What are your tips for making low and no drinks?
There are so many ways to start building no and low drinks for your menu. Our methodology starts with our Project One movement – which was the UK’s first “one unit” cocktail menu, created to capitalise on the trend of healthy eating, healthy drinking and a general increase of self-awareness of personal health.
To start, challenge your team to create drinks with the sole requirement of only containing one unit of alcohol. The team can use any products they like, and then the ABV level can be measured. If the alcohol level is too high, at this point the recipe can be changed and adapted to bring it down.
If you are looking to make a drink that is 100% alcohol-free, start with the base non-alcoholic spirit or think about the flavour profile that you want the drink to have – then utilise drinks that will achieve this. For example, Britvic or London Essence mixers, or introduce Teisseire syrups. Syrups are a good way of adding additional flavour to mocktails, for example, you can use vanilla syrup to mimic the taste of flavoured vodka.
What are the best flavours for mocktails? What has worked for you?
Two years ago, we would have said the flavours that worked were the ones that consumers know and love and feel safe with. Flavours like passionfruit and strawberry for example. Now, more exotic and adventurous flavours are working better within the non-alcoholic market. This gives the drinks a sense of premiumisation, a perception that the drink is worth paying more for, gives it provenance and includes flavours that people aren’t used to. By using new and exciting flavours, it suggests that it’s harder to find and harder to make which increases the perceived value of that drink.
In particular, we are finding that Asian flavours are working very well right now, which has come off the back of the Asian food movement and more people understanding that Indian or Chinese flavours are not just the traditional Indian and Chinese that we have become used to.