The Sober October movement encourages people to switch their cocktails for mocktails for the month of October. To support those who want to abstain, a number of hotels and resorts around Asia have created innovative drink menus sans spirits. We’ve highlighted several in the round-up below

Trading Hops for Herbs

For the month of October The Hari Hong Kong is rolling out a special drink selection sans spirits at The Lounge and The Terrace. Guests will have more than a dozen carefully-crafted mocktails to choose from with the limited-time Sober October menu. The popular Japanese flavour of yuzu adds a citrus spark to a number of the concoctions including the Virgin Bellini that incorporates peach, lemon, and yuzu and Itadakimasu, which blends Genmaicha with yuzu and ginger. Seedlip, a non-alcoholic spirit made of herbs, adds substance to drinks like the N108, a blend of Seedlip Garden 108, shiso, elderflower and grapefruit. Prices range from HKD48 – HKD98 per drink.

Non-Alcoholic Slings

Raffles Cambodia has launched two exclusive non-alcoholic cocktails ahead of Sober October, reflecting the luxury hotel brand’s commitment to healthy living. At Raffles Grand Hotel d’Angkor in Siem Reap, near the iconic Angkor archaeological sites, the “Virgin Grand Angkor Sling” reimagines the classic 1915 Long Bar cocktail from Raffles Hotel Singapore. This alcohol-free version blends Lyre’s London Dry, pandan and galangal syrup, lime juice and fresh pineapple juice, topped with soda water, delivering a tart yet earthy twist on the traditional sling. It’s available at the hotel’s iconic Elephant Bar. In the Cambodian capital, Raffles Hotel Le Royal introduces the “Phnom Penh Sling,” a vibrant mocktail combining Lyre’s London Spirit, elderflower syrup, grenadine, fresh lime juice and pink guava juice for a refreshing mix of floral, citrus and tropical flavors—ideal for mindful indulgence. It’s also served at Elephant Bar.

Wellness That Looks Like a Highball

Alma Resort, on Vietnam’s Cam Ranh peninsula, has introduced a whole menu of healthy mocktails, perfect for sipping poolside during the day or under the stars at night. One standout is the Pear Chrysanthemum, a sophisticated wellness mocktail that combines traditional herbal medicine with modern nutritional benefits. This unique blend features pear chrysanthemum tea, known in traditional Chinese medicine for its cooling properties and ability to reduce inflammation. The tropical pineapple juice provides digestive enzymes and vitamin C, while fresh lime juice adds immune-boosting citrus bioflavonoids and aids in detoxification. The herbal chrysanthemum base offers natural antioxidants and compounds that may help lower blood pressure and support liver function. The effervescent soda water makes it a healthy, hydrating alternative to sugary drinks.

Collagen and Colada

A major drink menu revamp earlier this year resulted in two-dozen new drinks in play at TIA Wellness Resort, all of which pack a serious well-being punch. The overhaul extended to the mocktail menu with the creation of tipples like the Designated Appletini and the Zero Proof Margarita, so guests can still enjoy some of their favorite drinks without the hangover. However a deeper dive into the resort’s menu yields all kinds of surprises, like their microbiome-focused Matcha Soda with spirulina or a Peppermint Soda with pea flower. There’s also a Collagen Colada, a blend of coconut, pineapple and collagen. If you’re looking for a night cap, how about a mind calming offering like a Lavender Reishi Latte. Prices range from VND90,000 – VND180,000 per drink.

Health is Wealth

Azerai Resorts in Vietnam is embracing healthy living during Sober October with special offers, and a “mocktail of the day”. At Azerai La Residence, Hue in the former imperial capital, guests can rejuvenate and refresh with the “Spa & Sober October Combo.” Book any 60- or 90-minute spa treatment and enjoy a complimentary mocktail from the hotel’s Sober October Mocktail Menu, with colorful highlights like the “Tropical Sunrise” and “Hue Grapefruit Sparkler.” From Oct. 1-31, the hotel is offering a Happy Hour special: “Buy 1, Get 1 Complimentary.” Meanwhile, on Vietnam’s southern coastline, Azerai Ke Ga Bay has rolled out a delicious “mocktail of the day” menu, featuring pours like “Summer Cooler,” made with lime juice, beetroot and pineapple; and “Verte,” with pandanus leaves, ginger, lemongrass and honey. The all-suites-and-villas beachfront resort, located a comfortable 2.5-hour drive from Ho Chi Minh City on a new highway, also offers a selection of nutrient-rich green smoothies and sparkling kombuchas.

