Although Dry January is behind us, the conversation around low and no-ABV cocktails isn’t leaving—it’s just getting started.
More people are embracing mindful drinking, whether by cutting back on alcohol or seeking complex, flavorful alternatives. To explore this growing trend, we spoke with Colin Asare-Appiah, a seasoned mixology expert and industry trailblazer. From his journey behind the bar to Bacardi’s latest innovations, Colin shares insights on the rise of low-ABV cocktails, the art of crafting a great drink without the booze, and how bartenders are redefining the drinking experience for everyone.
Tell us about your background in the industry.
My journey through the spirits industry started unexpectedly. I traveled to Greece after college to do some soul searching and ended up behind an amazing bar called Qupi. This experience made me fall in love with the art of mixology and the connections you can create through a well-crafted cocktail. I returned to London when the cocktail industry was on the rise, with pioneering bars such as Dicks Bar at Atlantic and Beach Blanket Babylon which led me to co-found the London Academy of Bartending (LAB) with my friends Douglas Ankrah, Richard Hargroves, Alex Turner and Andrew Chansing to educate and inspire bartenders, shaping the next generation of professionals.
From there, I opened Fifteen with Jamie Oliver, The bar focused on showing how cocktails can complement dining experiences and we really leaned into the chefs pantry. After launching my own vodka brand and moving to the U.S, I had the opportunity to help launch Bacardi’s Portfolio Advocacy Team. I am currently the Trade Community Trade Director, giving me the ability to share authentic stories about the culture behind the Bacardi portfolio and help shape the future of the industry with thought leaders and trendsetters.
Outside of Bacardi, I recently co-authored Black Mixcellence, a book that celebrates the contributions of Black mixologists and highlights their stories and recipes. I’m also deeply proud of founding the AJABU Cocktail and Spirits Festival, which brings together the best bars/bartenders in the world with be best African mixologists, chefs, and artists to celebrate the incredible diversity and creativity across the continent. It’s projects like these that inspire me to continue championing diversity and storytelling in the spirits industry.
Why do you think no/low-ABV drinks are increasing in popularity?
The rise of no and low-alcohol cocktails has been incredible to see, especially with how it has evolved at bars and restaurants. In fact, almost a quarter of Gen Z drinkers in the U.S are embracing mindful drinking, which speaks volumes about where we’re heading as an industry.
This trend is exciting because it challenges mixologists and creatives in the spirits space to try something new. It’s no longer just about what’s in the glass—it’s about crafting something complex, flavorful, and inclusive. Bartenders are treating no and low-ABV drinks with the same care and sophistication as their boozy counterparts, using herbaceous, savory flavors and premium ingredients to create something memorable.
This shift isn’t about drinking less—it’s about considerate consumption. It’s giving people the freedom to be part of the experience, whether they’re sipping a full-strength cocktail or something lighter.
Which ones do you feel are the best to serve at mindful drinking events?
The Spritz has taken center stage in the world of cocktails, becoming a refreshing, versatile favorite that can be enjoyed year-round. Just two years ago, spritz cocktails weren’t even in the global top 20, and now they’ve soared to the top 3—right behind the Margarita and Mojito.
At mindful drinking events, the Spritz is an ideal choice because it’s light, flavorful, and can easily be customized. My personal favorite is the ST-GERMAIN® Hugo Spritz, made with fresh mint, ST-GERMAIN®, MARTINI & ROSSI prosecco, lime, and soda water. And for those seeking a no-ABV option, the MARTINI & ROSSI Floreale Spritz is an exceptional alternative.
Share some of your tips with us for hosting a diverse crowd of drinkers, including non-alcoholic options.
When hosting a diverse crowd of drinkers, it’s essential to cater to all preferences by offering a variety of options. One tip is to ensure that both alcoholic and non-alcoholic drinks are made with premium ingredients, so everyone can enjoy an elevated experience. For non-drinkers or those choosing to drink less, focus on creating flavorful “Spirit free cocktails” that feel just as indulgent as their alcoholic counterparts. This way, no one feels left out or deprived of the experience, regardless of how much or little alcohol they prefer.
To make every drink feel special, take inspiration from the latest bar trends by experimenting with new flavors and techniques along with creative garnishes. More than half of Americans seek out fruity flavors in cocktails, with sweet flavors coming in as a close second. Meanwhile, bold notes like coffee and spice have been standout trends for the past two years, consistently making bartender trend lists. Drinks like the Espresso Martini remain a crowd favorite and can easily be recreated at home—with or without alcohol—so that everyone can enjoy the experience.
How is BACARDÍ innovating in the low-ABV space to meet the growing trend?
BACARDÍ has been making big moves in the low-ABV space, recognizing that more people want high-quality drinks without the heavy hit of alcohol.
Take ST-GERMAIN®, for example. This elderflower liqueur has long been a bartender favorite for adding a floral, complexity to cocktails without overpowering them. It is an offering that is leading the low-ABV charge, not just growing with the trend but actively creating it by inspiring bars and venues to embrace its potential to elevate a spritz or a lighter-style cocktail. There’s also MARTINI & ROSSI® Fiero, a modern vermouth designed for bright, refreshing spritzes to enjoy with loved ones and MARTINI & ROSSI® Bianco, a delicately sweet vermouth with floral notes and hints of vanilla a must try ingredient at your next gathering or ask for it at your local bar served in a wine glass/highball with soda and a slice of lemon. For convenience, Bacardi has tapped into the RTD space, releasing BACARDI’s® Real Rum Cocktails that bring the same classic flavor in a lower-ABV format, like the Bacardi Mojito.
With these innovations, Bacardi isn’t just keeping up with the mindful drinking trend, but leading the charge, proving that less alcohol doesn’t mean less experience.
Any advice for the next generation trying to choose mixology as their career?
The best place to start is by experiencing it firsthand reading, tasting, and studying. Travel the world, visit great bars, make connections, and watch how bartenders move. Pay attention to the details. Learn the classics first but stay curious and never be afraid to experiment with flavors.
Great bartenders don’t just make drinks—they create experiences. Building a warm, welcoming environment behind the bar is just as important as perfecting a cocktail. And remember, everyone starts somewhere, so be patient, stay humble, and keep honing your craft. Just Get involved, Bruv.
