Sober cocktails and Nolo drinks are the latest ‘fancy’ additions to up the drinking game

No hic, just hurray:

This evolution in mixology is not confined to a single establishment but is sweeping across the global bar scene. Akshay Kumar, Assistant Manager of Food & Beverage at Adrift Kaya in JW Marriott New Delhi, observes, “Gen Z is redefining drinking culture with a focus on wellness, balance, and mindful consumption. They care about what they drink, paying close attention to calorie intake and alcohol by volume (ABV). Instead of strong, high-ABV cocktails, they prefer low-ABV or alcohol-free options that let them enjoy social drinking without unwanted side effects.”

This conscious approach has led bars to develop detailed menus that highlight ABV, ingredients, and even calorie counts, ensuring a more informed and intentional drinking experience.

Among the most popular choices are zero-proof sparkling wines and beers, which offer the celebratory essence of traditional alcoholic beverages without intoxication. Sparkling teas, with their refined and naturally complex profiles, have also emerged as a favourite among those seeking an elegant, non-alcoholic alternative. Botanical spritzes and zero-proof Negronis—crafted with non-alcoholic spirits, herbal infusions, and bitters too deliver the same depth and sophistication as their alcoholic inspirations. Meanwhile, kombucha-based cocktails introduce a probiotic-rich, tangy option that pairs beautifully with fresh fruits and spices.

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Big on botanics:

What distinguishes these drinks from conventional mocktails is their complexity. No longer just sugary, fruit-laden substitutes, modern sober cocktails are crafted with high-quality non-alcoholic spirits, fresh botanicals, and innovative techniques. Bars and restaurants are increasingly embracing non-alcoholic cocktails as a core offering rather than a mere alternative. As Kumar notes, “Guests today want drinks that align with their lifestyle—flavorful, sophisticated, and health-conscious. This trend is not just a passing phase; it’s a fundamental shift in drinking culture.”

Botanical distillations, slow infusions, and the careful blending of indigenous spices ensure that sober cocktails are as layered and complex as traditional drinks. Gangmei explains, “The world of sober cocktails is experiencing a renaissance, blending indigenous ingredients with culinary precision. Our sober cocktails use ingredients like aromatic spices, tamarind, betel leaves, housemade ginger syrups, and more. In fact, our welcome drink — fondly called the ‘First Taste of Loya’ — is a passion fruit-based jal jeera served in mini street-style glass bottles. We serve the ‘Tamarind Fennel Soda’, a refreshing fusion of piquant tamarind and aromatic fennel for a zesty, palate-awakening experience. Similarly, the ‘Masala Spritz’ is a beautifully spiced drink with a blueberry base. Other indigenous ingredients that make great sober cocktails include kokum, gooseberries, kinnows, mulethi, and spices like stoneflower, pepper, cinnamon, and saffron.”