Mindful Mixology by the Beach

Meliá Pattaya Hotel is championing mindful indulgence this Sober October with a vibrant collection of signature alcohol-free cocktails. The Pattaya Pulse, a refreshing blend of butterfly pea juice, apple juice, watermelon syrup, and lemon, captures the colours of the Gulf of Thailand in a glass. For something tropical, the Tropical Layover layers pineapple juice, coconut cream, and vanilla syrup, finished with a splash of mango juice, evoking the relaxed rhythm of coastal life. Guests can also opt for the Rosy Reverie, where pomegranate, rose, and citrus notes meet fresh fruit for a fragrant and uplifting experience. Served at Lay Beach Club, these mocktails highlight Meliá Pattaya Hotel’s commitment to wellness and family-friendly hospitality.

Mocktails and Jazz

Sofitel Legend Metropole Hanoi‘s stylish Le Club Bar, with its 1920s-inspired elegance, has introduced an exclusive curated mocktail menu with fresh local ingredients just in time for Sober October. Enjoy the Passion Tropical, Hanoi Sunset, Mango Green Tea, Up Country, or classic Virgin Raspberry Daiquiri, each served in elegant glassware. These non-alcoholic cocktails, crafted with fresh ingredients like mango, lychee, pineapple and Vietnamese honey, offer a healthy option along with a refreshing taste. As night falls, live jazz enhances the intimate ambiance, making Le Club Bar a top choice for a sophisticated, alcohol-free evening.

Fresh n’ Cool in Bangkok

Escaping the hustle n’ bustle and humidity of the Big Mango for a few moments, a sunset mocktail on the rooftop bar of INNSiDE by Meliá Bangkok Sukhumvit is a stellar way to cool down in the Thai metropolis. At the 34th floor LUZ Bangkok Tapas Bar, a selection of non-alcoholic concoctions reflecting the fruity flavours of Thailand awaits. First up is the INNSiDE Bloom, a zesty mocktail with a base spirit of lychee juice, stirred with cherry blossom syrup, and given an extra punch of zang with a measure of lime juice. Or, for those who like their drinks fruity and fun and full of tropical flavors, there is the Bangkok Tropic, a blend of orange, pineapple and passion fruit juices, with raspberry syrup, grenadine and lime juice to give it a bit of a tang. Both are refreshing, lively and very Thai.

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At MONDRIAN Hong Kong, we’re inspired. By people. People, like our new Head of Bars, the multi-award-winning local legend Joe Villanueva, who has set out to redefine the art of mixology with creatively breathtaking new cocktails inspired by some of Hong Kong’s most loved dishes and iconic local flavours.

Villanueva, a winner in various prestigious cocktail competitions and a 20-year veteran of Hong Kong’s ever-evolving bar scene, now brings his passion, experience and verve to Mondrian.Villaneuva will be front and centre of Avoca, MONDRIAN Hong Kong’s flagship bar on the 38th floor, with its own dedicated lift from Hart Avenue, and featuring panoramic vistas of Hong Kong Island and Victoria Harbour.

Not only has he created a locally-inspired cocktail menu that is a work of art, but he will also be rolling up his sleeves and mixing the drinks to the sounds of top DJs and cultural programming.  Expect a sophisticated vibe and a celebration of elevated bar culture, complemented by curated food and vibrant energy. A social meeting place celebrating elevated bar culture.

ZERO-WASTE COCKTAILS. SAVOURY FLAVOURS. BETTER SIPPING THROUGH CHEMISTRY

The full menus remain a closely-guarded secret until the hotel’s launch in December, but Villanueva drops some hints to tantalise cocktail connoisseurs. “We took local delicacies and turned them into cocktails. Savoury cocktails is a big trend now and I’m very keen on this. Mondrian prioritises localisation, and so I have taken that to the next level. For the LGM Mary, we macerated tequila blanco with black bean chilli oil from Lao Gan Ma, and mixed it with a clear bloody mary mix that is bursting with flavour. The Sesame and Peanut Butter Sour is based on a much loved street food favourite, which has become our take on the whiskey sour. If you look at the Clay Pot Negroni, it’s inspired by the classic Clay Pot Rice dish in Hong Kong.”

