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What is a celebration without the clink of glasses and the sparkle of a well-crafted pour? Though the concept of Zero-Proof Cocktails is not new, Burma Burma introduces their new collection that proves drinks can be as bold and sophisticated as they are (un)spirited. Starting their beverage menu, it is a narrative curated by the visionary minds of Sahil Mohan and Sanil Tare. This is no less than a sought-after way to redefine the meaning of Burmese drinks. Burmese cuisine is naturally known for its signature bold and umami-rich flavours. From laphet to kaffir lime, the Burmese dishes have some of the most unusual ingredients. Burma Burma is doing the ultimate magic by bringing forth its sophisticated, non-alcoholic cocktails to pair with the flavour of its regional dishes.
Image Credit: Burma Burma
Awarded the Best Non-Alcoholic Menu by 30 Best Bars India 2025, this selection of five expertly crafted beverages celebrates the non-alcoholic spirits following their vibrant, herby, and floral notes of Burmese cuisine.
Burma Burma Introduces A One-Of-A-Kind Zero-Proof Cocktail Menu
Image Credit: Burma Burma
The contemporary elegance of Burmese drinks brings in a collab where tradition meets modern mixology. The team redefines the drinks with ingredients like jackfruit, sugarcane, and juniper berries ensure that the sips are spicy, sweet, sharp, and smooth.
The creation of this award-winning menu was all about the thoughts and hard work behind founders Sahil Mohan, Director of F&B operations, Sanil Tare, Beverage Manager, and mixologist Avinash Kapoli. The culinary and beverage teams worked closely to make sure that the drinks not only pair well with the food but also actively enhance it. Sahil and Sanil focused on the authenticity of the Burmese aromatics—lemongrass, kaffir lime, and jaggery—while Avinash brought technical expertise in building structure without alcohol. Through a process of multiple trials and refinements, they successfully applied traditional extraction techniques like reduction and infusion to modern mixology. 
Image Credit: Saborni Saha
Avinash focuses on Burma Burma’s collaborative effort to finalise the menu, which changes the scenario of zero-proof cocktails in the market. He mentioned, "Creating the Zero-proof Menu with Burma Burma was a highly collaborative process. My team and I spent time understanding their flavours, ingredients and the way they build their dishes.” Kapoli shared the goal to make a unique cocktail menu that complements Burma Burma’s cuisine and improves the overall dining experience. Taking it from multiple tastings, refinements to operational checks, they took time to ensure consistency and practical service.
It has been a remarkable and exciting experience to work with a brand following their heart through zero-proof cocktails with seriousness and intent.
Burma Burma's Zero-Proof Cocktail Menu Pays tribute To Burmese Mixology
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The all-new menu features five distinct creations, developed to offer a unique intensity and structure. The team’s philosophy was clear: removing alcohol did not mean removing craftsmanship. Instead, they rebuilt the "spirit" of the drink using herb infusions, steeped spices, and muddled fruits.
The collection begins with the Zero-Proof G&T, a reinvention of the classic that utilises house-distilled botanicals and yuzu bitters to recreate that familiar botanical sharpness. For those seeking a theatrical touch, the Cane Glow offers a table-side surprise, blending bitter zero-proof amaro with the natural sweetness of sugarcane. 
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To balance the heat and flavour of Burmese dishes, the Pandan Royale provides a cooling effect to tender coconut and aromatic pandan. The journey continues with the Yangon Sunset, a slow-burning mix of zero-proof whiskey and red wine that lingers like dusk. The collection of drinks at Burma Burma, concludes with the Burma Sour, a tropical masterpiece featuring cold-pressed jackfruit and pineapple.
The use of custom glassware and intricate garnishes ensures that the ritual of the "drink" feels the same. By focusing on texture and aroma, the beverage specialists have created a menu that celebrates Burma’s heritage through a contemporary lens, making "mindful drinking" feel like an indulgent choice.
In Conversation With The Minds Behind The Menu: A Collaborative Masterpiece
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When Slurrp reached out to Sahil Mohan and Sanil Tare, to understand their vision connected with the zero-proof cocktail menu, they mentioned,
"Driven by the idea that mindful drinking can be just as celebratory as traditional mixology, the Zero-Proof Cocktails menu is a collaborative effort between the culinary and beverage teams at Burma Burma. At Burma Burma, we have always focused on presenting Burmese flavours with a contemporary flair."
They further added, "The non-alcoholic beverages honour Burmese culinary traditions by incorporating local Burmese ingredients, regional flavours, house-made syrups and traditional extraction techniques such as infusion and reduction. Our zero-proof cocktails are perfect for those who appreciate the art of cocktails but prefer non-alcoholic options without sacrificing the complexity or craftsmanship of craft cocktails."
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So, what inspired the use of Burmese herbs and spices in their drinks? Salil mentioned, "Aromatics have always been essential for Burmese cuisine. Locally available aromatics such as lemongrass, kaffir lime, ginger, turmeric, pandan and a variety of toasted spices are widely used. We were excited to use these ingredients as we felt they naturally draw from the same palette of herbs and spices used in Burmese cooking and elevate the overall dining experience."
