Culinology - December 2017 - 7

E M E RGI NG trends

erages, when consumed, to send stimuli to
the brain triggering the illusion of the alcohol
burn without drinking alcohol," said Richard
Simmons, president of sales.
The line includes most spirits, from amaretto
to whiskey, as well as mocktails such as margarita and piña colada and after-dinner drinks
like Irish cream and coffee liqueur. The company is planning to launch a line of single-serve
ready-to-drink mocktails in 355-milliliter glass
bottles. Varieties include gin fizz, mojito and
sugar cane martini.
Earlier this year, Utmost Brands Inc., New
York, maker of less-sweet GuS Grown-up
Sodas, introduced a line of single-serve, sparkling cocktail mixers that are available in 7-oz
glass bottles in four flavors: Sparkling Cosmo,
Mojito, Moscow Mule and Tonic and Lime.
"We felt the time was right to leverage our
craft soda knowledge into the mixer category
by offering an easy new way to enjoy a premium
mixed drink," said Steve Hersh, co-founder.
London-based Seedlip developed a range of
distilled non-alcoholic spirits made with herbs,
spices, peels and barks. The calorie-free spirits
are made using a proprietary distillation process
and contain no sweeteners. There are currently
two offerings. Spice 94 contains oak, cascarilla
bark, green cardamom, allspice berries, lemon
peel and grapefruit peel. Garden 108 uses
spearmint, rosemary, thyme, hop, garden peas
and hay.
La Pavia Beverage LLC, Milwaukee, has introduced Top Note Tonics, a line of herbal tonic
concentrates used to make spirit-based cocktails. The company has entered the sparkling
mixer category with premium mixers designed
to complement high-end liquors but equally

refreshing by themselves as mocktails.
"Americans are moving away from super
sweet or complicated cocktails. This is good for
everyone, as it encourages more responsible
consumption without the calories normally associated with a cocktail," said Mary Pellettieri,
co-founder of Top Note Tonics.
It is not just artisan crafters getting involved in
the alcohol-free business. Big brands are finding a way to stay relevant.
"We wanted to create something totally new
with a more sophisticated flavor experience
that consumers can enjoy any time of day," said
Clark Reinhard, vice-president of global innovation, Ocean Spray, Middleborough, Mass. "It's
like a reward at the end of the day; something
to savor and help you unwind."
That is what one gets with the company's
new Ocean Spray Mocktails premium nonalcoholic juice drinks. Made with fruit juice
and inspired by favorite cocktails, the line
comes in three varieties: Cranberry Peach
Bellini, Cranberry Sangria and Tropical Citrus
Paradise.
"Another way in which spirit flavorings may be
used is to decrease the cost of a beverage application or reduce the overall alcohol content,"
said Joey Torkelson, beverage mixologist and
applications manager at Kerry. "For example,
our coffee liqueur syrup has a flavor profile
comparable to Kahlua and similar liqueurs, but
at a lower cost and without the actual alcohol.
This could also be used in beverages like a
lower-alcohol white Russian."
Using the right flavors can make low- and noalcohol drinks taste just like the real thing. Don't
forget the salt-rimmed glass, paper umbrella or
fruit garnish for eye appeal.

Non-alcoholic
beverages may be
infused with spirit
flavors.
Photos left to right:
Sweater Weather, Cocktails
La Pavia Beverage LLC
& Twang Partners

DECEMBER 2017 | Culinolog y |

Table of Contents for the Digital Edition of Culinology - December 2017