Why Companies Are Replacing Happy Hour with Mocktails w/ Lila Volkas
Welcome to Journey to the Sunny Side, the podcast where we have thoughtful conversations to explore the science of habits, uncover the secrets to mindful living, and of course, your own mindful drinking journey. Today, I'm joined with Lila Volkus, a certified nutrition consultant and co creator of Mocktail School. She shares how she's helping Fortune 500 companies swap beer taps for mocktail classes. After cutting out alcohol for her own health, she saw how flat the non alcoholic world was and built a better way. In this episode, she shares her journey, why companies are rethinking drinking culture, and how her workshops are changing team connection.
Speaker 1:Okay, Lila. Thanks for coming on today.
Speaker 2:Yeah. My pleasure. Excited to be here.
Speaker 1:Yeah. We're gonna have a fun conversation. And before we do, let's get into your story a little bit because I know you had your own health journey that played a big role in where you are today. Can you share a little bit about that story with us?
Speaker 2:Yeah. Absolutely. So I've always been interested in in health. Initially, it it was through exercise, and I was a spin teacher. But, about nine years ago, I really struggled with, chronic, you know, skin rashes.
Speaker 2:I was having a lot of digestive issues. I was having chronic fatigue, and I just was, like, really not figure feeling good, and I was having a hard time figuring out what was going on. So I sought out all different types of, you know, support from conventional medicine to holistic medicine. And through that, I started an elimination diet where I was eliminating potentially triggering foods and substances. So I cut out coffee and alcohol and, gluten and dairy.
Speaker 2:And so through that, I it was a long winding journey to feel what, you know, baseline good feels like. But once I kind of found that, I was like, I don't I don't really wanna depart from that. So I added back in gluten. I added back in some dairy, and caffeine a little bit. But alcohol just never made it back into my, you know, food and drink rotation because it consistently, made me feel, like, heavy.
Speaker 2:I would get a headache immediately, and just, like, I I did not feel good. So that's that's kind of how I got into the nonalcoholic beverage space.
Speaker 1:Yeah. It makes sense. I mean, totally a unique journey to where you are, for sure. But, I mean, just being aware, being mindful, like we talk about on this, that that wasn't really matching up and making you feel good, and so you found a different path. Now I wanna ask spin class instructor, Zoe.
Speaker 1:So were you yelling on a microphone at people?
Speaker 2:Yes. Yeah. I love I love the group energy. I, you know, I think I started going to, like, jazzercise and, like, exercise classes as early as they would let me in the gym just because I was, like, I loved the group energy. I found, like, the instructors who were really charismatic and fun really exciting.
Speaker 2:And so I found myself in a teaching role in many different chapters of my life and now as a non alc mixologist, an educator, and nutritionist. So I I love all the different forms it's taken.
Speaker 1:Very cool. I like that. And we're gonna get into all that. You're you're you're I'm gonna say bread and butter, but I wish I was, like, something cheesy that would match to the drinks, but whatever. But you are known for blending nutrition, creativity, and community.
Speaker 1:What really drew you to this nonalcoholic or this alcohol free mixology? Because we already know the path to, like, why you changed around alcohol, but obviously, like and and that you like to instruct, but, obviously, there's a a reason why you moved in this direction.
Speaker 2:Yeah. So I would say in my own personal journey in in looking for, nonalcoholic alternatives, in terms of socializing, in terms of unwinding, I initially really leaned towards elixirs, which I consider, like, functional specific beverages. So they have you know, they use nootropics and adaptogens and foods that are intended for a specific energetic or wellness purpose. So I was going in I was in nutrition school. I was exploring herbs.
Speaker 2:I was working at an herb store. I was talking to people about herbs all the time, and so I focused on, vehicles for herbs as, alcohol alternatives. And it wasn't until, you know, kind of the beginning of COVID and lockdown when I pivoted my business from in person corporate team building events to, virtual ones that someone I started someone asked me, hey. Do you teach, like, cocktail classes? And I have you know, as someone who hadn't drank for a long time, I was like, you know what?
Speaker 2:Yes. Yes. I do. I love learning. I'm gonna figure it out.
Speaker 2:I have all my food background. I know how food works together. And so I started by teaching, you know, foolproof virtual, you know, mixology classes, and I got really into learning about mixology. And then I already had the ingredient, you know, kind of directory and and just applied that to nonalcoholic ingredients. And so that started in 2020 that I kind of got into mixology.
