Creating a zebra-striping menu isn’t black and white

Guests are drinking more thoughtfully, with many people moderating by drinking less or spacing out alcoholic drinks throughout the evening. One popular approach is ‘zebra striping’ – alternating between full-strength and alcohol-free drinks over the course of an event.

So how do we craft a cocktail menu that makes it simple to switch between alcoholic and alcohol-free drinks while delivering a seamless flavour experience? Here are my three key considerations to get you started.

Match your values

The most effective alcohol-free serves are those that share your venue’s underlying tone, flavour language and point of view. Whether your focus is classic sophistication, seasonal produce or playful experimentation, that same identity should run through every drink on the menu.

So if your cocktail style leans towards the minimal and precise, create zero-abv options with the same balance and brightness. If your style is spirit-forward and aromatic, look to echo that through your approach to flavour intensity and complexity.

Products that can be used across both ranges of drinks can also prove useful in building synergy within your menus. Botivo, Mother Root and Midi Ruby Rush are three of my favourites – all high-quality, versatile and utterly delicious. The depth of flavour in fruity Midi Ruby Rush pairs well with aperitif-style cocktails such as a Negroni or a spritz, where bitterness and brightness interplay in a similar way. Likewise, the herbal complexity of Botivo aligns naturally with botanical spirits or amaro-based drinks, while Mother Root’s ginger and vinegar backbone mirrors the refreshment of a Collins.

Invest in product research

There’s a reason why alcohol-free beer has boomed – it looks the same as beer, is served the same way and tastes almost the same. While this is harder to achieve for spirit-based cocktails, we can achieve great results with a diligent approach. This is why research is key to executing a coherent alcohol-free cocktail menu. My biggest piece of advice: invest time in this.

Start with products. Producers have poured time and creativity into developing liquids for you to work with, so engage with this community and get tasting. Look to resources such as Club Soda, which can introduce you to the market through workshops that will educate and shift your palate into the mindset of alcohol-free. Specialist distributors, such as Kore Drinks, can share insights and host product tastings for you. Tasting the ‘tools’ available to you is vital, as the better you know these products, the better you can design alcohol-free serves that match your venue’s values and flavour style.

Give them equal standing

If zebra striping is part of your guest experience, your no-, low- and mid-strength cocktails should sit proudly alongside your alcoholic serves. Visibility is key: list them within your main cocktail menu, include them on your website and socials and ensure guests know they’ll be well looked after whatever their drinking pace.

Finally, train your whole team and get them excited about this inclusive offering. The power of their recommendations will work in your favour, bringing coherence not just across drinks, but across the whole guest experience.

Zoe Burgess is the founder of drinks consultancy Atelier Pip and lead beverage consultant at the Standard hotel in London

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