The final of the Nullpromille Trophy 2022

That non-alcoholic cocktails are on a well-curated cocktail menu is anything but a new phenomenon. What is new is something else, namely the quality and status of mixed drinks with 0.0 per mille.

But the topic of non-alcoholic beverages is not a short-lived hype that we will look back on with amusement in half a decade. There is no longer any need to mock the mocktail, as the unusual concoctions have been shaking up the top league at the Swiss Nullpromille Trophy for years.

And yet this is only one side of the coin. Non-alcoholic cocktails have long since accounted for a considerable share of turnover in many bars. "At our cocktail bar zum Türk, non-alcoholic cocktails already account for almost 20 percent of the cocktails sold. "André Haueter, owner and bar manager of the Solothurn bar, says.

Impressive, apart from the quality of the drinks, is not least the explosion of the variety of non-alcoholic ingredients available to the liquid artists in 2022. "It's tremendous what has happened in the last few years. Just three years ago, alcohol-free distillates and aperitifs were still something out of the ordinary for many people.

Today they are indispensable in the eyes of many bar professionals," says Michael Zotter, who was responsible for the overall coordination of this 11th Swiss Nullpromille Trophy . But in the meantime, these products have long since made the leap into the mainstream, and non-alcoholic specialities can now also be found in many retail outlets.

55 recipes. Two categories. Two winners.

The high quality of the finalist drinks of the past years naturally also formed the expectations of the jury members for this year's edition. Unusual decorations and a story about the name and inspiration were just as much part of the evaluation criteria as well-balanced ingredients. But of course, convincing aroma and taste scored the most points.

In the first category "Fancy Drink"the candidates had to mix a recipe with a maximum of five ingredients, at least two of which had to be from one of the numerous competition partners of the Swiss Nullpromille Trophy . Particularly pleasing this year: not only bar professionals from the big centres mixed for the title, but also Barkeeper from smaller cities and towns between Lake Geneva and Lake Constance travelled to Zurich for the grand final.

The winner's prize in the category "Fancy Drink" was presented before the lunch break. The non-alcoholic cocktail with the highest total score was mixed by André Haueter, owner and bar manager of the cocktail bar zum Türk. His Tiki drink based on Dark Cane Spirit from Lyre's, Gomme syrup and Orgeat from Monin, complemented by the acidity of fresh lime juice, convinced the jury the most. The tropical fruit note was provided by the juice of the pineapple, which also gave the drink its name: Dies-Das-Ananas.

Dies-Das-Ananas [1st place category "Fancy Drink"]

Winning Drink_That-Pineapple

Winner_Cat_Fancy_Andre-Haueter

 

by André Haueter | Cocktailbar zum Türk, Solothurn

4 cl	Dark Cane Spirit (Lyre's)
2 cl	Gomme Syrup (Monin)
1 cl	Orgeat Syrup (Monin)
2 cl	fresh lime juice
3 cl	Pineapple juice

Decoration: Cocktail umbrella, mint, dried pineapple, physalis, currants

Preparation: Pour all ingredients into a cocktail shaker and shake with ice. Strain into a tiki cup filled with crushed ice.

In the second category, the requirements were a little different. A cocktail was sought whose filling quantity consisted of at least one third Rimuss. As in the previous year, the non-alcoholic sparkling wine brand was the sponsoring partner of the category "Sparkling Cocktail". The jury therefore expected somewhat lighter, sparkling and at the same time shorter cocktails, as the maximum filling quantity was limited to 15 cl.

The winner of this category is 26-year-old John Márquez. With "Havanera", the Barkeeper from Zeughausbar in Uster presented a creation of lemon juice, ginger shrub, carrot juice and mint flavour. The mixture, elegantly tossed, strained into equally elegant flûte glasses and filled with Rimuss Bianco Dry, caused unanimous enthusiasm among the trio of judges.

Havanera [1st place category "Sparkling Cocktail"]

Winning Drink_Havanera

Winner_Cat-Sparkling_John-Marquez

 

by John Márquez, Zeughausbar, Uster

1 cl	Lemon juice
2 cl	Ginger Shrub
3 cl	Carrot juice
2	Splash of mint flavouring
8 cl	Rimuss Bianco Dry

Decoration: Carrots and mint

Preparation: Pour lemon juice, ginger shrub and carrot juice into a shaker, toss and strain into pre-chilled glass. Top with Rimuss Bianco Dry and add two dashes of mint flavouring.

This year's final of the oldest Swiss competition for non-alcoholic cocktails proved once again that mixed drinks with 0.0 per mille don't just have to be a loveless mixture of a few fruit juices, a syrup and a filler.

"We are pleased to have given the impetus for this fantastic development with this competition format eleven years ago," says Ruedi Zotter, initiator of the Swiss Nullpromille Trophy.

Attractive winner prize

As winners of the 11th Swiss Nullpromille Trophy , André Haueter and John Márquez each win an attractive wellness weekend for two people as well as a portrait in the Swiss trade magazine BAR NEWS.  

Ranking list category "Fancy Drink"

Ranking list category "Sparkling Cocktail"

Partner 11th Swiss Nullpromille Trophy

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