The Discerning Drinkers’ Dilemma: Finding a Sophisticated Sip When You’ve Ditched Alcohol

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Non-alcoholic Drinks

Tell me, honestly, why is it that the simple act of choosing a non-alcoholic drink in a restaurant feels like a confession? You order a soft drink, and suddenly, they assume you’re either sick or, worse, an alcoholic. It’s a ridiculous, outdated form of social conditioning, frankly, and one we need to address with the discerning authority only JoziStyle can provide.

It’s an uncomfortable topic, I know. Speaking of discomfort, there’s the inconvenient truth that alcohol is a Grade 1 carcinogenic substance. It defies logic that alcohol doesn’t come clearly labelled with warnings, much like a box of cigarettes. I’m not advocating for prohibition; I don’t mind the occasional toot or two myself—but the real problem isn’t moderation; it’s the fact that any point of consumption increases your risk of cancer. And people deserve to be informed to make informed choices.

The sheer defensiveness that erupts when you dare mention this in public is, quite frankly, amusing—a bit like a hooker in church on a Sunday, sweating and self-conscious. I noticed the reaction when I shared this on Facebook last week. I’m not judging, boo, but the defensiveness is certainly cause for pause. However, I acknowledge that for many, ordering alcohol is simply a default, a way we’ve been socialised. And why? Because sophisticated, alcohol-free options that appeal to a discerning diner are depressingly scarce.

Non-alcoholic Drinks for the Discerning Drinker

Escaping the social default of alcohol requires elevating non-alcoholic choices from sugary soft drinks to bespoke, complex beverages. Sophisticated alternatives, such as craft mocktails, premium artisanal tonics, and homemade cordials, offer the necessary complexity and ‘grown-up’ aesthetic to satisfy the affluent, health-conscious consumer without compromising style or flavour profile.

The Unjustified Tax on Sobriety

We need to dress up the non-alcoholic option a little. It needs to look and taste like its alcoholic counterpart, and not like something you’d give a six-year-old at a birthday party. My own research has consistently shown that the market has finally caught up with demand, creating several excellent alternatives that pass for grown-up consumption.

Craft Mocktails: The Complex Choice

Many high-end restaurants now boast dedicated mocktail menus, and this is where you should look first. These are carefully crafted, layered drinks using fresh fruit juices, homemade syrups, and botanicals—or, for the people in the back, herbs like mint and basil. They can even incorporate non-alcoholic spirits or bitters, adding complexity and depth.

I was lucky enough to experience this thoughtfulness at Restaurant Mosaic once. I wasn’t drinking, and their sommelier, in a moment of true consideration, introduced me to their mocktail menu. It was a win-win-win, though, as they were also determined that I should still experience their wine menu, which, of course, I did.

The Rise of Non-Alcoholic Spirits and Premium Tonics

The market for alcohol-free gins, whiskies, and other spirits has, interestingly enough, exploded. Coupled with the availability of premium artisanal tonic waters, you can mix and garnish these appropriately, and they look and feel exactly like their alcoholic counterparts.

I must, however, pick my words carefully here. Admittingly, if I’ve got to pay the price for booze, I’m going to want the full measure. Those alcohol-free spirits don’t always come at a reduced price, so you are essentially paying for the look, not the kick. But if you’re stocking up at home, or simply want to avoid the fuss when out, this is a highly effective option.

SA’s Elevated Alternatives

Thankfully, we have options right here at home that are a cut above the standard kiddy fare.

Premium Sparkling Grape Juice: Several wineries in South Africa are now making sparkling grape juice that looks and tastes far more sophisticated than the basic stuff. You even find them packaged as an NCC (Non-Consecutive Consumption) wine, so you don’t feel deprived when making a toast.

Non-Alcoholic Beer: According to friends (because I’ve never liked the taste of beer, full stop), the quality of alcohol-free beers from premium craft breweries has vastly improved.

Artisanal Kombucha: I love kombucha. Both the artisanal craft versions and even the commercial options are wonderful and boast numerous health benefits. They offer a complex flavour profile—slightly tart or dry—that is genuinely refreshing.

Fighting the Sugar Overload: The Dry Profile Preference

When I am enjoying a nice meal at a restaurant and don’t feel like drinking, my one true battle is avoiding sweetness. I generally want something towards the dry or acidic side of the flavour profile. Why? Because you get that brilliant clash—you’re not eating like a six-year-old with a circus in the forecourt. You want a burger or a sophisticated meal with a savoury, dry, or acidic drink.

If you are lucky, you might find a restaurant making or brewing their own gourmet iced tea. Whenever I see this, I get excited, because generally, it just means it’s not going to be as sickeningly sweet as those popular commercial brands.

Bespoke Cordials: The Homemade Authority


If you do feel like something with a touch of sweetness, bypass the standard cool drinks and opt for a premium cordial. This elevates your drinking experience by using fresh fruit or botanicals.

My own expertise in the kitchen has consistently shown me that making a cordial at home is effortless. You literally just make your own syrup—a cup of sugar and a cup of water, brought to the boil. The easiest version is to juice and zest some lemons, and from there, the sky is the limit. Grapefruit, oranges, limes—use any citrus. I find that when I make a cordial or a homemade lemonade this way, by making the syrup myself and using fresh fruit, I have less of a reaction. This is likely because it’s less carbonated and doesn’t contain that high fructose corn syrup which, by the way, I am hoping will be abandoned in South Africa soon, following the lead of some manufacturers in America.

The Simple Necessity of Water

Last but certainly not least, baby, you can always have water. You can always have sparkling water. If you’re lucky, you might find places with infused water. I recall a restaurant that automatically put a bottle of water infused with whatever was available—blueberries, rosemary, lemon, mint—on the table. It’s such a refreshing, simple alternative.

And, of course, there is tea or coffee. But look for a speciality coffee or a speciality tea—something that breaks the mould so you aren’t just having the basic, do-it-yourself brew you’re used to at home.

Comment: What is your preferred non-alcoholic drink?

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