Low alcohol cocktails

One of the standout cocktail trends has been the increased focus on low-alcohol drinks. Mixologists and bartenders are trying to move away from the classic culprits of quick intoxication and subsequent severe hangover: vodka, cognac, whiskey and gin. They were replaced by lighter alcohol, which was previously served to guests as aperitifs and digestifs: vermouth, sparkling wine, amaro, sherry and herbal liqueurs.

Nikita Sergeev, MONIN Beverage Innovation Manager in Russia and the CIS countries, comments that the fashion for low-alcohol cocktails (in Europe they are called Low-ABV from alcoholic strength by volume) was formed by generation Z. It was the zoomers who began to give preference to low-alcohol and non-alcoholic cocktails, and in Their choice was largely influenced by the massive boom in healthy lifestyles. On this wave, in 2015-2016, various alternative distillates began to appear in the format of a non-alcoholic base for the drink. The ingredients for these products were water, spices and roots, which are collectively called botanicals. Modern distillation is a sophisticated process that, through the introduction of modern technology (such as the rotary evaporator), can produce a variety of extractions with a strong flavor and aromatic core. When such a distillate is added, the drink acquires an alcoholic tint, while remaining non-alcoholic. Manufacturers of low-alcohol cocktails try to ensure that a slight bitterness predominates in the drink, and also try to avoid the high sugar content in it. Agave nectar often adds sweetness to cocktails, and in some establishments superfoods (chia seeds, spirulina, etc.) are also added to drinks.

The trend towards Low-ABV is directly related to the cultivation of conscious consumption in society. A modern guest comes to a bar with the goal of spending a long pleasant evening in the company of friends over an interesting conversation, and for this he needs to remain in adequate condition.

It is important to note that the demand from the audience of bars and restaurants for low-alcohol drinks is worldwide.

The term Low-ABV cocktails itself comes from Europe, but one of the first versions of this type of drink appeared in America.

In 2015, in the United States, the word “shim” began to mean low-alcohol cocktails. The etymology of this term is extremely interesting: “shim” means a lining that can be used to support the leg of an unstable table so that it stops rocking. Likewise, cocktails, called shims, serve as a drink that can smoothly transition a guest into a calmer or more cheerful state, without the drunken lurch and morning headache. One of the first shims was the Diplomat cocktail, the recipe for which was created by Robert Vermeer in 1922. He used sweet vermouth and maraschino liqueur in his drink.

Despite the fact that America can rightly be called the birthplace of low-alcohol cocktails, Europe independently came to the Low-ABV concept, and now this trend has reached Russia.

Nikita Sergeev emphasizes that the culture of low-alcohol drinks will not be able to quickly penetrate the mentality of the Russian guest. Gambling drinking of strong alcohol is too developed in our country, and gastronomic delights are often alien to guests.

And yet, people's awareness and interest in gastronomy is growing, and Low-ABV continues to be in demand among guests. After all, when drinking light cocktails, they do not feel very intoxicated, so they can try more drinks and different flavors in one evening. In addition, drinks with a low alcohol concentration help to reveal the taste of the dishes served.

The idea of the trend is focused specifically on gastronomy, and not the desire to get drunk quickly, which guarantees it a long life in the Russian restaurant and bar industry.