Excerpted from nytimes.com.

Whereas until a few years ago, nondrinkers had to make do with cranberry-splashed club soda, now seemingly every noteworthy bar offers a Phony Negroni or a margarita-inspired mocktail. “There are so many people who are nonimbibing, for whatever reason, but who still want to be a part of the mood,” says Stacey Swenson, who designed the menu at the Swan Room bar in downtown Manhattan, which serves drinks including the Champaxne Cocktail (nonalcoholic sparkling wine, orange blossom and bitters) and the Chinola Mule (a tequila alternative with lime, passion fruit and spiced soda). The biggest change: teetotalers aren’t the only ones ordering them. “Nine out of 10 of our customers also drink alcohol,” says Nicholas Bodkins, one of the founders of Boisson, a store specializing in zero-proof spirits. “This is more of an ‘and’ than an ‘or.’” He gives credit for this shift to distillers, who, refining early iterations that often tasted soapy or medicinal, have figured out how to effectively extract the flavors of botanicals without the use of ethanol. Today, the best bitter aperitifs (the term for nonalcoholic alternatives to spirits like Campari and Aperol) have all the complexity and layered flavors of their boozy counterparts. They’re also easy to find — Boisson, for example, has locations in New York, Los Angeles and San Francisco and a forthcoming Miami store, in addition to an online shop — which makes stocking a home bar with nonalcoholic options a breeze. Here, the best bottles and other ingredients to have on hand.

Wilfred’s: Akin to Aperol, it has sweet orange and gentian notes and is excellent in a traditional spritz or with tonic.

Ghia Signature Aperitif: Tart citrus, ginger and rosemary notes make it perfectly suited to a classic spritz.

Pathfinder: Bitter and complex like an amaro, it can be used as an aperitif or like a sweet vermouth.

Amass Riverine: With strong notes of juniper and coriander, it’s marketed as more than just a gin alternative — though it is perfect with tonic and lime on ice.

Three Spirit Social Elixir: Earthy and herbal, this pseudo-spirit lands somewhere between a bitter aperitif and an amaro.

Lyer’s Agave Blanco: Its toasty agave base has just the slightest spicy kick. Mix it into a margarita-like drink or enjoy on the rocks with soda water and lime.

CleanCo W: This bourbon-style whiskey alternative has the oaky flavor of an aged spirit.

Caleño Dark and Spicy: Comparable to a spiced rum, it’s excellent in a Cuba Libre with Coke and lots of fresh lime juice, or in a dark and stormy with ginger beer and a squeeze of lime.

Roots Divino Bianco: This complex, botanical take on vermouth comes in dry (with wormwood and rosemary) and sweet (orange peel and gentian root) varieties.

All the Bitter Aromatic Bitters: Comparable in taste to Angostura, it’s spiced with cinnamon, nutmeg and clove and might, according to its maker, aid digestion.

French Bloom: A bubbly white wine made from chardonnay grapes, it can be used in place of Prosecco or Champagne.

Read the full list on NYTimes.com HERE.