Saica, a New Year ceremony with molecular mocktails

On 15 January 2026, So Barman supported Saica in Nogent-sur-Seine with a molecular mocktail animation for a New Year ceremony at the Camille Claudel museum.

An alcohol-free experience designed as a real highlight

For a New Year ceremony, alcohol-free service must not become a secondary option. For Saica, So Barman builds a molecular mocktail animation where taste, staging and interaction create a real collective moment, adapted to a corporate and festive context.

The setup combines smoking cloches, spherified flavour pearls, texture play and bar show. The objective is clear: offer an elegant, playful and memorable experience, capable of surprising guests while keeping mocktail quality as the starting point.

Service bar mocktails pour la cérémonie de vœux Saica

1. The context

• Client: Saica
• Event: New Year ceremony
• Venue: Auditorium of the Camille Claudel museum, Nogent-sur-Seine
• Date: Thursday 15 January 2026
• Format: Corporate cocktail reception
• Guests: Around 50 people
• Setup: Molecular mocktail animation, bar, glassware, ingredients and professional equipment

Mocktail rouge hivernal avec notes de fête pour Saica

2. An ambitious alcohol-free menu

The brief calls for a varied offer of molecular mocktails, with creations as authentic as cocktails with alcohol, but built on different bases: teas, infusions, concoctions, purees, fresh juices and syrups.

The final menu can bring together five winter creations such as Smokey Winter Lavender, Berry Noel, Winter Dream, Winter Passion and Red Basil. Each proposal keeps a clear taste logic, with festive, fruity, spicy or floral notes.

Mocktail vert au basilic et notes fraîches pour Saica

3. The molecular dimension serving taste

Molecular mixology brings surprise without replacing the essential: the balance of the mocktail. Spherified flavour pearls, smoking cloches, Smokey Bubble Cocktails, texture play and vapours give each glass a strong visual reading.

This approach turns tasting into a sensory discovery. Guests do not simply receive a drink: they experience a small ritual, with a gesture, a scent, a texture and a presentation that make the event memorable.

Show au bar et flair bartending pour une animation corporate

4. Recipes designed for winter

Smokey Winter Lavender combines smoked tea, passion fruit, lime, vanilla, cinnamon and minute lavender smoking under a cloche. Berry Noel works with red fruits, cranberry, soft cinnamon and spherified pearls in a redder, more festive reading.

The menu can also make room for Winter Dream, Winter Passion or Red Basil. The guiding line remains simple: alcohol-free mocktails, but with real aromatic depth, assumed seasonality and a premium presentation.

Fumage sous cloche pour une animation mocktail moléculaire

5. A bar team and show adapted to the format

The animation is carried by a mixologist bar manager and flair bartender with a mixologist bartender. This organisation keeps service fluid while helping guests choose their mocktails.

The bar show completes the setup with controlled visual energy: flair bartending, gesture precision and interaction with the audience. The bar becomes a living point of the ceremony, without losing its primary service function.

Animation moléculaire et préparation visuelle au bar

6. What this case study reveals

This case study shows So Barman's ability to give alcohol-free service a real event position. For Saica, the event bar becomes a support for surprise, conviviality and the opening of the year, without compromising on taste.

The format brings together premium mocktails, molecular technique and bar show in an experience accessible to every guest. This is precisely what So Barman knows how to orchestrate: a clear, elegant, lively moment adapted to the company setting. You enjoy the moment. We orchestrate the rest.

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