As summer begins to turn into autumn, the party season is looming ever-closer! We’re kicking things off with a look at the non-alcoholic drinks market and how operators can make the season special for customers who are seeking low-and-no alcohol options. Whether you want to use foraged ingredients or one of the vast array of botanicals now available, there’s plenty to work with as this month’s experts can attest to.
Rupam Talukdar – Operations Manager & Mixologist, Babur
In my childhood I used to have a traditional Indian drink called an ‘Aam Panna’. It’s a very common drink made with burnt raw mango, spices, and sugar. It was so unique and refreshing! There are lots of flavours that really works with children. But as per my previous experience I think any tropical fruit such as mango, pineapple and passionfruit are great with kids as it adds a touch of sweetness. Babur is an Indian restaurant, and we offer 5 to 6 mocktails and 3-5 other non-alcoholic drinks which I think is the perfect amount.
Christopher Banks – Chief Executive, Cracker® Drinks Co
When creating a stand-out non-alcoholic cocktail menu ice is your best friend – pile up your glass with crushed ice to create a mocktail such as a pineapple, mint and lime cooler look as good as it tastes, without breaking the bank. Have fresh herbs, citrus zest, and spices on hand for an added punch of flavour and use fruit juices with no added sugar as a mixer to make your menu more appealing to health-conscious consumers. Think outside of the box when it comes to garnishes – consumers are increasingly on the lookout for quirky, ‘instagrammable’ content to share with their friends.
Rizwan Khan – Mixologist, Junsei
Foraged ingredients normally showcase earthiness in mocktails, I love to work with berries (blackberries), herbs (Shisho and Mitsuba) and mushrooms (shiitake and shimezi) these if used correctly and balanced can add amazing depths.
We have a beautiful mocktail called I’m Driving after Junsei where we use seasonal fruits (plums at the moment) and create a jam that is used for our base, we use Seedlip Spice (which is a non-alcoholic spirit made from allspice berries and citrus), homemade passionfruit lemonade and garnish it with raspberry and passionfruit leather (made from the bits left after squeezing the juice).
My most memorable mocktail was at Park Chinois, they had a beautiful pistachio creamy clarified drink. I was really amused that they had used a clarification process on a mocktail, the balance and creamy notes of the drink still stays with me.
Kasia Jarmuz – Bar supervisor – SIX Rooftop at Baltic, Newcastle
Your drinks journey can start with a little of your own foraging. So often on a summer walk, you can stumble across a fully blooming blackberry bush, an ideal component for quite a few cocktails. My favourite mocktail to make with blackberries is a non-alcoholic bramble, it’s a fairly simple drink to prepare and only contains blackberries, lemon juice and ginger ale.
Currently featuring as part of our soft drinks pairing, a 0% Amaretto is absolutely divine and matches perfectly with our indulgent dark chocolate crémeux with sour cherries and almonds.
Dunnimal – Mixologist, The Nautilus, Kandima
Infused with the essence of blueberry and the delicate aroma of jasmine tea, our kakatoo mocktail is a harmonious blend of flavours, a gentle self-care elixir. The tartness of orange juice bouncing off the effervescence of soda elevates the experience to new heights. Served in a chilled glass, garnished with a sprig of fresh mint, this delightful mocktail is a non-alcoholic masterpiece that leaves behind tender afternotes.
Lee Hyde – Senior Beverage Expert, Monin
Quality ingredients should be at the forefront of any cocktail creations, with fruits, herbs, syrups, and botanicals all available to help bartenders design delicious drinks.
We expect Mediterranean-inspired cocktails to appeal to drinkers during the summer months. With the rising popularity of foods from the Med, plus an influx of herbaceous cocktails, we’re excited to see how this market will evolve in the months ahead. For those looking for a refreshing, alcohol-free cocktail, our non-alcoholic Mediterranean Seltzer is a perfect way to begin an afternoon in the sun with friends.
Nicolas Medicamento – General Manager, Club Soda
Alcohol-free options are gaining traction, providing a chance for guests to explore flavours and taste profiles without alcohol. Venues like Club Soda, specialising in alcohol-free drinks such as our Herbal Iced Tea, while offering low-alcohol alternatives, deliver a rich experience that goes beyond the traditional cocktail.
