Cocktail College Techniques: Rethinking Non-Alcoholic Cocktails
Sep 11, 2025
Austin Hennelly, a renowned bartender at Kato in Los Angeles, shares his expertise in the exciting realm of non-alcoholic cocktails. He discusses innovative techniques for crafting these drinks, emphasizing quality ingredients and the complexity that elevates them. Hennelly also highlights the importance of proper service protocols to ensure that non-drinkers have a safe and enjoyable experience. With insights into the evolving landscape of non-alcoholic mixology, he advocates for treating these beverages with the same care as traditional cocktails.
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Category Maturity Demands Quality
- The non-alcoholic category is maturing with more products and operator buy-in.
- Austin says programs must now be excellent, not just present, to meet guest demand and revenue needs.
Prioritize Texture, Temperature, Complexity
- Prioritize texture, temperature, and complexity when designing alcohol-free drinks.
- Austin emphasizes texture first, then cold temperature, then layered flavors beyond sweet-and-sour.
Augment Dealcoholized Wine For Pairings
- Augment high-quality dealcoholized wines with tannin, body, aromatics, and clarified juices.
- Use tea, kelp, vegetable glycerin and clarified fruit to restore wine structure and mouthfeel.
