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Reinvigorate Your Menu with Revivalist Gin

Reinvigorate Your Menu with Revivalist Garden Gin

by David Klemt

 

A bottle of Revivalist Garden Gin next to a cocktail, surrounded by flowers and lemon wedges

Earth Day may be over but we’re still celebrating Earth Month, so I want to put the intriguing Revivalist Garden Gin on your radar.

Created by Brendan Bartley, bar director and general manager at the acclaimed Baththub Gin in New York City, this gin brand is focused heavily on responsible and sustainable production methods.

Notably, Revivalist Garden Gin uses water recycling during the distillation process. According to the brand, this innovation saves around 30,000 gallons monthly.

Further sustainable practices include giving spent grains to farmers to feed their cattle and hogs, reducing waste.

However, the sourcing of the botanicals used to craft this super-premium gin deserve praise.

If the term “ethnobotany” is new to you, you’re not alone. Bartley and the Revivalist team are committed to using only ethically sourced national and international ingredients. Moreover, the ingredients are selected to craft an authentic flavor profile free of additives, artificial flavors, preservatives, or doses of sugar.

Compellingly, the brand goes deeper. Ethnobotany’s practitioners seek cultural understanding when considering the relationship between humans and plants. So, rather than simply creating a flavor profile and then sourcing the ingredients in the most affordable and convenient way, the Revivalist team approaches the selection of each botanical with purpose.

On the palate, citrus comes from lemon verbena leaf, while an earthy counterpoint is introduced via ashwagandha. Rose hips and plum add floral and sweet notes, respectively, further balancing this enticing gin. In what may prove to be an unexpected twist for some drinkers, hemp adds a nutty note that guarantees Revivalist will stand out from its peers.

Below, six cocktails featuring this Earth-friendly, carefully considered gin. Cheers!

Revivalist Garden Gin Negroni Cocktail

Negroni

  • 1.5 oz. Revivaist Garden Gin
  • 0.75 oz. Aperol
  • 0.75 oz. Dolin Sweet Vermouth
  • Grapefruit twist to garnish

Add Revivalist, Aperol, and sweet vermouth to a mixing glass, and stir. Pour into a rocks glass over ice, and garnish.

Revivalist Garden Gin Garden Punch cocktail

Garden Punch

  • 2 oz. Revivalist Garden Gin
  • 0.75 oz. Fresh lemon juice
  • 0.75 oz. Simple syrup
  • 1–2 oz. Chamomile tea
  • Lemon wheel to garnish
  • Mint sprig to garnish (optional)
  • Lavender sprig to garnish (optional)

Prepare a rocks glass by adding a large ice cube or sphere. Add all liquid ingredients to a shaker with ice, and shake well. Strain into the prepared rocks glass, then garnish.

Revivalist Garden Gin Easy Beesy cocktail

Easy Beesy

  • 2 oz. Revivalist Garden Gin
  • 1.0 oz. Fresh lemon juice
  • 0.75 oz. Honey ginger syrup
  • 2 Small sprigs of rosemary to garnish (optional)
  • Lemon twist to garnish (optional)

Combine ice and the first three ingredients to a cocktail shaker. Shake hard for about 10 seconds, then double strain into a coupe. Garnish with rosemary sprigs or a lemon twist.

Revivalist Garden Gin Chester County Breakfast cocktail

Chester County Breakfast

  • 1.5 oz. Revivalist Garden Gin
  • 0.5 oz. Grand Marnier
  • 0.75 oz. Fresh lemon juice
  • 1 bar spoon Strawberry jam
  • 1 bar spoon Simple syrup
  • Strawberry slice or raspberries to garnish

Add all ingredients except for garnish to a shaker. You may need to break up the jam with a quick stir with a bar spoon. Next, add ice to the shaker, and shake well. Double strain into a coupe, then garnish.

