The Chilled 100 and Lyre’s No-ABV Cocktail Series

Lyre’s invited five of today’s top bartenders 

 

From our Chilled 100 Bartenders group to create their best booze-free cocktails using Lyre’s exquisite range of expertly crafted non-alcoholic spirits. With a choice in mind, Lyre’s provides an alternative for those who don’t wish imbibe alcohol and ensure that everyone can enjoy sober socializing, while not sacrificing taste in cocktails and social experiences.  

 

As we know, options are important and offering a choice of Low- or No-ABV cocktails on today’s drinks menus are a must. So, we asked our Chilled 100 Bartenders to create some great tasting, Low- and No-ABV cocktails to inspire other bartenders everywhere.  

 

Chicago-based bartender Nigal Vann has been slinging drinks behind all sorts of bars for nearly 15 years. For his riffs on an Aperitif, Daisy, and Paloma cocktails he used Lyre’s Agave Reserva Spirit and Lyre’s Agave Blanco Spirit respectively.  

 

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Aperitif Sipper

Ingredients:

• 2 oz. Lyre’s Agave Reserva Spirit
• 1 oz. Italian Orange
• 3/4 oz. Blanc Vermouth
• 1/4 oz. oleo sacrum (Buddah’s hand)  

Preparation: Add ingredients into a mixing glass and stir with ice for ten seconds. Strain cocktail over fresh ice and garnish with a candied Buddah’s Hand or candied citrus peel.  

 

Lyre’s Garden Daisy

Ingredients:

• 1 1/2 oz. Lyre’s Agave Blanco Spirit  
• 1/2 oz. fresh cucumber juice
• 1/2 oz. agave
• 3/4 oz. fresh lime juice
• 1/4 oz. Cynar  

Preparation: Add ingredients into a cocktail shaker and add ice. Shake for ten seconds. Double strain contents over fresh ice in a rocks glass. Garnish with cucumber slices  

 

 

Lyre’s No-loma

Ingredients:

• 1 1/2 oz. Lyre’s Agave Blanco  
• 1 oz. Italian Orange
• 1/4 oz. agave
• 1/2 oz. lime juice
• 1 pinch of sea salt
• 5 drops of Thai chili bitters  
• 2 oz grapefruit radler  

Preparation: Add all ingredients (except for grapefruit radler) into a cocktail shaker and add ice. Shake for ten seconds. Double strain contents over fresh ice in a Collin’s glass. Top off with grapefruit radler. Garnish with a lime wheel and edible flowers.