"The challenge has never been to recreate tropical juice drinks; it's how to scratch the itch of wanting an Old Fashioned. And most of those attempts are pretty rough."
"That's the problem. Alcohol doesn't just add flavor - it adds texture, warmth and length. When you ignore bitterness, salinity, aromatics and mouthfeel, the drink feels flat. A good zero-proof cocktail needs just as much structure as a boozy one."
"Most bars rely on their soda guns or juices for non-alcoholic options, and some bars, like us, have a small menu that still relies on technique for their NA choices. Two of the three drinks on our NA menu have about a day's worth of prep each to get the drinks available for service. That labor is noticed by our guests."
Designing non-alcoholic cocktail menus is difficult because alcohol contributes more than simple flavor; it provides texture, warmth, length, and mouthfeel that must be replaced. Many NA programs default to sweet, juice-forward drinks and neglect bitterness, salinity, aromatics and structural components, yielding flat results. Recreating classic profiles like an Old Fashioned requires creative ingredients and deliberate technique rather than juice substitutions. Well-crafted zero-proof cocktails demand as much structure and preparation as boozy ones, often involving labor-intensive prep; consumer misunderstandings and expectations can also hinder appreciation of intentional NA offerings.
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