Revivalist Garden Gin Full Monty cocktail

The Full Monty

  • 1.25 oz. Revivalist Garden Gin
  • 0.75 oz. Triple sec
  • 0.75 oz. Aperol
  • 0.75 oz. Dry vermouth
  • Expressed orange peel to garnish

Fill a mixing glass three-quarters of the way with ice, then add all four liquid ingredients. Stir for one minute, then double strain into a Nick & Nora glass. Garnish with an expressed orange peel.

Revivalist Garden Gin Flower Bed cocktail

Flower Bed

  • 1 oz. Revivalist Garden Gin
  • 0.5 oz. Fresh lemon juice
  • 0.5 oz. Elderflower syrup
  • 4 oz. Chilled Champagne
  • Lemon twist to garnish

Add the gin, lemon juice, syrup, and ice to a shaker, and shake hard. Next, double strain into a chilled Champagne flute. Finally, garnish and serve.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Images: Revivalist Garden Gin

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by David Klemt David Klemt No Comments

3rd Annual TAG Awards Hit Las Vegas

3rd Annual TAG Global Spirits Awards Hit Las Vegas

by David Klemt

The third annual TAG Global Spirits Awards, created by industry icon Tony Abou-Ganim, is about more than ranking spirits and handing out awards.

Clearly, the awards are the main focus. However, the multi-day happening hosts an important event: the Pink Tie Gala.

We had the honor of attending the Gala this year. Each year, the party brings industry professionals together to socialize, taste awards entrants in creative cocktails, and support the Helen David Relief Fund. You’ll find more information about the Fund below.

 

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A post shared by HENDRICK’S GIN (@hendricksgin)

One of the standout spirits we sampled at the Pink Tie Gala was Hendrick’s Gin’s latest expression. Bold but bright, Grand Cabaret is my favorite Hendrick’s to date. Along with delivering stone fruit notes, I detected complex aromas and flavors of Cabernet Sauvignon and other bold red wines.

Walking the floor, we also ran into and saw several Bar Hacks podcast guests. You’ll find descriptions and links to episodes with Tony Abou-Ganim, Lynn House, Vance Henderson, and Tim Rita toward the end of this article.

In case you’re wondering, yes, consumers can purchase tickets to attend select events, like the Pink Tie Gala. Something for people to consider for 2025.

Cheers!

TAG Global Spirits Awards

While these awards are the brainchild of Tony Abou-Ganim, he doesn’t go it alone. Julio Bermejo, David Graphsi, and Sean Ludford help execute TAG each year, along with a panel of judges.

Speaking of judges, they included Dale DeGroff, Lynn House, Charlotte Voisey, and Francesco Lafranconi this year.

 

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A post shared by Tony Abou Ganim (@mdrnmixologist)

It’s no small feat to be a TAG judge, as they’re tasked with evaluating entrants across more than 100 spirits categories. Luckily, the judges are up to the challenge.

Interestingly, they have some assistance in the form of specialized glassware. TAG has partnered with Steelite International and RONA to create the Ultimate Universal Spirits Glass. Not only is the glass exclusive to TAG, its usage ensures fair judging for every entrant.

Helen David Relief Fund

TAG Global Spirits Awards Pink Tie Gala ice sculpture

If any party needs an ice sculpture…

Named for Abou-Ganim’s cousin, the Helen David Relief Fund pays homage to its namesake while serving bartenders who need help.

Helen and her mother opened the Brass Rail in Port Huron, Michigan, in the 1930s. As women owning and operating a bar in the ’30s, the duo were true pioneers in the industry. Abou-Ganim credits Helen with teaching him the spirit of hospitality.

To celebrate Helen and give back to the industry, Abou-Ganim created the HDRF. The Fund provides assistance via grants to bartenders fighting breast cancer, or other forms of cancer.

In just the first two years of operation, the TAG Global Spirits Awards and its partners have raised tens of thousands of dollars for the HDRF. To learn more about the Fund, donate, or apply for a grant, click here.

