Sunshine in a glass

I’ve been making cocktails around the world for 20 years. I love the art and the beauty of it and the ability to put sunshine in a glass with
a spritz cocktail from France or aperitivo
from Italy.

The aim of mindful drinking is to celebrate life by appreciating good things and better balance. Venues that show it’s possible to become a healthy hedonist and have great drinks without the hangover will thrive.

Many guests under the age of 55 are looking to moderate their drinking. So it’s vital that the industry recognises that, and changes.

Changing habits

Lockdown changed our attitude to alcohol. Customers are now ‘zebra striping’ where they alternate between alcoholic and non-alcoholic drinks. Or they’re ‘bookending’ (start and end the night with a low or no alcohol drink). 

We’re seeing a surge in demand for and production of high quality low or no alcohol alternatives. It’s not about becoming sober or removing alcohol. It’s about moderation and helping people become mindful drinkers.

Elevating expectations

We should stop thinking about alcohol-free cocktails as low-or-no versions of the boozy serves. They should standalone as delicious drinks. Cocktails without alcohol should be sophisticated and talked about the way we discuss a fine wine, because the best ones are the result of a lot of elevated technology that goes into making them taste so good.

Dealcoholised ingredients, strong and complex flavours, herbs and even adaptogens – plants and mushrooms that help your body respond to stress, anxiety, fatigue and wellbeing – are all part of a good alcohol-free mixologist’s toolkit.

Don’t miss out

That £800m opportunity should be front of mind for bars and restaurants when it comes to incorporating and emphasising a new kind of drinking. I’d love to see everyone at the same table drinking something beautiful, bursting with flavour and with fewer bad ingredients.

I’m all for moderation though so if that means using vermouth in a session cocktail, reducing volume from 50ml to 25ml or using a lighter, more refreshing tonic water, that all lessens the impact on our bodies.

Changing attitudes

This isn’t a trend or a fad. It’s a lifestyle shift that means people don’t have to stop going out with friends in the week to avoid having alcohol because there are now great alternatives with the ‘kick’ that people want.

Non-alcoholic beers used to be few and far between, but now we’re seeing fantastic punchy 0% or 1.2% lagers, IPAs and even stouts. The same is true of session cocktails with big and bold flavours, meaning customers can socialise and eat with friends for longer.

Train your team

It’s harder to make a good non-alcoholic cocktail than an alcoholic one, so train your team to understand the flavours and detail that goes into creating a sophisticated menu and encourage them to ask customers if they’d like an alcoholic or non-alcoholic option. Always remember to run tasting sessions for the bar team so they can excite guests and upsell.

Rouge Wine Spritz (<0.5%)*

* anything 0.5% or less is considered non alcoholic and contains the same alcohol traces as a banana

An alcohol-free winter spritz with rich citrusy flavours to brighten up the coldest days

• A fiery marmalade and ginger-based aperitif with hints of Seville orange and cardamom puts flavour first using tried and tested aperitif making techniques using apple cider vinegar and fresh, natural ingredients.
• Dealcoholised red wine with notes of ripe red fruit, crushed black pepper, dried rose petal and candied cherries adds to the oaky depth.
• Light, refreshing, sweet and juicy Spanish clementine tonic gives the cocktail a playful feel while dehydrated orange is the perfect winter warmer decoration.
• Best served in a bowl glass with winter game and meaty dishes in the run up to Christmas.

For the recipe click here.