Drawing influence from London and New York while showcasing the best flavours of New Zealand, Onslow is a sophisticated yet relaxed bar and restaurant.
Taidhg Fraser, bartender at Onslow, has observed the recent popularity of non-alcoholic beverages and has assisted in creating a wealth of delicious alternatives for sober patrons.
At Onslow, most of its zero-alcohol range are variations of classic cocktails presented in an elevated way. They are primarily made with non-alcoholic spirits, ranging from Lyre’s “tequila” to Pentire's “gin.”
“Using these mock spirits provides a solid base flavour and similar structure to their alcoholic alternative,” said Fraser.
“It’s delightful to create drinks that fit this identity and present guests with a classic cocktail or flavour we have put our take on.”
When asked what made these zero-alcohol spirits such a great option, Fraser narrowed it down to the distilling techniques used by the producers. Less sugar is also used in both production and Onlow's development of mocktails, with a focus on natural ingredients that are healthier and tastier.
Alongside mocktails, Onslow has noticed a rise in zero-alcohol beer and wine consumption. Bare Beer from Sawmill has become one of the most popular beverages, using low-fermentation techniques and concentrated natural flavours to replicate the taste of alcohol.
One of the main reasons behind consumers giving up alcohol is for health, meaning that mocktails and drink alternatives must stray away from lots of added sugar and colouring to remain appealing.
For producers, there is a greater interest in using natural ingredients to mimic the flavour profile of alcohol within these drinks rather than removing the dry and bitter taste altogether.
With Dry July approaching, Onlsow has promised an expansion of its non-alcoholic offerings.
“We are looking to reach out to some new suppliers to help them develop new products that can help us grow our range,” said Fraser.
“We want to present non-alcoholic drinks in an interesting and elevating way that is approachable to our customers.”
Fraser has witnessed increased requests among consumers for Asian-inspired flavours such as yuzu. Spices such as cinnamon and basil, cherry, orange, and grapefruit, have also surged in popularity.
When asked about alcohol-free drinks and what he would recommend to customers, Fraser said that the Clover Club, which uses Seedlip Spice 94, Lyre’s Aperitif Rosso and the house-made Strawberry and Lemon Oleo, is a delicious, citrus-driven concoction.
Onslow prides itself on its highly skilled bar team, which experiments with new flavour profiles and creates perfectly tailored drinks for its customers. Fraser encouraged those who have gone alcohol-free to explore Onslow’s range, stating that there is no need for a customer to feel compromised because of their decision.
Read more about Dry July here.
