The history of mocktails or zero-proof cocktails actually dates back to the 1800s during what is known as the Golden Age of cocktails, when American bartenders learned to mix drinks. These zero-proof cocktails even made an appearance in legendary American bartender Jerry Thomas’ 1862 handbook, The Bar-Tender’s Guide, when they were called temperance drinks, which means "drinks to abstain from alcohol". 

Eventually, the word "mocktail" appeared in the Merriam-Webster Dictionary during the Prohibition Era when the trading of alcohol was made illegal and mocktails were the only drinks available at bars. By the 1980s, mocktails have become a mainstay. “But most of them, like the Shirley Temple, are sickly sweet,” comments Ng. “Nevertheless, slowly but surely, mocktails became more sophisticated. The demand for non-alcoholic substitutes started to rise and companies started producing zero-proof wine, beer, and eventually spirits."

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When it comes to the difference between a zero-proof cocktail and a mocktail, there is still some ambiguity. According to Ng, zero-proof cocktails are essentially mocktails renamed in a nicer term. However, it is important to note that the term ‘zero-proof’ can also be used to refer to any beverage that has no alcohol, like juices, tonics, as well as alcohol-free beer and wine. 

Zero-proof cocktails specifically refer to drinks that are made to mimic the taste and complexities of an alcoholic cocktail, thanks to specially engineered zero-proof spirits. Before their arrival on the scene, zero-proof options were limited to seltzers, sodas, and juice-based mocktails that lacked the body and taste of a cocktail. Ng opines that zero-proof cocktails offer those who don't drink alcoholic beverages a chance to enjoy and be included in the experience.

The research and development of a zero-proof cocktail recipe also differs from that of a regular cocktail. "It's a longer and slightly more difficult process," explains Ng. "Because there is no alcohol content, the body is almost non-existent. For instance, developing a non-alcoholic highball is trickier when compared to making a simple juice-laced mixed beverage."

In regular cocktails, the presence of alcohol in the drink can usually mask mistakes or shortcomings. "With alcohol, you can be more forgiving when the drink is slightly unbalanced, as the ethanol finishing usually gives a full-bodied mouthfeel. With zero-proof cocktail, there is no margin for error. A measly 2ml difference of any ingredient can throw the whole drink off."

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Over the last few years, zero-proof cocktails have been popping up in North American and European menus. According to Ng, consumers in Asia have yet to fully comprehend the concept. However, she aims to change that with Bar Triptyk.

At Bar Triptyk, Ng champions sustainability, diversity and inclusivity. "Bar Triptyk strongly follows the model of reuse, reduce, recycle, rethink and respect. We do a manual calculation of the ABV of each cocktail so that our guests can have the option to make a more conscious decision."

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