Updated on October 30, 2026
American-style bars: the desire for non-alcoholic options is growing
At the Bar Américain, mocktails have always been available, but their popularity has clearly increased with the rise of alcohol-free drinks and ‘low-ABV’ cocktails with very low alcohol content. The menu now features five alcohol-free creations available all year round, alongside two cocktails with less than 2% ABV, explains Nicolas Marchand, Bar Américain’s manager.
The clientele has also evolved. “Everyone is now interested. It is no longer reserved solely for pregnant women or children”, notes Nicolas Marchand. Athletes, guests wanting to extend their evening peacefully, or simply anyone attracted to an original creation: the profiles are broadening. “It could be someone inspired by our alcohol-free offerings."
Gustave: the mocktail as a creation in its own right
The same philosophy applies at Gustave, the new bar at Hôtel Hermitage Monte‑Carlo, where head bartender Julien Lecharpentier aimed to establish “a truly comprehensive alcohol-free cocktail selection" right from the opening. Here, there is no question of creating a watered-down version of a classic. “For us, a mocktail should never be regarded as a mere alternative, but as a creation in its own right, crafted with the same meticulous standards as a classic cocktail”.
The research remains consistent, and the craft equally meticulous. House-made sodas and syrups, botanical distillates, fermentations, and infusions create complex, textured, and elegant drinks. “We use the same artisanal preparations as for our signature alcoholic cocktails, so that every guest can enjoy an equally refined and immersive tasting experience”, notes Julien Lecharpentier.
Alcohol‑free, 100% pleasure
This renewed enthusiasm also reflects our times. “Taking care of your body has become essential, which means cutting down on alcohol,” says Nicolas Marchand. Julien Lecharpentier similarly speaks of a quest for balance: “Guests often wish to limit their alcohol intake without sacrificing the pleasure of a good cocktail.”
Mocktails allow no room for approximation. “Designing a mocktail is often more complex than creating a classic cocktail,” confides Julien Lecharpentier. Without the structure, length and texture that alcohol naturally provides, the bartender must reinvent balance through clarification, distillation or working on textures. For Nicolas Marchand, the qualities required remain those of any great creator: “Imagination, a well-balanced palate and a genuine curiosity for flavour.”
At the Bar Américain, the seasonal Peach Sour, the Virgin Negroni, and the Azur Ambre are among the favourites. At Bar Gustave, the fresh, vegetal Pea & Tonic, the delicate, fruity Virgin Kir, and the Virgin Belle Hélène, with pear and verbena notes, all showcase this new world of flavour. The mocktail is no longer a default choice. It has become something to crave.
Three questions for Julien Lecharpentier, head bartender at Bar Gustave
What makes a great mocktail today?
Julien Lecharpentier: A genuine identity. A superb mocktail must tell a story, with proper structure, length, and texture. It should never feel like an incomplete version of an alcoholic cocktail. Every ingredient must serve a precise purpose in achieving the final balance.
How do you build this complexity without alcohol?
Julien Lecharpentier: We work with infusions, fermentations, clarifications, distillations, carbonation, and foams. Our aim is to replicate the depth and mouthfeel that alcohol naturally provides, whilst maintaining freshness and elegance.
What are you aiming to achieve with Gustave’s offering?
Julien Lecharpentier: We want guests to choose a mocktail for its flavour, character, and sophistication, not merely because they wish to avoid alcohol. Our aim is to offer an experience that is as refined and immersive as that provided by our signature cocktails.
The colour of the moment
At Blue Gin at Monte-Carlo Bay Hotel & Resort, the five mocktails on offer mirror the changing colours of the sky. Lagoon blue, with shades of pink and orange reminiscent of the horizon as the sun dips into the Mediterranean. Crafted without containing any Tanqueray, tequila, or mezcal, they are yours to enjoy without moderation.
At Café Rotonde
In the Atrium of the Casino de Monte-Carlo, Café Rotonde offers an ideal relaxing retreat for visitors. “Interest in mocktails is particularly high among tourists, especially those driving who prefer to choose alcohol-free beverages,” notes Loïc Le Foll, bartender at the Casino de Monte-Carlo.
What are the three main trends at the moment?
Loïc Le Foll: Ross O Bell, a contraction of Rossini and Bellini. “Made with alcohol-free sparkling wine and fruit nectar – it’s impossible to distinguish it from its alcoholic counterpart.”
Solara, made with fruit juices and a grenadine gradient, served in a tulip glass;
and Negroni zéro bluff, made with alcohol‑free spirits and favoured by adults who want to rediscover the taste of a traditional Negroni.
In red and white
Loïc Le Foll: Special mention for the Red Split Fizz, made with ginger beer, sugar, lime and cranberry juice, in the colours of the Monegasque flag.
You might also like…
When the railway connected Monte‑Carlo to the world
Without the railway, Monte-Carlo would likely never have come into existence. In the 19th century, François Blanc realized that the train was essential to opening up Monaco and attracting visitors from all over the world.
A radiant complexion
As summer fades, make way for radiant, soft, and comfortable skin. Monte-Carlo Société des Bains de Mer invites you to embrace autumn with treatments that combine cutting-edge cosmetic technology with sensory rituals.
On the roads of the Principality with Stajvelo bikes
Monte-Carlo Société des Bains de Mer and Stajvelo are collaborating. The Group and the Monegasque brand have introduced a new way to explore Monaco, with four electric bikes at Monte-Carlo Beach and two at the Hermitage.
