Adam, Joanna, and Zach debate whether extensive non-alcoholic cocktail programs at bars are actually making these bars any money. More to the point, if they're not, why do bars still feel compelled to invest time, labor, and money into this section of their menus: is it impress a relatively small cadre of other bartenders and members of the media who are particularly keen on N/A? Do they feel like guests will look at their menu askance, even if those guests will end up choosing a drink with alcohol in it? Or are most not willing to look at that critically at what has become a trendy way to signal...something? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and cheers!

Join us for a live podcast recording at the Unified Wine & Grape Symposium in Sacramento, California on Wednesday, January 28, 2026

Zach is reading: The Rise of the 'Convertible' Cocktail

Joanna is reading: More Bourbon Distilleries Are Closing. So What Happens to the Whiskey?

Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair

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