Episode 47 with Tony Abou-Ganim

The legend, the icon, the one and only Tony Abou-Ganim stops by Bar Hacks to chat with co-host David Klemt. The two discuss this year’s Helen David Relief Fund at the USBG Foundation fundraising events, Helen David and the Brass Rail’s legacy, current drink trends, and more. On September 13, Bally’s Atlantic City is hosting a 25-mile bike ride to benefit the Helen David Relief Fund that culminates in a complimentary Team Negroni Lunch and happy hour at Bally’s Beach Bar.

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Episode 52 with Lynn House

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, drops by Bar Hacks to speak with host David Klemt about the second annual Old Fashioned Week. Elijah Craig is seeking to raise at least $100,000 for the Restaurant Workers’ Community Foundation, an advocacy and action nonprofit created by and for restaurant workers.

Lynn and David also discuss bourbon, rye, hospitality, building balanced cocktails, and how trust plays a role in educating guests so you and your team can introduce them to new drinks and experiences.

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Episode 28 with Tim Rita

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand. In this episode you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories.

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Episode 20 with Vance Henderson

Host David Klemt kicks back and talks with Vance Henderson, national brand ambassador for Hendrick’s Gin. Before joining William Grant & Sons, Vance tended, managed and operated bars for several years. He proved himself at WG&S with Drambuie and then moved to Monkey Shoulder before taking on his role at Hendrick’s. He shares details of the brand-new Hendrick’s Lunar, his thoughts on branding, his best tips for hiring, and much more.

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Images provided by CURICH|WEISS

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The Sixth: Art of ITALICUS Returns

The Sixth: Art of ITALICUS Returns for 2024

by David Klemt

ITALICUS bottle surrounded by citrus fruits

Your bar team members have the opportunity to participate in the sixth-annual Art of ITALICUS Aperitivo Challenge and win an invaluable prize.

There are multiple prizes, really. For example, national finals winners take the title of ITALICUS Bar Artist for their country, for 2024. They also walk away with a ticket to the global finals, which take place in Rome.

After the global finals, one winner will earn the title ITALICUS Bar Artist of the Year 2024. However, taking nothing away from this title, there’s another prize that I feel should drive every competitor to truly outshine their competition.

The ITALICUS Bar Artist of the Year will head to the incredible Cafe La Trova in Miami to participate in a mentorship program. Given that Julio Cabrera is such an influential member of the hospitality world, this prize represents a once-in-a-lifetime opportunity.

Now, as an operator or leadership team member, you may wonder what this news has to do with you. It’s simple: Encouraging your bartenders to participate in this competition and others like it shows you care about their career progression.

Bar team members who want to take part in competitions get to show off their creativity to a wider audience, become known to brands, and network with peers outside of their local communities. They can also discover and bring back tips, techniques, and lessons to your bar, restaurant, nightclub, or hotel.

In this case, one bartender will return to their bar or restaurant with lessons from the Cafe La Trova team. That’s priceless insight that will benefit their entire team.

For crucial competition details, please read the Art of the ITALICUS Aperitivo Challenge press release below.

Good luck to all of the participants!

ART OF ITALICUS APERITIVO CHALLENGE RETURNS FOR 2024 IN PURSUIT OF THE BEST ART-INSPIRED APERITIVO COCKTAIL

New York, NY (January 9, 2024) – Today, The Art of ITALICUS Aperitivo Challenge returns for its sixth edition, inviting bartenders from around the world to create an original and unique aperitivo cocktail inspired by any form of art and crafted using ITALICUS Rosolio di Bergamotto.

The Winner of the renowned industry challenge will be crowned ITALICUS Bar Artist of the Year 2024 and win a trip to Miami for a once in a lifetime mentorship program with Cafe La Trova by Julio Cabrera. Nominated in 2023 as one of the World’s 50 Best Bars, Cafe La Trova is the true embodiment of hospitality, welcoming guests with impeccable warmth, attention to detail and service, crafting a truly memorable experience for anyone who visits. The “cantinero culture,” which is synonymous with the venue, embraces the most important values of the cocktail industry, making it the perfect inspiration for the new Art of Italicus participants. As part of the prize, the 2024 ITALICUS Bar Artist will have the opportunity to experience what makes this bar truly special and discover one of the most vibrant art cultures in Miami’s iconic surroundings.