He added, "Instead of treating herbs and spices as garnish elements, we chose to build drinks around them. This approach allows guests to experience Burma not only through food but through layered, aromatic beverages that reflect the same depth and warmth found in our dishes."
The Burma Burma team chose pandan and coconut for the Pandan Royale’s refreshing touch. In their words, "Pandan and coconut are both comforting and nostalgic ingredients in Southeast Asian cuisine. Both of these are widely used and loved across Burma. The subtle earthy-vanilla aroma of Pandan complements the creaminess of coconut along with natural sweetness."
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"For the Pandan Royale, we wanted something refreshing and luxurious yet comforting. The process involved multiple trials to achieve balance. This included extracting a clean pandan essence while leaving out the bitter notes and pairing it with coconut in a way that felt light rather than heavy. The final drink is refreshing, aromatic and elegant. It is a modern tropical expression rooted in tradition", he further added.
To understand their thought behind blending amaro, sugarcane, and cranberry in the Cane Glow, they mentioned that the idea was to create depth without alcohol. "Inspired by the bittersweet complexity of amaro, we developed a zero-proof bitter profile that balances sugarcane’s natural earthiness and cranberry’s bright acidity", they stated.
The contrast is quite interesting. Sugarcane has the freshness and familiarity, while cranberry gives vibrancy. The mix of bitter, sweet, and tart welcomes a layered drinking experience. So, it feels sophisticated but not overly sweet.
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When Slurrp asked how Salil and Sanil about how they reinvent the gin and tonic with the Zero-Proof G&T, they took their time to explain the process.
"The gin and tonic is classic. It's loved globally for its botanical sharpness and crisp finish. Our Zero-Proof G&T reinterprets this profile using house-distilled botanicals, juniper infusions and aromatic herbs to recreate the complexity of gin, of course, without alcohol."
In short, their focus was on balancing the texture, aroma, and bitterness. Measuring the proper amount of citrus oils, botanical extracts, and tonic effervescence, they created a drink following the familiar ritual and experience of a G&T. And the sole difference? It comes in a mindful, alcohol-free format.
To conclude how the cocktails complement the flavours of Burma Burma’s dishes, and how these are different from the available ones in the market, Salil stated, "Our cocktails are designed to pair with our food. What makes this offering truly unique is how seamlessly these cocktails complement our food. They not only draw from the same palette of herbs and spices used in Burmese cooking, but also enhance the overall dining experience. Burmese cuisine is layered. Every dish comes with layers of tangy, spicy, herbal, and umami flavours. Each cocktail is designed to be enjoyed with our signature Burmese cuisine, accentuating and elevating the flavours while creating a harmonious and immersive pairing."
Herbal infusions, steeped spices, and muddled fruits are used in the Zero-proof Cocktails in an approach that is very similar to how flavours are made in Burmese kitchens. These steps keep the natural flavour of each ingredient and illustrate the way old-fashioned cooking techniques can be used in modern drinks.
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Avinash Kapoli shares his thoughts and the unique approach by Burma Burma towards the Zero-Proof Cocktail menu.
Slurrp: How do the zero-proof cocktails balance complexity and craftsmanship without alcohol?
Avinash Kapoli: Removing alcohol did not mean removing structure. It meant rebuilding it with intention. Since alcohol usually provides body and warmth, we focused on precise layering of acidity, spice, bitterness and texture to create depth. Using sober spirits, reductions, infusions and modern techniques allowed us to build the desired balance and mouthfeel. The goal wasn’t to create mocktails but to design serious drinks meant for mindful indulgence that feel complete and confident on their own. We’re very happy to have created a menu where each cocktail mirrors the balance and contrast of spicy, sweet, sharp, smooth, herbal and bright flavours that are central to Burmese cuisine
Slurrp: What’s the importance of infusions and steeping spices in your creations?
Avinash Kapoli: Infusions underpin this zero-proof menu. Burmese cuisine is complex and uses local spices and ingredients. We wanted drinks to reflect that philosophy. The Zero-proof Cocktails are made with herb infusion, steeped spices, and muddled fruits using traditional Burmese cooking methods. Controlled methods brought out the aroma and complexity without overwhelming the drink. Spices provide warmth and structure, especially without alcohol, to create a similar mouthfeel. They make the zero-proof menu feel like part of the menu. The Zero-proof Cocktails are made with herb infusion, steeped spices, and muddled fruit using traditional Burmese cooking methods.
Slurrp: How do custom glassware and table-side pours elevate the cocktail experience?
Avinash Kapoli: When it comes to Zero-Proof Cocktails, presentation becomes even more important. Custom glassware and table-side pours immediately shift perception. They signal intention, care and create premium value. Before the first sip, the guests already understand that the drinks have been crafted with a lot of thought and intention.
By blending the soul of Burmese culinary traditions with the precision of modern craft, Burma Burma offers an inclusive, sophisticated way to celebrate.
- Address: 18M, Ground Floor, Stephen Court, Park Street, Kolkata: 700071
- Opening Hours: Weekdays: 12.30 pm – 4 pm, 6.30 pm – 10.30 pm | Weekends: 12 pm – 4 pm, 6.30 pm – 10.30 pm
