Sober bars
According to the World Health Organization, between 2000 and 2016 the number of drinkers in the world decreased by 5%. Accompanying this shift, consumers opting for teetotal lifestyles—or simply cutting down on booze— are looking beyond simple juices and soft drinks as alcohol alternatives, and are in search of new concoctions to satisfy elevated palates. As a result, restaurants and bars are creating teetotal environments, and curating non- alcoholic drinks menus.
Getaway opened in April 2019, providing a swanky social hang-out for Brooklyn tee-totalers. The menu boasts a list of sophisticated beverages, each containing a complex blend of flavours, including quirky ingredients such as pink peppercorn, juniper and fennel—without a single drop of alcohol on site.
In New York, Listen Bar has been creating teetotal buzz since it opened in October 2018. Proving it is possible to have a good night without alcohol, it hosts themed party nights once a month where visitors can enjoy an array of non-alcoholic cocktails and craft beers while taking part in activities such as karaoke, astrology readings, a sex-toy version of truth or dare and even live tattooing.
The Virgin Mary opened in Dublin in May 2019, claiming to be the first permanent alcohol-free bar in Ireland that follows standard pub opening times and contains all the traditional vibes of a regular pub. It offers carefully hand-crafted cocktails with additional twists, and even a brew that mimics the texture and appearance of Guinness, made with chilled nitro coffee served from a stout tap.
Choosing to focus on the health-conscious client, London’s Redemption bar serves nourishing booze-free alternatives, drawing on ingredients like activated charcoal, CBD cannabidiol extract in its lager, and kombucha on tap, all claiming a ream of health benefits.
For bars that want to delve into the teetotal space, non-alcoholic contenders like Seedlip are making it easier. Seedlip’s drinks, made using a variety of herbs and spices, provide an alternative to spirits in more than 300 Michelin-starred restaurants in 25 countries. Aecorn’s non-alcoholic aperitifs, made from Pinot Noir, Meunier and Chardonnay, are designed to be served as a spritz or mixed in a cocktail.
Why it’s interesting: As consumers shift towards healthier lifestyles, bars and drinks brands are catering to this shift without making clients feel that they are missing out on social experiences.