Reflecting the brand’s passion for Italian art and design, The Art of ITALICUS Aperitivo Challenge is built on the belief that bartenders are artists and offers them the opportunity to expand their creativity whilst experimenting with new ingredients, techniques and glassware to showcase the versatility of ITALICUS. Each recipe must be in an aperitivo style and can be inspired by any form of art such as sculpture, painting, fashion, music, architecture and much more.

The competition will welcome entrants from 13 countries including Croatia/Slovenia, France, Greece, Hong Kong, Hungary, Italy, Norway, Portugal, Spain, Sweden, Swiss, United Kingdom and the United States. Bartenders from other countries will be able to apply through a Wild Card entry, offering them the opportunity to win a spot at the global final in May in Rome.

Giuseppe Gallo, founder and CEO of ITALICUS, comments:

“Now in its sixth year, The Art of ITALICUS Aperitivo Challenge celebrates aperitivo culture while encouraging bartenders to express their creativity, looking to art in its various forms as way of inspiration. Meeting with the industry’s emerging talent through this program gives me a great deal of pride and is something I hope continues for many years as a way of keeping our community connected, working together and empowering one another.”

The 2024 Competition

Competitors are tasked with creating an original aperitivo cocktail using a minimum of 40ml (1.5oz in US) of ITALICUS Rosolio di Bergamotto and a maximum of five ingredients. Participating bartenders must upload their unique recipe alongside an image of their creation including measurements, garnishes and glassware recommendations to the competition website before February 20, 2024 in order to be in with a chance of winning. Competitors are also required to share their inspiration and the story behind their aperitivo cocktail and encouraged to suggest food pairings for their recipe.

Applications for The Art of ITALICUS Aperitivo Challenge 2024 will be open from January 9 through February 20. Recipes can be submitted via the website: https://imbibemagazine.com/art-of-italicus/.

Entrants are also encouraged to share their creations on social media ahead of the competition, using the following hashtags: #ITALICUS #ROSOLIODIBERGAMOTTO #ARTOFITALICUS #AOI24

National Finals

The national finals will take place throughout March and April (March 4 – April 12) where the eight shortlisted bartenders will present their cocktail creation to the judging panel across eight minutes and including at least three serves. The winner of the national final will receive the title of ITALICUS Bar Artist of their country 2024 along with a ticket to participate in the global final which will be held in Rome.

Global Finals

On May 12, the national finalists will compete against one another in Rome in a bid to earn the coveted title of ITALICUS Bar Artist of the Year 2024 as well as a once in a lifetime opportunity and mentorship with one of the world’s most influential bars, Cafe La Trova by Julio Cabrera. During the trip to Miami, the winning bartender will be accompanied by a film crew who will document their experience and create a documentary video which will later be released on social media.

For further information on The Art of ITALICUS Aperitivo Challenge, please visit www.artofitalicus.com.

Image: ITALICUS

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WhistlePig Launches Dank January

WhistlePig Launches Dank January

by David Klemt

WhistlePig Dank Dank & Dry Old Fashioned Cocktail

You’ve heard of Dry January but WhistlePig Whiskey wants to usher in Dank January, and they’re giving back to bartenders to make it happen.

The craft whiskey producer, a finalist in the second annual Liquor Awards for Sustainable Producer of the Year, has released a head-turning new alcohol-free expression.

Already sold out at the time of publication, the limited edition Dank & Dry Old Fashioned promises a unique drinking experience. Luckily, we secured our Hot Box Bundle (information below) prior to this terpene-supercharged bottle selling out.

This eccentric bottle features reverse-distilled WhistlePig Piggyback Rye, which becomes Rye Non-Whiskey. WhistlePig blended the alcohol-free non-whiskey with barrel-aged maple syrup. Of course, that in and of itself would make for a fantastic bottled craft cocktail. However, its another ingredient that really stands out.

