Brink

The brand emerged from a shared frustration with the absence of genuinely complex alcohol-free options in the hospitality industry. Aiyenuro and de Villiers, both with backgrounds in the London bar scene, set out to produce drinks that could hold their own in professional settings rather than functioning as afterthoughts on a cocktail menu. Brink uses a cold-press extraction method to capture the flavour of its botanicals: this approach works the raw plant material to draw out flavour without heat, preserving the character of the botanicals in a way that high-temperature processing would not. The founders identify this process as central to the range's quality.

The initial launch, in late 2023, introduced an alcohol-free Negroni and a Margarita. A third cocktail, developed in collaboration with co-founder Aiyenuro and drawing on his years working in London's top bars, extended the core range. All three are ready-to-pour at full serve strength, positioned as hospitality-grade options rather than home mixers. The range is compact by design, prioritising depth over breadth.

Brink operates as an independent, founder-led business, registered in London. Distribution is multi-channel: direct-to-consumer via the brand's own site and through mainstream online grocery platforms. The AF RTD cocktail category has grown quickly since 2020, but most entrants prioritise accessibility and price over complexity. Brink's hospitality background shapes a different approach: the drinks are designed to sit alongside a food menu or be served from a bar without requiring adjustment.

For sober-curious drinkers who want a premium RTD cocktail that functions credibly in a hospitality context, Brink occupies a distinct position in the category. Pricing sits in the premium bracket, consistent with both the ingredient quality and the trade-facing positioning.