The new trend in suppressor mixology might have you drinking more cocktails than ever before.
There’s a new trend in cocktails that might catch your eye. Suppressor cocktails might sound a little curious but effectively they’re the latest foray in the move towards lower ABV libations (the idea is to ‘suppress’ the amount of alcohol used in recipes but not the flavour). Low-ABV drinks are nothing new but as they gain traction in Asia, bartenders are taking them more seriously, investing time and effort so punters will have the chance to enjoy a flavourful night out without facing the consequences the next morning.
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Whatever you call them, the move towards low and zero-ABV cocktails is one centred on experience, nuance, and health-conscious choices.
“After more than 25 years in the food and beverage industry, I’ve witnessed countless shifts in trends, drinking habits, and social preferences. Over the past five years, there’s been a significant transformation in drinking culture—moving away from heavy, boozy nights to more moderate and mindful consumption,” says acclaimed mixologist and restauranteur Max Traverse (below).
“New trends like Dry January, Sober October, and now Dry July have gained traction, reflecting a growing interest in healthier lifestyles. The COVID-19 pandemic further accelerated this shift, with many people opting for less alcohol, prioritising wellness, and avoiding hangovers.”
Leaning into this trend, suppressor cocktails are primarily characterised by their lower alcohol content, often utilising creative ingredients to replace potent base spirits while still delivering complex flavours. This movement comes in response to a growing desire for mindful drinking, where the emphasis is placed on quality over quantity. As more men prioritise wellness and seek alternatives to excessive drinking, suppressor cocktails provide a sophisticated option that allows for social enjoyment without the common pitfalls of hangovers and overindulgence.
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Flavour-Infused Formulations
The appeal of suppressor cocktails lies not just in their lower alcohol content but also in their adventurous flavour profiles. Bartenders are experimenting with fresh herbs, unique bitters, and artisanal mixers that enhance the drinking experience without relying heavily on liquor. Ingredients such as CBD-infused syrups (sadly not in Hong Kong), house-made tonics, and infused teas are becoming staples in many bars, inviting patrons to explore unexpected tastes.
Noteworthy ingredients include herb-infused spirits; crafted syrups made from fruits, spices, and even vegetables that allow for a range of sweetness and depth not often seen in traditional cocktails; and craft soda waters with unique flavour profiles that provide effervescence and a refreshing finish to suppressor cocktails.
The Social Aspect
Beyond the individual benefits, suppressor cocktails serve a social purpose, allowing friends to gather and enjoy drinks in moderation without the pressures of heavy drinking. As more bars cater to this trend, they are creating vibrant atmospheres that focus on conversation and connection rather than direct intoxication.
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“Menus are increasingly inspired by aperitivo culture, incorporating ingredients like vermouths, bitters, and wines to deliver complex flavours without excessive alcohol content,” says Traverse, who opened Lips at Grand Hyatt Hong Kong with a drinks list featuring both traditional cocktails and a host of zero-alcohol options, some even without sugar. “This approach embraces creativity and inclusivity, catering to a diverse range of preferences.”
The Rise of the Craft Non-Alcoholic Scene
The growth of the craft non-alcoholic beverage sector is a significant force behind the rise of suppressor cocktails. Brands like Lyre’s, Seedlip, Crossip and Kin Euphorics have paved the way, offering sophisticated alternatives to traditional spirits that appeal to drinkers who want the experience of cocktail culture without alcohol. This has influenced bartenders to creatively blend these non-alcoholic options into their cocktails, resulting in a more inclusive drinking environment where everyone can partake.
Bars across Asia have been quick to pick up on this low ABV movement, including SIN, the recent addition to after-dark rooftop experiences at Avani+ Riverside Bangkok Hotel, where award-winning head mixologist Brian Gonzalez Fernandez has crafted an inspired “Sober Sips” alcohol-free cocktail menu.
“What started as the Dry January movement has fuelled a drastic lifestyle change across all age groups, including millennials and Gen-Z,” says Fernandez. “More and more people are choosing not to drink alcohol but still want to be part of the social experience. With Sober Sips, I wanted to be able to give all our guests that exhilarating feeling of being part of something bigger than themselves, of connection and celebration.”
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Before moving to Bangkok, Fernandez (below) worked in London and Madrid, where sugary mocktails have given way to polished, fully original creations that more than hold their own. Drawing on this experience, he uses natural, healthful ingredients for Sober Sips, non-alcoholic versions of the rooftop bar’s signature cocktails, each inspired by themes of sin and desire.
Across the new menu, priority is given to high-quality sober spirits and de-alcoholised wines. If you’re headed to Bangkok be sure to try the Forbidden Nectar, crafted with sober whiskey, miso, caramel yoghurt, and carrot; or The Temptress (below), a blend of sober gin, sober amaretto, raspberry, lemon, matcha, and foam.
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“With Sober Sips, we’re creating drinks that stand shoulder to shoulder with their alcoholic cousins,” says Fernandez. “Same premium ingredients, same sophisticated techniques, same attention to detail. It’s about giving people a proper drinking experience that just happens to be alcohol-free.”
In the Home Mixology Scene
For those looking to recreate the suppressor cocktail experience at home, the pared-down approach to ingredient selection is key. Simple recipes that utilise fresh, seasonal ingredients combined with lower-proof spirits or non-alcoholic components can lead to delicious results. Here are some dead-easy suppressor cocktails to craft at home:
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Garden Spritz: Combine a light gin (like a low-ABV variety), tonic water, and muddled cucumber and mint. Serve over ice with a wedge of lime.
Spicy Shrub Fizz: Create a shrub from apple cider vinegar, seasonal fruit, and a touch of jalapeño. Combine with soda water for a refreshing, tangy drink.
Citrus Cooler: Mix fresh citrus juices (lemon, lime, and grapefruit) with a splash of elderflower cordial and top with sparkling water.
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