Seedlip in Charleston, SC

Basic Kitchen is a veggie-forward, plant-leaning New American restaurant in Harleston Village, two blocks off King Street, serving a seasonal, locally sourced menu that accommodates gluten-free and vegan diners. Its beverage list, dated August 2026, carries a titled Mocktails & Juice section rather than a full zero-proof cocktail programme: BK Tropic Water (pineapple, mint, lime, sea salt, coconut water and blue spirulina), a Grapefruit Spritz with lavender agave, and Health Insurance, a hot-or-iced turmeric, lemon, cayenne, ginger and honey build. Alongside them sit three cold-pressed juices, a rotating local kombucha, Plus + Minus N/A Pinot Noir Rose by the glass or bottle, and Best Day N/A beer. The bar no longer stocks non-alcoholic spirits, so the earlier practice of building most cocktails alcohol-free on request is not advertised on the current list.

FIG (Food Is Good) is a James Beard Award-winning fine-dining restaurant on Meeting Street downtown, opened in 2003 by chef Mike Lata and partner Adam Nemirow. It won the 2018 James Beard Award for Outstanding Wine Program, and that bar rigor extends to a small seasonal zero-proof section that changes with the menu. The bar pours Seedlip-based non-alcoholic drinks and a turmeric tonic, and will build NA cocktails to order. General manager Lane Becker has spoken publicly about FIG applying the same competitive standards to non-alcoholic drinks as to the rest of the list.

Sorelle is a two-story coastal-Italian restaurant in Historic Downtown Charleston, listed in the MICHELIN Guide and helmed by chef Nick Dugan. Its printed drinks list carries a titled Zero Proof section rather than a handful of substitutions, and as of August 2026 it runs to seven items. Three are house builds: the Francoise 75 (Seedlip Grove 42, citrus, bitters and non-alcoholic bubbles), a Dolce Vita of Lupo's aperitivo, pineapple and lime, and a rotating Seasonal Spritz finished with soda water. The rest are bought-in bottles - the St. Agrestis 'Phony Negroni', a Leitz Blanc de Blancs sparkling, Baladin 'Passione in Rosso' and an Untitled Art non-alcoholic Italian pilsner from Waunakee, Wisconsin. House builds are priced at $18 to $19 against $22 for most of the cocktails.

A Parisian-inspired cocktail bar and French restaurant on Upper King Street, recently named Best Cocktails in Charleston City Paper's Best of Charleston contest. The same seasonal craft extends to a small zero-proof list, including the Citron-Fraise (strawberry coulis, lemon, simple syrup), La Tahitienne (pineapple, lemon, hibiscus syrup, tonic), and La Fleur du Désert (Seedlip Notas de Agave, grapefruit, lime, jalapeño syrup). The bar is also known for building custom mocktails to taste on request.

A rooftop cocktail bar on the 8th-floor terrace of The Dewberry, a 1960s-modernist hotel facing Marion Square in downtown Charleston, billed as the highest rooftop in the city. The drink list is built around citrus-forward cocktails and "lite bites," and it carries a small standing spirit-free section rather than just off-menu substitutions. Zero-proof options include the house Dewberry Tea Spritz and a Seedlip-based mocktail, plus non-alcoholic beer and sparkling wine.

A pink, Faberge-inspired champagne lounge on the lobby level of Hotel Bennett on Upper King Street, with an etched-mirror ceiling, crystal chandelier and reclaimed marble. Alongside its champagne, caviar and afternoon tea, Camellias keeps a printed list of non-spirited cocktails built on zero-proof spirits, including The Charleston (Seedlip 108, celery, pistachio, citrus, smoked salt) and The Waring (Seedlip 42, apple, citrus, Codorniu N/A Brut). Each non-spirited build is $16, and the menu notes a rotating selection of non-alcoholic beer and wine alongside them. Standard service runs Monday through Saturday evenings on a walk-in basis, with afternoon tea seatings Thursday through Sunday by reservation. It is one of the more polished settings in Charleston for a serious zero-proof drink.