From the team behind Jacob’s Pickles, this comfort food spot has a bar backed by a wall of bottles. But if you’re looking for a nonalcoholic cocktail, they’ve got your back with two stellar options. The warming Drone Bee is made with Seedlip Spice 94, lemon, ginger, and honey and the Hops & Dreams features Seedlip Garden 108 creatively combined with agave, red currant, lime juice, hops, and habanero. Order one with the French dip sandwich and save room for the photogenic chocolate layer cake.

This new restaurant in a four-story townhouse from the folks behind the Fat Radish is a casual brasserie with checkered floor tiles, cozy booths, and a gorgeous wood bar topped with marble. Menu items include chicken Milanese, crab toast, and a crispy eggplant sandwich, while drinks are twists on classics like Manhattans and sours. For those abstaining from alcohol, there’s several options on offer, including the Turmeric Tonic (Seedlip Spice 94 , turmeric, lemon, and tonic water), Mandarin Spritz (Seedlip Grove 42, mandarin orange, lemon, and spicy salt), and at brunch, the Nutty Espresso (espresso, oat milk, orgeat, and walnut bitters).

That’s right, one of NYC’s best bars makes nonalcoholic versions of their expertly crafted cocktails. On a cold day, sidle up to the swanky bar or snuggle into a cozy leather booth and request the warming Latchkey (Seedlip Spice 94, Wood Dragon tea, orgeat, lemon, and white vinegar) paired with the chicken pot pie with black truffles and foie gras and thank us later. Or, if you’re trying to make the winter disappear from the inside, call for the refreshing and bright Spring & Tonic (Seedlip Garden 108, grapefruit juice, fennel syrup, and yuzu tonic).

New to Murray Hill since the summer, Tara Rose is a cocktail bar with an original tin ceiling and a real, working fireplace so it’s obviously a must-visit this winter. If you’re in the mood for a vegetal refresher, look no further than the Booze Free Botanical at Tara Rose. It’s made with Seedlip Garden 108, fresh basil, lime juice, and black pepper for a little kick. Pair it with whipped carrot dip, salmon with cauliflower and sun-dried tomato risotto, or a farro bowl.

An instant nonalcoholic mood booster to order: the Valencia Sunrise, made with Seedlip Grove 42, orange-apricot marmalade, lemon, and cinnamon. On the menu at Spanish tapas standby Boqueria, it goes great with dishes like eggy tortilla Española, calamari with squid ink, white beans, and preserved artichokes, and creamy croquettes filled with ham and mushroom.

A New York legend highlighting seasonality and local ingredients before it was cool, Gramercy Tavern is ideal for a special celebration but also a perfect business lunch spot or a casual drop-by at the bar. While you indulge in chef Michael Anthony’s food, consider the Gramercy Garden cocktail, made with Seedlip Garden 108, mint, and ginger beer, a simple combination that brings out the complexity of Seedlip Garden 108, which is distilled from peas, hay, spearmint, rosemary, and thyme.

This striking, massive new restaurant designed by the Rockwell Group inside the new Moxy East Village boasts a 26-foot ceiling ensconced in a wire mesh sculpture with bright blue swooping sashes and an outdoor patio with a retractable roof. The dramatic atmosphere is enhanced by French-Mediterranean food, with dishes like scallops, beef tartare, and Chilean sea bass on the menu. Keeping folks who aren’t imbibing in mind, the cocktail menu has the Epices Bobos, which is made with Seedlip Grove 42, mustard seed, lime, agave, and cucumber.

This iconic bar in the West Village has been going strong since 1915 but is so current that it recently nabbed the number one spot on the World’s 50 Best Bars, another accolade in a long line of them. So it’s not surprising that the bartenders know their way around a good drink, whether it has alcohol in it or not. Like any good Italian aperitivo bar, Dante makes a killer Negroni. The Faux Groni uses Seedlip Spice 94, nonalcoholic vermouth, red bitters, saline, and orange oils in a recreation that’s pretty close to the real thing. Saluti!

Friendly and casual with a plant-filled patio in warmer months, Paper Daisy is still a good place to hunker down with a drink or two in colder weather. If you’re going easy on the alcohol, the Two Yoots is made with Seedlip Garden 108, celery shrub, lemon juice, and ginger beer. Hungry? Order snacks like spicy meatballs with focaccia and flatbread with ricotta and littleneck clams. There’s a hefty double cheeseburger if you’re really starved.

Yes, even speakeasies have zero-proof cocktails these days. Case in point, Nitecap, a basement bar with lead bartender Natasha David stirring and shaking innovative cocktails for a chilled-out crowd. Nitecap is a great date spot, so if you’re abstaining from alcohol, take your date here to let them know you still have good taste. Order the Air Quotes for a citrusy drink made with Seedlip Grove 42, citrus cordial, cinnamon, sage, and tonic water, or Fresh Faced, which features Seedlip Garden 108, lime, ginger, and nonalcoholic ale.

For the last 10 years, the Fat Radish has been a reliable stop on the Lower East Side to get veggie-friendly cuisine (but don’t skip the duck fat fries if you are a meat eater!), good wine, and solid cocktails in a cozy environment with exposed brick and wooden tables. If you’re having a dry night, there are several options to choose from, including the Honey-Pear Cooler made with Seedlip Grove 42, spiced ginger-honey syrup, and Fever Tree Indian Tonic or the Cranberry Fizz, which combines Seedlip Grove 42, spiced cranberry, agave, lemon, and soda.