Tiny cocktails, big stories

Marie Rausch thinks about drinks like a chef:

“I always wanted to be a chef because I grew up with a strong culinary background. However, my path led me to the bar rather than the kitchen... so it's no wonder that I think more like a chef. For me, a drink is like a dish; it needs depth, structure, and a story. I cook my ingredients myself instead of just mixing them.”

This approach shapes her signature drinks: “It usually starts with a smell, a new ingredient, a moment, a texture, or a color. Maybe the blackthorn is in bloom by the side of the road, or I find wild violets in the forest. From there, I spin an idea about which acidity harmonizes, whether it needs a bitter note, maybe even a hint of smokiness.”

Sigrid Schot, owner of the Hammond Bar in Vienna, also sees the development clearly: “No & low cocktails can no longer be ignored in modern cocktail menus. The trend is clearly towards less alcohol consumption, and I think that if restaurateurs act smartly now, they can definitely expand their target group with small changes. Conscious alcohol consumption is not a trend, but a lifestyle.”

For her, creating an equivalent cocktail experience is all about presentation: "You should ask yourself the same questions as you would with an alcoholic drink. Storytelling, which glass, which ice, and garnish with great decorations. Imagine a group orders cocktails and a non-alcoholic one is the most beautiful of them all – well, then you're the star at the table and no longer feel stupid for drinking AF."

Mini, micro, mind-blowing: Tiny cocktails are taking the world by storm

The World's 50 Best Bars show that small cocktails are no longer just a gimmick:

• Folic 01 – Esencia by Sips, Barcelona
  A clear Bloody Mary with Spanish tomatoes, served in a shimmering gold glass bowl.
• Athenian Spritz No.2 – The Clumsies, Athens
  An aperitif based on the famous Aegean Negroni, refined with bergamot and celery bitters.
• One Sip Martini – Tayer + Elementary, London
  Probably the most famous mini drink in the world – perfectly balanced, served with a blue cheese olive.
• Classic Negroni Flight – Dante, NYC
  Four mini Negronis on a silver platter, ideal for comparing flavors.
• Caffe Paradiso – Bar Leone, Hong Kong
  Half a glass of Irish coffee Italian style with Amaro Lucano, cold brew, and salted cream.

Tiny cocktails allow guests to try more without being overwhelmed – both in terms of taste and financially. They are also perfect conversation starters and provide social media-worthy moments.

Depth without alcohol Techniques for complex non-alcoholic and low-alcohol drinks

Sigrid Schot reveals her secrets for flavor depth: "When cold or hot infusing with water, always use a high dose of ingredients so that they can be used like an essence. Incorporate bitter compounds and tannins, not too much sweetness or acidity, add spiciness—e.g., ginger, galangal, chili—and incorporate fats.“ Her personal favorite: ”My go-to is very often a milk punch-style drink. Here, the fats from milk, coconut milk, or yogurt create a full mouthfeel."

Practical tips for restaurant teams without a professional bar crew

Marie Rausch gives restaurateurs clear recommendations: “Clear, easy-to-follow recipes with fixed quantities and simple techniques. And better three drinks done perfectly than ten half-baked. Even a simple mise en place helps enormously – when the components are prepared and ready to hand, service becomes more relaxed and quality remains consistent.”