Alcohol-free cocktails belong on every bar menu today. Barkeeper and restaurateurs have recognized that guests who never consume alcohol or do not want to drink alcohol at all still want an attractive alternative that is both tasty and aesthetically pleasing. These guests also want to be able to experience and enjoy the special atmosphere in a bar and the bartender's craft.
However, if you want to create convincing cocktails without alcohol, you sometimes have to show courage and think "out of the box". The recipes from the finalists at the 13th Swiss Nullpromille Trophy showed that this is possible.
Do you mix the best non-alcoholic cocktail?
The 13th edition of the Swiss Nullpromille Trophy will also feature two categories. All Barkeeper (m/f) who work full-time or part-time behind the counter in Switzerland are eligible to take part. All participants may submit one recipe per category. It is also possible to participate in only one category. Registration deadline: January 10, 2024.
Recipe specifications category "Fancy Cocktail
- Max. 5 ingredients
- Maximum filling quantity 27 cl
- At least 2 products must be from a Competition partner.
- Ingredients must be available in Switzerland (specialised trade).
Recipe specifications Category "Sparkling Cocktail"
- Max. 5 ingredients
- Maximum filling quantity 15 cl
- At least 1/3 of the filling quantity must be Rimuss Bianco Dry, Rimuss Rosato Dry or Rimuss Champion Moscato.
- Ingredients must be available in Switzerland (specialised trade).
Procedure
In the first phase, all the recipes sent in will be viewed and evaluated by the jury. The six participants in each category who have sent in the best recipes will be invited to the grand Swiss final. There you will present your cocktail in front of a jury of experts.
Public final on February 5, 2024 at the soho Basel
The final of the 13th Swiss Nullpromille Trophy will take place on Monday, February 5, 2024 from 1 p.m. at soho in Basel and will be open to the public for the first time (free of charge). Interested parties are cordially invited to actively support the finalists on site.
Programme
12.45 pm: Opening of doors to the public
1.00 pm: Start of the competition
approx. 4.00 pm: Ranking announcement
Location
soho Basel, Steinenvorstadt 54, 4051 Basel
Site plan Google Maps
Winners' prizes
The prizes for the 13th Swiss Nullpromille Trophy in the categories "Fancy Drink" and "Sparkling Cocktail" are an attractive recreational weekend for two people worth CHF 1,250 and a portrait in the Swiss trade magazine BAR NEWS worth CHF 2,750.
Great support
A big thank you goes to the partners who are supporting the 13th Swiss Nullpromille Trophy . Special thanks go to the Federal Office for Customs and Border Security (Alcohol Market and Prevention). The Swiss Nullpromille Trophy is now the most important competition for non-alcoholic cocktails in Switzerland, both for Barkeeper and the industry.
Partner 2024
| Brand | Products | Producer / Importer | |
|---|---|---|---|
 | Fluère | all products of the brand | Diwisa |
 | G' Nuine | Alcohol free gin | Lateltin |
 | Jsotta Senza | Alcohol-free Vermouth | Lateltin |
 | Le Tribute | all fillers of the brand | Haecky |
 | Lyre's | all products of the brand | Orakei |
 | Martini | Martini Floreale, Martini Vibrante | Bacardi Martini |
 | 9 Meadows | all products of the brand | Haecky |
 | Mikks Drinks | all products of the brand | Diwisa |
 | Monin | all syrups and purees of the brand | Lateltin |
 | Morand syrups | All syrups of the brand | Morand & Cie |
 | Ocean Spray | all products of the brand | Schlör |
 | Rebels 0.0% | all products of the brand | Dettling & Marmot |
 | Rimuss | Rimuss Champion, Bianco Dry, Rosato Dry | Rimuss & Strada Wine |
 | Shake-it | all products of the brand | Haecky |
 | Thomas Henry | all products of the brand | Diwisa |
 | Vincent aperitif | non-alcoholic aperitif | Haecky |
 | Zamba fruit juices | all products of the brand | Zamba |
Join now
The registration deadline was January 10, 2024, and participants will be informed of their qualification for the final by January 22.
