Gimber ginger concentrate
Organic ginger concentrate Gimber is the creation of Belgian Dimitri Oosterlynck who concocted the drink after being left unsatisfied with the ginger-based drinks that were on the market at the time. The organic drink is made with premium ginger, lemon, herbs and spices and has been designed to have powerful kick of flavour to compensate for the lack of alcohol. The suggested perfect serve is 30ml Gimber with 200ml of sparkling water and a sprig of thyme or mint.
The Savyll Beverage Company cocktails
The Savyll Beverage Company is opening up the world of cocktails to those who choose to avoid alcohol with its growing range of ready-to-drink cocktails. The range comprises classic cocktails that stay true to the original but without the hard stuff and includes Moscow Mule, Old Cuban, Spiced Rum & Cola, Mojito, Gin & Tonic, Bellini, and Paloma Tequila. The company’s latest launch, a Whiskey Sour, shows that there’s plenty more cocktails that can be given the zero treatment in the future.
Crossip spirit
Non-alcohol spirit Crossip is the brainchid of cocktail expert and winner of the Young British Foodie Carl Anthony Brown. He’s created three drinks under the Crosspi brand, Fresh Citrus, Pure Hibiscus, and Dandy Smoke. Fresh citrus is a blend of orange, lemon and grapefruit with herbs and spices that has top notes of mandarin and eucalyptus; Pure Hibiscus is a bitter liquid with floral notes of hibiscus, cubeb and rhubarb and with wormwood and cayenne on the finish for a long after taste; while Dandy Smoke contains smoky lapsang and top notes of pine with notes of cinnamon, clove, ginger, chilli and nutmeg.
Drynks Unlimited ciders and beers
Alcohol-free drinks producer Drynks Unlimited’s range of 0.0% abv drinks are made using the same process to make alcoholic drinks with the hard stuff subsequently removed. The company uses a cool vacuum distillation process for its Smashed brand where it distills gently its base beers and ciders to remove the alcohol. Using a vacuum it says it can reduce the temperature to a minimum, preserving the drinks’ delicate flavours. Its range comprises a Smashed lager, pale ale and citrus beer as well as two ciders – apple and berry.
Noughty zero percent wine
Founded by Amanda Thomson, drinks producer Thomson & Scott has launched a alcohol-free, low-sugar sparkling wine made using only organic grapes. Two wines are currently available under the Noughty label, Noughty Chardonnay and Noughty Rosé. The former contains 2.9g residual sugar and 14 calories per 100ml, which the company says is almost half the sugar content of other non-alcoholic sparkling wine, while the rose has 5.9g residual sugar and 18 calories per 100ml serving.
Nonsuch shrubs
Drinks company Nonsuch has helped bring the age-old tradition of drinking shrubs – fruit-based syrups – into the modern age with the creation of a sophisticated range for adults. Shrubs include flavours such as Wild Hedgerow & Rose; Bittersweet Apple & Cardamom; Caramelised Pineapple & Ginger; and Blood Orange & Bitter Lemon, which can be added to sparkling water to make what the company describes as a simple grown up alcohol free tipple. The shrubs can also be used as the perfect foundation for a non alcoholic cocktail or even blended with standard spirits and mixers such as a Gin & Tonic to ‘elevate it into cocktail territory’.
Highball cocktails
Husband and wife team Red and Kate Johnson created Highball Cocktails after making them for each other at home. Containing fewer than half the calories of a standard cocktail, the range comprises a Classic G&T, Pink G&T, Italian Spritz, Mojito, Cosmopolitan, and Ginger Dram and comes in 250ml glass bottles.
Fungtn mushroom beer
Described as the UK’s first craft beer to brewed with myco adaptogens, a class of fungi known for their health benefits, Fungtn beer stands out in the now crowded non-alcoholic beer category. There are three beers in the range – Lion’s Mane IPA; Reishi Citra Beer; and Chaga Lager, with each variant taking its name from a type of mushroom.
Everleaf aperitifs
Everleaf founder Paul Matthew started his career as a conservation biologist before opening a bar to share his fascination with drinks and flavours. The next logical progression has been the creation of a range of aperitifs that he says have all the depth and complexity of the best alcoholic drinks but which are suitable for abstainers. The three-strong range comprises Forest, a citrus and spiced aperitif targeted at spritz drinkers; Marine, made with juniper, bergamot and citrus and blended with sea buckthorn and olive leaf for gin drinkers; and Mountain, which is aimed at pink gin drinkers and which contained juniper with notes of rosehip and black cherry.
