Dubai Enforces Strict Alcohol Regulations — Yet Its Cocktail Culture Is Flourishing

As dusk settles in Dubai, the air is warm, the streets buzz with activity, and the skyscrapers shimmer. I'm seated at Jun’s Restaurant, enjoying a Pure Shores cocktail, a delightful mix of tequila, mezcal, pomegranate, elderflower, citrus, and grapefruit soda. I take a moment to appreciate the fresh, crisp flavors of this invigorating drink, reminding myself that I'm savoring it in a place where alcohol consumption is prohibited outside licensed establishments.

In Islam, the predominant faith in the city, alcohol consumption is forbidden. According to Sharia Law, any connection to alcohol is disallowed. Interestingly, a report from the World Health Organization indicates that drinkers in the UAE consume nearly double the global average of alcohol each year, surpassing even traditionally heavy-drinking countries like the U.K., Ireland, U.S., and Australia.

As reported by Global Data, the UAE spirits market was valued at $7.4 billion in 2021 and is projected to grow by at least 13 percent over the next five years. This figure includes the 85 percent expat population, excluding the roughly 14.36 million tourists who visit Dubai annually.

So, if alcohol consumption is illegal, how is this possible? Why did the cocktail powerhouse Diageo choose this city for their 2023 bartending competition, and how did three Dubai venues earn a spot on the World’s 50 Best Bars list?

There are exceptions that permit non-Muslim tourists and expats residing in Dubai to enjoy drinks at designated licensed venues. These authorized restaurants, hotels, and hotel bars are driving the remarkable growth of Dubai’s cocktail culture.

Dubai boasts nearly 13,000 restaurants, including 11 Michelin-starred establishments, attracting discerning diners eager for high-quality cocktails. Some bars are located in luxury hotels managed by renowned brands like Nikki Beach and SLS, while others are unique to Dubai. For many mixologists, the city is the ideal venue to perfect their skills, impress patrons with innovative drinks, and gain recognition.

Kelvin Cheung, an acclaimed Canadian chef, opened his restaurant, Jun’s, in downtown Dubai in 2019. After successfully launching two cocktail bars in India, he recognized that Dubai was the perfect next step.

'All the major players in food and cocktails are now here,' he says while presenting a vibrant new drink. 'Dubai has a rich multicultural diaspora, and trends that start here tend to go global. If you want something to happen, it will happen here.'

Cheung’s innovative cocktail menu showcases his diverse background as the child of Asian immigrants in Toronto, with experiences in India and travels around the globe. Both his food and cocktail offerings are deeply personal and rich in flavor. He even created a drink named PB&J, inspired by his childhood as a latch-key kid in the '90s.

He points out at downtown Dubai, where palm trees twinkle with lights lining the pristine streets and luxury cars grace the curbs. Everything here exudes glamour, uniqueness, and quality. Cheung attributes the emergence of exceptional cocktails to the easy access to fresh and unique ingredients. 'We can import anything,' he explains. 'Literally anything we desire. And it’s not prohibitively expensive. The consumption rate is so high that we can offer premium products at reasonable prices.'

Later that week, I find myself at Ginger Moon, a boho-chic bar and kitchen by the pool at the W Hotel Mina Seyahi, an adults-only venue that opened just over a year ago. From my seat, I gaze at the impressive yachts nestled in the elegant, man-made harbor, while a gentle breeze drifts by, almost as if it were designed too.

Ginger Moon prioritizes delivering an exceptional cocktail experience, treating mixology as a form of art. Their cocktail menu reads like a lyrical poem, featuring enticing descriptions such as “fly on the wild side” and “get lost in the jungle.”

I’m trying their ‘no waste’ dinner menu, part of this year's Dubai Food Week, which emphasizes sustainability. Beverage manager Emanuel Ferraz has curated a cocktail for each dish, made from kitchen scraps. This initiative has empowered Ginger Moon’s mixologists to experiment, blending new flavors and balancing sweet with savory.

'There’s a strong bond between the W brand and cocktail culture; it’s part of our essence,' Ferraz shares as I taste his gin, tomato, and basil creation. 'When guests arrive at the hotel, they expect something distinctive—something beyond the ordinary. They want an extravagant experience, and cocktails are central to that.'

In Dubai, everything—be it the towering skyscrapers or the gourmet meals at Michelin-starred eateries—is crafted with meticulous care. As I boarded my opulent Emirates flight and was welcomed with a flawlessly prepared old fashioned, I was struck by how the city encapsulates its five-star allure within a glass. In Dubai, beverages transcend mere refreshment; they are artistic creations that embody the glamour and remarkable success of the UAE.