Non-alcoholic cocktails have been on the rise for the past few years, and they’re not going anywhere. Thanks to the rise of non-alcoholic spirits like Seedlip and our guests embracing the low ABV options, we can safely say that non-alcoholic drinking is here to stay, and the standards have been set. Drinks expert Simone Sanna, Diageo Reserve Brand Ambassador for Western and South Australia, shares why non-alcoholic cocktails is a no brainer for bar professionals wanting to tap into today’s drinking culture.

Quick Bio: 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 World Class national finals in the UK and Australia.

If we know that our guests are going out less but they’re drinking better, it makes sense to accommodate them with non-alcoholic options. It’s giving your non-alcoholic cocktail program the same time and respect that you give to the 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.

This is reflected in this year’s World Class Australia entry round challenge where bartenders were asked to create a cocktail using one of 11 brands from the Diageo Reserve Portfolio.  The non-alcoholic spirit Seedlip was used in 19% of the entry rounds (second only to Ron Zacapa at 21%).

Simone says, “I've been working in the industry for the past 13 years, and the way bartenders have approached the world of non-alcoholic cocktails has changed drastically. When I first started in bars, non alcoholic 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 overly sweet and overlooked serves created panic during a very busy Friday night service.

“Almost 13 years later, we have seen an amazing shift towards a more sophisticated approach to non alcoholic cocktails. Nowadays, these 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.

Simone says, “This shift didn’t happen by chance. We saw a rise in non-alcoholic cocktails in the modern era due to a better understanding of our culture and the needs of our guests.

“Firstly, bartenders advocate for inclusivity in their bars. 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, and healthier options in our bars are what people are looking for nowadays.

“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 around the complexity of fresh produce makes an incredible non-alcoholic 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, setting new standards for excellence in the hospitality industry. If you’re not prioritising your non-alcoholic cocktail offering on your next menu, you might find your guests looking elsewhere for a venue that is.

If you’re feeling like something a little more complex and want to try some advanced techniques, then download then click-below for Simone’s Advanced version of the Orchid Seed. Techniques used in this serve include carbonation, non-alcoholic fermentation, and sous vide infusion.

• Giving your non-alcoholic cocktail program the same care and attention as your wider cocktail list will take your bar to another level.
• The cocktail industry has seen a great shift in sophistication when it comes to making non alcoholic drinks.
• Serving non alcoholic drinks reflects greater inclusivity within your bar and responds to guests who are looking for low abv.
• Making non alcoholic drinks can be fun and give rise to great innovation within your bar.