In recent months we’ve seen the emergence of no-alcohol and low-alcohol drinks (NOLO) in bars, restaurants and clubs. The NOLO craze is transforming the face of beverage service and has forced those working in the industry to rethink their drinks menus and product offering to meet customer interest.
This is the reason we took a deep dive into the NOLO craze and gathered 3 delicious recipes to delight customers with. Impress guests or have your own happy hour with these mocktail recipes from James Irvine, Creative Director of Gin Drinks at Four Pillars, and Michael Nicolian, owner of Continental Deli Bar Bistro.
Day Spa
Courtesy of: James Irvine, bartender and Creative Director of Gin Drinks at Four Pillars
Serves: 6-8 // Prep Time: 5 mins
Ingredients
- 700ml Bandwagon Dry
- 700ml mineral spring
- Water or filtered tap water
- 250ml elderflower cordial
- 2 lemons, cut into wheels
- 1 sleeve of mint
Method
- Build ingredients in a carafe over ice and stir together. Serve.
Not a Gin Fizz
Courtesy of: James Irvine, bartender and Creative Director of Gin Drinks at Four Pillars
Serves: 1 // Prep Time: 10 mins
Ingredients
- 50ml Bloody Bandwagon
- 20ml fresh lemon juice
- 15ml simple syrup
- Dash of egg white
- Soda water
- Nutmeg, grated
Method
- Shake all ingredients, except soda and nutmeg, with ice in a cocktail shaker, and finely strain into a chilled highball glass or tumbler, such as Libbey’s Lexington Hi Ball Glass 310ml or Libbey’s Hi Ball Glass 237ml.
- Top with soda water.
- Garnish with nutmeg.
Shrub
Courtesy of: Michael Nicolian, owner of Continental Deli Bar Bistro
Serves: 12-15 // Prep Time: 10 mins (+ 12 days chilling)
Ingredients
- 500g your favourite
- Seasonal fruit (eg raspberries, strawberries, peaches or plums)
- 250g sugar
- Chardonnay vinegar
- Soda water
- Fresh fruit, to serve
Method
- To make the syrup, cut the fruit into small pieces and cover in sugar. Seal in a tub, and refrigerate for a few days, giving it an occasional shake to get the sugar moving around the fruit. After 5 days, strain, reserving syrup and fruit in separate bowls.
- Add 200ml chardonnay vinegar to every 600ml of reserved syrup. Add fruit back into the mixture and refrigerate for a further week.
- When ready to serve, fill a glass with as much ice, then pour over one part syrup mixture to five parts soda water.
- Garnish with some extra fresh fruit.
