‘How can I jazz up my no- and low-alcohol drinks menu?'

Rituals are automatic – we wake up in the morning and move through the kitchen to prepare coffee. Rituals involve time – they take place at a certain point or require a dedication of time. Rituals involve appreciation – the vessel we drink from, an aromatic first impression and the effect of the first sip provides an overall flavour experience. These rituals are led by our preferences, but what happens when we want to create new liquid rituals? What do we need to think about?

‘Non-alcoholic' and ‘no and low' are some of the terms used to describe mixed drinks that contain little or no alcohol. It's interesting that these names focus on what is not there rather than what is – flavour.

Can we shift our understanding of drinks that contain little or no alcohol as having something that is missing, to drinks that provide as equal and as valued a ritual as their alcoholic counterparts?

Find a balance

Tastes such as sweet, sour, bitter, umami and salt become vital as they deliver the reward we crave and drive that repeat sip. As always, ensure the taste of your drinks is balanced and consider exploring more savoury and bitter tastes for a more refined offering. Vegetables can be a great resource here because of their complex flavour as well as slightly more bitter botanicals.

Scent of success

Don't underestimate aromatics, they provide a first impression and add complexity and length to the flavour experience. Pay attention to the aroma of your ingredients and the resulting liquid you make from them. Ensuring the first impression of your liquid is aromatically enticing is key. Pay attention to the aromatic profile of garnishes, ensure they bring something to your liquid.

Add textural interest

Texture will need attention, as when we remove alcohol we remove a specific sensation on the palate. While this technically is not texture, working with texture will provide mouthfeel and create a ‘fuller' experience. For example, tomato juice has a richer mouthfeel or fruit purées that can be whipped up bellini-style with an alcohol-free sparkling wine substitute to fill the void.

A sense of occasion

Pay attention to the visual. Your liquid, garnish and glassware will make an impression that can enforce a ritual and create a desirable experience to look forward to. We expect certain glassware shapes and weights for cocktails and this should follow through in your non-alcoholic offering. There is so much amazing glassware available now, look at refining your offering through smart choices here and making guests feel like they are a part of the occasion.

Make it bespoke

Dedicate time to craft your liquid offering and understand your guests' preferences. Personalisation, just as we would with a traditional cocktail, can make all the difference to a guest and how they value their experience with you.

Cocktail of the week: Virgin Mary

This iconic, umami-rich cocktail is a great format to explore personalisation through spice and aromatics.

Ingredients

• 150ml spiced tomato juice
• 15ml Worcester sauce
• 15ml dill pickle juice
• 2.5ml to 5ml hot sauce
• Long lemon zest and pickle

Recipe

Fill a highball glass with cubed ice. Add the Worcester sauce, pickle juice and hot sauce to the glass and stir three times to combine. Ensure the ice reaches the top of the glass. Top up the drink with spiced tomato juice and gently stir. Garnish with half of a long lemon zest and pickle and serve.

Taken from The Cocktail Cabinet by Zoe Burgess (Mitchell Beazley/Octopus Books, £20)