Top 10 food and drink trends for 2018

Non-alcoholic cocktails

With millennials drinking significantly less than their parents, it is no longer seen as uncool or unusual to be t-total. While many of us only just manage Dry January, last year saw the launch of Club Soda, a ‘mindful drinking movement’ that aims to remove the stigma associated with not drinking in social situations.

The success of non-alcoholic spirit Seedlip, created to solve the dilemma of what to drink when you’re not drinking, proved that people no longer mock mocktails. Bartenders are taking their non-alcoholic offerings increasingly seriously, rather than treating their virgin cocktail list as an afterthought.

Ryan Chetiyawardana offers four non-alcoholic cocktails at Dandelyan on the South Bank, including the Apple Sourz-Less (pictured) made with Seedlip, peas, apples and pine syrup. Across town, The American Bar at The Savoy serves a quintet of non-alcoholic cocktails, including the Art Deco, made with Seedlip Spice, eucalyptus, peppermint syrup, citric acid and soda water.

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