"Lush jewel tones and floral wallpaper make this Montavilla cocktail bar an escape from the Portland gloom all winter, while its patio is a lovely summertime hang. It also delivers on the drink front, with an impressive menu of original drinks and well-executed classics. The menu is broken into sections, including a tight list of nonalcoholic cocktails that go beyond fruit juices and sodas."
"So while teetotaling at dive bars might stick you with a semi-flat Diet Coke from a soda gun, most other places in town will at least stock St. Agrestis alcohol-free Negronis and some CBD sodas or kombucha. And many bartenders are putting as much care into booze-free concoctions as the boozy ones, often utilizing local NA spirits like Dhos and Wilderton."
US alcohol consumption reached its lowest level in at least 90 years in 2025, increasing interest in cutting back or abstaining. Bars now commonly stock alcohol-free spirits such as St. Agrestis, Dhos, and Wilderton, plus NA beer, hop seltzers, kombucha, and CBD sodas. Bartenders craft nonalcoholic cocktails using botanical syrups, housemade tea blends, coconut milk, vinegars, and rosewater. Some bars dedicate a spirit-free section on their menu. Montavilla cocktail bar offers a patio and nonalcoholic options like the Cat Nap, which blends botanical syrup with chamomile and sherry vinegar. Tiki bars also feature robust spirit-free drinks using fresh juices and syrups.
Read at Portland Monthly
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