🍸 Rethinking Zero-Proof: More Than Just Juice in a Fancy Glass

Modern guests expect more than sugary mocktails or soda with lime. They’re looking for a drink that feels like a cocktail—balanced, complex, and well-presented.

Examples of in-demand styles:

• Zero-Proof Negronis and Old Fashioneds – Using brands like Lyre’s, Lumette (Canada), or Gnista to recreate the profile of classic drinks.
• Botanical Sours and Spritzes – Built around ingredients like verjus, herbal syrups, or non-alcoholic aperitifs.
• Savory, herbaceous blends – Rosemary soda with saline, jalapeño-cucumber infusions, or spirit-free dirty martinis for guests who want something dry.

It’s about creating adult flavours, not just something sweet to hold.

💵 Pricing Strategy: Charge What It’s Worth

Many venues undervalue these drinks and underprice them. That’s a mistake.

• Ingredient Costs: Non-alcoholic spirits and mixers are premium products. Many are priced similarly to standard alcohol.
• Time & Prep: These drinks still require technique—fresh juices, house syrups, shaking, garnishing.
• Presentation: When delivered with the same polish as traditional cocktails, the perceived value is high.

Typical pricing in 2025 for well-crafted zero-proof cocktails ranges from $12 to $15, and most customers are comfortable paying that—especially when the experience matches the price point.

👥 Who’s Ordering These? It’s Not Just the Sober Crowd

The appeal is wide. Guests include:

• Designated drivers who want more than water
• Health-focused guests cutting back midweek
• Pregnant guests or those avoiding alcohol for personal reasons
• Social moderators who pace their night without skipping rounds

Offering real choices keeps these guests in the venue longer and spending more—on food, other drinks, or additional rounds of zero-proof options.

📋 Execution Tips: Menu Design, Staff Training & Promotion

• Menu Visibility: Give these drinks their own section or feature item. Avoid hiding them at the bottom of the list.
• Naming Language: Use terms like “zero-proof,” “spirit-free,” or “mindful mixology.” Skip “mocktail”—it still carries a juvenile tone.
• Staff Knowledge: Bartenders and servers should be able to explain flavour profiles, recommend pairings, and treat these drinks with the same care as any classic cocktail.

🔧 Operational Best Practices

• Batching: Pre-batch base ingredients where possible to speed up service and keep consistency.
• Seasonality: Rotate offerings with the weather. Think zero-proof spritzes in summer and warm spiced concoctions in winter.
• Monthly Features: Spotlight one drink each month—run promotions or social content around it to build buzz and test what sells.

📈 The Business Case

Offering a strong no- and low-alcohol program isn’t about removing alcohol—it’s about adding options. It's about inclusion, modern relevance, and capturing spend from a growing market segment.

It also sends a message: this venue pays attention to what guests actually want. And in 2025, that matters more than ever.

‍

Join 300+ venues across Canada increasing their late-night revenue with Nightlife+

Click here to register your venue!