Demand for no and low alcohol drinks has grown steadily, driven by health, driving, pregnancy, religion, cost and plain preference. Guests who aren't drinking still want something interesting, and a lime and soda no longer cuts it. Good bars now build serious zero-proof menus with house cordials, ferments, shrubs, alcohol-free spirits and low-ABV aperitifs, and alcohol-free beers on draught have improved dramatically. These drinks can earn healthy margins, especially when made in-house, though pricing remains debated: guests often feel a non-alcoholic cocktail should cost less, while operators point to the same skill, ingredients and glassware.
Staff need training to offer them confidently and without judgement, presenting them on the menu alongside other drinks rather than hidden at the back. Pairing menus that include a non-alcoholic option have become more common. In the UK, labelling terms such as alcohol-free and low alcohol have specific meanings, so menus should describe drinks accurately. Treating non-drinkers as valued guests helps the whole room.
What we ask on the show
- How much should a great alcohol-free cocktail cost?
- Have no and low drinks changed your bar's takings?
- How do you train staff to sell them without being preachy?
- What's the best zero-proof drink you've ever had?