You probably haven’t heard anyone say recently “Let’s go out for mocktails!” After all, with a roaring cocktail scene happening in D.C. right now, the notion of seeking out a night of non-alcoholic drinks seems absurd—yet it was only a matter of time before mocktails rose to the level of their intoxicating brethren. Now many restaurants are devoting energy to creating flavorful virgin beverages that make the perennial Shirley Temple seem downright childish.

In addition to providing an option for children, pregnant women, and business lunchers who don’t want to get sloppy in the afternoon, mocktails can also be a money maker for restaurants, which are finding that people are willing to pay more (usually $5 and up) for better quality virgin drinks if they are available, competing with iced tea and lemonade.

And then, of course, mocktails can be a welcome respite for tipplers, too.

“You need a little break from all the booze all the time,” says Michael Rivera, lunch bartender at Off The Record at The Hay-Adams Hotel (800 16th Street NW). He shows off two mocktails: a fruit punch made with mango purée and juices of oranges, grapefruit, and pineapple, and the Pom Spritzer, made with blueberries, raspberries, and equal portions of ginger lemonade and pomegranate iced tea. These are thoughtfully crafted juice drinks, layered for an interesting presentation and packed with fresh fruit garnishes.

At the nearby Oval Room (800 Connecticut Avenue NW), a house made juniper-lavender soda is a refreshing alternative to tired cola from the gun. They make the juniper-lavender syrup base of the drink separately and add lime juice and soda. The floral scents and juniper flavor will fool you into thinking it’s a Gin Fizz.

One sign of mocktails’ success is how they’ve managed to surreptitiously sneak onto the regular cocktail menu at two 14th Street restaurants. Look closely at the Pina Dorada’s description at Masa 14 and you’ll see the asterisked non-alcoholic notation. The $6 mocktail combines Jarritos pineapple soda from Mexico with fresh pineapple, mint, and spicy ginger beer for a tongue-tingling finish. Tico DC’s cocktail menu sports the Turning Japanese, featuring cucumber muddled in pineapple juice and topped with ginger beer and mint. This classy mocktail pulls together Japanese flavors that pair well with Tico’s international cuisine.

$5 agua fresca (fresh juice and water) is so popular at Espita Mezcaleria (1250 9th Street NW) that barbacks spend as many as five hours a day juicing fruit. “We like to joke that we are an undercover juice bar,” says co-owner Josh Phillips. They offer a pineapple ginger agua fresca as well as a Jamaica (pronounced ha-mik-a), a hibiscus tea sweetened with agave syrup and lime juice. The Jugo de Sandia (watermelon juice) is extremely hydrating and sells like crazy on hot days.

Devoting so much energy to juice drinks might seem counterproductive for a mezcal bar, but Phillips says, “one of the reasons we do it because we have no sodas here except Mexican Coke and Sprite.” These juices are the restaurant’s mix-ins when it comes to making cocktails: add mezcal to the pineapple and ginger agua fresca or watermelon Jugo de Sandia for $5 more. Gin or vodka go well with the Jamaica, which is also used as a cranberry juice substitute. You won’t find Phillips’ bar staff juicing cranberries, but, he says, “It is a point of pride we have no soft drinks we can’t make ourselves.”

Phillips also thinks his restaurant makes the best horchata. This rice and almond milk dessert drink is spiced with cinnamon — a smooth and creamy non-dairy treat that also happens to go equally well with rum.

Tea House Mocktail

Take iced tea to new heights with the matcha tea and pear Tea House. This elegant and floral virgin sipper gets its grassy matcha flavor and bold green color from Japanese tea.

2 ounces pear puree (1/4 peeled pear)
1 ounce lime juice
½ ounce simple syrup
½ teaspoon matcha powder
Dash orange blossom water
Lemon twist

Combine pear and liquid ingredients in a blender with a handful of ice. Pour over a large ice cube in a rocks glass and garnish with lemon twist.