Deepavali parties mean bejewelled guests, bedecked tables with sweets, grazing boards and a bar to match that menu. But, what if you could reinvent the Diwali party with a NoLo (no alcohol-low alcohol) twist? Gen Z is drinking far less than millennials and when it drinks, it chooses lower ABV (alcohol per volume) beverages. In fact, according to Precedence Research, the global non-alcoholic beverages market is projected to grow from $1.41 trillion in 2025 to $2.68 trillion by 2034, and in India, the NoLo (no- and low-alcohol) segment is already valued at ₹67,000 crore, expected to more than double by 2030. So we talk to bartenders, industry experts and mixologists on how to spruce up a bar menu that is flavour-forward, but does not leave you with a nasty hangover.
Flavours sans spirit
Vikram Achanta, Founder & CEO, Tulleeho; Co-Founder, 30BestBarsIndia & India Bartender Week (3)
| Photo Credit:
SPECIAL ARRANGEMENT
Vikram Achanta, founder and CEO of Tulleeho and co-founder of 30BestBarsIndia and India Bartender Week, keeps it simple, “People are experimenting with celebrations, which gives them more control. They can adjust the alcohol, sweetness, or flavours to suit their own taste. Sober and Co, India’s non-alcoholic spirit is now available in four variants — gin, pink gin, rum and whisky. Apart from working on dedicated non-alcoholic cocktails with these variants, they are also working on Conscious Cocktails menu — combining 15ml sober with 30ml of a spirit to create mindful low-ABV drinks. These are strong signals of how seriously the industry is embracing this change.”
Cero in agave field
| Photo Credit:
SPECIAL ARRANGEMENT
For Suzann Homan, director at Goa-based Kantala Spirits, which pioneered flavoured Indian agave spirits, Gracia Cero (Raw ‘n’ Wild Mango and Pineapple Piñata) is a 0 ABV Tequila alternative, so you can take a shot, minus the buzz. “I realised young Indians are trying to be health-conscious, experimental, progressive and understand sophistication. We wanted to give them a new option to savour. It is called Cero as an homage to Ayrabhatta who gave us the zero,” says Suzann.
Cero In mangos
| Photo Credit:
SPECIAL ARRANGEMENT
Available on ecommerce websites, “the agave-like spirit can be used in non-alcoholic margaritas to cut through some of the spice and fat at a party table. We have put in agave flavouring made out of the agave plant, providing the same viscosity of the spirit, warming sensation and mouthfeel.”
Hydration for the win
For party-hoppers, hydration is key, and not just in sodas or mixers. Mixologist, Fay Barretto, who has created the menus at Scarlett House, Mumbai says simple drinks and infused waters can be game changers at parties.
Calm Before the Storm
| Photo Credit:
Mitali Vyas
“You can create a zero proof picante with a 0 ABV spirit, some chilli, lime and simple syrup ( sugar solution). Use different mixers like tonic or soda, low ABV Vermouth or liqueurs, and then layer them with kombucha. You can build drinks using matcha and coffee too.” Baretto also suggests hydration potions like the ones served at Scarlett House, “ The Hangover Cure is just water, cherry tomatoes, oregano, jalapeños, pickled onions, sea salt and gherkins steeped for eight hours and then refrigerated.” Other water combinations use herbs and berries, citrus and cumber that work well to hydrate between parties or heavy food.
Layering for low ABV
Davana Vermouth Indica, India’s first Vermouth (an aromatised, fortified wine, flavoured with various botanicals) makes low-ABV drinking more interesting, keeping guests in high spirits minus high ABV spirits. Adarsh Gadvi, founder, Davana explains, “During the festive season, there’s a growing appreciation for lighter, more balanced drinks that complement rather than compete with the food. That’s where vermouth fits beautifully. At just 15% ABV, vermouth is a refreshing aperitif that pairs effortlessly with Indian cuisine. What really resonates with the sober curious audience is the layers of flavour from Indian botanicals, which is precisely what many in this movement are looking for.”
Zero Hero
| Photo Credit:
SPECIAL ARRANGEMENT
Instead of the staid colas and flavoured sodas, mixers today have upped the ante — from flavoured tonic waters, think grapefruit and hibiscus, to sugar free syrups, or zesty ginger beers or a elaneer (coconut water) kombucha, today a rum-free mojito can be fashioned with coconut water, mint, sugar and a 0 ABV rum or add a splash of soda for some effervescence.
Dress your drinks
The bar today comes stacked with garnishes and special ice for every occasion. “Just because you’re not having a traditional drink, doesn’t mean it shouldn’t look like one. For a margarita with our zero ABV agave, you can rim your glass with chilli and salt after rubbing it with a slice of lime,” says Suzann.
PURE by MONIN Peach Apricot with brewed Earl Grey tea and soda. Finished with a fresh peach and apricot garnish, it’s a sparkling way to lighten up rich holiday feasts.
| Photo Credit:
Sreenivas Chandalla
Setting ice cubes with herbs, or edible flowers is another way to add a festive touch to the drinks table. For those who like a healthy dose of drama with their drinks, soak some dried butterfly pea (blue pea) flowers in hot water for ten minutes and add that to any lemon drink to see it transform from blue to shades of lavender! For some festive flair try sugar and salt rimming glasses of different sizes — tall glasses for highballs or spritzers, flutes for sparkling drinks, stemless goblets for most others. Using colourful syrups or Aperol (11% ABV, Italian bitter apéritif made with gentian, rhubarb, and cinchona, with a clear orange hue) keep drinks flavourful and light.
Hazelnut zero proof drink
| Photo Credit:
SPECIAL ARRANGEMENT
Germain Araud, managing director, MONIN India, suggests layering not just colour, but spices, herb notes and texture as well. “The challenge is ensuring these drinks feel as layered and satisfying as spirit-forward cocktails. Syrups, such as hibiscus, rose, saffron, or spice, play an essential role to bring complexity, texture, and cultural resonance through flavours,” he shares.
The Healer
| Photo Credit:
Mitali Vyas
For those who want to have a drink but keep it low ABV, Tanisha Bhatia, mixologist at Simba Beer and ZigZag Vodka, says, “You can easily craft low-alcohol cocktails by focusing on balance and dilution. Using fresh ingredients, sparkling mixers, kombucha, or cold-pressed juices, you can stretch the drink, and reduce its overall alcohol content. Mixing 30ml vodka (40% ABV) with 90ml of tonic or soda, topped with herbs or citrus, gives you a well-balanced drink that’s far lower in ABV but still full of character. Low-ABV cocktails aren’t about taking away the spirit, they’re about redefining how we enjoy it. It’s about creating drinks that are easygoing, flavourful, and suited for mindful, all-day sipping.”
The Elders drink
| Photo Credit:
SPECIAL ARRANGEMENT
So whether you’re hosting this festive season or party hopping, being sober or sober curious doesn’t have to be boring; it is all about keeping the drinks and conversations light, and full of flavour.
