More and more travelers are looking for restaurant experiences where creative, alcohol-free beverages receive the same level of care and artistry as classic cocktails. If you’re searching for restaurants with mocktails that deliver depth, complexity, and a true sense of celebration, L’Auberge Provencale is leading the way.
Our zero-proof menu isn’t an afterthought—it’s a carefully curated collection of sophisticated drinks inspired by the seasons, the garden, and a deep commitment to crafting memorable experiences for all guests. Below, we’ve answered some of the most common questions about our mocktail philosophy and approach.
What inspired L’Auberge to create a mocktail menu?
We recognized a real shift in social preferences and wanted to craft a selection of mocktails that cater to various needs. Many people today are choosing to abstain from alcohol, whether for health, personal, or lifestyle reasons, but still want drinks that feel special and sophisticated. Pregnant women, in particular, often find themselves with limited choices at celebrations, so we wanted to offer them something festive and delicious that doesn’t feel like an afterthought. Beyond that, there are plenty of people who simply want alternatives to the usual fruit juice or sparkling water—something with more depth, flair, and complexity. Our priority was to create beverages that bring a sense of celebration and joy to any occasion, allowing everyone to participate in the fun and ritual of toasting, but with a completely clear mind and sobriety.
Who develops the mocktail recipes at L’Auberge?
Our mocktail list is a true team effort, guided by sommelier Christian, owner Celeste, and staff member Drew—all united by a passion for hospitality and flavor innovation.
In addition to using the freshest seasonal ingredients, we elevate our mocktails with luxury non-alcoholic distilled spirits and bitters. This allows us to craft authentic, sophisticated zero-proof cocktails—not just fruit drinks. For example, if you’re craving a true non-alcoholic margarita, we start with a distilled, alcohol-free agave spirit and blend it with a non-alcoholic triple sec or orange spirit, along with fresh lime and seasonal flavors. This approach lets us create drinks with real complexity, character, and the celebratory spirit of classic cocktails, all without the alcohol.
What is your most popular mocktail and why?
That is a hard question to answer. It does change. Two top contenders would be our Kentucky Fruit Bread and Cool as a Cucumber. Kentucky Fruit Bread answers the craving for bourbon, which is very popular now, with the zip of ginger beer and fresh strawberries. Cool as a Cucumber is popular because guests want something refreshing on these hot summer days. The cucumbers and fresh peppermint come from the garden, and with fresh lime juice and cucumber syrup, it quenches the thirst in the freshest way.
Can the guests customize the mocktails?
They rarely do, but some guests do ask to get the mocktails made with true distilled spirits, like vodka or bourbon, as they love to read the combination of ingredients and want a true cocktail.
Are the ingredients grown on site or locally sourced?
Our commitment to a farm-to-table philosophy extends well beyond our kitchen—it shapes everything we create, from cuisine to cocktails to mocktails. We’re deeply inspired by our region, and we have always prioritized sourcing the freshest ingredients straight from our own gardens and orchards, as well as nearby area farms. Foraging is another passion we’ve embraced, allowing us to discover unique, wild flavors that you won’t find anywhere else. For example, we craft a signature honey locust syrup from foraged honey locust blossoms, a rare ingredient that sets our drinks apart. We also make our own syrups using wild wine berries, strawberries, walnuts, and other seasonal finds, infusing each mocktail with a true sense of place and innovation. This dedication ensures our offerings are not only exciting but also deeply connected to the land and local community.
Do your mocktails incorporate herbs or edible flowers from the garden?
Fresh rosemary, fresh peppermint, fresh spearmint, fresh apple mint, thyme, lavender, lovage, borage, sage, etc. All can be used seasonally in our mocktails, and we do! We do the portholes in the autumn and use the sage, thyme, oregano with citrus fruits, cinnamon sticks, anise, etc., and a non-alcoholic whiskey, non-alcoholic walnut bitters to create an autumn mocktail that is just bursting with flavor. Then smoke it in a glass. Perfection!
Do you offer mocktail pairings with your tasting menus?
No, we do not. Several reasons, but mainly because our tasting menu can change daily depending on what comes in the door, and it is impossible to keep up in that manner. However, our bartenders and waiters are very knowledgeable and are happy to make recommendations.
