If there is one trend that has been growing steadily over the past five years and shows no signs of slowing down, it is the popularity of alcohol-free and/or natural, even vegan, beverages.

Why is this? It responds to a demand for a return to basics and a trend towards healthier living, which is particularly popular with younger customers.

This article is part of a series of content on bar trends for 2026, including a free white paper.

Mocktail, No-Low, Low ABV, fermented… Are you used to creating traditional cocktails and feeling a bit lost in all this unfamiliar jargon? Don’t panic, creating alcohol-free, natural and trendy drinks is actually easier than it might seem!

•  Mocktail: alcohol-free cocktail
• Low ABV: low alcohol content drink (usually between 0.5% and 1.2%)
• No-Low: alcohol-free drink or drink with a very low alcohol content
• Kombucha: drink whose ingredients have been fermented to create enzymes, vitamins and acidity

Especially since many non-alcoholic beverages are actually made from natural ingredients. Among our favourites are:

• Kombucha, which you can make yourself or buy locally.
• Fruit, vegetable and flower syrups, especially less common ones (hibiscus, cucumber, yuzu… to mix or not!).
• Local products to establish local roots and foster ties with neighbouring producers (pepper, sage, lavender, pine needles, salicornia, etc.).

The techniques used are very similar to those for traditional cocktails: muddling (gentle crushing), cold or hot infusion depending on the desired result, etc.