Latest news with #nonAlcoholic
Globe and Mail
2 days ago
- Entertainment
- Globe and Mail
Mocktails catch up to their booze-filled counterparts on restaurant menus
Six guests enjoy a languid dinner in a charming circa-1600s building in Quebec City. Here, at the two-Michelin-starred restaurant Tanière³, small plates of venison tartare with smoked potato chips are served with a cocktail called Bog and Labrador. Most of the guests get the drink made with Canadian Club, homemade Labrador tea liqueur, L'Arme Secrète vermouth and a hint of blueberry. But one guest receives the same drink, instead made from non-alcoholic HP Juniper whisky and NOA red vermouth, Labrador tea syrup and blueberry. It's one of the most generous acts of hospitality I've ever seen. Up until a few years ago, non-drinkers were made to feel other than, especially at high-end restaurants where the wine cards were often snatched from the table with a sniff. Yet here, all guests were seamlessly included. With the low- and non-alcoholic sector now a US$13-billion global industry (with Canadians among its top consumers), restaurants around the world are embracing booze-free diners, proving that fine dining needn't be limited to fine wines. Flexing creativity with their non-alcoholic beverages, the alcohol-free, one-Michelin-starred restaurant Idam in Doha serves a persimmon, melon and espresso mocktail smoked with star anise, to go with a vanilla ice cream and pecan dessert. At the three-Michelin-starred Geranium in Copenhagen, there's a drink made from green apples, fennel and sweet woodruff from the garden. At Hisa Franko in Kobarid, Slovenia, chef Ana Ros's three-Michelin-starred restaurant makes Pine Booch: Fermented with natural sugars from the local Pituralka pear, the drink boasts a unique balsamic flavour that comes from pine needles harvested from the forests behind the restaurant. And Andrea Carlson's one-Michelin-starred Burdock & Co in Vancouver just announced their latest tasting menu with non-alcoholic pairings, including a fig and rhubarb koji (a type of mould on rice used in fermentation) cocktail served with a Hokkaido scallop crudo with fresh begonia flowers. 'Restaurants that don't have a comprehensive non-alcohol program are now leaving money on the table,' says Kurtis Kolt, a Vancouver-based wine consultant. 'You can't put the genie back in the bottle.' Kolt is the founder of Free Spirit project, which hosts booze-free pop-ups and events such as non-alcoholic wine, beer and cocktail tastings featuring dozens of vendors. He says the question he is asked most often at his events is, 'Why doesn't Gen Z drink?' No alcohol, no problem: Four zero-proof cocktail recipes to try at home There are plenty of reasons why a growing number of people of all generations are drinking less or not at all. Industry research shows that millennials and Gen Z consumers are looking for even more alcohol-free alternatives, driven by factors such as diet, legal cannabis consumption, cost and awareness around alcohol's impact on overall health. 'Plus, they grew up in a time when taking care of yourself is more a part of the zeitgeist,' says Kolt. While seemingly simple, making a restaurant-worthy mocktail isn't easy. 'Our mocktails are like liquid food,' says chef Moeen Abuzaid of Toronto's Arbequina, who along with his wife and co-owner, Asma Syed, decided not to serve alcohol at the Roncesvalles neighbourhood restaurant, to align with their Muslim values. Instead, they thoughtfully create drinks to pair with their elevated Arabic cuisine (think: freshly baked za'atar buns with house labneh, and Muhammara steak tartare). For their Lychee Pink cocktail, for example, making the base alone is a three-day process. They peel fresh lychees then infuse them with a strawberry consommé they've made by cooking down fresh berries and straining them. They then vacuum seal the juice with the lychees, along with organic agave syrup and toasted pink peppercorns, letting the mixture steep. Finally they filter it before shaking it up with white cranberry juice. Abuzaid says the cocktail goes particularly well with the likewise bold flavours of their Angus short ribs, which are cooked down with cinnamon, coriander, chili, date molasses and tamarind. 'When your mocktails change, the flavours of your food changes,' says chef Abuzaid. Other mocktails on the menu range from the Peach Blossom (white peach, sumac, orange blossom) to the Red Ruby (grapefruit, thyme, rose, hibiscus). There are also sodas such as Salaam Cola and de-alcoholized wines. For me, tucking into plates of the chef's savoury manti and chicken shish while drinking a simple pomegranate lime mocktail tasted just right, the spritzy freshness of the drink allowing the aromatics to shine. 'One of our challenges is getting guests comfortable with the idea of having mocktails to start the meal then moving on to de-alcoholized wine,' says Abuzaid. 'You can have a group that has no idea what wine even tastes like, and we're exposing them to a whole new world.' Others don't need convincing. 'Just yesterday we had a guest who drinks regular wine but was so excited to try the de-alcoholized wine that he drank an entire bottle of our Chilean chardonnay.' Arbequina's cocktails run from $13 to $16, though at most restaurants non-alcoholic cocktails often cost the same as standard cocktails (around $20). That's because many of the fresh bases and zero-alcohol 'liquors' are often as expensive as those found in traditional cocktails. For instance, at the LCBO a 700 ml bottle of Seedlip Grove Non-Alcoholic Spirit costs $45. 