NaSommelier

I recently joined Tyra Majors on KOMO-TV to share a secret for guests dining out: how to order a sophisticated non-alcoholic drink even when there isn’t an NA menu. The trick? Ordering within Cocktail Families.

The Professional Perspective: The “language” of the bar hasn’t changed since Jerry Thomas; it was simply codified for the modern era.. think great books like Cocktail Codex. Whether it’s a Sour, a Daisy, or a Collins, these templates are the DNA of balance.

For hospitality pros, this is your greatest tool. You don’t need a “mocktail” section—you need to apply the same rigor to your NA bases that you do to your spirits.

The Strategy: Use high-tannin teas, verjus, or botanical infusions as your “base.”

The Result: When your team understands templates, your NA offerings become repeatable, profitable, and structurally sound.

The Guest Takeaway: If the NA options are lacking, look at the signature cocktail list. Find a flavor profile you love and ask the bartender for that “template”—swapping the spirit for a strong tea or house-made shrub. You aren’t asking for something “off-menu”; you’re speaking the bartender’s native language.

The Bottom Line: Understanding the architecture of the cocktail makes the alcohol optional, but the craft remains intact.
Big thank you to ,
, for letting me nerd out on your show! Always so fun, and nerve racking to be on live tv. Check out full segment at link in bio