But I also have to say that this drink checks a lot of the same boxes that a Negroni does too: it’s complex, bitter, a bit herbal and a touch of sweetness to boot. It’s loved by bartenders and chefs because it is a drink packed with flavour and the Negroni has often be referred to as a botanist’s dream as the complexity from the botanicals in the gin are boosted by the unknown herbs and fruits in Campari. On the nose, Anon No Groni presents a vibrant blend of fresh juniper, zesty orange, and a hint of warming cardamom. These food pairings offer a delightful gastronomic experience when combined with the complex flavours of Anon No Groni. To compensate for the missing aromatic depth and weight from alcohol and sugar, Torres, like Pereiro, advises to go heavy on the bitter element.

A bitter and challenging drink, made with no fewer than 21 ingredients, the lack of alcohol certainly doesn’t result in a compromise on flavour. The mid-palate reveals a delicate dance of herbal and spiced nuances, reminiscent of a classic gin profile but without the alcohol punch. English Garden is a really unusual drink in that it is the first AF spirit inspired by the famous British drink Pimm’s, Is this a particular favourite of you and your family? There are a lot of ways to make non-alcoholic cocktails, and this one really leans heavily on its ingredients: Lyre’s Aperitif Rosso and Lyre’s Italian Orange – both non-alcoholic. This approach aligns with Alfresco Drinks' ethos of creating fruit juices, waters, and natural beverages that are healthy, refreshing, and free of artificial ingredients.

If you’re a Negroni lover skipping the booze you won’t find this one to be exactly the same, but it’s definitely as close as I’ve seen yet! Whether you're drawn to Wildred's, Free Spirits', or Pathfinder's Negroni, these recipes offer something for every palate. The NOgroni is making history by satisfying the needs of a new generation, and just like its alcoholic cousin, has made the botanicals the heroes of the drink. The bartender's ingenious addition of gin in place of soda water led to the creation of the Negroni we know today.

Cocktails made with Seedlip are loaded with flavor and are so indulging that you simply won’t be able to stop your tastebuds from going wild. It’s a sentiment shared by Nicolas Torres, a partner and bar director at True Laurel in San Francisco, though he admits it will only get you so far.Whether branded as zero-proof, spirit-free or the much-derided “mocktail,” the current landscape of nonalcoholic cocktails offered at bars and restaurants is flourishing with creativity and countless options for those who choose, for whatever reason, not to drink.