Speaker 2:So I think that that gives me kind of a unique perspective on I'm not having to, like, wade through traditional bartending ratios or, the culture or what you're supposed to do for each drink and the classics. I really think that it's important to learn those things, but I've really kind of, from the start, been doing kinda my own thing, specifically catered to nonalcoholic ingredients.
Speaker 1:Yeah. You certainly sound like you have a different background coming from working with herbs and nutrition and then also not going the normal path of which is, you know, somebody that typically comes out of the service industry or started making cocktails for themselves as sort of a way to not drink. And so I love getting a new angle and twist on this. And, I didn't really have this, initially for us to talk about, but I don't want to forget about it. And since you said elixirs
Speaker 2:Mhmm.
Speaker 1:These these words get tossed around a lot in the marketing, and people are like, oh, yeah. It's got adaptogens. Oh, yeah. It's got nootropics. It's got herbs in this.
Speaker 1:What are they? Because I I think a lot of people don't realize what they are.
Speaker 2:Yeah. So I guess my definition of what an elixir is is, like I said, a functional beverage. So I think an elixir, to me, always has a specific kind of energetic or wellness purpose. So an immune boosting elixir with ginger, turmeric, lemon, maybe some, you know, black pepper, or it could be an energizing one with energizing adaptogens, maybe caffeine. Caffeine can be a functional ingredient too.
Speaker 2:And then we have kind of the energetic side of, like, you know, thinking about different different foods, energetic properties like rose connecting us with our heart or different herbs that help you kind of ground. And so I like to mix all of those when I think about what is an elixir. And then in terms of, you know, adaptogens and nootropics and all these buzzwords, essentially, what we're talking about are, like, kind of categories of herbs with what their dominant kind of quality is. And so adaptogens being herbs that help your body adapt to stress, nootropics specifically geared towards cognitive function. But each herb has a long list of different properties, and so they just kind of are categorized by, like, the, you know, dominant or or the main ones.
Speaker 1:No. That's great. Well, let let me zoom out even more as a noob. What is what is functional mean? Yeah.
Speaker 1:So I'll say you know why I asked this is because I don't think it's straightforward for a lot of people. And, like, for example, like, I have both practiced with psychedelic mushrooms. I have done a lot of conversation with psychedelic mushrooms, but you say psychedelic mushrooms and you say functional mushrooms. And, like, people are like, what's, like, what's the difference? So, like, you know, I just I hear the functional tossed around a lot, but I don't know that everybody really under I mean, it's kinda self explanatory, but kinda not.
Speaker 2:Yeah. So I I'll just share my definition. When I see functional and I when I, you know, see it out in the world and how I use it myself is providing a a wellness or energetic, you know, quality or intention. So, like, you know, the the function it's doing a thing, basically. Yeah.
Speaker 2:You know, your adaptogenic seltzer is supposed to be, you know, helping you to adapt to stress or relax or depending on what the ingredients are. So I'd say it is a function is like it's a purpose. It has a job, and it also has, you know, marketing weight. So people will put that on now that people are starting to know, oh, functional means healthy. It can, but not always.
Speaker 2:We still have to, like, dig a little bit deeper to to get into, like, what's actually in here and how much and how is it working.
Speaker 1:Got it. Yeah. I mean, makes total sense. It almost makes me feel stupid for asking because you're like,
Speaker 2:oh, it
Speaker 1:serves serves a function. Yeah. Okay. That makes sense.
Speaker 2:I mean
Speaker 1:It's actually in the word.
Speaker 2:Yeah. I don't think there's any stupid questions, and I I you know, I'm talking to you know, in my classes, I'm mostly introducing people to the non alc beverage space for the first time. And so I get a lot of questions like this, and I think I have a special, you know, muscle that I can explain things really simply and to folks even if they already kinda know what it is. It's always good. Reminder is good.
Speaker 2:Yeah.
Speaker 1:Yeah. Totally. I mean, you don't wanna make any assumptions. And the reason I asked I I actually knew the answer, but I I asked because you hear these words.
Speaker 2:Mhmm.
Speaker 1:And you just start to absorb them without even, like, actually figuring out what they mean. Like, for a long and I'll say I was I'm definitely guilty of it. Like, adaptogen, for a long time, I was like, I figured I knew what it was, but I really never, like, bothered to really figure out for sure. So well, I don't wanna get stuck on that. So Okay.
