Phum Sila-Trakoon admits that the creation of alcohol-free cocktails can be more challenging than working with conventional spirits. But that very difficulty is an opportunity for culinary innovation, he believes. Alcohol-free gin cannot imitate the flavour of real gin, nor does it intend to. Siegfried owner Vollmar likes to combine his distilled herbs and spices with Aperol and a premium tonic, served on the rocks in a red-wine glass. Not entirely alcohol-free – but another new option. “In general, people are not drinking less per se. They are having more drinks that contain less alcohol,” Sila-Trakoon observed. If a cold shandy has been your go-to drink on hot summer days, you could now opt for a light version of your favourite cocktail instead. “And restaurants get to sell more than two drinks in the evening,” Vollmar added. The gin expert believes that selling lighter incarnations of beloved flavours has immense potential. Cheers, then!