From mocktails to botanical beverages, these are the booze-free superstars
Alex Foss Sims & Theo Garcia
The name comes from the Spanish ‘Café Solo,’ directly translated as ‘just coffee.’ The duo like to think of it as ‘coffee squash.’ It has the convenience of instant coffee, but with café standard quality. There are endless possibilities to how this product can be used.
Andrew Field & Rosh Amarasekara
Humble Warrior cold brew, distil and extract functional plants to create delicious, complex flavours that actively support you inner health. They celebrate the humble plant and source the most revered ones, and 2% of every bottle sold goes to SOS Children’s charity.
Avnish Babla
The Savyll Beverage Company was founded on the belief that everyone deserves classic and distinguished alternatives to alcohol when choosing not to drink. Savyll have crafted an elegant range of ready-to-serve, alcohol-free cocktails that recreates the familiarity, complexity and sense of occasion of the world’s most popular cocktails.
Charlie Winkworth-Smith & Natalie Winkworth-Smith
Each tea is cold brewed for 24 hours to extract the most delicate and complex flavours from the tea leaves. The teas are then finely balanced with a hint of sweetness and a dash of acidity. As a finishing touch, sparkling the drink enhances the flavour of the tea.
Chris Beech
Luhv Drinks was born from a desire to learn more about the natural ingredients we consume every day. It organically grew to be a company that you can rely on for knowledge and understanding of ingredients and their functions.
Dalla Niakhaté
Colours, scents, visuals, experiences, encounters are what inspire Thés Lac Rose to create their unique collections of lovingly handmade tea blends for the pleasure of the most refined and curious taste buds. They play with textures, aromas, colours, flowers, herbs, fruits to tell a story.
David Begg
Real Kombucha is brewed from hand-picked, loose-leaf fine teas carefully selected from small gardens around the world. Focused on complexity of flavour, their drinks have an ability, unique amongst non-alcoholic drinks, to pair with a wide variety of different foods.
Duncan O’Brien & Dan Broughton
Soda with soul, Dalston’s, put all their care and attention into sourcing the best ingredients they can find. By blending their drinks with real fruit, they can add a lot less sugar to their sodas and absolutely none to the seltzers. There’s nothing fake in Dalston’s cans, no artificial sweeteners, no artificial flavourings, no nasties.
Florence Cherruault
Having first been introduced to the idea of drinking pickle juice whilst in New York, Florence wanted to create a recipe that was specifically made for cocktails and smoothies. After many months crafting the recipe, she launched her first product, Pickle Juice. She has since launched a tomato mix and range of sodas.
Fraser Duncan & Jerry Goldberg
Zag I the new alternative to alcohol-free beer, for those who want to socialise more, but drink less, Zag is a crafted blend of kombucha, matcha tea and botanicals including lime, lemon, mint and cucumber. Zag has no added sugar or artificial sweeteners and only has 54 calories per can or bottle.
Jack Scott & Alex Wright
Dash infuse their super tasty waters with real, wonky fruit. That’s bent, crushed, curved, knobbly, misshapen fruit which others say no to. By accepting the misfits they are helping to reduce food waste.
James Wild & Bill Garnock
From deep within a remote landscape shaped by tradition, Feragaia blend centuries of Scottish distilling know-how with contemporary spirit innovation. Connecting drinkers with their natural surroundings to slow down and savour the moment. Scotland’s first alcohol-free spirit is distilled for a new era of drinking.
Kadie Regan
Far Side Cold Brew Coffee is far from average. Made with exotic single origin beans and steeped in cool filtered water for 18 hours, their brews are a walk on the wild side. With a punchier caffeine kick than regular coffee and flavour that unfurls beyond the cup, discover adventure in every chilled sip.
Paul Mathew
Paul, started his career as a conservation biologist, spending years observing how the natural world works, and looking for ways in which we can work with it; in 2007 he opened his first bar to share his fascination with drinks and flavours. Everleaf’s range of aperitifs are the unique combination of these two passions.
Natasha Steele
Each flavour is made in small batches to create cordials bursting with rich, ripe and real flavour. Working closely with British farms ensures the highest quality of fruit (even if it’s a bit lumpy or bumpy), and helps bring the farm to the city – naturally delicious but with a bit less mud!
Nick Crispini & Lawrence Mason
Bermondsey Mixer Co products are created to be lighter and crisper than commercial tonics, with none of the cloying bitterness, just a lovely warming dryness. A great mixer with Tequila, Vermouth, Vodka & Amaro, why just stop at Gin?
Jiali Jiang
Barley has been used in food and drinks since the Iron Age. Grown by the Ancient Greeks, guzzled by the gladiators and enjoyed by the Egyptians for its nutritional benefits. It’s the superfood that’s been hiding under your nose for 10,000 years… now try it as a barley-based dairy-free drink.
Richard Clark
Drynks pride themselves on the quality of their range of alcohol-free drinks, which are brewed as they should be, using time honoured methods to produce top class, full strength beer and cider. Only then do they carefully and gently remove the alcohol with their unique cool vacuum distillation process.
Sohn Supradya Aursudkij
Using traditional methods of fermentation, JIN JIN is carefully crafted with more than 35 different kinds of fruits, vegetables, mushrooms, and cultures. This ancient process produces enzyme complexes which help introduce balance to the bodies functions.
Tatiana Mercer, Dash Lilley & Meeta Gournay
Three Sprit created plant-based alternatives to alcohol that celebrate what you put into a drink, rather than what you take out. Created by a mix of plant scientists, world-class bartenders, hedonists, herbalists and artists, it’s probably why they feel, taste and do everything a little differently.
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