The Bar Journal

A handful of establishments in New York City, London and Sidney  have recently included cocktails with lower alcohol content than standard cocktails to their menu.

These cocktails are made with low-alcohol bases such as fortified wines sherry and vermouth, Chardonnay, sparkling wine and even beer. Some can be aperitif-style or digestif-style cocktails.

This trend results partly from consumers’ desire to drink alcohol in moderation on some occasions whilst still experimenting with interesting mixes, and the proliferation of new products like fortified quinine, aperitif, bitters and new vermouths and sherries.

The benefits for consumers go beyond health:

– Patrons with curious palates can try a broader range of cocktails without getting too full or drunk;

– They can enjoy cocktails throughout their meals;

– They do not ruin their appetite before a meal and may still enjoy a cocktail after dinner without feeling too full.

The benefits for restaurants and bars are also significant:

– These cocktails can pull other drinkers into the cocktail world: drinkers of beer, vermouth, wine and Champagne may be enticed to try cocktails made with these beverages

– These drinks allow mixologists to be creative as low-alcohol cocktails don’t require as many sweet elements to soften the sting of spirits.

Here below a low alcohol drink specially created:

The Equinox Spring Cobbler

Peach flowers

Pineapple cubes

Elderflower   liqueur

Lemon juice

Martini Gold by Dolce & Gabbana

Serve in a cobbler glass over cracked ice. Garnish with grated pink grapefruit.

Salute !