Our experts at Fairmont Royal York and Oliver & Bonacini describe how to thoughtfully design an alcohol-free cocktail menu at your event that will leave a lasting impression.
Non-alcoholic cocktails have earned the limelight
Spirit-free cocktails have become so clever and sophisticated that they deserve pride of place on any drinks menu. The key to showcasing these beverages is to celebrate the craftsmanship of a truly delicious and memorable cocktail experience.
“I think it's so important that non-alcoholic cocktails be treated with the same kind of hospitality and consideration as any other drink,” says James Grant, director of mixology, Fairmont Royal York Hotel. “It's shifting people's perspectives to appreciate the experience and the flavour rather than the intoxicating elements of a spirit.”
Few people realize the amount of time and skill that goes into creating non-alcoholic spirits, Grant continues. Distillers will first create the alcoholic version, then dealcoholize it “so that they're actually doing more work. A non-alcoholic bottle of spirit often costs as much as a bottle of spirit,” Grant notes.
“Offering a non or low-alcoholic cocktail just makes an event feel more inclusive. The non-alcohol version is served in similar glassware and garnishes as the full-proof cocktail.”
– Amy Teggart, Senior Manager at Oliver & Bonacini
Crowd pleasers: Guests will appreciate a choice of non-alcoholic beers, robust beverages such as kombucha or kefir, and spirit-free cocktails that are bright and pretty with a citrus base and a sparkling component, Grant suggests. The Fairmont Royal York’s CLOCKWORK Champagne and Cocktails bar offers Matter of Time, a drink made with Lyre’s London Dry Non-Alcoholic Spirit, passion fruit, vanilla, lemon and non-alcoholic sparkling wine.
“ Call out non-alcoholic options in the cocktail menu by including a special 'Spirit-Free' section, or by weaving the drinks into the menu, listing from lightest to spirit-heavy options. ”
– James Grant, Director of Mixology, Fairmont Royal York Hotel
Make everyone feel welcome
Guests feel special when greeted with a signature cocktail, so why not include a selection of spirit-free drinks, suggests Amy Teggart, Senior Manager at Oliver & Bonacini, whose diverse portfolio includes venues such as The Carlu and Arcadian as well as restaurants like Malaparte.
“Offering a non or low-alcoholic cocktail just makes an event feel a little bit more inclusive. The non-alcohol version is served in similar glassware with similar garnishes as the full-proof cocktail,” Teggart explains. “And if you’re offering passed red and white wine, It’s great to include a sparkling, non-alcoholic wine. Everyone has the same experience, regardless of what they're enjoying.”
Crowd pleasers: Call out non-alcoholic options in the cocktail menu by including a special “Spirit-Free” section, or by weaving the drinks into the overall menu, listing from lightest and most approachable to spirit-heavy options. You may also wish to detail the percentage of alcohol by volume (ABV) for each cocktail listed.
“Whenever I create a menu, it’s from the perspective of trying to express some sort of story. What experience do we want to provide to the guest?”
– James Grant
It’s not just a cocktail, it’s an experience
Grant works closely with planners to design drinks menus for special events hosted at the Fairmont Royal York. “Whenever I create a menu, it’s from the perspective of trying to express some sort of story,” Grant explains. “What experience do we want to provide to the guest, and what ingredients will get us there?”
Grant recently launched a new cocktail menu for the hotel’s Library Bar, with drinks inspired by literary and film classics, poetry, folklore and science fiction.
“When creating a spirit-free cocktail focus on the flavour profile, something that is well rounded and enjoyable in its own right, like an oversteeped tea to provide a tannic structure similar to a spirit aged in oak barrels."
– James Grant
When creating a spirit-free cocktail, Grant focuses on the flavour profile. “Something that is well rounded and enjoyable in its own right,” he says. He may incorporate an oversteeped tea to provide a tannic structure that is similar to a spirit that has been aged in oak barrels. “Many companies make really high quality non-alcoholic liqueur substitutes. And we have equipment here that distills the alcohol out of a liqueur, but keeps the intensity,” he says, noting that liqueurs such as Campari and Aperol are good candidates for dealcoholization.
Crowd pleasers: Dominicana, a twist on the classic Espresso Martini, is an ideal spirit-free cocktail since most of the flavour profile is coming from coffee and a high quality, dealcoholized coffee liqueur, Grant says. A punch is also a good choice when flavours, such as camomile, strawberry and tea, are included.
