This Brooklyn Bar Gets You Higher Without the Hangover
How one person's sobriety experiment accidentally created Brooklyn's most talked-about night out
Late nights in Brooklyn just got an upgrade. At Mockingbird, the most intoxicating experience isn't what's in your glass—it's the clarity of every conversation, the intention behind every ingredient, the community that emerges when you show up fully present.
This isn't about trading down. This is about what happens when craft meets consciousness, when aromatic bubbles create genuine sensory moments, when staying out late enhances tomorrow instead of stealing from it.
"I realized how alienating those environments could feel once I quit drinking," shares co-founder Coulton Vento in our recent interview, whose personal journey sparked a vision that's reshaping Brooklyn's late-night landscape. What started as one person's need for authentic connection has evolved into a community hub where functional spirits meet artisanal craft—and where staying out late doesn't require sacrificing tomorrow morning.
What was the turning point that made you realize Park Slope needed this level of craft in the non-alcoholic space? Your vision is so clear in every drink.
I stopped drinking a while back, and it really shifted how I experienced late-night spaces. Cocktail bars used to be my go-to for meeting friends, going on dates, or just unwinding—but once I quit drinking, I realized how alienating those environments could feel. I also came to understand how little I enjoyed being around people who've gotten a little too tipsy. That’s what inspired us to create a space that centers around connection.
My co-founder and I both live nearby—me in Brooklyn Heights and him in Prospect Heights—and we felt strongly that not just Park Slope, but Brooklyn as a whole, was missing an elevated, alcohol-free environment where people could still enjoy that same sense of atmosphere and craft.
The progression from Bianco Amaro to Night Shift to Spring in Kyoto is fascinating. How intentional are you about creating these different flavor journeys for people exploring your drinks?
It’s absolutely intentional. Our goal is to create cocktails that don’t just taste great but take you on a journey. We source unique non-alcoholic spirits and ingredients, and we put just as much thought into presentation as we do into flavor. From our choice of glassware to the use of aromatic bubbles (which have quickly become an Instagrammable moment) every detail is intended to add to the experience.
One of the biggest challenges—and most rewarding parts—is building a menu that features a wide range of flavor profiles. I used to be a gin drinker and leaned toward sweeter cocktails, so developing recipes outside my comfort zone has been creatively fulfilling. Whether someone’s looking for something bitter and earthy or light and floral, we want everyone to find a drink they’ll enjoy.
I love that you're not trying to replicate anything—these drinks stand completely on their own. How do you approach developing a mocktail that feels genuinely original?
While we sometimes draw inspiration from classic cocktails—Bianco Amaro is our take on a White Negroni, and Ember’s Flight nods to the Jungle Bird—we always strive to bring something unique to the table. For the Bianco Amaro, we make our own non-alcoholic Suze to achieve that distinct bitter note; for Ember’s Flight, we incorporate smoke to deepen the complexity and make it our own.
Most of our drinks follow a loose structure: something sweet, something acidic, and something bitter. That formula helps us play with the uniqueness of non-alcoholic spirits, many of which aren’t exact replicas of any alcoholic counterparts. Instead of trying to imitate, we use those differences to build something entirely unique.
The Three Spirit Nightcap, in particular, caught me off guard with how grounding it felt. Are you seeing more interest in functional spirits that provide experiences beyond just taste?
Definitely. We’re just beginning to explore functional spirits more deeply, and you’ll see that reflected in our upcoming menus. I was a bit skeptical at first, but the truth is—they taste great, and people really enjoy them.
A lot of our guests are already using ingredients like ashwagandha and other adaptogens in their daily routines, so incorporating them into cocktails feels like a natural extension.
What has the reaction been like from the Park Slope community? Are you finding people who never thought they'd be "mocktail people" becoming regulars?
The response has been incredible. The bar has become like a second home to me, and I love hearing people’s surprised reactions—how much depth they find in the drinks, how they’re “not just juice.” That kind of feedback tells us that the perception of non-alcoholic cocktails is really evolving.
We’re starting to see a mix of regulars: some are completely sober, others who just drink mindfully. What unites them is a shared appreciation for a space where they can connect, have a great drink, and stay out late—without needing alcohol to set the vibe. For some, it’s a personal choice. For others, it’s just a practical one—maybe they’ve got an early run or a big meeting the next day.
Your bartenders clearly understand that these drinks deserve the same care as traditional cocktails. How do you train them to adopt that mindset?
We’re very upfront with our team about the level of craft we expect. While many of our techniques are borrowed from classic cocktail methodology, there are some unique considerations in the non-alcoholic space—especially since we can’t use alcohol as a solvent.
We’ve created a comprehensive manual that goes beyond just recipes. It covers the science behind our drinks, the types of ingredients we use, our standards for presentation, and how to build layered, complex flavors without the backbone of alcohol. The goal is to equip our bartenders to approach non-alcoholic cocktails with the same level of care—and often even more intention—as they would alcoholic ones.
What's next for Mockingbird? Are there any seasonal drinks or new non-alcoholic spirits you're excited to work with?
We just wrapped up a busy stretch of events and are now shifting gears into summer menu mode. We’ve taken notes of what’s really resonated on past menus and are fine-tuning the things that didn’t quite hit. I’m especially excited about what we have coming up—both on the cocktail and food side.
We’re also seeing growing interest in our mobile bartending service. More and more, people are looking for inclusive, well-crafted drink options at both corporate gatherings and private celebrations. It’s been rewarding to bring the Mockingbird experience to events beyond the bar.
On the spirits front, we’ll be featuring a new drink with Aplós and continuing to explore functional ingredients. Abstinence’s Cape Agave, is also a standout—smoky, earthy, and one of the best non-alcoholic mezcals I’ve tasted. You’ll definitely see that on our menu soon.
Mockingbird 213 7th Ave Brooklyn, NY 11215
Instagram: @mockingbird_nyc