Lyre’s, alcohol-free spirits conquering the world

An Australian start-up, distributed in 30 countries (including Italy), focuses on alcohol-free essences and extracts. Here are some recipe ideas

Dry London Spirit, the alcohol-free “relative”

Dry London Spirit, the alcohol-free “relative” of gin, produced by Australian brand Lyre's

Did you ever think that fine drinking, alcohol free and spirits could all fit in the same tumbler and in the same drink list? This is the challenge launched by Lyre’s, an Australian start-up which, with its production of alcohol-free spirits, is conquering the world thanks to a widespread distribution in over 30 countries (including Italy).

The novelty in Lyre’s offer, CEO Mark Livings explains, is that it offers alcohol free options both to the bartender and consumer that won't make you regret alcoholic spirits and is also capable of satisfying the palate of many passionate cocktail bar clients. After a detailed study, the company has managed to select essences, extracts and spirits that are completely natural and, with the right proportions and following secret recipes, can reproduce the flavour and the look of the spirits after which they're inspired, and to which we're used.

For instance, the Dry London Spirit is the alcohol free “relative” of gin, and stands out for its scents of citrus fruits, its balsamic notes of juniper and a very pleasant floral finish. Vermouth Aperitif Rosso, bitter Italian Orange, spicy rum Spiced Cane Spirit all follow the same principle. All these products can be used by creative barmen, who have already taken the challenge and ventured across a little-explored territory that shows huge potential.

Mark Livings, CEO of Lyre's

Mark Livings, CEO of Lyre's

Italy, from this point of view, can offer some excellent world-renown professionals. They know how to experiment with new alcohol-free products. In fact, alcohol free drinks require a bigger effort from the barman, compared to alcoholic drinks, in balancing the flavours that are still little known to clients. Indeed, you must balance all the ingredients carefully when, for instance you present a classic drink in an alcohol-free version. As Mattia Pastori, founder of the Nonsolococktails school and experienced barman says, you must study the ingredients to give clients the warmth and intensity that was usually handed to the alcoholic component.

There's more. The explosion of e-commerce from consumers gives new opportunities for Lyre’s Spirits that, with a few, simple recipes, can home deliver an alcohol-free experience and great classics such as Gin& Tonic, Americano or Martini. We've asked Mattia Pastori some tips on how to create some simple and tasty signature cocktails.

We can start with a classic Tonico Lyre’s, mixing 60 cl of Dry London Spirit Lyre’s, 10 cl of Tonica Rovere Sanpellegrino and a slice of lemon straight into a wine glass. For Negroni lovers, the alcohol-free version includes 4 cl of American Malt, 3 cl of Aperitif Ross and 3 cl of Italian Orange prepared straight in the tumbler. If instead you're in love with more structured cocktails, try a Breakfast Tini shaking 4 cl of Amaretti, 3cl Dark Cane Spirits and 1 bar spoon of apricot jam, serving it with some powdered coffee.

Vermouth Aperitif Rosso and bitter Italian Orange

Vermouth Aperitif Rosso and bitter Italian Orange

You can easily find some tips for cocktails from abroad too, where alcohol free spirits have already found a place in the lists of important bars like Happiness Forgets in London, Manhattan Bar in Singapore or Trick Dog in  San Francisco. And prizes have arrived from prestigious international competitions, such as the San Francisco World Spirits Competition and the International Wine&Spirits Competition, which shows how the alcohol free wave is leading to the development of new ideas and projects and, why not, of new themed bars.

Translated into English by Slawka G. Scarso 

Shake & shock

The world of cocktails and bartenders as told by Identità Golose.

Claudia Orlandi


Claudia Orlandi

writer and screenwriter, she arrived at Identità Golose after training at Gambero Rosso's school of wine and food journalism

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