There has been an uprising in non-alcoholic beverages as of late. I believe that this is a good option for those who need the alternative.
Local restaurateurs say it has been more common for people to order mocktails and other non-alcoholic drinks as customers follow a national trend of “sober curiosity.” People are reconsidering their relationship with alcohol due to its impact on their mental and physical health.
The Keene Sentinel reports the market for low and non-alcoholic alternative beverages hit a high of $8.3 million in 2022, and is only projected to rise as the decade continues. With the market hitting $13 million by 2027, based on a report by GlobalData, an international analytic company.
Local restaurant owner Jordon Scott of Machina Kitchen & ArtBar says the expansion of spirit-free options at downtown businesses came from a recent enthusiasm for mocktails in the restaurant industry. Scott and co-owner Rebecca Hamilton created two alcohol-free spirits they use in their three new mocktails. Hamilton and Scott say that the beverages will not taste exactly like their alcoholic counterparts, but they come quite close and can be used as a replacement for someone’s favorite cocktails without the negative effects of alcohol.
Machina Kitchen & ArtBar is not the only local restaurant to incorporate mocktails. Firework’s Restaurant and Muse Bitro’s co-owner, Adam Berude, said it is important to him to offer selections at his businesses that he would be able to drink. He is one of the 33.7% of Americans who abstain from alcohol.
“Our bar manager is wonderful, and we share the idea of wanting to take it a step further than just offering [juice and soda],” he said. “We wanted to curate non-alcoholic options with intention, that still engage and excite people in the same way others might be interested in a cocktail.”
Fireworks has expanded its non-alcoholic options, such as two to four non-alcoholic beers on tap. As well as options for alcohol-free red and white wines. Berude said, “They taste just like wine, because it is wine, but won’t have the negative effects that alcohol can bring.”
Both Scott of Machina and Berude of Fireworks and Muse said the sales of non-alcoholic
alternatives are rising, but they still are not a key driver for the uptick in those alternatives on their menus.
Scott specifically said,
“It’s more about the perceived values versus the actual profitability. We’re able to bring this exciting new thing, and people are going to be more likely to stay and have food versus those who might be there because they’re only looking for the effects alcohol can have.“
There are a lot of reasons for people to abstain from alcohol. With Mental health being a big one. Many people interviewed by The Keene Sentinel mentioned sobriety is ultimately the best option for them, and the importance of finding help if alcohol is a problem for you.
While your average college student would not agree, it probably is ultimately a good thing for restaurants around the country
to be introducing these alternatives.
Tyler Desjardins can be contacted at
tyler.desjardins@keene.edu