'We've definitely seen a steady and noticeable increase in demand for non-alcoholic cocktails over the past three years,' says Joey Simons, CEO of the Montreal-based restaurant group estiatorio Milos, which has 13 restaurants around the globe from Athens to Singapore. 'While there has always been a need to cater to different preferences – due to personal taste, pregnancy or health concerns – we started to see a more pronounced uptick around 2021 after the pandemic.' He says non-alcoholic options are no longer a niche request: 'It's now a key part of our beverage program.' Simons says a good restaurant should offer the full spectrum of preferences without compromising on quality or experience. 'We've made a conscious investment in our non-alcoholic program, both in terms of ingredients and empowering our bartenders to be creative.' They use the same obsessively sourced ingredients found on all Milos menus, such as honey from Kythira, Greece, and fresh citrus blossoms. 'We'd estimate that about 10 to 15 per cent of guests will opt for a non-alcoholic option at some point during their dining experience,' he says. 'Some remain entirely non-alcoholic throughout their visit, while others may start with a zero-proof cocktail before transitioning to wine or spirits with dinner. The proof of concept is absolutely there.'
Entrepreneur
13-06-2025
- Business
- Entrepreneur
Entrepreneur UK's London 100: Botivo
Botivo, a British non alcoholic aperitivo, was first created by artisan Sam Pageat Steavenson who built a career creating drinks from scratch to serve at the parties of the likes of Kate Moss and the Royal wedding. Opinions expressed by Entrepreneur contributors are their own. You're reading Entrepreneur United Kingdom, an international franchise of Entrepreneur Media. Industry: Food and Drink Botivo, a British non alcoholic aperitivo, was first created by artisan Sam Pageat Steavenson who built a career creating drinks from scratch to serve at the parties of the likes of Kate Moss and the Royal wedding. Co founder Imme, a brand strategist and self confessed hedonist, tried the liquid a few months later and became obsessed with the bold and unique taste. The liquid takes over 1 year to hand make using no flavourings, essences or preservatives (the only drink in its category that does this) to achieve a complex and superior taste. Sam still makes every batch on Lannock Farm in Hertfordshire and Botivo is now sold in 30 Michelin star restaurants, iconic spots like St John and trendy groups like Soho House, the Wolseley group and Hawksmoor. It grew almost 3x in revenue last year and shows no signs of slowing down in a non alcoholic category that is exploding.
Forbes
03-06-2025
- Entertainment
- Forbes
One of Atlanta's Best Zero-Proof cocktail Menus Is At This Michelin-Starred Gem
Zero proof cocktail at O By Brush O by Brush, which recently earned its first Michelin star, is the buzzy new offering from Chef Jason Liang, the culinary talent behind Brush Sushi, Cuddlefish, Lucky Star, and Momonoki in Midtown. At O, Chef Liang creates an omakase dining experience in an intimate setting, serving pristine dry aged sashimi and elegant nigiri presentations. You'll also enjoy the French-influenced pastry stylings from Liang's wife ChingYao Wang. The 20-course Omakase menu is defined by Liang's work with dry aged fish and Binchō-tan, a type of hardwood charcoal that Liang uses to finish some of the menu items. Expect silky dry aged sashimi offerings such as sanbaizu dusted with chives, or inventive riffs on classics such as the chawanmushi with caviar and uni. The dance of preparation, service and taste is impressive, especially when paired with a specialty sake. Yet, one of the most inventive pairing options is the non-alcoholic/zero proof menu. Here, guests are treated to clever use of botanicals and texture to recreate the cocktail in spirit. O's non-alcoholic pairing menu doesn't just substitute cocktails—it reimagines them. The opening sipper, for example, is a vibrant blend of grapefruit, jicama, rose hip, and basil, delivering the crisp effervescence of brut Champagne without a drop of alcohol. It's a perfect foil to Liang's supple, umami-rich sashimi. A standout 'Cognac' pairing follows—crafted from Taiwanese alpine tea, oak, vanilla, and a whisper of tamarind. Earthy and gently tannic, it complements the richness of the Wheel Pie: a decadent bite filled with monkfish liver, black truffle, shiitake, and sugar plum. Over the course of the meal, guests are treated to ten meticulously crafted zero-proof pairings, each echoing the spirit of traditional libations while remaining wholly unique. The entire 20-course experience is perfectly paced—luxurious, not lengthy—and ends with a charming takeaway: a gift bag filled with house made cookies and specialty teas. It's thoughtful, playful, and wholly satisfying. For those craving more of Atlanta's zero-proof creativity: Bottom line: Whether you're sober-curious, abstaining, or simply interested in the heights a beverage can reach without alcohol, O by Brush sets a new gold standard. It's thoughtful, elegant, and above all—deliciously intentional.