Villanueva says he takes a lot of inspiration from chefs and applies innovative culinary techniques to mixology. “I’m very much into the rotary evaporator, the new hot toy for bartenders where you can redistill and flavour the liquor.”

He says he is thrilled to join the Mondrian team and be part of the Kowloon renaissance that has seen much of the nightlife action cross the harbour from Central. “Kowloon is happening, there’s a great new sophistication and understanding of food and beverage culture.”

“We have a young team, and I am very focused on instilling in them the passion and knowledge for cocktails and bar culture because what we are doing is pushing the envelope. A lot will depend on being able to educate customers with the stories and science behind what we are doing.”

He says Avoca will also feature a ground-breaking way to allow guests to sample before committing to their next cocktail. “If you are going to spend serious money on a drink, you want to be sure you understand it and will enjoy it. We have come up with something that’s really novel. I can’t reveal the details yet but stay tuned!”

Avoca also presents a curated menu inspired by Hong Kong  favourites with an Asian twist. Designed to perfectly complement the cocktail pairings, it ensures a harmonious and memorable dining experience. Think creations like Lobster & Crab Roll prepared in the Cantonese Typhoon Shelter-style; the signature Ciabatta Beef Pastrami Sandwich is a must-try, renowned for its tender beef pastrami with a crunchy ciabatta bread ; and Crispy Chicken Waffle inspired by Taiwanese Three Cup Chicken.

Villanueva says things are coming full circle for the cocktail bar at the hotel. “There was a time in the 1980s and 1990s in Asia when bars at the hotel were the hot stuff, they were the first to be listed as part of the world’s top 50 bars. Then they started to age and lose their edge and it was all about stand-alone bars. Today, the bar located in the hotel has become the essence, sharpening the energy and the vibe, and is coming back to the forefront, and we are going to be leading that charge.”

Avoca opens on December 8, 2023. Operating until 1am daily.

For reservations, book online or contact us at (852) 3550 0338

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Following in Raffles’ grand tradition of concocting exotic new cocktails, Mr Kong Len, the bar captain at the iconic Elephant Bar in Raffles Hotel Le Royal, in Phnom Pen, brings us the “Fifth Pillar”.

The newly created Fifth Pillar cocktail

While infusing locally sourced orange skin and homemade orange bitters with Four Pillars Rare Dry Gin for 15 days, Kong roasted a blend of rock salt, kaffir lime leaves, and orange zest. All the ingredients were then shaken and strained into a chilled martini glass.

Kong said he was inspired to support Cambodia’s orange and lime farmers, and wanted to create a drink that offers the zesty twang of citrus with the refreshing botanicals of gin.

The Elephant Bar first opened in 1929; early guests at the bar included Charlie Chaplin and W. Somerset Maugham. And it was here in the 1960s that the Femme Fatale was created especially for the visit of former US First Lady Jacqueline Kennedy.

Happy Hour at the Elephant Bar, Raffles Hotel Le Royal, is daily from 4 pm to 9 pm with 50% off selected drinks.

Kong Len presents the Fifth Pillar at the Elephant Bar, Raffles Hotel Le Royal.

Patrons may be sated with the knowledge that a percentage of proceeds from sales of the Fifth Pillar is donated to a local NGO, Sunrise Cambodia, which supports children and struggling families in rural Cambodia.

ABOUT RAFFLES    

Raffles Hotels & Resorts boasts an illustrious history and some of the most prestigious hotel addresses worldwide. In 1887, Raffles Singapore set the standard for luxury hospitality, introducing the world to private butlers, the Singapore Sling and its enduring, legendary service. Today, Raffles continues this tradition in leading cities and lavish resort locales, enchanting travellers with meaningful experiences and service that is both gracious and intuitive. Connoisseurs of life choose Raffles, not merely for its aura of culture, beauty and gentility, but for the extraordinary way they feel when in residence with Raffles. Each Raffles, be it Paris, Istanbul, Dubai, Warsaw, Jakarta or the Seychelles, serves as a venerated oasis where travellers arrive as guests, leave as friends and return as family. Raffles is part of Accor, a world-leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries.

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