Avani+'s Zero-Proof Selection SIN, an after-dark rooftop experience at Avani+ Riverside Bangkok Hotel, is inviting guests to toast life's special milestones while viewing the Chao Phraya River. Not to leave out sober revelers, SIN's award-winning Head Mixologist, Brian Gonzalez Fernandez, has created an inventive "Sober Sips" alcohol-free cocktail menu. Sober Sips are non-alcoholic versions of the rooftop bar's distinctive cocktails, each themed on sin and desire and executed with maturity. Before going to Bangkok, Brian worked in London and Madrid, where sweet mocktails gave way to sophisticated, entirely original cocktails that could hold their own. Drawing on this experience, Brian creates Sober Sips with natural, wholesome ingredients, allowing visitors to enjoy a sophisticated mixed drink without alcohol, whether on a romantic night out or celebrating with friends. Priority is given to high-quality sober spirits and dealcoholized wines, such as the sparkling French Bloom Le Blanc. SIN's Head Mixologist, Brian Gonzalez Fernandez “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 treats each Sober Sip exactly as he would a normal cocktail – building layers, integrating ingredients and experimenting intensively to get the flavour profile and texture just right. From Forbidden Nectar, crafted with sober whiskey, miso, caramel yoghurt, and carrot, to The Temptress, a blend of sober gin, sober amaretto, raspberry, lemon, matcha, and foam, he uses special techniques, infusions and ingredient clarification to create alcohol free cocktails with unparalleled depth and complexity. Accompanying the cocktails is a curated menu of light, contemporary bites designed to pair perfectly with the drinks. Highlights include Gillardeau oysters, served with mignonette or topped with Hokkaido uni and wasabi mayonnaise, gourmet sashimi, wagyu beef tartare made from Miyazaki A5 grade beef and the ever-popular katsu sando.