Overview

• Demand for low-ABV and mocktail beverages has surged as consumers choose enjoyment and wellness over intoxication.
• Bars are rolling out dedicated low-ABV menus and hosting competitions that reward creativity and complexity in alcohol-light concoctions.
• Industry experts recommend building new flavor profiles with herbs, spices, fruits, vegetables and tea rather than simply stripping alcohol from classic recipes.
• Home bartenders are experimenting with unconventional bases like fruit vinegars, quark and specialty teas to create unique mocktail offerings.
• Traditional cocktail techniques—shaking, stirring and “building” in the glass—remain central to crafting balanced non-alcoholic and low-ABV drinks.