Seedlip in Charleston, SC

A veggie-forward, plant-leaning New American restaurant in Harleston Village, two blocks off King Street, known for a notably deep zero-proof program. The drinks menu carries a dedicated non-alcoholic section, fresh-pressed juices, and a local kombucha from Charleston's Dalai Sofia, and the kitchen will adapt nearly any cocktail alcohol-free using Seedlip. The signature beet margarita, profiled in the Post and Courier, is regularly ordered "sans tequila." The Zero Proof named it the first restaurant in the country to earn a perfect 10/10 score.

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.

A two-story coastal-Italian restaurant in Historic Downtown Charleston, listed in the MICHELIN Guide and helmed by chef Nick Dugan. Head bartender Matt Rak runs a standing zero-proof section alongside the cocktail list, and Sorelle has more than doubled its non-alcoholic offerings over the past two years. The printed Zero Proof menu includes the St. Agrestis 'Phony Negroni', a vanilla-cream Italian soda, Fever-Tree mixers, and Untitled Art non-alcoholic lager.

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, lime, smoked salt) and The Waring (Seedlip 42, apple, lemon, Codorniu N/A Brut). It is one of the more polished settings in Charleston for a serious zero-proof drink.