Once the domain of mini liquor bottles, sugary sodas and sweet and salty snacks, minibars have been expanding their offerings for years. Now, they are beginning to feature thoughtfully crafted non-alcoholic beverages, including mocktails. One brand helping to create this shift is Mockly, a New Orleans-based company creating ready-to-drink mocktails designed for people who want more than just sparkling water, juice or soda.
The recent rise in the popularity of mocktails has not been a fleeting trend, but a reflection of changing attitudes around alcohol consumption. Factors like increased health consciousness, the rise of the “sober curious” movement and the desire for more inclusive social options have fueled demand for non-alcoholic alternatives.
“People are just drinking less,” said Sinny Maurus, director of wholesale, Mockly. “Whether it’s for health, lifestyle or personal reasons, people are looking for alternatives. Younger adults especially aren’t drinking the way older generations did.”
Aimee Sedky, who cofounded the company with her husband Tarik in 2020, agreed, noting, “There’s an expectation now that wasn’t there before. Social media has shown consumers that there are sophisticated, delicious options between a Shirley Temple and a full cocktail—and they want those options.”
Mockly was born out of necessity and inspiration during the COVID-19 pandemic. Sedky recalled making intricate cocktails each night, while her husband, a non-drinker for more than 30 years, was left with uninspiring alternative drinks.
“He said, ‘I want something I can just crack open. I’m not going to go through the trouble of making a drink, but I want something better than Gatorade or soda,’” she recalled.
From there, Mockly was created with the help of New Orleans bartender Jesse Carr, formerly of James Beard Award-winning restaurants. They developed several recipes before settling on three distinct offerings—Love Bite, Eye Opener and Baron Von Blue—that could be canned, made shelf-stable and widely distributed.
The company’s drinks do not mimic alcoholic spirits. As Sedky explained, “Because my husband is in recovery, he didn’t feel comfortable drinking anything that tasted too much like alcohol. We wanted to create something enjoyable and complex without triggering anyone in recovery.”
According to Maurus, the beverages have already gained traction in several hotel properties, particularly in their home base of New Orleans.
“The Ritz Carlton is our top client here, with more than 500 rooms featuring our drinks in their minibars,” she said. “We’re also working with the Moxy Hotel, Virgin Hotel and others in the city and beyond, including hotels in DC, Atlanta, Massachusetts and Albany, NY.”
The appeal for hotels is multilayered. For one, the drinks cater to a wider demographic—from sober guests and pregnant travelers to those simply choosing moderation. Second, Mockly’s flavor-forward mocktails double as cocktail mixers, offering added value for guests who do want to imbibe.
As Maurus put it, “Whether it’s a teen looking for something fun and sophisticated, a mom who’s not drinking or a dad who wants to make a quick cocktail with his minibar vodka, Mockly fits in.”
Sedky sees mocktails—and non-alcoholic drinks more broadly—as part of a growing “non-alc spectrum.” From classic sodas to complex, zero-proof elixirs, consumers are increasingly exploring a range of beverages based on flavor, function and mood, not just alcohol content.
“People want options,” she explained. “We’re starting to see the aisle between Coca-Cola and cocktails fill up. There’s so much room in that space, and new products get added each year.”
One of Mockly’s guiding principles is inclusivity. The drinks are designed to be enjoyable on their own, but also flexible enough to be customized.
“We’re not concerned about how people use the beverages,” said Sedky. “If someone wants to add THC drops, go for it. If they want to spike it with rum or dilute it with soda water for fewer calories, that’s fine. It’s about making something versatile and enjoyable for everyone.”
As hotels strive to differentiate themselves and cater to changing guest expectations, innovations like minibar mocktails will likely become more mainstream.
“It’s a premium experience for everyone,” said Maurus. “Mocktails aren’t just a trend—they’re a response to how people are living now.”
