It was around 9 p.m. at a corner bar off a main drag in Greenpoint, Brooklyn. Two good friends and I raised froth-filled cocktail glasses, the loudest among us punctuating our cheers with a bellowing, “Yaas!” It was an entirely unexceptional scene that could have taken place in any one of New York’s thousands of bars. But there was one crucial difference.
We were imbibing at Getaway, a two-week-old bar where no alcohol is served. Our highball and coup cups were filled not with the usual whiskey or mezcal, but a hodgepodge of gussied-up mocktail ingredients like coconut milk and elderflower syrup.