Speaker 2:Let's continue.
Speaker 1:Let's talk about your events. Like Yeah. So that people know what we're talking about. Anyone that hasn't been to one of them, can you walk us through what that actually looks like and what they feel like?
Speaker 2:Totally. So a little bit of background. So I teach both in person and virtual events to corporate companies and to the public. So they're gonna look slightly different depending on what kind of event you're going to. But I would say for a virtual corporate team building event, Folks will will join.
Speaker 2:I'll have already shipped them an ingredient kit most of the time where they have all the ingredients for the the mocktail recipes we're gonna be making. And I kind of give a overview of what's not like, what is in what's happening in the nonalcoholic beverage space, what are mocktails or whatever you wanna call them. And then we go through, two different recipes. And along the way, as we're making things, as people are, like, you know, pouring and measuring and squeezing, their their citrus, I'm talking about what each ingredient is adding to our drink, why it's important to, add this, or or why I chose this particular ingredient. And then, we end, with having, you know, enjoyed two drinks.
Speaker 2:People have learned new things and also connected with each other. So I really try and facilitate connection through Zoom in, like, a very low pressure way where I say, like, raise your hand if you've ever tried a nonalcoholic wine before. And then I'm trying to get people to people who raise their hand, I try and call on them and get them to share. I ask people to kind of share in the chat. So I've gotten very good at very, like, low pressure ways of connecting over Zoom.
Speaker 2:And then in person is kinda totally different. I just actually, yesterday, taught a corporate mocktail team building class, and I had each people were paired into twos, and I had them make the, mocktail for their, fellow teammates. So they made each other drinks and communicated about how sweet do you want it? Do you like it sour? So that was a fun way to kind of sprinkle in some team building into a mixology, class.
Speaker 1:Very cool. So what's something that that tends to surprise you when people, they go through one of your workshops?
Speaker 2:Yeah. I mean, I would say that I like I mentioned a little bit before, I'm I'm in this very unique position where, especially in these corporate workshops, people are being paid by their work to be here. So they don't aren't necessarily interested in, you know, the nonalcoholic beverage space. I often ask people, what is your favorite drink of the moment? And often, I get, you know, a variety of answers from coffee to sparkling water to, you know, people say whiskey neat or, you know, whatever.
Speaker 2:Some shots of tequila, like, even just to be a little cheeky and just, you know, like, push the edge a little bit. But that means that I'm witnessing people's reaction to nonalcoholic cocktails and beverages for the first time. And it's really, really cool to see people initially come in with their arms crossed, kinda like, I like my whiskey feeling very contrarian, And then end up, I watch their face change and be like, oh, wow. This okay. This is not a lemonade, but it's not alcohol, but it has this intensity.
Speaker 2:It's interesting to drink. Like, I'm I would I would maybe have this again or maybe even not. But they've they now have the framework of what they can they could suggest to a friend or order out if they don't feel like drinking. So I love people's initial reactions, and they definitely range.
Speaker 1:Yeah. Yeah. No. That's very cool. And, you know, I know that some of the corporate ones might have a different dynamic than maybe I know you've done, like, bachelorette parties.
Speaker 1:Mhmm. What have you noticed, like, in the difference in how people engage socially if there's no alcohol involved?
Speaker 2:Totally. Yeah. I would say that a lot of people are choosing my classes also for the kind of wellness spin. So I attract people who are interested in wellness in addition to the, you know, nonalcoholic beverages. But I would say, you know, in in the corporate classes, oftentimes, people are yeah.
Speaker 2:They're they're just I don't know. Since the topic is about taking care of yourself, like, and wellness, they have a kind of different I I find that they are are end up being more open and vulnerable with me, because I also like to be that in in a way to, like, encourage people. I share about my health journey. I share about what's worked for me. I share about what I've struggled with.
Speaker 2:And so that hopefully encourages people to be vulnerable and connect with each other. And then yeah. So I I really appreciate that that, you know, people are coming with this, oh, I'm gonna like this is this is a wellness drink. We're using herbs. We're using foods that support our health.
Speaker 2:And so I've I'm I'm here to take care of myself.
