Mocktail Club offers a variety of ready-to-drink canned cocktails that all have a twist on the classic cocktail flavors. Different infusions include Manhattan Berry, Havana Twist, Capri Spritz and Bombay Fire.
“We recreate the complexity, nuance and boldness of a great cocktail by using savory, tart, sweet and bitter notes,” says founder Pauline Idogho. “Since I had worked around the world doing international development and finance, I used those experiences to inspire the flavors.”
“I wanted to create the sophisticated non-alcoholic cocktails that I wished I had,” Idogho adds. “I wanted non-alcoholic cocktails that were multisensory and had layers and depth.”
So she started playing with shrubs, which are apple vinegar based and piquancy and tartness to cocktails. She also found that tea was a great base for tannins and started building a base that had herbal undertones.
“As a result, I was able to recreate the key aspects of a great cocktail — the balancing of sweet, tart, bitter and savory notes,” she says. “I also wanted to focus on clean and natural ingredients. We source our juices, agave and apple cider vinegar from organic farms. We use simple ingredients and do not add any coloring, preservatives or additives to our products or our process.”
On top of running her own business, Idogho also serves as a founding member and head of the finance committee of the Adult Non-Alcoholic Beverage Association (ANBA). ANBA promotes inclusivity amongst individuals who have felt left out because of their drinking preferences.
“Through ANBA, we can promote, support and protect our members to create strong brands and reshape the way the non-alcoholic sector is viewed, creating a culture where everyone can partake and feel good in any setting,” Idogho states.
Looking towards the future, Idogho says she has many plans to up the strong growth at Mocktail Club. “We are excited to launch a new flavor this summer, and we will continue to expand our offering in the future. We have a lot of fun getting our inspiration from travel destinations and experiences. We like each flavor to evoke memories, sights and sounds of a specific place,” she says.
