{"id":164358,"date":"2026-03-09T11:39:07","date_gmt":"2026-03-09T15:39:07","guid":{"rendered":"https:\/\/fsmadmin.vsitesting3.com\/magazine\/?p=164358"},"modified":"2026-03-09T11:39:08","modified_gmt":"2026-03-09T15:39:08","slug":"zero-proof-full-flavour-cocktails","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/food-drink\/zero-proof-full-flavour-cocktails\/","title":{"rendered":"Zero Proof, Full Flavour"},"content":{"rendered":"\n
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Whether driven by wellness culture, conscious living, or sheer sober curiosity, the nonalcoholic movement is having a global moment\u2014and top chefs and mixologists are shaking, stirring, and fermenting to meet the demand. What was once an afterthought has developed into an art form, where spirit-free cocktails rival their boozy counterparts in complexity, craft, and storytelling. <\/p>\n\n\n\n

Even celebrity tastemakers are getting involved. Formula One champion Lewis Hamilton\u2019s Almave<\/a> nonalcoholic spirits brand recently released Almave Humo, a distilled \u201cmezcal\u201d that delivers the depth and complexity of the real thing. <\/p>\n\n\n\n

At New York City\u2019s Clemente Bar<\/a>, located above Eleven Madison Park, nonalcoholic drinks complement such savoury, plant-based small bites as agedashi tofu paired with a fizzy concoction of yaupon tea, yuzu, and cucumber soda. <\/p>\n\n\n\n

\"Clemente
A highball-style NA cocktail coupled with an agedashi tofu hand roll at Clemente Bar. Photograph by Evan Sung.<\/figcaption><\/figure>\n\n\n\n

In Wyoming, at Four Seasons Resort and Residences Jackson Hole, Jhett Brown brings mountain sophistication to the zero-proof scene. Inside the 80 Proof<\/a> speakeasy and the newly opened Steadfire Chophouse<\/a>, the bartender\u2019s modern mixology creations avoid added sugar while highlighting flavour-forward local ingredients like pine and wild berries. <\/p>\n\n\n\n

Leo<\/a>\u2014one of Latin America\u2019s most acclaimed restaurants, in Bogot\u00e1, Colombia\u2014pairs its tasting menu with \u201cbotanical infusions\u201d derived from the country\u2019s ecosystems: guava fermentations, cassava starch elixirs, and floral macerations that taste like a journey through the jungle. <\/p>\n\n\n\n

Four Seasons Hotel Riyadh at Kingdom Centre recently doubled down on nonalcoholic wine. The hotel has opened both Tonic Bar<\/a>, Saudi Arabia\u2019s first nonalcoholic bar, and Caf\u00e9 Boulud<\/a> Cheese Library, which offers an enticing selection of fromage and beverages like the Italian zero-alcohol sparkler Bella. <\/p>\n\n\n\n

\"FS
The Naughty Amaretti\u2014with Amaretti-infused white sesame, tangerine, apricot, and saffron\u2014at Tonic Bar at Four Seasons Hotel Riyadh at Kingdom Centre.   <\/figcaption><\/figure>\n\n\n\n

And at Four Seasons Resort Tamarindo, M\u00e9xico<\/a>, head mixologist Arturo Barroso celebrates Mexico\u2019s heritage and traditions through fermentation. He reimagines\u00a0tepache<\/em>\u00a0and\u00a0tejuino<\/em>\u2014time-honoured\u00a0beverages made from local fruits, herbs, and corn\u2014as elegant, alcohol-free expressions. Halting fermentation at just the right moment, Barroso preserves\u00a0flavour\u00a0and texture.\u00a0<\/p>\n<\/div>\n\n\n\n

<\/div>\n<\/div>\n\n\n\n

<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Across the globe, inspired tastes\u2014not alcohol\u2014are driving a reimagining of what it means to drink well. 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