9 cocktails that are secretly vegan (and 3 that aren’t)

Ordering a cocktail seems simple enough. But if you’ve ever sipped a frothy sour or a creamy White Russian and wondered, Wait—is this actually vegan?, you’re not alone.

Spirits are generally plant-based once they’re distilled, but cocktail culture has long relied on sneaky animal-based ingredients: think egg whites for foam, honey for sweetness, or cream for body.

The good news? Plenty of your go-to bar orders are vegan as-is, no substitutions required.

As someone who grew up above my family’s taquería, I’ve always thought of cocktails like salsas: balance is everything. You don’t need eggs or dairy to create velvety textures or rich flavors—plants handle that just fine. Let’s dive into nine cocktails you can order with confidence, and three that might trip you up.

1. Margarita

A classic margarita is about as straightforward—and vegan—as it gets: tequila, triple sec, and lime juice.

When all three are balanced just right, it’s the perfect marriage of sweet, sour, and strong. The salt rim isn’t just for show either—it sharpens the citrus notes and rounds out the drink.

I still remember my first margarita at a family barbecue in Texas. My aunt handed me one with a salted rim and a squeeze of fresh lime, and I thought, Why does this taste better than anything from a bar?

The secret was simple: fresh lime juice, not the premixed, syrupy kind.

The only thing to watch out for is honey syrup. Some bars use it as a sweetener swap, but traditionally, it’s granulated sugar or agave. So if you ask, “This is with agave, right?” you’ll almost always be covered.

2. Mojito

The mojito is pure summer in a glass: white rum, lime, fresh mint, sugar, and soda water. Everything about it is plant-based, from the sugar cane sweetness to the cooling snap of mint. It’s the kind of cocktail that feels like a reset button after a long, hot day.

What I love most is the ritual. Crushing the mint leaves releases an herbal fragrance that rises before the glass even hits your lips. That sensory buildup makes the first sip all the more refreshing.

Some bars like to substitute honey syrup for sugar, especially craft cocktail spots. I learned this the hard way when I ordered a mojito at a farm-to-table restaurant and had to send it back.

These days, I always double-check. The good news? Most mojitos stick to the traditional build, so you’re usually safe.

3. Daiquiri

Forget the neon slushy machine version—the authentic daiquiri is clean and sophisticated.

Just white rum, lime juice, and sugar shaken into something tart, bright, and deceptively simple. It’s one of those cocktails where the restraint is the magic.

The best daiquiris I’ve ever had were in Havana, sitting at a bar Hemingway himself used to haunt. I remember thinking how stripped-down it felt compared to Americanized versions, and how much that simplicity worked in its favor.

Because there’s no dairy, no eggs, and no frills, the daiquiri is naturally vegan. It’s also one of the easiest cocktails to replicate at home, especially if you want to impress friends without juggling a dozen ingredients.

4. Paloma

Tequila’s softer, grapefruit-forward cousin, the paloma is the national cocktail of Mexico for a reason. The combination of tequila, grapefruit soda, and lime juice makes for a drink that’s crisp and tangy, but less aggressive than a margarita.

Growing up, I’d watch my grandfather pour himself a paloma every Sunday afternoon with Squirt soda and a wedge of lime. For him, it was never about fussing with ingredients—just a drink that felt tied to his roots. To this day, making one feels like carrying on a family tradition.

One caveat: check your grapefruit soda for cochineal, the red dye made from crushed insects. It’s rare now but still lingers in certain brands. If you want to be extra safe, grab a craft soda or fresh grapefruit juice.

5. Gin and tonic

Few drinks feel as timeless as the gin and tonic. The crisp bite of juniper, the soft bitterness of quinine in tonic, and the sharp snap of lime—it’s the cocktail equivalent of a freshly ironed shirt.

I order this when I don’t want to think too hard, because it’s nearly always vegan and refreshingly simple.

Gin itself is distilled from grains or potatoes and infused with botanicals like citrus peel, angelica root, or coriander seeds. Tonic water is clean too, with nothing animal-based to worry about.

6. Old fashioned

The old fashioned might be the most vegan-friendly cocktail out there. Whiskey, sugar, bitters, and an orange peel twist—done.

