The Third-Place Drinks Roundup: 15 Creative, Low-ABV “Sip” Trends (and Where to Try Them)

Why “third-place drinks” are suddenly everywhere

If you’ve noticed cafés staying busy into the evening and bars offering more than beer-and-shot specials, you’re seeing a shift: people want a “third place” (not home, not work) where they can socialize without necessarily drinking heavily. That’s fueling a wave of creative, low-ABV and zero-proof beverages—complex enough for foodies, approachable enough for anyone.

This roundup collects the most interesting, less-generic drink trends and practical tips for trying them at home or ordering them confidently when you’re out. You’ll also find real-world menu examples, quick scripts for ordering, and simple ways to pair these drinks with food—perfect for planning your next Sluurpy-worthy outing.

Roundup: 15 drink trends worth sipping right now

1) Olive brine spritzes (a savory “martini energy” without the wallop)

Savory cocktails are trending beyond Bloody Marys. Olive brine spritzes deliver salt, acidity, and a briny aroma that pairs incredibly well with snacks.

• Order it like this: “Do you have a savory spritz? Something with olive brine and citrus?”
• At-home formula: 1 tsp olive brine + 1 oz citrus (lemon or grapefruit) + 3–4 oz soda water + lots of ice. Optional: 0.5 oz gin or vermouth.
• Pairing tip: Anything crunchy and fatty—fries, fried calamari, potato chips, aioli.

2) Tepache “highball” builds (pineapple funk meets refreshment)

Tepache—a lightly fermented pineapple drink from Mexico—brings tropical acidity and subtle funk. Many bars are building highballs with tepache and soda or spirit splits.

• What to look for: “Tepache + soda,” “tepache mule,” or “fermented pineapple spritz.”
• Pro tip: If it’s house-made, ask about sweetness level—some versions run candy-sweet.
• Food match: Tacos al pastor, grilled shrimp, elote.

3) Sherry-and-tonic (the low-ABV crowd-pleaser)

Sherry + tonic is an easy, underrated classic that feels sophisticated without being boozy. Depending on the sherry style, you’ll get nutty, crisp, or slightly raisiny notes.

• Best styles to start: Fino (dry, crisp) or Amontillado (nutty, richer).
• Build: 2 oz sherry + 3 oz tonic + orange peel.
• Order confidently: “Could you do a fino sherry and tonic with citrus?”

4) “Tea-tinis” (iced tea as a cocktail backbone)

Not your childhood iced tea: bars are using strong black tea, oolong, or smoky lapsang souchong to add structure—like adding tannin and aroma the way wine does.

• What to look for: Earl Grey martinis, oolong spritzes, chai highballs.
• At-home trick: Brew tea double-strength, chill fast, then use as your main mixer.
• Pairing: Tea drinks shine with desserts (citrus tart, chocolate, almond pastries).

5) Koji-inspired “umami sours”

Koji (the culture used in miso and sake) is showing up in syrups and infusions, bringing savory depth. The result: sours that taste fuller, less one-note sweet.

• Ordering cue: “Anything with koji, miso, or umami syrup?”
• Flavor expectation: Think caramelized, nutty, and subtly savory.
• Food match: Charred vegetables, grilled chicken, mushroom dishes.

6) Verjus spritzes (grape acidity without vinegar bite)

Verjus is the juice of unripe grapes—bright like lemon but softer. It’s a dream in spritzes and NA aperitifs.

• At-home build: 1 oz verjus + 0.5 oz simple syrup + 4 oz sparkling water + cucumber.
• Pairing: Salads, goat cheese, oysters.

7) “Salted citrus” sodas (the hydration-adjacent upgrade)

A pinch of salt can make citrus drinks taste more vibrant and less sugary. It’s also a practical choice on hot days when you want something refreshing and functional.

• Quick spec: 1 oz lemon + 0.5–1 oz syrup + pinch of salt + 5 oz sparkling water.
• Menu clue: Look for “salted lemonade,” “saline grapefruit,” or “sports soda.”

8) Carbonated cold brew “shandies” (coffee meets bubbles)

Carbonated coffee drinks—especially with citrus peel or tonic—feel like an adult soft drink. They’re increasingly common in specialty cafés and bar programs.

• Try it if you like: Espresso tonics, citrusy iced coffee, nitro cold brew.
• Pairing: Brunch foods, breakfast sandwiches, almond croissants.

9) Acid-adjusted juices (bartender technique you can steal)

Some bars “acid-adjust” juices (like orange or pineapple) by adding measured citric/malic acid so the drink behaves like lemon or lime—more stable, brighter, and less watery.

