Mixologists decode why low-alcohol and zero-proof beverages gaining popularity indicates a shift towards mindful drinking. Plus, a round-up of pubs saying cheers to this trend
Erbe negroni by Motodo
A tippler who’s watching their drink, a teetotaller who’s looking for something new, and a sober curious person, who’s keen to reduce consumption or give up alcohol altogether, walk into a bar. There’s something for all three of them, and no, we’re not talking about your average medley of spirits and juices. Bars in the city are increasingly churning out artisanal low-alcohol and zero-proof beverages, to lure in a new breed of mindful drinkers.
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Svami's zero-proof range
Beyond the mocktail
At the gastropub chain SOCIAL’s Khar outlet for instance, ask the bartender for the High on Life menu, which features non-alcoholic drinks. Nilesh Patel, beverage head (west), Impresario Handmade Restaurants, insists that this kombucha, C&T (pickled cucumber and tonic), homemade negroni and na’real whisky (smoked tea and coconut water ice moulds)-packed menu isn’t the same as their mocktail offerings. “Zero/non-alcoholic beverages are usually non-alcoholic beers or non-alcoholic distilled spirits, whereas mocktails are basically a mix of juices and syrups,” he explains.
An explainer on low-and-no beverages by the global training programme Diageo Bar Academy reconfirms that consumers today are ready to look beyond boring mocktails. It states that non-alcoholic beverages “employ the use of non-alcoholic spirits, teas, juices, ferments, flavoured mixers, and so on to develop characteristics that mirror a cocktail but in a creative way” — a fact best exemplified by Svami’s range of zero-proof drinks that dropped amid the pandemic. A sip of their zero-proof rum and cola will make you wonder if you’ve been drinking the iconic combo the wrong way all this time. Also part of this range are a sober gin and tonic and a pink gin and tonic. Aneesh Bhasin, co-founder, Svami, reveals that the collection is powered by the thought that all drinks should be delicious — whether alcoholic or not. “Zero-proof drinks are having a big moment abroad right now. The Indian market is at a nascent stage but looks very promising. Especially since the pandemic, people are looking for alternatives to sugary products,” Bhasin elucidates.
Nilesh Patel and Aneesh Bhasin
Keep it low
Mixologists note that there has been an increase in the demand for low-alcohol beverages, too. Generally, low-alcohol beverages are referred to as drinks that have an alcoholic strength between 1.2 per cent abv (alcohol by volume) to 5.5 per cent abv, Patel informs us, adding, “Wine spritzers, aperitifs, and low-alcohol beers fall in this category, along with vermouth and ciders.” In places like Italy and Mexico, low-alcohol beverages such as kombucha, tepache and aperitivo are part of the culinary culture. Izler Thomas, mixologist at Café Panama, which serves Latin American grub, shares that low-and-no cocktails at their bar include kombuchas and zero-proof cocktails infused with non-alcoholic gin and rum. “For patrons who prefer drinking a light beverage during the day and want a minor quantity of alcohol, [low-alcohol beverage] is a good replacement for beers so you don’t feel super heavy,” Thomas asserts.
Similarly, at celebrity chef Ritu Dalmia’s trattoria-style Motodo, the bar menu offers an aperitivo programme — which they claim is Mumbai’s first and complements their Italian fare. It’s where in-house negronis share space with spritzes, low-alcohol cocktails, bellinis and more. “Aperitivo refers to an early evening drink that is meant to ‘open the appetite’,” explains the head bartender.
More than a trend
Patel believes that the low-and-no trend is here to stay, driven by a combination of factors such as “changing lifestyles, a focus on healthier living, and the availability of new and great-tasting products.” Bhasin adds they’ve got great reception from two kinds of people — teetotallers and the ones looking to cut down alcohol intake. “Studies show alcohol consumption might decline among the youth and there will be a demand for more beverages that taste great and are not just run-of-the-mill colas and juices,” he concludes. Cheers to that.
Beetroot kanji by Khar SOCIAL
Happy high
. This restaurant offers a curated section called Responsible Choice that includes drinks like designated driver and sanguine.
AT Saz Cafe, Lower Parel.
CALL 9920056688
. Choose from outcider (lightly fermented pear and apple juice plus oregano), beetroot kanji, and other options.
AT Khar SOCIAL, Rohan Plaza, 5th Road, Khar
West.
CALL 7506394243
. Sip on erbe negroni, frutta or laura spritz.
AT Motodo, Jio World Drive.
CALL 8591802205
. Call for zero-proof G&Ts or rum and cola.
LOG ON
TO svamidrinks.com
. Go for guava paloma or vegetal G&T, among others.
AT Saltt, Karjat.
CALL 9967725518
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