Now trending: Low and non-alcoholic drinks that give the kick without the hangover
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Now trending: Low and non-alcoholic drinks that give the kick without the hangover
Forget Shirley Temples. Bartenders are crushing mocktails with creative ingredients and a slew of not-alcoholic spirits that look and taste like the real thing.
Information from Global Market Insights shows that the Asia-Pacific low-to-no-booze (LNA) beverage market place is estimated to grow more than seven per cent from 2022 to 2025. (Photo: Don Ho)
13 Nov 2022 06:30AM (Updated: 04 Jul 2022 11:52PM)
Everybody goes to a bar to beverage booze, right? Wrong. According to Bacardi's 2022 Cocktail Trends Report, 83 per cent of bartenders said that low-alcohol options were popular and "mocktail" bubbled upwardly 42 per cent more than often on online searches in 2019. In the Uk alone, the no- and low-alcohol spirits market is forecast to grow 81 per cent by 2022.
Europe and the U.s. are way alee of the curve, but the Asia-Pacific region is likewise catching up fast. Data from Global Market Insights shows that the APAC depression-to-no-booze (LNA) beverage market is estimated to abound more than than vii per cent from 2022 to 2025.
The competition is definitely swizzling and Singaporeans' openness to new F&B ideas means that we frequently get first dibs on new releases. Last twelvemonth, Singapore was the first country in Asia to launch the Heineken 0.0 beer and the second subsequently Nihon to get ex-Noma chef William Wade'due south not-alcoholic wine label Non.
This twelvemonth, we were the first, together with Hong Kong, to be the launchpad for Lyre'due south, whose alcohol-free spirits have an incredibly similar heady profile to the classics they mirror.
Wellness and wellness concerns are the key drivers for this growth, only so are those who are abnegation for religious reasons or simply want to savour a beverage without a hangover.
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Michael Han, managing director of beverage distributor Program B, which carries the world's first distilled non-alcoholic spirit Seedlip, and Non, added, "Just because people aren't drinking alcohol, it doesn't mean they want to compromise on the experiences they accept. They expect the aforementioned qualities in not-alcoholic drinks every bit they would in a cocktail or craft beer – a sense of occasion, circuitous flavours, and considered presentation."
Bars that CNA Luxury spoke to – Ah Sam Cold Drinks Stall, Atlas, Barbary Coast, Don Ho, IB HQ, Jigger & Pony, Manhattan and MO Bar – say that while these drinks are not likely to overtake the real bargain, there is a growing demand for thoughtfully crafted choices.
ON A NON-ALCOHOLIC BAR-HOP
On a contempo bar hop with Lyre's through three bars – Ah Sam Cold Beverage Stall, Don Ho and Manhattan – we were impressed with the artistic drinks that used spirits such every bit Lyre'south White Cane Spirit (white rum), Aperitif Rosso (vermouth) and Amaretti (amaretto).
Ah Sam Cold Beverage Stall'southward Head Bartender Russell Ong has observed more families with children having meals at the gastrobar. So he came up with the Grapefruit Spritzer and Lavender Mojito, so that kids "can have fun 'adulting' with their parents".
Other drinks such as Don Ho's Polish Amaretti with almond milk, apple, passion fruit and mint, and Manhattan'due south New Element fabricated with a Lyre'south Coffee Originale, banana cordial, sparking kokosnoot h2o and chocolate bitters brand sure that yous tin still hang out at cool places on weekdays and even so await fresh for the next day's 9am meeting.
At Junior The Pocket Bar, the speakeasy known for its rotational concepts and edgy cocktails, non-alcoholic options were previously off-the-record and bespoke. Now, the menu at its new Ann Siang Hill digs includes a "homebrews and highballs" department, where possessor Joe Alessandroni takes a fermented arroyo with ingredients such every bit table salt-cured citrus, passion fruit kombucha and sour tamarind, with the pick of having them boozy or not.
Alessandroni said, "What sets cocktails apart from other types of drinks is the intensity of flavour that comes from using big, bold spirits as the foundation. The claiming was to recreate in-your-face up season and a full-bodied mouthfeel without the spirits. Otherwise you only accept a tasty lemonade. Information technology is doubly important to boom the traditional flavour profile and texture of a traditional cocktail if we're serving non-alcoholic drinks to cocktail lovers."
INCLUSIVITY, Not EXCLUSIVITY
After all, it's about inclusive and convivial hospitality, where customers can have a expert time with whatsoever friend they desire, teetotallers and meaning buds included. Jerrold Khoo, Bar Managing director of the Jigger & Pony group, said: "Some people may question the betoken of ordering a non-alcoholic beverage at a bar. But when you're in the mood to forgo the booze, there's no reason why you and your friends can't enjoy a night out at ane of our venues with our not-alcoholic options."
The group'due south Gibson Bar, Jigger & Pony and Italian eatery-bar Caffe Fernet, use Seedlip in mocktails such as Virgin Lobster Mary and Woo Woo.
Kamil Foltan, co-owner of IB HQ, said: "You can attract a new clientele and make great margins. You can also achieve some exceptional food pairings with non-alcoholic offerings, sometimes cleaner and more fragile than with alcohol."
Overcoming bad first impressions was undoubtedly the biggest claiming for bartenders. Jesse Vida, Atlas' Head Bartender, shared: "The misconception around non-alcoholic options come up from a bad reputation they have. Mocktails are considered average, often sweetness, total of fruit juice, an reconsideration."
When Manhattan first opened in 2014, non-alcoholic drinks were mostly equanimous of juices, syrups, cordials and soda, said Caput Bartender Sophia Kang. "Skeptical customers simply became more than open when the bar dabbled in quality ingredients such as freshly pressed juices, steeped infusions and quality tea."
Don Ho'south Head Bartender Kai Ng said that his guests initially needed to be convinced of the "price-to-performance value" and whether the bar'due south mocktails were truly not-alcoholic. He said: "This is to be expected equally the non-alcoholic cocktail and spirit motility is fairly new and so it'south our duty to educate consumers and convince them by being creative with new techniques and products."
Expect more options with the inflow of new players such every bit the newly-launched non-alcoholic aperitif Melati, which is currently being served at restaurants such as Odette, Esquina and Nouri.
Founder Lorin Winata says that the 26 Bali-sourced botanicals in the debut canteen are selected in consultation with an Ayurvedic specialist and a food scientist. "Melati is not only a 'replacement' for alcohol, it's a restorative production, which uses rare botanicals – such every bit chokeberry, sencha, ruddy kampot pepper and star anise – that work together to help detoxify the liver, increase blood flow, spark digestion, and support general wellbeing."
Ah Sam's Ong said: "Nosotros believe the trend will continue upwards as there volition exist an increase in both quality and quantity when it comes to non-alcoholic spirits and liqueurs. This allows confined to be fifty-fifty more imaginative with the creation of non-alcoholic cocktails."
"You tin can as well accomplish some exceptional food pairings with non-alcoholic offerings, sometimes cleaner and more than delicate than with alcohol." – Kamil Foltan
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Source: https://cnalifestyle.channelnewsasia.com/experiences/non-alcoholic-drinks-singapore-247061
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