Alex Jump (Instagram) is a founder and the senior manager of operations for Focus on Health. Prior to this, she led Death & Company’s Denver bar program.

I wanted to kick off the year with this conversation with Alex for two reasons.

One, many of us use the beginning of the year to reset our lifestyle and dietary goals and the no-and-low segment of the drinks business is thriving. Now more than ever, there are great flavors to take the place of alcohol or many wonderful ways to drink it but pull back on the ABV.

Second, beyond our physical bodies, Alex’s work has encompassed taking better care of ourselves holistically, which we also are prone to reflect on as one year closes and another begins.

A few other things

* Alex said that if you are a bar or restaurant and you are not offering a nice array of alcohol-free options - beer, wine, cocktails, etc. - you are leaving money on the table.

* Life happens at work. While we need to show up and get our work done, we can’t expect that we can always just “check it at the door”.

* Most of the alcohol-free spirits are not goig to have as rich of a texture as traditional spirits. Using a richer syrup or foamer will help make up for the density it lacks.

* Alex used the term “compounding” during our discussion about NA products. I’ve heard it but admittedly couldn’t have defined it. This means addings flavors after distillation. You can read more here if interested.

Mentions: Most Imaginative Bartender Competition, Lauren Paylor O’Brien, Drink Masters, Laura Louise Green of Healthy Pour, Chris Elford, Derek Brown of Positive Damage, Life on Mars ABV-specific cocktail menu, La Maison Wellness

No-and-low cocktail materials: Zero by The Aviary, Mindful Mixology,

A few alcohol-free products Alex mentioned: Martini & Rossi Floreale and Vibrante, Seedlip Garden, Pentire, All the Bitter

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