By Mike Walls, Operations Consultant & Beverage Certified Cicerone
Low and no alcohol beverages are booming, with non-alcoholic beer sales up 58% and soft cocktail sales up 170%. Analysts are predicting a further rise in volume of up to 31% by 2024 across categories.
People seem to be drinking more and demand for non-alcoholic and alcoholic drinks keeps growing. For operators, the smart move is to begin featuring innovative packaged non-alcoholic beverages like Lagunita’s Hop Water and a full-featured soft cocktail list on the beverage menu using many ingredients you already have in-house. Non-alcoholic, also known as soft cocktails, can be packed with layers of flavor and complexity that make them easy to pair with and enhance meals or great to enjoy on their own. To get an idea of what a great experience a soft cocktail can be, here is our recipe for the Orange Cream Fizz to get you started!
Orange Cream Fizz
Glass: Highball 15 oz (we used Libbey 9039/69477 Renewal Crosshatch)
Garnish: Pomegranate Sauce, basil leaf
Soft-Cocktail, Orange Cream Fizz Recipe:
0.07 oz. Ziyad Pomegranate Sauce
1 oz. Simple
1 oz. Cream
3 oz. Orange Juice
2 oz. Club Soda
3 leaves Basil (2 in, 1 garnish)
Rim Highball glass with pomegranate sauce – it will drip down the sides, this is desired.
Prime the glass with 1 oz. soda water
Combine simple, cream and OJ, and 2 basil leaves in a cocktail shaker and dry shake for 15 seconds to aerate the cream.
Fill the shaker with ice and shake for 12-15 seconds
Add fresh ice to class, pour in cocktail and top with additional ounce of soda water
Garnish with basil leaf
Basil leaves should be medium to large
Rim can be dipped or applied with a squeeze bottle
You can up the basil if you want for a bolder flavor