This time on Behind the Bar we interview Jesse Andreozzi, better known as "Mr Zero Proof" on social media. Jesse's been in the service industry for over 20 years and has worked at some of the best bars in the city. Since going completely alcohol-free four years ago, he has become the go-to expert in Philadelphia on all things zero proof. He's been featured in countless publications and industry panels and most recently became the brand ambassador of St. Agrestis, the brand behind the rapidly growing N/A Phony Negroni. We spoke to Jesse about his experience in the industry, getting sober and going completely alcohol free, and where he thinks the future of the zero proof market is heading.

Drink Philly (DP): Tell us a little bit about the bar we’re in, Middle Child Club House.
Middle Child Club House is the cool kids restaurant/bar in Fishtown. They are doing really progressive things with their cocktail program. They have really embraced the zero proof movement and are the first bar in Philadelphia to have Phony Negroni on draft!

DP: You work for St Agrestis, can you talk about that brand?
JA: St. Agrestis is a distillery out of Brooklyn that makes high end amaro and aperitivo. After seeing the Non-Alcoholic trend in Europe years ago they wanted to make a Negroni for everyone to enjoy. Using all the same botanicals and herbs of a real Negroni, they released the award winning Phony Negroni.

DP: What do you think is the state of the zero proof industry right now?
JA: I think the trend is absolutely booming right now. In the four years I have been alcohol free I have really watched the scene develop from basically nothing on the menu, to surgery mocktails, to now having a well thought-out and large selection of N/A beverages. There are more and more brands coming out everyday and it's a vastly growing sector of the market.

DP: Have you bartended elsewhere?
JA: I’ve bartended all over the city, starting at McCrossen's Tavern almost 20 years ago. I worked at Monk's Cafe for years. I jumped around a lot working at Han Dynasty, hotel bars, Pistolas del Sur, and Cry Baby Pasta. I managed Underground Arts, Silk City, Volstead - the zero proof bar, and Clementine's Stable Cafe where my zero proof menu was in the Inquirer.

DP: What's trendy right now?
JA: According to Food & Wine's Top 20 Drink Trends of 2024 the non-alcoholic Negroni is number 2. So look at us, we are trendy. A lot of brands are coming out with their own N/A Negroni. Also everything espresso is a trend that started a while ago and is not going away.

DP: What are some trends you wish would die?
JA: As a bartender the espresso martini because it's a pain to make. In terms of beer I wish breweries would make more than just a hazy IPA. Just like real beer, all the N/A beers coming out are hazy ipas. I do like them but I much prefer a Pilsner or even a sour. There are so many cool styles but beer has become so one note.

​​DP: When you were dry and still making cocktail menus, what challenges did you face in still making drinks with alcohol and sticking to a zero proof lifestyle?
JA: I was still able to come up with some great cocktail menus while not imbibing myself. After all, I had already done years of “research" drinking and knew what flavors went together. The biggest challenge of that was not being able to go out and taste new cocktails elsewhere. I would look at menus for inspiration but not drink them. I would try to stay up on trends with social media. Mezcal for instance became popular after I quit, but I already knew that flavor profile and still put a mezcal drink on the menu. I really enjoy making cocktail menus and try to incorporate N/A versions of the same drinks whenever possible.

DP: Any predictions about where the industry might go next?
JA: It’s only a matter of time before the big boys get involved and try to take over the zero proof movement. It’s happening already with brands like Tanqueray and Captain Morgan making a non-alc. Deigeo just bought Ritual Zero Proof. They don’t want to lose money to the movement so they just jump on board.

Andreozzi's Lego collection - photo by Jesse Andreozzi

DP: One unexpected fact about you?
JA: I’m really into adult Lego. It's a side hobby that is fun and rewarding. I started with a Lego bonsai and now I have a ton of the botanical flower collections and proudly display it.

​​DP: Favorite beer?
JA: My favorite beer was Orval, the Belgium Trappist pale ale with brettanomyces yeast. No N/A version exists that I know of. My favorite N/A beer is Bravus Brewing Bourbon Barrel Aged Stout. For an everyday beer I like the Safety Glasses Pilsner from Industrial Arts Brewing a lot. Also, not technically a beer but I always have Lagunita Hoppy Refresher around.

DP: Favorite liquor?
JA: Fernet! I used to drink a lot of Fernet. At one point I had five Fernet coins. I mostly raffled them off for the charity Cooks Who Care, who raises money and awareness for mental health and addiction in the service industry. Now, I like The Pathfinder as a N/A amaro substitute.

​​DP: Favorite cocktail?
JA: The Last Word - a boozy gin based cocktail with Chartreuse that is somehow also refreshing with citrus. Nikkie from Bar Palmina is working on a N/A Chartreuse so I can recreate my favorite as a zero proof version.

Andreozzi leads a U.S. Bartender's Guild Non-Alcoholic Q&A at Middlechild Club House. Left to right: Jesse Andreozzi, Nikki Graziano (Bar Palmina), Brandon Thrash (Middle Child Club House), & Matt Catizone (St. Agrestis)

​​DP: Yeah. What's your favorite kind of customer?
JA: For sales - one that already likes and knows Phony Negroni. ”Oh I love Phony Negroni”. Me: “cool wanna buy it?" rarely happens. I just love a bar manager that is already on the level and understands and embraces the N/A movement. For Bar guests - I like one that knows what they want and are polite and patient.

DP: What do you think are the essentials for a good N/A home bar?
JA: A replica base spirit that you really like as a jumping off point. Monday gin is a good one if that’s your thing. Almave is a high-end N/A Tequila for the Tequila drinker. Kentucky 74 is the best whiskey. Abstinence is a good aperitif.

DP: Where do you go for a drink when you're not working?
JA: Where my friends work. I used to spend a lot of time at Varga with Rich Colli, which is now sad, R.I.P. I go to see Buddy or Casey at Jose Pistola's. I love a good cigar so I like to go to Ashton.

DP: What's the secret to being a great bartender?
JA: Personality. I’ve trained a lot of bartenders over the years and I can teach drinks but I can’t teach that. It’s knowing when to talk and get "buddy buddy" with guests, and when to leave them alone.

DP: What advice do you have for someone that wants to get into zero proof?
JA: Do your research and read reviews. There are a lot of products out there and many of them aren’t very good. Manage your expectations and don’t compare them to real alcohol or you will be disappointed. For instance, consider N/A wine good for what it is but you will never nerd out about a good vintage. Choose your favorite style and go with that. It’s important to know that N/A spirits are much better in a cocktail and not really intended to be drunk on their own. Be aware that many of these products contain trace amounts of 0.5%.

DP: If you could have a drink with any famous person, living or dead, who would it be and what would you drink?
JA: I would love to have N/A drinks and talk zero proof cocktails with Justin the @thirstywhale_. He’s famous in the social media cocktail influencer scene and often makes non-alcoholic drinks. If we could have dinner cooked by Thomas Keller of the French Laundry that would be dope.

You can find Phony Negroni products at Friday Saturday Sunday, Osteria, Middle Child Clubhouse (on tap), Morgan's Pier, Standard Tap, Cry Baby Pasta, Good King Tavern, and many other bars throughout Philadelphia, as well as many retail stores.

Photos by Drink Philly