Trend 8: High-end mocktails
According to Blake Walker, drinks manager at bar and beverage concept specialist, the Gorgeous Group, one priority in the Middle East should be an emphasis on innovation in non-alcoholic drinks.

“A mocktail is not a cocktail with the alcohol removed,” he says. “Creators need to start from scratch, use coconut water or sugar cane as a base, make martinis with strong flavours such as rose, orange water, floral teas, sarsaparilla, think of floral soda waters, use bitters and tinctures, create texture with foams and creams, or go to the original source of some alcohol, like a juniper soda infusion instead of gin.”

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