PHOTO COURTESY OF TEMPO BY HILTON
no- and low-alcohol cocktails. He not only capitalized on the improved quality and larger number of brands in the N/A category, he incorporated functional ingredients and house-made tinctures into the recipes. Rye of the Tiger, for example, uses a tincture made from Lion’s Mane mushrooms, believed to promote brain health and have anti-inflammatory properties. Brown combined the tincture with maple syrup, orange bitters and rye in the Spirited cocktail, and substituted Lyre’s American Malt for rye in the Free-Spirited version. Both are garnished with a dehydrated pineapple wheel. Sage Against the Machine, another Brown- crafted drink, swaps in Fluère Botanical for gin; both versions of the cocktail are mixed with lemon juice, celery bitters, aquafaba for foaminess and Nogave syrup. Nogave is a sustainable product that mimics agave; the latter has been over-harvested to meet the increased demand for tequila, mezcal and agave syrup. Pricing is market-dependent, but for the most part, the Spirited and Free- Spirited drinks are close in price. “The same craftsmanship goes into both and the N/A products are similar in cost,” said Morgan. As at Milly’s, the trend is to weave N/A, low-alcohol and full-strength options throughout the drinks menu, not isolate them
into separate categories, said Deucy. “Flexi- drinkers may order all three at the same visit—starting with a cocktail then moving on to a lower or no-alcohol option.” She agrees that “mirror menus” like Tempo’s are the best approach for a restaurant or bar. “Build non-alcoholic versions of your most popular cocktails, like a negroni or margarita, and serve it in the same glassware,” said Deucy. “That allows all drinkers to have the same experience.” She also sees spritz culture really taking off. Spritzes use wine—both sparkling and still—as the alcohol base, which lowers the proof of the drink. “Wine cocktails and spritzes are menu must-haves and growth drivers,” said Deucy. Indeed, Tempo’s top- selling cocktail over the past two years was the Amalfi Toast—a spritz crafted with Lyre’s Italian Spritz, white cranberry juice, Lyre’s Italian Orange and bitters in the N/A version, with vodka and Aperol standing in for the buzzy drink. MOOD-CENTRIC MENUS Functional ingredients (like the lion’s mane mushrooms in Tempo’s Eye of the Tiger) are increasingly finding their way into cocktails. “Lemon balm, ginger, turmeric and similar Ingredients can give you a ‘better buzz’ and lift your mood,” said Marrero. Consumers,
especially younger ones, are looking for ways to have an adult experience and relax without alcohol. Toward that end, Marrero joined Aplós, a rapidly growing nonalcoholic spirit brand, as liquid creative director. Aplós focuses on functional ingredients such as hemp, adaptogens and mushrooms that produce a calming, uplifting or energizing effect. Marrero helped develop the ready-to-drink cocktails with flavor profiles that mimic popular drinks: Kola Fashioned, Ume Spritz, Chili Margarita and Mandora Negroni, sold in cans at her bar and others as well. There’s also Aplós Arise and Aplós Ease, zero-proof spirits that can serve as the base for house- crafted cocktails built around how people want to feel. “Aplós is now served at Cote, a high-end Korean steakhouse in New York City,” said Deucy. On the menu is Cratos, a mix of Arise, watermelon, electrolytes, ginger and lime, and the Ume Spritz, a blend of plum, lion’s mane, magnesium, hemp and grapefruit; both are $15. Mentioning the functional ingredients contained in a cocktail can double sales, according to the company, and restaurants have the opportunity to market drinks around mood states, said Deucy. “More bars and restaurants will call out functional
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RESTAURANT BUSINESS JANUARY 2026
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