Incredible alcohol-free drinks & recipes, with free shipping on most items!

Media coverage


NOW MAGAZINE 
Temperance Cocktails puts a stylish spin on sobriety 
“After much experimenting, Williams and Gnanaratna officially launched Temperance Cocktails in September of last year, finding a home in the market to serve at corporate events, act as consultants to bars and even release bottled versions of their own pre-mixed, completely original cocktails on their site.

Drinks include the True Terroir, which makes use of lapsang souchong tea and cloves to create a spicy, peaty smokiness that rivals a good scotch. There’s also the Community Garden with hibiscus, rosebud and blackcurrant that results in a delightfully bright and floral sipper.”

THOUGHT CATALOG
Why I’m Creating A Book Of Non-Alcoholic Cocktail Recipes Based On The Tarot

“At a recent fundraiser for women living with breast cancer, a visibly pregnant woman approached our table. Eyeing our various bottles and bowls of edible flowers and dehydrated lemon wheels, she sighed and asked: “Do you have anything without alcohol?”

Answering this question is always the best part of my night. “None of our drinks have alcohol in them!” I exclaimed and handed her our menu. Her whole face lit up and she eagerly read over all of our drinks and descriptions before choosing The Empress.

This woman came back several times throughout the night, bringing more and more people with her each time. One of her friends eagerly took pictures of her drink, exclaiming: “I’ve never had a drink that was Instagram-worthy before!”

SHE DOES THE CITY 
Temperance Cocktails continues to shift status quo with Kickstarter for non-alcoholic drink recipe book inspired by tarot 
“While Park Day is lemonade-like, Chapter Two combines ingredients like jasmine tea, lemon oil, rice vinegar and lychee. Other unique ingredients can be found in True Terroir, which boasts a lapsang souchong tea base that’s comparable to a peaty whisky, as well as Community Garden, which is floral, sweet and dry thanks to the use of hibiscus, rosebud, verjus rouge and blackcurrant.”

TRENDHUNTER
Temperance Cocktails Makes Non-Alcoholic Cocktail Drinks
“While Park Day is lemonade-like, Chapter Two combines ingredients like jasmine tea, lemon oil, rice vinegar and lychee. Other unique ingredients can be found in True Terroir, which boasts a lapsang souchong tea base that’s comparable to a peaty whisky, as well as Community Garden, which is floral, sweet and dry thanks to the use of hibiscus, rosebud, verjus rouge and blackcurrant.”

BLOGTO
Toronto startup is putting a new spin on non-alcoholic drinks
“Whatever the reason Torontonians choose not to consume alcohol, Temperance Cocktails is looking to diversify the options for non-drinkers with their own extensive range of booze-free bevvies. The project is primarily the brainchild of craft cocktail artisan Haritha Gnanaratna, and was inspired by creating cocktails for feminist partner and lifelong non-drinker Audra Williams.”

THE TORONTO STAR
Considering a ‘Dry July’? Non-boozy cocktails go beyond soda water
“The pair’s temperance cocktails, which come in four flavours and cost $5 each, could easily pass for real cocktails both in terms of appearance and taste. They’re natural-tasting and complex and boast a pretty serious depth of flavour. Their True Terroir, for example, is a rich and spicy smoke bomb, that you might imagine had a base of peaty Islay whisky in it (it’s actually tea). Another, Chapter Two, is a fizzy, fresh and perfectly-acidic drink—perfect for summer refreshment.”

DRINKS ON US
Haritha and Audra were interviewed  by Matt the Producer and Michelle Hacon

During their half hour chat, Matt and Michelle tried the drinks on air, Haritha gave A+ dating tips, and Audra declared “No war but the class war.” (The Temperance Cocktails segment starts about an hour in.)

SHE DOES THE CITY
Temperance Cocktails: Because not everyone likes (or is able) to drink alcohol
“Toronto is a very multicultural city. We have a high Muslim population, for example. That community is not considered when mainstream establishments are creating their menus. At the same time, a while back turmeric was huge in cocktails and beverages. It was such a hot item that everyone was using it; bartenders didn’t want to be left out of the big thing, but they were completely ignoring the fact that turmeric doesn’t actually go with everything. But you might not have any intuition for that if it’s not a flavour you grew up with, and for most of the top bartenders in the city, it wouldn’t be. People who have been marginalized because of their race and culture have also been shut out of a lot of those high-profile positions.”