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In recent years, finding zero-proof beverages in Atlanta has become increasingly accessible, with local restaurants and bottle shops enhancing their offerings to meet the demands of a growing sober-curious community. These establishments are now serving an array of sophisticated nonalcoholic cocktails, beers, and wines.
Despite the rise in diversity and quality of nonalcoholic options—such as the intriguing $7 espresso tonic available at chef Ford Fry’s Bar Blanc—the production of these drinks can be costly. The question arises: are Atlantans prepared to pay such prices for drinks devoid of alcohol?
Mehrnush Sadat, owner of Soberish, a nonalcoholic bottle shop and cannabis boutique, explains that there is a common belief that zero-proof drinks should inherently cost less than their alcoholic equivalents. As a consultant for establishments like Table & Main and The Argonaut, she emphasizes that crafting a balanced cocktail that mimics the experience of alcohol is a complex process.
To replicate traditional spirits such as gin or tequila, high-quality nonalcoholic alternatives must be utilized, which requires a rigorous production process akin to their alcoholic counterparts.
“These are often high-quality spirits that have been handcrafted in small batches using premium ingredients,” she notes. The detailed nature of this process contributes significantly to production costs.
Jessica White, beverage director and front-of-house manager for Bread & Butterfly, highlights that many nonalcoholic spirits often come with a higher wholesale price compared to alcoholic varieties. For instance, a 500-milliliter nonalcoholic bottle can range from $20 to $30, while a 750-milliliter bottle of alcohol typically starts at around $18 and can go up to $35 for premium selections.
Clarke Anderson, beverage director at Rocket Farm Restaurants, reinforces the idea that the methods used to create nonalcoholic drinks are almost identical to those for their alcoholic counterparts. This intricate production framework is why drinks like St. Cecilia‘s Tsarina’s Slippers—featuring pomegranate, vanilla, and anis—are priced competitively, with a cost of $12, not significantly less than drinks containing alcohol.
As the zero-proof beverage category continues to evolve, it remains a challenge to find affordable yet high-quality options. Anderson notes that the market is still awakening to the potential of nonalcoholic spirits, which impacts pricing structures.
Beyond the cost of base spirits, the complexity of crafting nonalcoholic cocktails also contributes to their final price tag. As restaurants include the costs of fresh ingredients, specialized serving vessels, and labor, the final prices of these drinks reflect the additional effort involved.
“Our nonalcoholic cocktails mainly incur costs due to high-quality ingredients like fresh juices, artisanal purees, and fruit garnishes,” explains Josh Rossmeisl, founder of Your 3rd Spot. The commitment to serving these drinks in premium glassware also enhances the overall drinking experience.
At Your 3rd Spot, unique nonalcoholic cocktails, such as adaptations of classic drinks like Aperol Spritz or rosemary blueberry smash, are priced at around $7. White mentions that some nonalcoholic cocktails require difficult-to-source ingredients that necessitate extensive preparation time and skill to mimic the flavors and textures found in traditional cocktails.
“Crafting high-quality, in-house nonalcoholic offerings can take several hours of preparation, involving multiple steps and sometimes more than ten ingredients,” she explains. This complexity underlines the challenges in conveying the value of what goes into these drinks to customers who may assume that alcohol is the main cost driver in traditional cocktails.
“A well-constructed spirit-free cocktail, rich in components, should convey as much value as any cocktail with alcohol, but it requires a comprehensive experience to justify a $12 price point,” Anderson states.
Rossmeisl emphasizes the importance of educating patrons about the premium quality of ingredients and expertise involved in crafting excellent nonalcoholic beverages to enhance their appreciation of these drinks.
White finds it essential to offer alcohol-free choices for individuals who might abstain for various reasons, including sobriety, pregnancy, personal beliefs, or health-related concerns. “Seeing someone choose a beautifully crafted zero-proof drink is immensely gratifying,” she shares.
Additionally, offering a broader range of nonalcoholic beverages makes good business sense. Restaurants risk losing potential revenue if they limit options to just basic drinks like water and soda. Over time, the perception of alcoholic beverages has shifted towards being a luxury item. White strategically prices her nonalcoholic drinks at accessible levels to encourage trial without scaring away customers with hefty price tags.
“It’s crucial for establishments to expand their nonalcoholic offerings and create inclusive experiences,” she asserts. “This approach benefits business while also fostering a welcoming atmosphere for all guests.”
Source
atlanta.eater.com