Though we associate bars with drinking booze, back in the nation’s classic cocktail era at the turn of the century, every capable bartender had a whole repertoire of non-alcoholic coolers and fizzes they made for ladies and others not disposed to another drink. As African-American bartender Tom Bullock detailed in his 1917 cocktail book The Ideal Bartender, these non-spirited creations were made with the same pride and care as the Champagne Juleps he famously served at the St. Louis Country Club.

That tradition has been taken up again at some of the nation’s finest bars and restaurants around the country as creative bartenders are mixing seasonal fruits, fizzy waters, herbs and house-made syrups into drinks that actually make teetotaling fun.

"Why should people who don’t drink alcohol be forced to drink iced tea?" asks Brian Marcus, food and beverage director at the San Diego Hilton Bayfront. Why indeed? The Innocent cocktail list at Odysea Bar offers a pale pink Venus that charms with ruby red grapefruit juice, pineapple juice and cranberry juice while the Aphrodite looks like a grownup Grape Nehi with its muddled blackberries and thyme.

At Graham Elliott in Chicago, award-winning mixologist Lynn House says they have plenty of guests ranging from pregnant women to children who want to drink something interesting.

"We have a lot of people who want an alternative to Coca Cola to make them feel like they’re a part of the experience," House says. "We let them know quite a few of the cocktails can be converted over to mocktails."

It’s easy to create your own non-alcoholic drinks. Just mix your favorite fruit juices taking care to balance out the sweet and tart flavors, add a splash of a soda or seltzer water and a bit of zing from an herb like ginger root or mint. Get inspired by trying out some of these mocktails our favorite bartenders and mixologists from around the country shared with Cuisine Noir.

Venus

It’s the fresh orange and grapefruit juices that give this blush colored cocktail its intoxicating flavor.

1-1/2 ounces fresh orange juice
1-1/2 ounces fresh pink grapefruit juice
1-1/2 ounces pineapple juice
splash cranberry juice
seltzer water or club soda (optional)
small slice of grapefruit, for garnish

Add the orange juice, pink grapefruit juice and pineapple juice to a tall glass filled three-quarters with ice. Top with a splash of cranberry juice and, if needed a splash of club soda to tone down the sweetness. Garnish with the grapefruit slice.

From Odysea at the San Diego Hilton Bayfront in San Diego

Virgin Ad Lib

This cocktail from trend-setting Portland bartender Lucy Brennan is basically a cilantro-infused lemonade; if you’re not a fan of cilantro try it with mint, basil or any soft herb.

4 sprigs fresh cilantro
2.5 ounces water
1 ounce lemon juice
1 ounce simple syrup

In a heavy rocks style glass, add the 4 sprigs of fresh cilantro and muddle to release the herb’s oils and juices. Fill the glass three-quarters with ice. Top with the water, lemon juice and simple syrup.

From Lucy Brennan of Mint/820 in Portland

Blueberry Hill

All the cocktails on Lynn Houses’ creative menu at Graham Elliot are named after old songs; even without its gin and violet liqueur, the Blueberry Hill is quite a thrill.

4 fresh or frozen blackberries, thawed and smashed
2 leaves basil
2 teaspoons sugar, divided use
1 ounce simple syrup
1 ounce lime juice
splash club soda
2 tablespoons fresh or frozen blueberries, thawed and smashed
2 whole bluberries, for garnish

In a mixing glass, add the blackberries, basil and 1 teaspoon sugar and muddle together until the fruit is a fragrant pulp. Add the simple syrup, lime juice and club soda and stir. Put a mound of crushed ice in a wide cocktail glass like a rocks glass or an old fashioned champagne coupe or footed dessert glass. Drizzle the blackberry, basil and lime mixture around the mound of ice. Mix the remaining teaspoon sugar with the smashed blueberries. Spoon onto the top of the ice mound, garnish with the whole blueberries and serve.

Adapted from Lynn House of Graham Elliot in Chicago

Pomegranate Fizz

When making this sweet-tart cocktail loaded with antioxidants, be sure to buy a fresh pomegranate and crack it open for the seeds; it will make it easier for them to dance on the bubbles in the seltzer water.

2 ounces pomegranate juice
3 to 4 ounces seltzer water
3 fresh pomegranate seeds

Add the pomegranate juice to a champagne flute. Top with the seltzer water and add the three pomegranate seeds.

Adapted from Maria Hunt, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)

All recipes can also be found in the Chef’s Corner.