A GUIDE TO LOW AND NO COCKTAILS
Check out our latest Masterclass session with Lauren Mote, Diageo Reserve Global Cocktailian and award-winning bartender and bar owner, Ryan Chetiyawardana aka Mr Lyan, as they discuss how low and no drinks can benefit your venue and excite your customers.
From low ABV to low sugar cocktails, Lauren and Ryan talk through the trends in this category as well as offering some innovative recipes for you to try in your bar.
By Lauren Mote
- 20ml Belsazar white vermouth (or any high quality)
- 20ml Belsazar dry vermouth (or any high quality)
- 20ml green verjus (you can also use lemon juice)
- 20ml liquid honey
- 60ml cold-brew jasmine green tea
- 3ml (3 dashes) aromatic bitters (like Suius Cherry, Peychaud or Creole)
Add vermouths, verjus, honey, tea and bitters to a cocktail shaker with ice, and shake.
Double strain with a fine mesh strainer into a chilled cocktail glass.
Garnish with orange twist or dehydrated orange wheel.
Glass: Coupe / cocktail glass
Boozeless Gin and Tonic
By Ryan Chetiyawardana
- 25mls Gordons 0.0%
- Chilled Tonic of choice
Add ice along with gin to chilled highball glass and crown with chilled tonic of choice and stir. Garnish with lemon and fresh curry leaf for green aromatic notes.
Glass: Chilled highball glass.
By Ryan Chetiyawardana
- 35ml Aecorn bitter
- 5ml honey (I use melipona honey, but a wildflower honey would be great)
- 50ml cold white tea (I used Malawi Antlers from Rare Tea Co)
Add all ingredients to cocktail shaker. Shake hard, then strain into a cocktail glass and garnish with a pink grapefruit coin
Glass: Cocktail glass
ZERO: A New Approach to Non-Alcoholic Drinks. By Grant Achatz; Allen Hemberger; Nick Kokonas
This is a great book focusing just on no proof drinks.
Good Together: Feast and Drink with Mr Lyan and Friends. By Ryan Chetiyawardana
A great book for occasion inspiration.
Other reference books in flavour and cocktail design:
The Science of Spice: Understanding Flavour Connections and Revolutionize your cooking.By Dr. Stuart Farrimond
Cocktail Codex: Fundamentals, Formulas, Evolutions.By Alex Day; Nick Fauchald
Bitter: A Taste of the World’s Most Dangerous Flavour. By Jennifer McLagan.
MASTER THE ART OF NO & LOW
No alcohol, no problem. Follow these top tips to help you create complex, balanced low and no drinks and showcase them on your menu!