To Drink or Not to Drink
And if it's don't, then what do I sip?
Don’t run, this is not going to be a whole thing about the benefits of an alcohol-free life. That’s not my thing. I’m not a Dry January person. No judgment, but extremes aren’t for me. That said, with age (yes, age…), I’ve found myself drinking less, not because I don’t love a good glass of wine or a margarita, but because I love waking up fresh even more.
So I have found myself, unwillingly, avoiding the glass(es) of wine during my weekly dinners. But let’s be honest, drinking only water, even sparkling water (which I have started drinking religiously when I’m not drinking alcohol) doesn’t make a meal feel special. It’s not about the buzz, it’s more about the act of drinking something that feels different.
That brings me to a couple of weeks ago at Canteen in Notting Hill (if you haven’t been yet, you’re missing out). A friend, who extended Dry January into February, ordered this non-alcoholic beer. I followed his lead... and to my surprise, I loved it.
Over his two dry months, he became a sort of expert in all things non-alcoholic: non-alcoholic gin, interestingly made by making real gin and then removing the alcohol content, which is great to keep the taste, or non-alcoholic rosé which apparently was surprisingly good and as expensive as a glass of ‘real’ wine. More on that later.
Weeks before, at a brand dinner I hosted for YOMI, I served both French Bloom (a French non-alcoholic champagne) and actual champagne. Most guests chose the non-alcoholic version. Proof that if good non-alcoholic options exist, people will go for them.
When we go out, the options for non-alcoholic drinks are usually not tempting at all: a mocktail is usually synonym of an extremely sugary drink, a ginger beer or the worse of it all, orange juice. Okay, maybe I’m exaggerating, but you get the point. It’s getting better, but we’re not there yet. So what’s the deal with non-alcoholic drinks? Why the lack of really good options?
After looking into it, I realized there are a few good reasons why this gap exists, and they actually make sense.
Cultural default: alcohol is still the centerpiece of our going out culture. Most bars and restaurants don’t really look for alternatives as they believe (probably rightly) there’s not enough demand.
Perceived value: I have yet to find a bar that serves delicious non-alcoholic cocktails. But bars won’t spend time or money developing them for the simple reason that customers won’t pay the same if there is no alcohol.
Ingredient and production challenges: What I didn’t realize is that alcohol plays a big role in how drinks taste. It enhances flavor and aroma, so removing it without ending up with something flat or watery requires serious technique. Plus, alcohol is a natural preservative, which means non-alcoholic alternatives need extra stabilizers or careful formulation to avoid spoilage. No wonder it’s tricky.
I’d never really thought about all of this before, and I now understand why truly great options are still limited. That said, there are already some solid ones out there. Although I haven’t tried them all, they’ve been tested (and approved) by friends I trust.
Non-Alcoholic Wine & Sparkling > French Bloom
My go-to is definitely French-based French Bloom, it is always a hit and I can tell you for a fact that I’d happily drink this all the time.
Beer > Bero
I haven’t tried Bero yet, the new non-alcoholic beer by Tom Holland but I discovered it while listening to a Rich Roll podcast episode with Tom Holland where amongst many things, he discusses living alcohol-free. I really loved the story and the whole concept behind Bero.Definitely on my list.
Non-Alcoholic Pairing in Michelin Starred Restaurant > Kitchen Table
That same friend who’s been on an extended Dry January told me about Kitchen Table, a Michelin-starred restaurant where they offer a non-alcoholic pairing with their set menu. It seems like everything was very creative as well as delicious. Another one to add to the list. I’ll also pay more attention to non-alcoholic pairing now!
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Non-Alcoholic Spirit > Pentire
I really enjoyed Pentire. It feels fresh, not sugary and different. You can easily spend a couple of hours in a bar or pub sipping this. I’ve tried the botanical one that mimics gin. They also have a spritz version and a margarita.
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I had the best alcohol free pairing in this Lisbon Michelin star restaurant called Boubou's: https://www.boubous.com/
Highly recommended!
Loved this article! I also notice that there is actually more and more interesting and delicious non-alcohol alternatives in (even high-end) restaurants as people are so much more health-conscious than they used to be, regardless of age!