BBC News
17-05-2025
- Health
- BBC News
Hull 'sober-curious' scene has drinkers in high spirits
With hangover-free pub crawls, sober socials and non-alcoholic alternatives popping up around Hull, Josh Gorroño Chapman has been speaking to businesses and those cutting out booze to hear more about the evolving scene."I do it for the taste as opposed to the feeling it gives me because I know that feeling comes with baggage."As Henry Beercock chats to me over a bright pink cocktail garnished with a fresh lime wedge, you could easily believe it was any normal night at The Brain buzzing Old Town cocktail bar, found along the Low Ale Trail, is hosting one of Alcohull Free's first sober place once a month, the socials aim to offer a hangover-free night out with good food and Beercock, 34, set up the group when he realised how few options there were when he went sober in October 2023."I would avoid going out," he explains, "and this is what I'm trying to encourage for other people.""Still come out. There is a good time to be had. Do not not socialise." 'Increasing demand' Developed in partnership with Hull City Council's public health team in 2019, the Low Ale Trail aims to make it easier for people to find low and no alcohol options at bars and Improvement and Service Development Manager Phil Wray says the team has noticed the choice of drinks is growing in the city."We know that our local venues are seeing an increasing demand which is a great sign people are being really conscious of their alcohol consumption."In 2023, more than 120 million pints of no and low alcohol beer were drunk across the UK, according to the British Beer and Pub Association which estimated sales would continue to increase. The original trail, initially only covering Hull's Old Town, has now expanded to include one in the Avenues and another in the Theatre Quarter, with 35 venues taking part. "You still want to have that buzzing atmosphere but not suffer," laughs Alex at Scale and Feather, another bar along the trail, the 26-year-old says there has been a generational shift when it comes to drinking."A lot of people my age don't want to be hung-over all the time," she explains."They're joining running clubs and doing more things like that rather than getting hammered in a pub."Alcohol Change UK said about 30% of people who drank alcohol in the last six months reported becoming more concerned about the long-term damage drinking may have on their concerns were highest among the 25-34 age group and lowest among those aged 55 and over. Dennis Wann, 59, is the landlord of The Sailmakers Arms and Ye Olde Black Boy, both also on the trail, and says he has noticed a shift too."The Heineken 0.0 is on its own dedicated cooler so that it can't ferment and can't become alcoholic," he said. "That's an investment of £3,500."[People] think it's got no alcohol so it should be cheaper, but it's actually a longer process," he said. "It starts off as a normal Heineken beer and then they boil the alcohol off." Back at the sober social, Sallie Charlton tastes the aptly-named Alcohull Free cocktail."You wouldn't know that didn't have alcohol in it," she says, with sounds of approval from her pair met at a previous event and now meet up socially and text. "It's a proper friendship," adds Ms 56-year-old said health was a big factor in making the decision to switch."Particularly for me getting older, I'm quite health conscious about what I'm putting into my body now."She says alcohol replacements have been a big help psychologically."When you finish work and pour that drink, it's exactly the same as if you had alcohol in it. It's really weird how that happens." "It's that ceremonial pint, that kind of the ritual of a pint in a pub or bar," agrees Mr Beercock. "The alcohol-free beers really scratch that itch."He says he hopes to grow the group "into something bigger"."The sober, sober-curious scene is very much in its infancy, but there's room for growth, which I find very exciting."Listen to highlights from Hull and East Yorkshire on BBC Sounds, watch the latest episode of Look North or tell us about a story you think we should be covering here.
CBC
10-05-2025
- Entertainment
- CBC
Coffee, croissants and good sound — daytime parties are popping up in Montreal
Croissound is a party from 11 a.m. until 2 p.m. for all ages. Experts say this type of event without alcohol is part of a generational shift.
