The trend towards less alcohol is currently one of the most significant. We are currently experiencing a qualitative revolution in this area. It is therefore advisable to offer high-quality, regional specialties in addition to the classic orange juice and energy drink.
What are AF drinks?
AF means non-alcoholic beverages. In the legal sense, non-alcoholic beverages are all drinks that contain no more than 0.5% alcohol by volume or, in the case of soft drinks, no more than 2 g of alcohol per liter of drink.
What are mocktails and where does the name come from?
Mocktails are cocktails without alcohol. The name mocktail is a fusion of the words cocktail and the English term “to mock”. This means something like imitating or pretending. Juices, syrups, infusions or pickled ingredients are used in an attempt to reconstruct the taste of the original, one might think, and this is often the case. However, independent creations and drinks are also developed that stand for themselves. And even entire spirits such as gin are now available alcohol-free in supermarkets.
What are the best-known non-alcoholic drinks?
What is the sober lifestyle?
This refers to the trend towards non-alcoholic drinks. “Sober curios” is a term used to describe a growing group of people who are choosing to drink less or not at all as part of their lifestyle. The movement opposes the normalization of heavy drinking and stereotypes that those who don't drink are less sociable or have less fun.
Tip for the best enjoyment: drink Flein neat and chilled from a wine glass.
The trend towards no- and low-alcohol drinks is more than just a fad - it marks a qualitative revolution in the beverage industry. Manufacturers are setting new standards by offering sophisticated and tasty alternatives to traditional alcoholic beverages. Whether it is alcohol-free kombucha pét-nat, innovative fruit wines or natural grape juices, these products show that less alcohol does not mean less enjoyment.
By using high-quality ingredients, innovative production processes and a deep understanding of taste and quality, these drinks offer a healthy, sustainable and yet enjoyable alternative. The future of no- and low-alcohol beverages looks promising, and these exciting developments are well worth pursuing and enjoying.
Uyen Luu succeeds in bringing the authentic flavors of Vietnamese cuisine into the home kitchen in an incredibly accessible way – and it’s all vegetarian. The more than 80 recipes, which range from green papaya salad to lotus sweet potato rice pudding, are not only versatile and creative, but also easy to make.
Particularly impressive are the numerous tips on how to substitute traditional ingredients when they are not available in the supermarket, as well as the basics such as vegan fish sauce or homemade pastry sheets, which provide a deeper insight into Vietnamese cuisine. Uyen Luu also manages to offer not only everyday dishes, but also sophisticated festive meals or snacks for in-between meals, so there really is something for every occasion.
The consistently high-quality and stylish photos round off the reading and cooking experience perfectly. Whether you are new to cooking or a culinary explorer – this book will make you want to discover Vietnamese cuisine in all its facets and integrate it into your everyday life in an uncomplicated way.
Info:
DK Publishing House
ISBN 978-3-8310-4839-7
224 pages
Italian flair, easy to use and the perfect product at the right time: with the new Aperitivo syrup, Spitz is bringing an alcohol-free solution to the catering trade that works both in the bar garden and in the canteen. Head of Sales Sebastian Libiseller talks about trends, the certainty of success – and why the contribution margin is also served with the right look.
In “Unreasonable Hospitality”, Will Guidara shows that hospitality can – and often should – go far beyond simply meeting expectations. Guidara takes us on the journey of how he turned Eleven Madison Park from a struggling two-star restaurant into the best restaurant in the world. The key? A radical redefinition of hospitality, with a focus on unforgettable experiences.
The anecdotes from his time at Eleven Madison Park are inspiring and often astounding. Whether it’s a sleigh ride in Central Park or transforming the dining room into a beach vacation with real sand, Guidara impressively demonstrates how small and large gestures can transform relationships with guests and employees. What may seem “unreasonable” at first glance has an astonishing effect: it creates loyalty, enthusiasm and a corporate culture that allows everyone involved to grow.
The book is more than just a look behind the scenes of one of the best restaurants in the world. It is a manifesto for an attitude that can be applied far beyond the world of gastronomy. Guidara’s principles of generosity and commitment are transferable to any industry and invite us to rethink the concept of excellence.
Info:
ZS – a publishing house of the Edel Publishing Group
ISBN 978-3-96584-376-9
352 pages
The trend towards less alcohol is currently one of the most significant. We are currently experiencing a qualitative revolution in this area. It is therefore advisable to offer high-quality, regional specialties in addition to the classic orange juice and energy drink.