Invest in Your Non-Alcoholic Cocktail Program in 2024
Jul 08, 2024
The No & Low movement has been accelerating in popularity for the past few years, and it’s not going anywhere. Occasions like Dry July have been around for more than a decade, but guests choosing to abstain from drinking now goes way beyond a couple of months a year or being the designated driver. Thanks to the rise of Non-Alcoholic spirits like Seedlip, bartenders can provide non-alcoholic cocktails that are exciting and live up to their alcoholic counterparts. The question is how do you make that a reality?
The key is giving your non-alcoholic cocktail program the same time and respect that you give to the re rest of your cocktail list. Giving people the option to order something delicious that they can’t get at home is what a great bar is all about.
With all this in mind, we caught up with Simone Sanna, Diageo Reserve Brand Ambassador for Western Australia and South Australia to get some more insight into the importance of Non-Alcoholic cocktails in the current bar culture.
Simone has been working in the bar industry for 13 years in bars including Lyaness, Seed Library by Mr Lyan, and Bramble. He also reached the World Class national finals in the UK and Australia.
Simone:
I've been working in the industry for the past 13 years, and the way bartenders have approached the world of non-alcoholic (N/A) cocktails has changed drastically. When I first started in bars, N/A drinks were often just a mix of various available juices, dumped in a glass, and served with a splash of grenadine on top to make it look 'pretty'.
These days we have seen an amazing shift towards a more sophisticated approach to N/A cocktails. N/A serves receive the same care, (if not more) as their alcoholic counterparts. Incredible crafted flavours elevate the experience for those drinking them in the same way a drink with spirits would.
This shift didn’t happen by chance. We’ve seen a rise in non-alcoholic cocktails in the modern era due to a better understanding of our culture and increased demand.
Firstly, non-alcoholic cocktails allow everyone to feel part of the group. For designated drivers, for example, these options offer an appealing and sophisticated drink without compromising their responsibility to stay sober.
Secondly, we live in a more health-conscious society. Guests prioritising their health and wellness has fuelled the popularity of non-alcoholic cocktails. This demand has created an important role for them in bar culture. Market demand drives trends.
Lastly, the challenge and creativity involved in creating non-alcoholic drinks have been some of the most fun and rewarding experiences I’ve had behind the bar. Seasonal and quality produce truly make a difference in these types of drinks. Revolving and focusing flavours and the complexity of fresh produce make an incredible N/A serve. This also provides an opportunity to explore sustainability and support local producers.
Non-alcoholic cocktails now stand on equal footing with their alcoholic counterparts, offering a diverse and satisfying experience for everyone. As the industry continues to innovate and prioritise sustainability and quality, non-alcoholic cocktails are undoubtedly playing a crucial role in shaping the future of bar culture and setting new standards for excellence in the hospitality industry. If you’re not prioritising your N/A cocktail offering on your next menu you might find your guests looking elsewhere for e venue that is.
If you’re not sure where to start with Alcohol free cocktails give this simple recipe a try.
Orchid Seed
30ml Seedlip Spice 94
10ml Honey
5ml Monin Ginger Syrup
10ml Freshly squeezed lemon juice
50ml Freshly extracted Pink Lady juice
Top with soda
Method: Build the drink in a Collins glass with ice
Garnish: Lemon Twist
Approx. 0 Std Drinks
You can also check out this masterclass on How to Make Alcohol-Free Cocktails Mix and shake your way through this live non-alcoholic cocktail workshop with Mia Kumari, of The American Bar at The Savoy. Learn how to craft three alcohol-free Seedlip serves and how best to serve them with food.
Simone’s Instagram: @thesbagliatontour
Instagram: @diageobarac
Facebook: Diageo Bar Academy
