Non-alcoholic cocktails are transforming the bar scene

Not too long ago, non-alcoholic cocktails were an afterthought in most bars, barely given a second glance.

As a result, non-drinkers were often left with limited options, typically just juice, soda, or water to sip on throughout the night.

The few alcohol-free options available on drink menus were often just versions of alcoholic cocktails, but without the booze, which left many feeling unsatisfied.

However, the demand for non-alcoholic beverages has surged in recent years, along with a growing selection of high-quality low and zero-proof spirits on the market.

It seems that mixologists are now dedicating as much time and creativity to crafting alcohol-free cocktails as they do with their boozy counterparts.

The alcoholic base is often replaced with options like Seedlip, a non-alcoholic botanical spirit, or Everleaf, an alcohol-free aperitif. Some bars even go a step further, creating their own “flower waters” or hydrosols using a rotovap, a distillation device.

Hamish Smith, Bars Editor at the esteemed Drinks International, a leading global drinks publication, applauds this exciting shift.

“It’s not just a few apologetic lines at the back of the menu,” Smith says. “We’re talking about carefully crafted cocktails that happen to be alcohol-free.”

The rapidly growing market

The popularity of Dry January, which encourages participants to skip alcohol for the first month of the year, has made a noticeable impact – 21% of US drinkers took part last year, according to market research firm Nielsen.

As expected, sales of non-alcoholic cocktails peak during this period, prompting bars to elevate their offerings in order to attract and serve a wider range of customers.

“We’re definitely moving away from a time when a soft drink with a splash of syrup was considered a non-alcoholic cocktail,” says Will Meredith, head bartender at Lyaness, a renowned cocktail bar in London.

At Lyaness, the rebirth of Dandelyan, crowned World’s Best Bar in 2018, the focus on non-alcoholic cocktails is unmistakable.

In curating their drinks menu, the team took great care to ensure that as many cocktails as possible had an alcohol-free counterpart.

“Non-alcoholic drinks are incredibly important to us. We’ve always invested a lot of time and passion into them,” Meredith shares.

“Guests who visit our bar come for the full experience. That experience shouldn’t—and doesn’t—depend on what’s in their glass,” he adds.

While the figures may differ by country, global alcohol consumption is generally on the decline.

The World Health Organization (WHO) reported a nearly 5% drop in global alcohol consumption, from 47.6% to 43%, since the year 2000.

The Inclusivity Factor

While there’s no clear-cut reason for this shift, increased health awareness is thought to play a key role in the changing attitudes toward alcohol.

Meredith notes that Lyaness’ non-alcoholic cocktail patrons come from all walks of life, from bankers to new mothers, with some even alternating between alcohol-free and alcoholic options.

“Non-alcoholic drinks aren’t a new concept, but what’s different now is that they’re being taken seriously – both by bartenders and their customers,” says Smith.

“Millennials and Generation Z are drinking less, but they don’t want to miss out – they still want to enjoy the full cocktail bar experience like any other drinker,” says Smith.

“The bar industry has had to adapt – and it’s a good thing. After all, bartenders work with liquid in all its forms – and not all of it needs to be alcoholic,” Smith adds.

Lyaness’ cocktails feature seven core ingredients: infinite banana, purple pineapple, king monkey nut, ONYX, aromatized milk wine, old fashioned whiskey, and ultra raspberry.

Meredith explains that the mixologists always have a non-alcoholic counterpart in mind when selecting a base spirit to complement the main ingredient, and they continue searching for the perfect booze-free option until they’ve explored every possibility.

He deliberately refers to these drinks as non-alcoholic cocktails instead of “mocktails,” as the latter term carries a negative connotation.

“The word ‘mock’ inherently suggests something playful or less serious,” Meredith notes.

Out of the 20-plus cocktails on the menu, seven are non-alcoholic variations.

One of the favorites is Tattie Milk Punch, crafted with vegan honey, “potato cream,” Aecorn (a non-alcoholic aperitif), and Seedlip Spice.

The Pina Leaf High Ball, made with purple pineapple, gooseberry, salted pineapple leaf, soda, and Seedlip Grove, is another crowd favorite.

Is it a pricey experience?

Perhaps the most surprising aspect of the rise in non-alcoholic cocktails is the price customers are willing to pay for them – although some might argue the value of waking up hangover-free the next day is priceless.

So why are customers seemingly willing to spend the extra money?

“I believe the shift is due to moving away from valuing a drink based solely on its alcohol content,” says Meredith, noting that bartenders now put in significant effort to create delicious non-alcoholic cocktails “without the luxury of booze.”

He also points out that Lyaness’ alcohol-free cocktails are crafted with premium ingredients like vegan honey and homemade cordials, which contribute to the overall price.

“Non-alcoholic cocktails are becoming more complex, refined, and well-balanced than ever before,” he adds.

“Now, people who didn’t drink before can finally find something of value to enjoy, and they’re willing to pay the price for it,” he concludes.

The increasing variety of non-alcoholic products flooding the drinks market has given bars like Lyaness even more freedom to get creative with their alcohol-free offerings.

These options include Stryyk, a non-alcoholic rum made from cane sugar, vanilla, and oak, as well as Caleño, a distilled spirit with botanicals, alongside Seedlip and Everleaf.

With new products launching every year and the rise of alcohol-free bars such as Getaway in New York and Redemption Bar in London, it’s clear that the demand for these drinks will only keep growing.

“There are many incredible people doing great things in the non-alcoholic sector right now,” says Meredith.

“As long as we keep pushing forward and never lose momentum, it’s only going to get better,” he adds.

“This isn’t just a passing fad,” says Smith. “This is the future of the industry.”

Lyaness, 20 Upper Ground, South Bank, London SE1 9PD