This year began with overwhelming participation in dry January, with roughly 19% of American adults steering clear of alcohol for the month. As the year progresses, it seems that this trend is going to continue. As millennials become more health and environmentally conscious, we can expect the non-alcoholic drink trend to grow significantly over the next few years.
It’s not expected that alcohol will disappear by any means, but instead, many more restaurants and bars will offer more options to be even more inclusive. Event planners are starting to add more non-alcoholic drinks for weddings, parties, and other events to fulfill their clientele’s needs. Studies have shown that Generation Z is drinking much less than Generation X and Boomers did at their age. You can expect mocktails to show up at more of your local restaurants and bars as individuals opt for healthier, booze-free options.
Economic Benefits
You may be aware that brewing beer is a process that guzzles quite a bit of water. Brewers use seven gallons of water for every gallon of beer they produce, making it more challenging to run a profitable brewery in regions where water is scarce.
Mocktails are also inexpensive and incredibly easy for your business to make. Most ingredients used in these booze-free beverages are things you already have on hand. Using the ingredients you have on hand will also limit waste since most mocktails are made with ingredients such as mint, club soda, ginger beer, simple syrups, etc. Alcohol is typically the most expensive element in a drink; removing this and offering a tasty alcohol-free drink will cut costs. Mocktails can help drive your sales, increase customer traffic, gain more awareness in the community, and create a more inclusive environment for your guests.
Personal Benefits
There are plenty of potential benefits of having a tasty and socially acceptable alcohol alternative in a society where alcohol is so popular. Opting out of an alcoholic beverage can bring you better sleep, less anxiety, and more productivity in the following days. Many people also feel a struggle socializing while sober. Adding non-alcoholic beverages to your menu is about promoting inclusion and connection, allowing your guests to socialize with a fun drink without boozing. Mocktails are safe for everyone, including pregnant individuals, children, individuals with illnesses, and designated drivers.
Mocktails can also be nutrient-packed. Many of these non-alcoholic drinks are made with fresh fruit or vegetables, herbs, coconut water, or kombucha, making them packed with vitamin C, antioxidants, and other nutrients. These are also much more hydrating than those with alcohol. You may be aware that alcohol is very dehydrating; alcohol is a diuretic that increases the amount of water your body excretes. Drinking excessive quantities can deplete the body of fluids and electrolytes.
Recipes to Try
Mango Mule
Just like a moscow mule, only tastier and alcohol-free! This is a cool and fresh beverage that’s perfect for warm weather, patio-sitting, and socializing.
Ingredients
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4-5 slices of cucumber – SGC# 192335
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1 oz honey syrup – SGC# 122385
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1.5 oz mango puree – SGC# 082512
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1.5 oz fresh lime juice – SGC# 082245
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1.5 oz ginger beer – SGC# 494217
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Ice
Instructions
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Muddle cucumber and honey syrup in the bottom of a cocktail shaker.
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Add the mango puree and lime juice and shake with ice vigorously.
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Strain into a copper mug. Top with ginger beer and stir.
Honey Dew Cucumber Slush
This drink is high vitamin B and cucumbers which are guaranteed to be calming. You can also opt to have this drink served on the rocks. Pro tip: You can make it an hour ahead of time. Freeze the beverage in a smoothie cup and re-blend whenever you’re ready to drink or serve.
Ingredients
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4 cups honeydew (from about 1 small), rind removed, flesh cut into 1" pieces, frozen – SGC# 192864
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2½ cups coconut water – SGC# 493864
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⅓ cup mint leaves – SGC# 193391
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2 Tbsp. fresh lime juice – SGC# 082245
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½ tsp. kosher salt – SGC# 052100
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6 oz. cucumber (about ½ cucumber), peeled, cut into 1" pieces, plus more sliced for garnish – SGC# 192335
Instructions
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Blend honeydew, coconut water, mint, lime juice, salt, 6 oz. cucumber, and 2 cups ice in a blender until smooth.
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Divide among glasses, then garnish with cucumber slices.
If you are a fan of chiles, you can substitute serrano peppers or jalapenos for the chiles de árbol. This will give you the flavor of the chile without just the heat.
Ingredients
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1 tablespoon peppercorns – SGC# 169554
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1 lime, plus wedges for serving – SGC# 192625
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2 dried chiles de árbol, plus crushed for serving – SGC# 196798
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3 cups fresh pineapple juice – SGC# 082602
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½ cup sugar – SGC# 051755
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Pinch of kosher salt – SGC# 052100
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9 cups club soda, divided – SGC# 164125
Instructions
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Crush peppercorns with a mortar and pestle or the side of a chef’s knife.
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Remove zest from lime in wide strips with a vegetable peeler, leaving white pith behind. Place in a medium bowl. Add peppercorns, whole chiles de árbol, pineapple juice, sugar, and salt and stir until most of sugar is dissolved. Transfer to a 1-qt. jar or an airtight container. Cover and chill 8–12 hours.
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Strain juice through a fine-mesh sieve into another medium bowl (you should have about 3 cups); discard solids.
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To make 1 drink, mix ¼ cup juice with ¾ cup club soda in a measuring glass; taste and add more juice if you want it sweeter. Pour into an ice-filled glass. Garnish with a lime wedge and crushed chile de árbol.
