Sips & Tips for the Sober-Curious Cocktail Drinker

Rebecca Felgate January 30, 2025

I have to admit that, once upon a time, I was one of the many who scoffed at the idea of a zero proof sip, dismissing the idea of “juice” as a wholly inappropriate sauce for life’s toast-able moments. Imagine, then, my surprise when I found myself sitting in a crushed gold velvet chair on the mezzanine of an extravagant hotel, willingly ordering a mocktail. Chilled coupe in hand, and gazing out at the iconic peaks visible from the Fairmont Banff Springs’ award-winning Rundle Bar, it struck me that elevated moments like these were once synonymous with spirit-driven drinks and glasses of Champagne.

It’s fair to be skeptical of the intense marketing drive behind the zero-proof spirits category, especially amid the booming wellness market, but one has to admit that sobriety has had an undeniably sophisticated makeover. “Mocktails” are no longer simple throw-togethers aimed at children, drivers, and the abstinent. They are thoughtfully mixed drinks with quality ingredients, delivering interesting flavour components without the hangover. So, it’s hardly a surprise that they are now piquing the interest of the mindful and the curious. According to the Diageo Bar Academy (owners of the popular non-alcoholic distillate, Seedlip), almost one third of guests seek out an alcohol alternative when ordering in a bar or restaurant. The jury may still be out on whether “wellness” is a passing trend or a lasting societal shift, but when it comes to temperance tipples, one thing is for sure: we are no longer in Shirley Temple territory.

The Art of The Spirit-Free Cocktail

Okay, so apparently we’re not even calling them “mocktails” anymore. Inclusive bartenders are rebranding the whole experience in a notably more elevated light. For example, industry veteran and hospitality expert, Evelyn Chick, describes non-alcoholic drinks on her menu at Toronto’s SIMPL THINGS as “Zero Proof.” Meanwhile, the Fairmont Banff Springs Beverage Director, Sam Clark, has created a dedicated, entirely-sober menu for the Rundle Bar that he presents as “a symphony of free spirit cocktails.” Both Chick and Clark appear to be leading the charge in changing perceptions surrounding drinking culture across Canada. At SHARP, we wanted to get the low-down on their methods, and what, in their opinion, makes a “good” zero proof serve.

Flavour in Non-Alcoholic Drinks

“Any good non-alcoholic drink should have the same beginning, through line, and finish as a regular cocktail.”

Evelyn Chick

When it comes to consumables in any form, we’re (obviously) looking for something that actually tastes good — virtue itself is just not a tasty enough treat. As an ingredient, alcohol often adds depth and drives flavour, which is why many poorly made mocktails fall flat. We asked our drinks experts how they get around this issue, making drinks that are just as tasty as their higher ABV counterparts.

Clark: It is important to think beyond simply mimicking the taste of spirits like gin or whisky. Instead, focus on highlighting the characteristics and flavours you’d find in spirits while introducing ingredients that complement one another in unique, seasonal ways. I love The Flavour Matrix by Brooke Parkhurst, and James Briscione and Lauren Mote’s A Bartender’s Guide to the World for recipe inspiration.

Chick: Any good non-alcoholic drink should have the same beginning, through line, and finish as a regular cocktail. Are the flavours intriguing? Do they take you on a flavour journey? Does it have layers, or is it one note?

Adding Body & Texture to Non-Alcoholic Drinks

Alcoholic drinks come with an associated “mouthfeel,” or a weight and a texture that a drinker feels in their mouth. That’s hard to replicate with spirit-free options. Our drinks experts weigh in on how to work with this in a zero-proof sip.

Chick: There are lots of ways you can build texture, but there’s no particular blueprint. My go-to’s are concentrates/ purees, texture enhancers like egg white, aquafaba, alternative carbonation like kombuchas, sparkling teas, acidified juices, different lengtheners, and alternative ingredients like aloe juice, coconut water, and verjus.

Clark: Texture is often overlooked but can totally transform your cocktails. Mixology is never short of techniques — I find milk-washing is a fantastic and very simple way to clarify drinks while imparting a creamy, velvety mouthfeel. (Experiment with cereal milk for even more complexity!) Similarly, Gum Arabic, a natural resin derived from the acacia tree, can give syrups or sodas a distinctive silky smoothness, making drinks feel as indulgent as their counterparts.

Giving Non-Alcoholic Drinks a ‘Bite’

“To create the distinctive ‘burn’ that alcohol provides, subtle uses of ingredients like ginger, vinegar, or Szechuan peppercorn work wonders.”

Sam Clark

Alcohol, or ethanol, has a ‘bite,’ which pertains to its strength by proof (a higher proof drink will typically have more bite). There is a certain ‘burn’ one would expect from drinking an alcoholic cocktail, which imbibers often find lacking in a temperance drink. Clark proposed some ways he works with this expectation.

Clark: Culinary Acids such as citric, malic, and lactic [acid] are powerful tools. Using the right ratios, these acids can help you craft delicious cordials or tweak the natural acidity of your favourite fruit juices. If you’re looking to create the distinctive ‘burn’ that alcohol provides, subtle uses of ingredients like ginger, vinegar, or Szechuan peppercorn work wonders.

Non-Alcoholic Drink Presentation

One of the many reasons for the popularity of traditional cocktails is that they simply look more interesting than ‘regular’ drinks. This is something Chick is mindful of in her bar, SIMPL THINGS. 

Chick: There is lots to consider here… does the garnish entice you to try the drink? Is the glassware suitable for the liquid within the glass?

Non-Alcoholic Cocktail Recipes

From Evelyn’s For the Love of Cocktails, we’ve selected the Zero Hero. This stirred hero cocktail (a cocktail that can be the main character on any drink menu) will save the day with flavours of all spice, clove, and salted grapefruit. Verjus is a tart, grape-based ingredient that you can use to elongate any drink, and is particularly useful in adding depth to non-alcoholic concoctions. Next up is the Spicy Mango Paloma, from Sam Clark’s Symphony of Free Spirits Cocktails menu at Fairmont Banff Springs. Sip and savour!