Mind your cocktails: How bars in Singapore are adapting to the rise of no- and low-alcohol trend 

By the time the world emerged from the shadows of the pandemic, the no- or low-alcohol trend had properly taken hold among cocktail bars worldwide. Consumers, ever more conscious about what they put in their bodies, are gravitating towards lower-abv and non-alcoholic drinks en masse. 

According to leading global drinks data and insight provider IWSR, the no- and low-alcohol market was worth over US$13 billion ($17.3 billion) in 2023 and is expected to have a compounded annual increase of four per cent in volume through 2028. 

Today, what started as a niche trend has matured into a broader shift in bar culture, evolving into a more holistic movement that embraces mindfulness, moderation and appreciation for quality. But what exactly does mindful drinking mean, and why has it resonated so strongly with the modern audience?

“Mindful drinking has grown alongside broader cultural shifts toward wellness and conscious consumption,” explains Bobby Carey, creative director of bar consultancy Proof Creative.

“While Dry January and the sober-curious movement started gaining traction in the 2010s, the conversation has accelerated in recent years, especially post-pandemic. What was once framed as a short-term break has evolved into a long-term approach to intentional drinking.”

Adapting to new drinking trends 

In the post-Covid climate, health has become a greater priority for many drinkers, who found themselves navigating the delicate balance between wellness and indulgence. Rather than abstinence, more are opting for the gentler approach of “damp drinking” — reducing alcohol intake without completely cutting it out. 

One technique particularly popular among Gen Z is “zebra striping”, which involves alternating a boozy drink with a non-alcoholic option. “The demand for inclusive drinking options continues to rise, and bars that invest in thoughtful non-alcoholic and low-abv offerings are seeing strong engagement,” observes Carey.

Cocktail bars are finding creative ways to meet the rising demand for lower-proof drinks. At The Bar at 15 Stamford, which is housed within the Kempinski Hotel, beverage manager Kavish Hurrydoss notes that the clientele influences their approach. 

“We have a lot of corporate guests on weekdays who prefer lighter drinks, so our current menu is designed with that in mind,” he explains. “Half of the menu can also be made non-alcoholic, which not many bars offer.”

Meanwhile, at Cat Bite Club, mindful drinking is encouraged, and helpful indicators of each cocktail’s alcohol strength are on the menu. The drink Return Of The Mak, which combines sherry with soju and makgeolli, clocks in at a reasonable 13 per cent abv, the cocktail equivalent of a glass of wine. House favourite Milk Punch For A Cause is impressively lower at just 7 per cent abv.

“It’s made with lower abv spirits and liqueurs, with tea as a lengthener, adding subtle character to the milk punch,” shares head bartender Erika Danielle. “By adjusting the spirit-to-mixer ratio and using full-bodied, non-alcoholic components, we achieve balance while keeping the drink sessionable.”

Ingredients matter 

Mindfulness extends beyond a drink’s alcohol content: These days, more imbibers are increasingly aware of the ingredients that make up a cocktail. “People started making their cocktails (during lockdown) and realised they could control what goes into a drink,” says Andrew Pang, founder of Singapore’s first mental wellness cocktail bar, Spectre.

Despite this, he believes one element is often overlooked: sugar, which is typically used to counteract bitterness.

Alluding to a link between excessive sugar consumption and Alzheimer’s disease, sometimes referred to as “Type 3 diabetes”, he prefers to deploy the umami of mycelium, the underground network of mushrooms, or the sweetness of longan and goji berries to balance the flavours in his cocktails. 

This flavour replacement technique has its roots in Traditional Chinese Medicine, where bitter medicines are naturally sweetened with natural ingredients like dates instead of refined sugar. The bar’s new menu promises more health-conscious tipples made with less sugar and salt but just as much flavour.

There will also be more no- and low-abv options, including the Tropic Thunder, a take on a gin sour made with a house-made oleo saccharum of lemon, orange, and lime.

In fact, more bars are moving away from processed, store-bought goods in favour of the personal touch — handcrafted syrups, bitters, and even vermouths, which prioritise natural ingredients with little to no additives. Basilico Bar’s Peach Harvest, a cocktail off their latest menu, features white peach-infused grappa and peach skin bitters prepared by head bartender Oliver Jaime Garcia.

