Three zero-proof mixlists, one bar.
Of the 27 curated mixlists in the library, three are zero-proof: Fluid Code, A Summer Mocktail Mixlist and Boisson Non-Alcoholic Agave Lover's. Any of the three runs on the same Barsys 360 cocktail machines and the same Shaker Pro stations as the alcoholic mixlists. Same six 25-ounce canisters, same one-tenth-ounce pour, same bartenders behind the bar shaking and garnishing. The only thing that changes is what goes in the canisters.
What is in each mixlist.
Fluid Code leans on non-alcoholic bitters, botanicals and citrus — the drink is complex and dry, closer to a stirred cocktail than a soft drink. A Summer Mocktail Mixlist reads brighter and more juice-forward for daytime events and warm rooms. Boisson Non-Alcoholic Agave Lover's is the mixlist for anyone who would order a mezcal or a tequila cocktail if they were drinking — smoky, savory, worked around Boisson's non-alcoholic agave spirits.
The case for a zero-proof bar at an office event.
- Wellness events. A launch tied to a training, a health-benefits day, a mindfulness workshop. Guests notice when the bar reads the room instead of trying to change it.
- Daytime activations. Morning demos, lunchtime brand launches, mid-afternoon offsites. A zero-proof menu keeps the energy honest and lets people go back to work.
- Mixed teams. Every guest list in New York City includes people who do not drink — new parents, people in recovery, guests on medication, colleagues who are driving, colleagues who are fasting. A zero-proof list on the tablet is the answer that does not single anyone out.
- Client-facing evenings. A prospect who is not drinking should not be handed a soda in a plastic cup while the rest of the room drinks cocktails. On the same machine, in the same glass, that problem disappears.
More on the format at zero-proof events.
Same equipment, same theatre.
The Barsys 360 pours a Fluid Code drink the same way it pours a Manhattan: the guest picks on the tablet, the six canisters dispense each ingredient to a tenth of an ounce, the bartender shakes or stirs to the recipe and finishes the glass with the garnish. The pour is what people photograph, and the pour is identical. That matters because the point of the machine at an event is that every guest gets a made drink, and the made drink looks the same whether or not it has proof in it.
The tech, briefly.
Barsys 360: six 25-ounce insulated canisters (152 ounces total), one-tenth-ounce pour calibration, six hours of cold with no refrigeration, Bluetooth 5.0, 10 lbs, 44 x 20 x 43 cm footprint, one outlet, no plumbing. Pairs with the Barsys app on iOS and Android. See technology for the longer read.
Priced the same as the cocktail menus.
A zero-proof mixlist counts as a menu slot in your package. The per-guest rate is unchanged: Classic $55, Signature $85, Reserve $225. Two-hour service baseline. Twenty-guest minimum. Additional service hours $500 each. On Signature and Reserve, a zero-proof menu can be one of the two, three or five slots — alongside cocktail menus — or the entire lineup can be zero-proof if that is what the event is about.
We have run a fully zero-proof mocktail bar inside a fitness studio for a launch. We have run a Signature evening for a 150-person team dinner where one of three menus was Fluid Code and drink orders split roughly evenly across the three. Both are the same service format.
How a zero-proof menu changes the guest flow.
At a mixed event with a zero-proof menu on the tablet alongside two cocktail menus, the split usually lands around 20 to 30 percent zero-proof orders. That is higher than most hosts expect. Part of it is the room being honest — a guest who was going to nurse one glass of wine all night orders a Fluid Code instead. Part of it is the machine being the machine — the pour is the same, the garnish is the same, the moment is the same, so no one signals to the room that they are the person not drinking.
The practical consequence is that a zero-proof menu takes weight off the cocktail queue. On a 150-person Signature evening, adding a zero-proof menu as the third mixlist shifts roughly 30 to 45 drinks to the zero-proof column, which shortens the wait for everyone else too.
Menu construction for a fully zero-proof evening.
A fully zero-proof evening on Classic is one of the three mixlists loaded across the machine. On Signature, it is two or three of the mixlists — usually one dry and stirred (Fluid Code), one bright and citrusy (A Summer Mocktail Mixlist), and one savory and complex (Boisson Non-Alcoholic Agave Lover's). On Reserve, all five slots can be zero-proof, which gives room for a bespoke non-alcoholic recipe named for the event alongside the three curated collections.
The garnish program is unchanged: dry-cut citrus, brûléed rosemary, black-pepper rims, edible flowers on the summer menu. That matters because a mocktail that looks like a mocktail — a lime wedge on the rim of a highball with a splash of soda — reads as a compromise. A drink that comes off the 360 with a proper stir, a proper glass and a proper garnish does not read as a compromise. It reads as the drink.
Format examples from real events.
A fitness studio in downtown Manhattan booked a fully zero-proof activation as the closing party for a training weekend. One 360, two mixlists (A Summer Mocktail Mixlist and Boisson Non-Alcoholic Agave Lover's), one bartender, two-hour service, Classic package for a 30-person room.
A 150-person executive dinner ran on Signature with three mixlists — a bourbon-forward cocktail menu, a gin-forward cocktail menu, and Fluid Code as the zero-proof list. About 40 of the 150 orders came off the Fluid Code menu, without the host having to point anyone to it.
A 30-person recruiting night on Classic used a single zero-proof mixlist (A Summer Mocktail Mixlist) because the event ran at 5 pm on a Tuesday and the host did not want to send candidates back to the subway a drink in.
Why the same machine matters.
Two things fail when a zero-proof program runs on separate equipment. First, the bar splits visually — one station is the "real" bar with the interesting machine, and another is the mocktail table with a pitcher and a stack of napkins. Guests read that split instantly. Second, the operations split — the alcoholic queue and the zero-proof queue move at different speeds, and the room notices which one is longer. Neither happens when Fluid Code pours off the same 360 as the Manhattan, at the same speed, with the same measurement, to the same glass.
This is the argument for zero-proof-as-a-menu-slot rather than zero-proof-as-an-afterthought. The zero-proof events page covers the full format.
Browse the mixlist library.
See the full library at mixlists. Fluid Code, A Summer Mocktail Mixlist and Boisson Non-Alcoholic Agave Lover's are all listed alongside the cocktail mixlists. Package eligibility is shown against each mixlist in the planner; final recipes and any spirit-brand asks are confirmed with your event team.
Talk to the team.
Email contact@barsys.com or call +1 315-304-3820. Barsys, Inc., 44 W 37th St, New York, NY 10018. Include the date, guest count and venue if you have them, and mention if you want a fully zero-proof evening or a zero-proof menu alongside cocktails.