These non-alcoholic beverages, crafted with depth and sophistication, are reimagined versions of the rooftop bar’s signature cocktails, each inspired by themes of indulgence and temptation. Before his move to Bangkok, Brian honed his craft in London and Madrid, where he embraced a shift from sugary mocktails to refined, innovative concoctions. Leveraging his international expertise, Brian incorporates natural, health-focused ingredients into Sober Sips, offering a sophisticated alternative for romantic evenings or celebratory gatherings. Featuring premium alcohol-free spirits and dealcoholized wines, such as the sparkling French Bloom Le Blanc, these drinks deliver a full-bodied flavor experience, proving that a mixed drink without alcohol can be just as indulgent and delightful.
“What started as the Dry January movement has fuelled a drastic lifestyle change across all age groups, including millennials and Gen-Z. More and more people are choosing not to drink alcohol but still want to be part of the social experience,” said Brian Gonzalez Fernandez. “With Sober Sips, I wanted to be able to give all our guests that exhilarating feeling of being part of something bigger than themselves, of connection and celebration.”
Brian approaches every Sober Sip with the same meticulous care as he would a traditional cocktail, skillfully layering flavors, blending ingredients, and experimenting to achieve the perfect balance of taste and texture. Standout creations include Forbidden Nectar, a sophisticated mix of alcohol-free whiskey, miso, caramel yogurt, and carrot, and The Temptress, a captivating combination of alcohol-free gin, alcohol-free amaretto, raspberry, lemon, matcha, and foam. Utilizing advanced techniques such as infusions and ingredient clarifications, he crafts alcohol-free cocktails that boast remarkable depth and complexity. Complementing these innovative drinks is a thoughtfully curated menu of modern, light bites designed to enhance the experience. Highlights feature Gillardeau oysters served with a classic mignonette or topped with Hokkaido uni and wasabi mayonnaise, premium sashimi, Miyazaki A5-grade wagyu beef tartare, and the crowd-favorite katsu sando.
Tags: Brian Gonzalez Fernandez, Avani+ Riverside Bangkok Hotel, vibrant rooftop scene