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Premium mocktails need a convincing centre, balance and finish. Tea and grapefruit illustrate how structure matters more than another sweet ingredient.
A zero-proof section should not feel like a polite apology at the bottom of the menu.
That is where many venues get it wrong. The drinks are too sweet, too similar, poorly described, or clearly treated as an afterthought. Guests notice. Staff notice too. And once that section looks weak, it stops selling.