Speaker 1:Yeah. That's so cool. And, I mean, it's definitely the drinking culture is changing for sure. And just like, almost like a fast ver forward version of what you said of the the crossed armed whiskey neat person, but, like, gradually changing is the whole culture. But you know what?
Speaker 1:You have a unique perspective because on the corporate side, what are companies hoping to get out of this? Like, why are they supporting this shift and to bring you in for these wellness events?
Speaker 2:Yeah. It's it is really interesting to to learn why people are booking my classes. So there's a couple of different reasons. One is they have a company policy of no drinking during company like, during working hours. So that's kind of, I would say, an example where there's a lot of people who are a little bit like, I wish this was an alcoholic class.
Speaker 1:Yeah. But
Speaker 2:then they get to learn something new while being paid, which is pretty pretty cool. So there's come kind of company policy, wellness initiatives. So most companies have a wellness month or, you know, a fair to learn about the different wellness services that their partners offer. And so I often am brought in for wellness oriented initiatives or themes or events. And then sometimes, I have people who, depending on the company, the company culture is really interested in wellness or in nonalcoholic mixology.
Speaker 2:So sometimes it's the interest of the group or of the organizer. And then, finally, we have, like, inclusivity. So, maybe a number of people or even one person on the team is pregnant, doesn't drink for religious purposes, doesn't, you know, doesn't drink for personal reasons. Whatever it is that then the organizer of the event wants to do something that doesn't single anybody out, that makes every kind of levels the playing field, and everybody's kind of, doing the same thing instead of like, oh, you get an alternative. And I really love that about mocktail classes.
Speaker 1:Yeah. No. That's so cool. And, I mean, that makes a lot of sense. I wish that when I I have very little, like, office startup experience.
Speaker 1:I mean, I was in them, but usually, I started my own companies. Mhmm. But the few times when I was in an office setting, this was, like, well over ten years ago, there was always, like, beer on tap, like, any day of the week, and it was almost encouraged or normal. And I just always thought, like, how I mean, first, I thought it was cool, and then I thought it was ridiculous, you know, like and then it was, like, why do I have to, like why would it be normal that I have a beer during work and then, like, try and be productive and and not be able to juggle that easily? So I love like, I think companies wanted lacked knowledge and was probably ignorant to things and wanted to provide something that was cool, and I think it seems like companies are coming around to realizing that that's actually not the cool thing to do.
Speaker 2:Yeah. Yeah. I mean, drinking culture at work and now I'm an outsider. I have not worked in the corporate world. I came in from the, you know, I, you know, facilitate experiences and teach classes kind of realm.
Speaker 2:But just thinking about drinking at work is it can you know, if I really think about it, it's a little bit strange. You know? I get it's like, it's intended to be a special treat, to feel special, to be celebratory, even to, you know, warm people up to be able to socialize better, or more easily or, like, you know, warm up clients. I've been, you know, around that too. And so with that, you are also kind of, especially if it's a regular thing, kind of pulling people away from from from themselves.
Speaker 2:And so I really appreciate the presence and the intention behind, you know, my mocktail mixology class, but I also host tons of other, classes all at the intersection of kind of food and beverages and wellness. So I have an elixir class. I teach kombucha brewing, dessert making, snacks, cotton cotton mindful, you know, coffee alternative tasting. Like, we're getting deep, but that's that's that's kind of the flavor of what I offer.
Speaker 1:That's where we'll pause today with Lila's journey and the shift she's creating. Tomorrow, she breaks down her five pillar framework for making mocktails that rival real cocktails. You'll also hear the ingredients that actually work and the myths she's ready to bust. This podcast is brought to you by Sunnyside, the number one alcohol moderation platform, having helped hundreds of thousands of people cut out more than 13,000,000 drinks since 2020. And in fact, an independent study showed that Sunnyside reduced alcohol consumption by an average of 30% in ninety days.
Speaker 1:And as one of our members shared, Sunnyside helps me stay mindful of my drinking habits. It's not super restrictive. So if I'm craving a glass of wine with dinner, I just track it and I move on with my week. If you could benefit from drinking a bit less and being more mindful of when and how much you drink, head on over to sunnyside.co to get a free fifteen day trial. You'll get access to everything that we offer, including tracking and planning tools, coaching from our experts, a vibrant community of people just like you, and the motivation and advice to stay on track with your health goals, all with no pressure to quit.
Speaker 1:That's sunnyside.co.
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