Seedlip in London, England

Nightjar opened in 2011 on City Road at the northern edge of Shoreditch and was among the bars that defined London's modern cocktail revival. It was founded by Edmund Weil and Rosie Stimpson, a jazz, swing and blues singer, who set out to build a room that would do justice to the music as much as the drinks — Weil has said the idea came from the style and the music angle before the drinks, rooted in a love of art deco design and the pre-Prohibition era. It took Difford's Guide's Best New Bar award in its opening year and went on to place third on The World's 50 Best Bars in 2012. There is live music nightly, and the menu carries an explicit non-alcoholic section rather than off-menu mocktails: the signature Adonis is built from Taronja de Gris orange wine, Aperitivo Professore, Fino sherry, barrel-aged tsipouro and Muyu Vetiver Gris for genuine bittersweet depth.

Seed Library is the Shoreditch cocktail bar from Ryan Chetiyawardana, the bartender better known as Mr Lyan, who reshaped London drinking in 2013 with White Lyan — the first bar to work with no perishables, no ice and no branded spirits. His later rooms, Dandelyan (named the world's best bar in 2018) and its South Bank successor Lyaness, have been fixtures of the World's 50 Best list. Opened in the basement of the One Hundred Shoreditch hotel at 100 Shoreditch High Street, Seed Library is pitched as his neighbourhood bar: less theatrical than the flagship, built around what the team call stripped-back analogue forms and a maker's touch — minimal fuss, maximum flavour, drawn from unexpected ingredients. It is a low-lit room with a pared-back, produce-led list. Its "Pathways" menu carries four dedicated non-alcoholic serves, and roughly half the full cocktail list can be rebuilt booze-free; named low- and no-alcohol drinks include the Hand-Rolled Spritz and Master Stock Plus.

Swift opened on Old Compton Street in November 2016, taking over the site of the long-running Soho drinking den Lab. It is the work of Bobby Hiddleston and Mia Johansson — a bartending couple who met while working at the celebrated, now-shuttered Milk & Honey — in partnership with Edmund Weil and Rosie Stimpson, the team behind Nightjar and Oriole. The name is a promise: an upstairs bar built for a quick, well-made drink before dinner or the theatre, with no booking required, and a dark cocktail den below for settling in. It has since grown into a small group with further bars in Shoreditch and Borough, and is a near-permanent fixture on the World's 50 Best Bars list. The walk-in upstairs room carries a dedicated non-alcoholic list alongside its aperitivo menu, and the sibling Swift Borough pours a named low/no serve, the Atopia, with spiced citrus, Botivo, strawberry and pink peppercorn.

Artesian opened in 2008 as the bar of The Langham, the grande-dame hotel on Portland Place that has been synonymous with London glamour since 1865, and takes its name from the 360-foot artesian well that once drew the purest water in the city from beneath the hotel's foundations. The room was designed by David Collins Studio as a Victorian cabinet of curiosities: a soaring pagoda-topped bar, jewelled mirrored panelling, blue-and-purple faux-crocodile tiling, chinoiserie detail and its signature deep-purple leather chairs beneath high ceilings and tall bay windows. It is one of the most decorated cocktail bars in the world, named The World's Best Bar for four consecutive years from 2012 to 2015. Head bartender Giulia Cuccurullo's "Ultimo" menu includes dedicated non-alcoholic serves: Currant, a booze-free paloma with Smiling Wolf agave and London Essence raspberry-rose soda, and an effervescent Apple built on Lyre's American Malt and Amaretto with Wignac cider.

Mauro Colagreco at Raffles London at The OWO is the one-Michelin-star (2025) flagship of three-Michelin-star chef Mauro Colagreco, set inside the restored Old War Office on Whitehall. Its non-alcoholic offering is a genuine, kitchen-led programme rather than an afterthought: a dedicated multi-course Temperance Pairing (about £80 for five courses, £105 for seven) of sparkling teas, water kefirs and from-scratch mocktails built to mirror the tasting menu's 70-plus British fruits and vegetables. Serves include The Smokey Carrot, the English Garden No-Tini with Seedlip Garden 108 and Everleaf Marine, and the 'Dandy Smoke' zero-alcohol homage to Islay whisky.

The Donovan Bar is the World's-50-Best-listed cocktail room inside Rocco Forte's Brown's Hotel in Mayfair, run by maestro Salvatore Calabrese and Director of Mixology Federico Pavan. Its signature achievement for non-drinkers is structural: the menu is built so that every section pairs four alcoholic cocktails with one full alcohol-free serve, given equal billing and treated as a real drink rather than a placeholder. The zero-proof builds are engineered to match the character and flavour of their spirited counterparts, drawing on bases like Seedlip.

The Laundry is an all-day bistro, wine bar and wine shop on Coldharbour Lane in Brixton, run by chef-sommelier Melanie Brown. Alongside its wine-led list it keeps a small but genuine alcohol-free selection, with non-alcoholic mocktails including a Seedlip Spritz built on the zero-proof distilled spirit and a house Watermelonade. It gives south London a low-and-no option to sit with beyond the central cocktail rooms, whether at brunch, on the terrace, or over an evening plate.