No alcohol? No problem.

With changes in consumer preferences, a greater interest worldwide on wellbeing and a desire for more choices and flavours, venues have an opportunity to offer a meaningful guest experience with a diverse range of low and no alcohol cocktails. This article will let you dive into low and no cocktail recipes, complimentary food pairings and menu tips.

What is the difference between no and low ABV?

Low ABV stands for low alcohol by volume, and no ABV stands for no alcohol by volume or zero alcohol.

• At the stronger end of the lowABV spectrum, cocktails may include small volumes of 80-proof spirits such as tequila or gin.
• At the weaker end of the lowABV spectrum, lower-proof spirits like Ketel One Botanical, vermouths, sherries and other spirit-adjacent elements can achieve a complex flavour profile without the spirituous punch.
• No ABV or zero alcohol drinks use non-alcoholic spirits like Seedlip, teas, juices, ferments, and flavoured mixers to create cocktails that deliver flavour and complexity.
• It's worth noting that the margins on no alcohol cocktails can be more significant due to the lower cost of ingredients.

Four Tips to Showcase Your Low and No Alcohol Offering

1. Back Bar Categorisation: Consider grouping low or noalcohol spirits to help customers see what’s on offer.
2. Menu Listing: Create a section in your menu for low or noABV drinks or blend drinks alongside their alcohol equivalent so customers can easily switch between the two.
3. Half Serves: Offer a ‘half-cocktail’ to keep the alcohol level low so guests can try more of your creations.
4. Food and Drink Pairings: Take inspiration from the Italian tradition of Aperitivo and offer an early evening Aperitivo menu with low and no cocktails and small bites like cheeses, charcuterie, bread and olives.

Four Tips for Great Low and No Alcohol Cocktails

1. Reverse Classic Cocktails: Reverse the specification on a traditional classic cocktail with spirit and vermouth, to highlight the wine and bring down the ABV.
2. Tannin and Spice: Replicate depth of flavour by using ingredients high on spice whilst replacing wine tannin and mouthfeel.  See Fresh Quince of Bel Air recipe.
3. Bespoke Ingredients: Source local ingredients to make bespoke syrups, cordials, infusions, tinctures, ferments and pickles to add flavour, complexity and intrigue to your low alcohol signature serves.
4. Sherries and Kombuchas: Substitute the base spirit in a Manhattan with dry sherry or play around with house fermentations like kombuchas to pump up the flavour dial. See Precursory recipe.

Ben Branson, Seedlip Founder

NOgroni

A delicious no-alcoholic twist on the classic Negroni. See Recipe.

Seedlip Spice Ginger Highball

An aromatic and spicy kick with notes of ginger, citrus, and pepper. See recipe.

CLAIRE WARNER, HEAD OF LUXURY ADVOCACY, DIAGEO

Panoma

A fresh non-alcoholic twist on the classic with Seedlip Spice 94, grapefruit and lime.. See Recipe.

Orchard Sour

All the summer flavours, without the alcohol. The Orchard Sour combines Seedlip Garden 108 with pear and lemon for something truly unique. See Recipe.

Mr Howard

Halfway between a Daiquiri and Paloma, this no alcohol cocktail is refreshing and zesty with a subtle aromatic taste of anise and allspice. See Recipe.

Recipe

Madam Eliza

Seedlip Spice 94, Black Pepper Tincture, Lemon Juice and Seville Orange Marmalade combine to bring bitterness, texture, aromatics and sourness. See Recipe.

Recipe

Lowerside

Based on the classic Adonis cocktail, this low ABV serve is pleasantly bitter and perfect for pre-batching and popping in the fridge.

Recipe