WhistlePig added what they’re calling Old Fashioned Terpenes to the non-whiskey and syrup. These terpenes were cultivated from cannabis that had been grown in whiskey barrels. To create the Old Fashioned Terpenes, the terpenes from the barrel-grown cannabis were isolated by Satori Premium Cannabis, a producer located in Vermont.

Before anyone rushes to any conclusions, no, Dank & Dry won’t get you high. Terpenes are aromatic compounds, not psychoactive. So, this limited edition bottled cocktail won’t get you drunk, high, or otherwise buzzed.

What it will do, I suspect, is deliver a truly unique flavor experience. I’ll report back with my thoughts after it arrives and I get to sit with it for a bit.

This bottle is also helping bartenders as 100-percent of Dank & Dry proceeds are set to go to Turning Tables. With any luck, WhistlePig will be inspired to bring this bottle back for every Dry (or Dank) January going forward.

Dank January is the New Dry January with WhistlePig’s Non-Alc, Terpene Maple Old Fashioned

World’s First Dank & Dry Cocktail Puff-Puff-Passes 100% of Proceeds to Bartenders

SHOREHAM, Vt.–WhistlePig Whiskey, the leader in independent craft whiskey, is highjacking Dry January with a Limited Edition Dank & Dry Old Fashioned Cocktail. Known for pushing the boundaries of whiskey making to craft the world’s best and most interesting whiskeys, WhistlePig is elevating the non-alcoholic cocktail experience with the addition of non-psychoactive cannabis terpenes to its signature Barrel Aged Maple Old Fashioned recipe. 100% of the proceeds of this Dank January Limited Edition will benefit the bartending community.

Crafted with 100% Rye Non-Whiskey, Barrel-Aged Maple Syrup and Vermont Cannabis Terpenes, the new terps non-alc is a salad bowl of superior ingredients never-before-seen in a non-alcoholic Old Fashioned. WhistlePig’s reverse distilled PiggyBack Rye ‘Non-Whiskey’ is balanced with Barrel-Aged Maple and locally sourced Old Fashioned Terpenes for a chronic non-alc cocktail experience. The non-psychoactive terpenes were cultivated from cannabis grown in whiskey barrels, and isolated by Satori Premium Cannabis in the Green Mountain State.

“At the intersection of non-alc and cannabis trends, terpenes offer a new frontier for flavor that we couldn’t resist experimenting with,” said Meghan Ireland, WhistlePig Head Blender. “The results are fire, with terpenes adding aromas and mouthfeel that are often missing from non-alc innovation. Whether you’re still walking the hog, enjoying the electric lettuce, or abstaining altogether, WhistlePig fans do not have to miss out on a great tasting Old Fashioned this January.”

WhistlePig’s Dank & Dry Old Fashioned Cocktail is available as both a ‘One Hitter’ (single 750ml bottle) for $49.99 MSRP or in the ‘Hot Box Bundle’ with the addition of a pig-shaped cocktail smoker and ‘dime baggie’ of cocktail smoking chips for $64.20 MSRP. Each bottle is presented in a Reefer Madness inspired gift box emblazoned with WhistlePig’s original logo (since retired) with the pig wielding a left-hoof-cigarette.

As a toke-n of thanks for bartenders who work their tails off during the holiday season only to be left high and dry in January, WhistlePig is puff-puff-passing 100% of Dank & Dry Old Fashioned proceeds to bartenders through Turning Tables, a New Orleans based non-profit whose vision is to cultivate leadership, create real opportunity and change the face of hospitality by establishing a model and standard for equitable access for the Black & Brown hospitality community of New Orleans.

WhistlePig Dank & Dry Old Fashioned is available online while supplies last.

To learn more about WhistlePig Whiskey, visit whistlepigwhiskey.com. You can also check out WhistlePig Whiskey on Facebook, X and Instagram.

About WhistlePig Whiskey

Located off the grid on a 500-acre Vermont farm, WhistlePig Whiskey is crafted by a new generation of whiskey distillers and blenders driven to reinvent and unlock the flavor of Rye whiskey. Through their rebellious pursuit of experimenting and pushing boundaries in the industry, WhistlePig has become the leading independent craft whiskey brand for innovation. WhistlePig is committed to becoming the best whiskey on and for the planet, starting with its locally sourced ingredients and sustainable supply chain and distilling process. For more information, head to whistlepigwhiskey.com.