And all the ingredients at The Bar on 15 Stamford, such as the banana peel oleo in the rum-based Banana Republic, are crafted on-site, says head bartender Máté Csizmadia.

A thirst for sustainability

Beyond elevating craftsmanship and flavour, the mindful drinking movement also aligns with the industry’s growing commitment towards sustainability and the rise of the eco-conscious consumer. 

“People are increasingly choosing bars and brands that align with sustainable values,” notes Proof Creative’s Carey. The Bar at 15 Stamford’s Csizmadia, who has a culinary background in Hungary, is passionate about minimising waste at his bar. “I worked in fine-dining restaurants, and you see how much is thrown away because they only want the best parts. Consequently, he often maximises using a single ingredient in his drinks.

“With the highball-style La Fruta Bomba, I infused the rum with papaya skin, dehydrated the papaya seeds to make a syrup, and used the leftover seeds to make a cracker for garnish.”

However, proper zero-waste operations remain a challenge, warns Carey. “Instead, the best way for venues to navigate this is by embracing hyper-local sourcing — using regional spirits, local ingredients, and sustainable supply chains to reduce environmental impact while creating a stronger sense of place.” 

This approach is exemplified by De Vie in Paris, founded by the former mixologists of the acclaimed Little Red Door. “Paris has a long-standing cultural history of valorising French ingredients, especially regarding food and drink,” mentions co-owner Barney O’Kane. 

“At De Vie, each of our drinks features products from small, artisanal French distilleries and breweries, and one of our current favourites is Domaine des Hautes Glaces. Their exceptional French whisky beautifully highlights the terroir of their region. We even incorporate their unaged spirits as a replacement for vodka in some cocktails. One standout creation is our Rye Miso cocktail, where we combine their rye eau de vie with local rye miso to craft an Old Fashioned-style drink.”

Drinking on a budget

Crucially, another factor that’s driving mindful drinking is economics. “Many assume younger generations are simply drinking less by choice, but affordability plays a major role,” Carey points out. “As wages stay static while drink prices, entry fees, and late-night transport costs rise, many find the traditional night out increasingly inaccessible. This shift is as much about financial realities as it is about changing preferences.” 

It’s a sentiment echoed by White Shades’ founder Jiawei Bai. “In this day and age, purchasing power has lowered,” he laments. “People are more mindful of spending, often looking for quality at a lower price point.” Last May, he converted the first level of his four-storey venue from a boozy ice cream parlour to a retro-chic highball bar.

Not only are highballs low-proof and easy-going, they’re also budget-friendly, he reckons. The bar boasts one of the biggest highball selections in the city, including creative flavours like the breakfast martini-inspired PB&J, which combines salted peanuts and white grapes.

Just as highballs have become a staple beyond Japan, Italy’s aperitivo culture has also found a global audience. These refreshing, bittersweet quenchers are part of a beloved evening ritual, savoured with light bites and convivial company. 

Bar veteran and creator of Mancino Vermouth Giancarlo Mancino says, “Americano, Sbagliato, spritzers — people love the balance of bitterness and sweetness. Do you know why the Paloma is so trendy at the moment? Because it’s an Americano with tequila!”

At Anto, the Jiak Chuan pizzeria he shares with his cousin, Master Pizzaiolo Antonio Brancato, the cocktails, like his signature Classico negroni, are crafted to be savoured slowly, perfectly complementing the rich, flavorful Italian cuisine.

Basilico Bar’s Garcia also shares the philosophy of mindful drinking and sends out every cocktail with bites such as olives or pizza balls. “Rather than ‘caning it’ (British slang for downing alcohol quickly), which is neither respecting the bar’s craft nor enjoying yourself. Take your time and savour the moment.” Particularly if you’re sipping on a claypot-rested negroni that’s meticulously aged for four to eight weeks, slowly developing layers of complexity and a mellow sweetness made to be savoured.

The mindful drinking movement shows no signs of slowing down. With relentless innovation and major industry players like Diageo and Pernod Ricard entering the zero-proof fray, consumers who thirst for lighter beverages will be spoilt for choice.