No dairy, no eggs, no hidden sweeteners unless the bar swaps in honey (which you can easily request against).

I had my first old fashioned at a speakeasy-style bar in Chicago, and it felt like being let in on a grown-up secret. Watching the bartender stir it slowly, adding that single oversized ice cube—it was less a drink, more a ceremony.

Even the cherry garnish is plant-based, though sometimes it veers into overly sweet territory. If you want to keep it classic, stick with the orange peel and let the whiskey shine.

7. Negroni

The negroni is not a cocktail that tries to please everyone—and that’s what makes it special. Equal parts gin, Campari, and sweet vermouth, it’s unapologetically bitter and complex.

When I first ordered one, I wasn’t sure I liked it. But by the second sip, the flavors started unfolding—citrusy gin, herbal vermouth, bitter Campari—and I finally understood why it has such a cult following.

The only caution: some vermouth brands aren’t vegan. If you’re at a dive bar, you probably won’t get to choose. But at home, you can easily pick up a vegan-certified vermouth, and the difference is subtle but satisfying.

8. Cosmopolitan

The cosmo had its moment in the late ’90s, but it deserves a revival. Vodka, triple sec, cranberry juice, and lime make for something tart and jewel-toned that’s vegan by default.

When I lived in New York, a bartender friend confessed he secretly loved making cosmos, even though they were considered “dated.”

His reason? They look stunning under bar lights and are almost impossible to mess up.

One tip: check that the cranberry juice isn’t artificially dyed with cochineal. It’s much less common now, but some cheaper brands still sneak it in. Otherwise, this drink is safe and stylish.

9. Whiskey sour (with aquafaba)

Here’s where it gets tricky. The whiskey sour is traditionally shaken with egg whites to create that foamy cap. But plenty of bartenders now use aquafaba—the liquid from canned chickpeas—for the same silky effect.

The first time I tried one with aquafaba, I was floored. Not only did it taste identical, but it also had a slightly nutty depth that the egg version lacked. And yes, you can make it at home—just a tablespoon or two of aquafaba does the trick.

So if you’re ordering at a bar, ask: “Do you make that with aquafaba?” If the answer is yes, you’ve got yourself a fully vegan whiskey sour with all the texture of the original.

The three to watch out for

Of course, not every cocktail is automatically vegan. Some classics lean heavily on ingredients like cream, honey, or egg whites, and unless you know to ask, you might end up with something that doesn’t align with your values. The good news is that most of these drinks are easy to adapt with plant-based swaps—so it’s less about giving them up and more about knowing what to look for.

1. Traditional whiskey sour

Unless you specify otherwise, most bars will default to the egg white version. It’s a small tweak but an important one for vegans. Once you know to ask, though, it’s an easy fix.

2. Espresso martini with cream liqueur

The base ingredients—vodka, espresso, coffee liqueur—are vegan. But cream liqueurs like Baileys are not. Thankfully, more brands are releasing plant-based versions made with almond or oat milk, so this one is quickly becoming easier to veganize.

3. White Russian

Vodka, coffee liqueur, and heavy cream mean the classic White Russian is a no-go. But swap in coconut cream or oat creamer, and suddenly you’ve got a vegan version that’s even richer and more nuanced.

In fact, I’d argue the coconut variation might be better than the original—it softens the edges with a tropical undertone.

The bigger why

At first glance, whether your drink is vegan might feel like a small detail. But these cocktail ingredients add up. Choosing plant-based versions means skipping resource-intensive dairy and egg production. It also keeps menus inclusive—so whether you’re vegan, lactose-intolerant, or just curious, you’ve got options.

Bartenders are catching on. From aquafaba foams to almond-based cream liqueurs, plant-based cocktails are more accessible than ever. And the ripple effect is real: the more people ask for vegan-friendly drinks, the more bars and brands innovate.

For me, the shift has been subtle but meaningful. Asking about aquafaba or requesting plant-based liqueurs isn’t just about what’s in my glass—it’s about signaling to the industry that this matters. And slowly but surely, the industry is listening.

So next time you’re scanning the cocktail list, know this: plants have always been the heart of the best drinks. The garnish may be lime, the sweetener may be sugar, but the bigger story is resilience, adaptation, and creativity. And that’s something worth raising a glass to.