The Amaretto and American Malt bottlings also received multiple mentions. While Lyre’s makes a broad range of N/A spirits, bartenders specifically praised the company’s bittersweet aperitivo range, including the red bitter–like Italian Orange and the Aperol-adjacent Italian Spritz. “ A little goes a long way here, but Gimlets, Martinis and rickey-style cocktails are all on the table.” Similarly, Drew Hairston, who oversees the beverage program for Washington, D.C.’s Maydan, favors it for a “super-herbal” Southside: “It doesn’t try too hard to emulate a full-proof spirit it brings its own unique character to beverages, making it possible to use alongside spirits as well as on its own.”Įlsewhere, Phil Collins, director of beverage for TableOne Hospitality (Bar Sprezzatura and La Société in San Francisco and Mother Tongue in Los Angeles), leans into the herbal character (botanicals include peas, rosemary, spearmint and thyme) for a zero-proof Bloody Mary “to really punch up those vegetal notes from the tomato juice.” “The Garden 108 works well in replacing gin for non-alc cocktails,” says Nick Amano-Dolan, beverage director of Bon Vivants Hospitality (Trick Dog, Chezchez). Most bartenders employ these as a gin or vodka alternative. The first mass-market distilled nonalcoholic spirit, which came to market in 2015 and was subsequently acquired by Diageo, now includes three botanical bottlings: the vegetal, herbal Seedlip Garden 108 (the clear bartender favorite), earthy Seedlip Spice 94 and citrusy Seedlip Grove 42. Here are some bottles that will help move the revolution along.
“There are so many products currently on the market, a stark change from only a few years ago, and bartenders are now crafting some amazing nonalcoholic cocktails. Ever heard of a No-groni?”Īs a matter of fact, we have. “The world of nonalcoholic spirits is booming,” explains Stuart Weaver, of Lady Jane Denver.
#GRAPEFRUIT JUICE COCKTAILS NONALCOHOLIC FREE#
(It hasn’t hurt that they’re free from the daunting constraints that alcohol purveyors must vault to bring bottles to market.) And producers are jumping at the opportunity to populate the nonalcoholic shelf space. Over the past few years, these nonalcoholic drinks have veered from “nice-to-have” options to expected offerings at high-end bars, not to mention the swelling ranks of so-called sober bars.
“N/A products often need things such as egg white, aquafaba, carbonation or rich-styled syrups to assist in giving them a bit of a mouthfeel, which is a part of the experience of drinking alcohol,” echoes LP Paylor O’Brien, proprietor of LP Drinks and winner of Netflix’s inaugural season of Drink Masters. N/A spirits perform best when mixed with “heavier and stronger flavors,” including nonalcoholic modifiers like flavored syrups or juices, says Kim Haasarud, proprietor of Garden Bar PHX in Phoenix. Still, we found consensus around a few key workhorse bottles.Īs a general rule, bartenders caution that while it’s tempting to simply substitute a booze-free alternative for a full-strength bottling, many need a little TLC for mixing.
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