• DIY shortcut: If you don’t have acids, mix lemon with your juice (e.g., 2 parts orange + 1 part lemon).
• Why it matters: Better balance means less sugar needed.

10) Soft-serve floats with grown-up flavors

Floats are back, but now they’re built with interesting sodas: yuzu, tamarind, bitter orange, or ginger beer. It’s playful and surprisingly food-friendly.

• Where they shine: Casual spots with dessert counters or soda fountains.
• Pairing: Spicy foods—capsaicin + cold dairy is a classic cooling combo.

11) “Garden tonic” builds (herbs as the main character)

Think rosemary, basil, shiso, thyme, or even celery leaf. Instead of hiding herbs as garnish, these drinks put them up front.

• At-home tip: Clap herbs in your hands before adding to release aroma.
• Order suggestion: “Do you have a basil or shiso tonic?”

12) The return of the “small pour” pairing flight

More restaurants are offering low-volume pairings: half-glasses of wine, mini spritzes, or 3-ounce cocktail pours that match each course. This makes tasting menus more accessible.

• Ask for it: “Do you offer half pours or a lighter pairing?”
• Why it’s useful: You taste more without feeling over-served.

13) Zero-proof aperitivo hour (bitterness without booze)

Bitter flavors—orange peel, gentian, quinine—signal “adult drink” even without alcohol. Expect NA amaro-style sodas and aperitif spritzes.

• Easy ordering line: “I’d love a zero-proof spritz—something bitter and citrusy.”
• Snack match: Olives, nuts, cured meats, hard cheeses.

14) “Waste-not” cordial programs (citrus peels, herb stems, stale bread)

Bars are turning would-be scraps into syrups and cordials. Citrus peels become oleo-saccharum, herb stems become infusions, and even leftover bread can become a kvass-style base.

• What to look for on menus: “House cordial,” “peel syrup,” “bread soda.”
• Why it’s meaningful: Food waste is a big deal globally; using more of each ingredient is a practical step. For broader context on the scale of food waste and why it matters, see National Geographic’s reporting on food waste and sustainability.

15) Mineral water as a “feature ingredient”

Instead of generic soda water, some places highlight mineral water brands or regional waters because mineral content changes the mouthfeel—making spritzes feel rounder, crisper, or more savory.

• Try this experiment: Make the same spritz with two different sparkling waters and compare.
• Pairing: Mineral-driven bubbles are excellent with shellfish and salty snacks.

How to explore these drinks like a pro (without overthinking it)

Use the “flavor compass” when ordering

If a menu is cryptic, describe what you want using two anchors:

• Base vibe: “spritz,” “sour,” “highball,” “tonic,” or “float”
• Flavor direction: “citrusy,” “bitter,” “savory,” “herbal,” “tropical,” or “tea-forward”

Example: “Could you do a low-ABV spritz that’s herbal and a little bitter?”

Ask one smart question

One question keeps things friendly and gets you a better drink:

• “Is it more sweet or more dry?”
• “Is it strongly bitter?”
• “How boozy does it drink compared to a standard cocktail?”

Plan pairings using a simple rule

• Salty/fatty foods: Choose bubbly, citrusy, or bitter drinks (spritzes, tonics).
• Spicy foods: Choose slightly sweet, cold, or creamy drinks (floats, tepache builds).
• Umami-heavy dishes: Choose savory or oxidative notes (sherry, koji, herbal tonics).

Where to find these trends on Sluurpy (quick strategy)

When you’re browsing menus and reviews, search and scan for keywords that signal these styles:

• Low-ABV cues: sherry, vermouth, amaro, spritz, aperitivo, tonic
• Fermentation cues: tepache, kombucha, kvass, house-fermented
• Savory cues: olive, miso, koji, saline, umami, broth
• Tea/coffee cues: oolong, Earl Grey, cold brew, espresso tonic

Also check if a place mentions “pairing,” “flight,” or “tasting”—that’s often where smaller pours and experimental drinks show up.

Conclusion: A more interesting way to go out

The best part of the third-place drinks movement is that it makes going out more inclusive and more flavorful. You can explore bitterness, aromatics, fermentation, and texture—without needing a high-proof cocktail to feel like you’re treating yourself. Pick two trends from this list, use the flavor compass to order, and build your own mini “sip tour” of your neighborhood. Chances are you’ll discover a new go-to drink—and a new favorite spot to linger.