About Turning Tables

Turning Tables was launched in 2019 by industry leaders and mentors who found a thirst for community and opportunity among Black and Brown hospitality professionals looking to take their careers to the next level. The Turning Tables 12-week intensive program connects each cohort of individuals with a foundation in spirits, cocktail and wine knowledge with access to career pathways within the three tier system, restaurant and bar management, trade advocacy, marketing, and hospitality leadership. Their process is both experiential and classroom-oriented. They partner with employers, brands and like-minded individuals who recognize pervasive racism and inequity in the industry and want to join them in challenging it.

Image: WhistlePig Whiskey

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Can It? NA Canned Cocktail Performance

Can It? Zero-proof Canned Cocktail Performance

by David Klemt

Moth Margarita canned cocktails stacked on a black, wood table

Veylinx, a behavioral research platform trusted by some of the world’s biggest brands, has turned their attention alcohol-free canned cocktails for a recent study.

They’ve researched demand for non-alcohol before. In fact, you can find our analysis of their 2022 study here. We’ve also covered their look into the effectiveness of Super Bowl ads.

For their latest study, consumer demand for non-alcoholic canned cocktails, Veylinx showed how seriously they take research and methodology.

Conducted between November and December of 2023, the platform created a fictional canned cocktail brand, Elixir. This was done to account for brand bias.

Further, the “brand” produced two benchmark products—alcohol and alcohol-free—and four variations. These non-alcoholic variants offered four different benefits: CBD, mood boost, zero-calorie, and natural detox.

All participants were 21 or older:

  • 21 to 25
  • 26 to 35
  • 36 to 45
  • 46 to 55
  • 56 to 65
  • Older than 65

Half of the study identified as male, and the other half as female. Most, 73 percent, were alcohol drinkers, while 27 percent were not.

For the study, Veylinx had each participant, 410 in total, bid on the six Elixir products with their own money. The bidding took place in randomized, sequential auction.

After the auction, the participants completed a questionnaire. The following is a sample question:

“What would be the main reasons for you NOT to buy non-alcoholic beverages? Please select all that apply.”

Possible answers to that question were: Limited availability, Limited variety, Flavor, and/or Other.

With methodology explained, let’s check out the results.

Canned Cocktails by the Numbers

While demand for non-alcohol canned cocktails appears to be growing, their counterparts remain most popular.

Per Veylinx, demand for Elixir’s alcoholic canned cocktails surged by 20 percent in their study. In comparison, average demand for the fictional brand’s non-alcoholic benchmark and variants canned cocktails increased by four percent.

Further, the full-proof and zero-proof CBD products garnered the most interest. The alcoholic version saw an uplift of seven percent, and CBD saw a three-percent uplift. Consumers showed the least interest in non-alcohol, zero-calorie variants.

Comparing 2022 to 2023, demand for “standard” alcohol-free canned cocktails is up 14 percent. This is followed by the CBD variant with four-percent growth in consumer demand. Next, non-alcoholic canned cocktails with a “mood-boosting” benefit, which grew by two percent. Natural detox saw an increase in demand of just one percent. And consumer demand for zero-calorie, zero-alcohol canned cocktails fell by one percent.

So, today’s consumer, at least according to research conducted by Veylinx, is most interested in alcoholic canned cocktails. Still, there’s growing interest in alcohol-free canned cocktails, something for operators to keep in mind.

Changes in Behavior

Speaking of interest in zero-proof, Veylinx uncovered some other interesting information.

In 2022, around 56 percent of consumers expressed interest reducing their alcohol consumption. That number fell by 18 percent to 38 percent in 2023. That’s still a significant percentage of consumers looking to make a big change in their lives.

Forty-one percent of consumers aged 21 to 35 are trying to reduce their alcohol intake. That number drops slightly to 36 percent for those aged 36 and older.

