“Mocktails” On the Rise

“Mocktails” On the Rise
Restaurants and Bars are Reaching More Customers with Non-Alcoholic Beverages

​3-minute read ---

​In the restaurant industry today, many popular food trends are based on consumer health or environmental impacts from the raising and production of certain ingredients. These include growing demand for milk alternatives, meat alternatives, and organic, sustainably-grown ingredients. In the last few years, customers have also begun moving away from alcoholic beverages in an effort to improve their overall health. Restaurants and bars can meet growing demand for non-alcoholic drinks by offering alcohol-free cocktails, sprucing up their menus with flavorful, colorful, and seasonal beverages.

​In the past, non-alcoholic drinks primarily consisted of Shirley Temples, Roy Rogers, and a limited number of virgin cocktails such as daiquiris, margaritas, and piña coladas. But the growing non-alcoholic drink trend presents an opportunity to meet an underserved and growing community with creative, fun, and delicious drinks commonly called “mocktails.”

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