Hildreth. “At Prima Facie, we want every guest to feel considered, whether they’re not drinking for the night or for the long-term. Not everyone wants alcohol, but everyone deserves something delicious,” Hildreth told me.
Hildreth says a mocktail creation always starts with reading the guest. “Someone says they want bright and cozy, or maybe a little weird, which is my favorite, and I start to mentally pull flavors together,” Hildreth shared. “I tend to gravitate towards ingredients that add body and complexity – house-made syrups, teas, and vinegar-based shrubs. Flavor-wise, I love bright citrus, herbal notes, and gentle notes of bitterness. I also rely on texture. Incorporating egg whites or reduced sauces and shrubs to give the mocktail weight so it doesn’t feel like juice in disguise.”
As for personal favorites, Hildreth says it always ends up with a creation that surprises people the most-that has the guest saying, “I can’t believe this is non-alcoholic.” I think I’d enjoy that experience. Sounds like a visit to Prima Facie and a N/A tasting with Hildreth is in the cards for me. Perhaps for you, too?
