We were bartenders in NYC for 10 years. 

We worked together at a Moroccan-Israeli café in the East Village. The crowd was locals; regulars who were there more than they were home, and incognito celebrities who wanted to feel like locals (or at least un-paparazzi-ed).

When we left New York (and bartending), we missed the energy of those nights: bullshitting with coworkers and connecting with a drink in hand.

We wanted drinks that taste phenomenal, without a kitchen full of bottles or a fancy setup.

So we skipped the mixology snobbery and focused on what mattered:

The flavor had to crush and the prep should be effortless.

That idea became Fake Drinks Club.

Powdered non-alcoholic cocktails: Single-serving drinks you can make anywhere. Just add water (and alcohol if you want).

Powder was the reason it worked: no ingredients spoiling in the fridge, everything included, mixes up in seconds.

Every cocktail starts with one question: Would we drink this?

If we wouldn’t make it for ourselves behind the bar, we don’t make it.

We drink less now (mostly on vacation) but we still love the ritual of drinking: the taste, the moment, the “cheers” at the end of the day.

Fake Drinks Club is about keeping the good part of drinking (the flavor, the vibe, the connection) wherever you are, with or without alcohol.

Come hang with us and pour yourself something good.

Because the best part of any bar are the regulars.