As drinking alcohol among young people has been declining for a decade, and with a higher percentage of adults looking to reduce the amount of alcohol they consume, many bars and pubs are being tasked to create an impressive low and no ABV drinks menu to meet demand.
Monin, the flavour expert, is working with a number of bartenders to help overcome this challenge and provide sophisticated solutions. With the introduction of premium non-alcoholic distilled spirits like Seedlip becoming the norm on the high street, consumer expectation is higher than ever when ordering a low or non-alcoholic beverage.
Mike Robinson, bartender from modern American steak house, Mash, said, “We’re seeing a lot more low ABV takes on the gin & tonic. Sherry or vermouth mixed with tonic or spritzers are both great solutions which are working well in this market. Tea-based flavours work well with non-alcoholic serves, so Chai and Earl Grey are very much of the moment.
“I’m really enjoying the challenge of making low and no ABV drinks. Monin Bitter is my go-to for a number of serves, it’s a unique product on the market and acts as an Aperol substitute for a low abv spritz or paired with a non-alcoholic sparkling wine makes for a perfect no ABV tipple.”
Lee Hyde, Beverage Innovation Manager at Monin said that most classic cocktails can be easily adapted to become low or no ABV. He continued, “Monin offers a number of syrup solutions which can be used to replicate the measure of alcohol, for example Monin Orange Spritz syrup can be used to replicate Cointreau, Monin Curaçao Triple Sec syrup is a non-alcoholic Triple Sec and Monin Bitter syrup can be used instead of Campari.
“Although low and no alcohol beverages are no longer just for ‘Go Sober for October’ or ‘Dry January’, January does present bars with a great opportunity to get creative, revise their drinks offering and experiment with low and no ABV serves while these campaigns are front of mind.”
André Cavalheiro, Century Bars Manager is tasked to excite his discerning customers at the exclusive private members club. He said, “The same amount of thought goes into a low and no ABV creation as any drink – they all need to have theatre! We’re all about zero waste at The Century Club too, so we use a lot of unwanted ingredients from the kitchen to create amazing garnishes, which we use on all serves, parsnip crisps are proving popular.”
Cavalheiro’s top products for low and no ABV cocktails are: Monin's Almond syrup, Cucumber syrup, Bitter syrup, and Sugar-free Gomme, then Seedlip, the world’s first non-alcoholic distilled spirit, and non-alcoholic sparkling wine.
Examples of cocktails are as follows:
Organic Garden
15ml - Monin Cucumber
15ml – Fresh Lime Juice
6 – Mint Leaves
50ml – Seedlip Garden 108
Shaken – double strained into an Highball
Topped with Non-Alcoholic Agave & Szechuan Pepper Sparkling Wine
Garnished with a Hikory Smoked Pistachio Rimme
Hot Bobby
10ml – Monin Winter Spices
1 – Smoke Cinnamon Bark
50ml – Seedlip Spice 94
150ml – Mulled Apple Juice
(boil a cloudy apple juice with cloves, cinnamon, anise star, vanilla pods)
Heat the mix in you stove or coffee machine nozzle
Served in a wine glass with an apple fan pierced with cloves as a garnish.