Pour One with Derek Brown

The mindful mixer extraordinaire talks about his journey to the low-and-no space, the evolution of hospitality and the power of positive damage.

WORDS Lauren Buzzeo

Aprominent spirits and cocktail expert, Derek Brown first made a name for himself in the worlds of alcohol and hospitality. And less than a decade ago, he was absolutely crushing that scene—he was named Bartender of the Year by Imbibe in 2015; owned Columbia Room in Washington, D.C., which was awarded Best American Cocktail Bar at the 2017 Spirited Awards; and was chief spirits advisor to the National Archives Foundation from 2015–2020. Brown’s first book, Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World, was also published in 2019.

But then something changed. In 2018, Brown realized that the lifestyle he was living was no longer one that worked for him, both professionally and personally. He decided to become more intentional about his consumption habits and regain power through his drinking choices.

And with that change brought Brown’s second act, one filled with less alcohol but the same amount of joy, creativity and liquid deliciousness.

As the founder of Positive Damage, Inc, Brown works to support the culture of mindful drinking, acting as an advocate of no- and low-alcohol drinks, social wellness and the sober curious movement. His work in these spaces has already earned him significant recognition, including being named in 2020 by Drinks International as one of the Bar World 100, a list of the top beverage figures effecting positive change in the global bar industry; credited as “one of the most inspirational people and places that will shape how we drink in 2023” in Imbibe’s “Imbibe 75” list; and awarded the Industry Impact Award at the Bar & Restaurant Expo in 2024.

To further the cause, Brown also hosts The Mindful Drinking Podcast, published a book on the subject (Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails) and cofounded the annual Mindful Drinking Fest, which will celebrate its third year on January 10–12, 2025.

Here, we check in with him on the movement and how social spaces are shifting to become more welcoming to all.

Courtesy National Academy of Sports Medicine (NASM)

Early in your career, your experiences in the beverage world were largely within spaces of the spirited realm—as a bartender, bar owner, and cocktail and spirits author and expert. Now, your work is largely centered around advocacy of low- and no-alcohol drinks and the sober curious movement as a whole. How did you know when and where to begin that change, and how did your prior experiences shape the form and trajectory of that transformation?

A good bartender knows when to cut someone off before they say or do something they’ll regret. The best ones know when to cut themselves off, too. I didn’t. I let my drinking get the best of me, and the outcomes were predictable. Relationships, health, finances—they all suffered. I wasn’t being my best self, and I needed a change.

That change wasn’t just about drinking less; it was about mental health. Our industry is rampant with substance use, and it’s closely tied to mental health issues. For me, alcohol was a kind of medicine—an attempt to cope with the ups and downs of my bipolar disorder. At first, I thought it was something I should be ashamed of, something uniquely wrong with me. But it wasn’t. When I was at my lowest, a practical stranger told me, “I went through the same thing. You’re going to be OK.” That tiny bit of kindness gave me strength where I had been all but drained.

At first, I was terrified. I’d built a career telling people, “Drink this amazing cocktail, this fantastic rye whiskey.” What was I supposed to do now—tell them, “Just kidding, don’t drink,” and start selling houses instead? (No shade to real estate agents.) But after talking with friends and family, I realized I could keep doing what I love: serving great drinks, sharing great stories—just with a focus on no- and low-alcohol options.

Farrah Skeiky

Published in February 2020, your keynote Vox article, “Becoming a ‘Mindful Drinker’ Changed my Life” talks a lot about your transition into the low- and no-space, but it also considers how you started in the bar and beverage world to begin with, and the traditional hospitality systems, roles and expectations that contributed to that path. How, if at all, have you seen the hospitality industry shift over the last 5 or 10 years in favor of better balance, health and wellness for those working in it?

It’s been a real sea change. I used to brag about not sleeping and drinking excessive amounts. I refused the help of others and thought I could go it alone. Now, I doubt that would go over as well. Our industry still allows a certain amount of flexibility, let’s say, but more and more people realize that resting and having days off from drinking is critical for one’s own health. We’re talking about nutrition, movement, therapy, and support groups. Groups like Ben’s Friends and CHOW are now available specifically for the industry.

That’s thanks to so many industry leaders who have been vocal about their own struggles, such as Josh Harris and Jack McGarrity, and those who have turned their focus toward promoting health within our industry, such as Lauren Paylor, Alex Jump, and Camille Vidal. Whatever I say, they all said it best first. I’m just one more voice out there adding to the chorus: Save your goddamn life. No cocktail, dish, or job is worth risking it. Get help if you need help. Share your story with others. It doesn’t always feel like it, but with help, it will get better. I promise.

The name of your consultancy and brand, Positive Damage, is powerful. Can you share more about its intent and meaning?

A poet friend of mine and I were talking. He said that at this point in his life he just wanted to do as much positive damage as possible. No surprise that he has a way with words. I loved it. That’s my goal—I want to help others, especially those in the industry. I know exactly where they’re coming from. I was there myself.

But I also want to reach the public at large and share that alcohol doesn’t have to be at the center of their lives. Drinking can be wonderful, especially when it’s in the context of the four C’s: celebration, consecration, connoisseurship, and conviviality. However, when it’s out of peer pressure, habit, or conformity, that’s different. We need options.

You released your book, Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails, in 2022, and cofounded the Mindful Drinking Fest that same year. Can you share more about what mindful drinking means to you and why you wanted to create an annual event around it?

At Mindful Drinking Fest, we want to show how social wellness and fun go hand in hand with or without alcohol. It’s all about giving people the opportunity to explore these options in a celebratory, inclusive environment. It’s about building communities that sustain us, that lift us up. And it’s about addition, not subtraction. It’s what we gain, not what we lose.

More bars and restaurants are incorporating no- and low-alcohol drinks into their menus, which is a step in the right direction for fostering healthier social spaces. But it needs to be everywhere. We need the spotlight taken off alcohol and placed on human connection, where people—regardless of whether they drink or not—feel welcome. In other words, we need to make more room for everyone at the bar.