If the team at Lyre’s had its way, mocktails would be a thing of the past. Hoping to eradicate the idea that non-alcoholic options are limited to the short lists of overly sweet drinks we find at the back of bar menus, they are pushing for the more inclusive label of ‘non-alcoholic cocktails’.
Focused on crafting spirits that embody the tastes of the originals, Lyre’s was started in 2019 after three rigorous years of research by an Australian team of industry experts led by CEO Mark Livings. Now available in 70 markets, Lyre’s is concentrating on inclusivity for anyone – novice or bartender – to be able to make their choice of drink without the fuss. Nights out and celebrations can still represent the same atmosphere and ceremony, but drinking is no longer a social experience bound by alcohol.
It might look as though everyone was drinking their way through the early stages of the pandemic, but alcohol consumption has actually fallen around the world, with an almost five percent decrease since 2000, according to the World Health Organisation.
For a generation that has developed a strong interest in self-care, mindfulness and healthy eating, it is unsurprising that conversations have been abound about young people drinking less than their previous generations. Take the plethora of meat alternatives that have emerged over the past decade, for example. Plant-based Beyond Meat and Impossible Meat, among many others, have become staples in grocery stores, fast food chains and restaurants globally, and Lyre’s appears to be a welcome inclusion to this phenomenon.
The range is a far cry from unsatisfying serves masquerading as alternatives to their alcoholic counterparts, and it’s no mystery why Lyre’s is the world’s most-awarded non-alcoholic spirits brand. The challenge lies in replicating the original aromas and flavours. Some brands attempt this by distilling their spirits with alcohol before removing it, but here they mix the ingredients together in a process known as compounding. Crafted from a mix of natural flavours, extracts and distillates, their spirits have substantially less calories than traditional alcohol.
Sitting inconspicuously among alcoholic counterparts on supermarket shelves with colourful labels featuring anthropomorphic animals, the brand in no way attempts to hide the ways in which their drinks are inspired by the originals. With flavour profiles meticulously crafted by flavour architect David Murphy that have widened the prior possibilities of non-alcoholic spirits, we were surprised to find that some drinks do have a slight burn at the end – created by spearmint and Szechuan pepper among other spices.
Now, they have started selling canned spirits, including a Gin & Tonic blend and an Italian prosecco-inspired Classico. Earlier this year, Lyre’s launched a tequila-inspired Agave range. The Agave Blanco is richly flavoured with notes of citrus and spices, while the Agave Reserva has distinct earthy tones inspired by aged agave spirits, with a hint of Sichuan pepper.
The brand has been expanding its focus in Asia, particularly in Singapore, which is home to some of the region’s most creative bars.
Their newest product is the Highland Malt, crafted to embody the essence of a blended malt whiskey. With notes of cedar, vanilla, lightly-charred oak and a hint of honey, it’s one of the first non-alcoholic whiskey-style beverages available in Singapore. It still has a clean burn at the end, and our verdict is that it’s a pleasant alternative for those averse to the strong flavours of normal whiskey.
For the cynics, the inclusion of Lyre’s in some drinks at Manhattan bar should be enough persuasion. According to bar manager Rusty Cerven, what used to be no more than two orders of non-alcoholic cocktails a night has now grown to filling up almost twenty percent of their orders on some occasions.
It’s difficult to miss the alcohol when enjoying the drinks made by the bartenders at Manhattan. Their Cherry Street cocktail in the Irving Berlin range of their current menu is made with the brand’s Absinthe, mixed with pineapple and agave to create a fresh and invigorating serve. We were very partial to the Marilyn – a delicious drink in the Andy Warhol series – made with pomegranate cordial, apple, osmanthus tea, and infused with ginger and kaffir lime leaves. Its subtle sweetness completely subverts any assumptions we would usually hold about mocktails, though the team at Lyre’s would avoid the word.
If it’s good enough for one of Asia’s best bars, surely it’s worth a try.