Veylinx also found that half of consumers would drink less alcohol if one simple change took place. All it would take is better-quality, non-alcohol versions at better prices to hit the market.

In fact, per Veylinx, consumers cited flavor and price as the two top influences on their decision to consume zero-proof canned cocktails. So far, energy drinks are the go-to for most consumers trying to drink less alcohol.

If they’re smart, brands with an interest in producing successful non-alcohol canned cocktails will work to improve costs, flavors, and health benefits, if this Veylinx study is taken to heart.

To review this study in its entirety yourself, click here. The press release for the study is below.

The Year of Canned Cocktails: Consumer Demand Increases for Non-Alcholic and Alcoholic Variations

NEW YORK, December 20, 2023 —  According to a new, year-over-year study from behavioral research platform Veylinx, consumer demand is increasing for both non-alcoholic and alcoholic canned cocktails. Using Veylinx’s proprietary methodology—which measures actual demand rather than intent— the study found that demand for non-alcoholic canned cocktails grew by 4%, while demand for alcoholic canned cocktails surged by 20% over last year.   

While interest remains strong for non-alcoholic alternatives, the percentage of people trying to reduce their alcohol consumption fell by 18%, to 38%. This decline from 2022 could lead to lower participation in abstinence events like Dry January. 

Half of respondents claimed they would drink less alcohol if better non-alcoholic alternatives were available, showing opportunity for yet more innovation in the beverage sector. Those looking to reduce their alcohol consumption are 50% more interested in non-alcoholic cocktails.

In 2022, “Never tried before,” was the top reason consumers gave for not buying canned non-alcoholic beverages. That is no longer the case in 2023, suggesting that non-alcoholic canned cocktails increased their market penetration over the last year. Flavor and price are now the primary reasons people don’t buy non-alcoholic cocktails.

“Even with fewer people trying to reduce their alcohol consumption, demand for non-alcoholic canned cocktails continues to grow,” said Veylinx founder and CEO Anouar El Haji. “Drinkers and non-drinkers alike are receptive to ready-to-drink alternatives that are better for their health and wallets.”

The study also measured demand for non-alcoholic cocktails enhanced with functional benefits like mood boosters, detoxifiers and CBD. Demand for the standard non-alcoholic version increased 14% from last year, while the enhanced variations increased only slightly and the zero-calorie version fell by 1%. This suggests consumers might be losing interest in what they perceive as marketing gimmicks. The CBD version saw a 4% increase in demand, remaining the most popular non-alcoholic variation. 

Additional key findings: 

  • The optimal price for non-alcoholic canned cocktails that maximizes revenue for brands is $12 for a four-pack

  • The brands consumers have tried the most are: 1) Mocktail Club, 2) Wild Tonic, 3) Spiritless, 4) DRY,  and 5) Hella Cocktail Co

  • 44% of people expressed support for an additional 10% tax on alcohol as a public health measure for reducing consumption 

  • For those aiming to drink less alcohol by replacing it with other beverages, energy drinks experienced the greatest increase in popularity

  • Physical Health and Cost are the two most popular reasons for reducing alcohol consumption

  • Grocery stores are the most popular place to buy non-alcoholic canned cocktails

  • Flavor options have the most influence on which brand consumers choose

  • A lower price would convince 20% of consumers to buy more non-alcoholic cocktails

To download more detailed results from the 2023 Non-Alcoholic Canned Cocktail study or for more information about Veylinx, visit https://veylinx.com/canned-cocktails

About the research 

Unlike typical surveys where consumers are simply asked about their preferences, Veylinx uses behavioral research to reveal how much consumers will pay for a product through a real bidding process. Consumers reveal their true willingness to pay by placing sealed bids on products and then answering follow-up questions about their reasons to buy or not to buy. The research was conducted in November and December 2023 among U.S. consumers ages 21 and over. It is a follow-up to a similar study Veylinx conducted in October 2022. The 2022 study can be found at https://info.veylinx.com/non-alcoholic-cocktails

Image: Ambitious Studio* – Rick Barrett on Unsplash

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