The globally inspired Sammy Piquant

Marcus Child launched non-alcoholic Sammy Piquant in 2024, but it was years in the making, with world travel and global hospitality inspiring its creation.

The idea behind Sammy Piquant began years ago for Marcus Child, during motorcycle journeys around the world, including an overland ride from Europe through Central Asia into South-East Asia, and travels through Latin America, including Cuba and Mexico.

Travelling at ground level and crossing borders by road rather than air, Child experienced hospitality expressed through flavour and ritual, and saw how beautifully people celebrated without alcohol.

Inspired by these traditions, he began experimenting, combining botanicals, spices and dried fruits, and developing his own maceration and extraction methods to create structure. Using cold infusion and small-batch brewing, Child steeped whole ingredients at low temperatures to preserve aromatics while building texture, grip and length. The result was a sophisticated, adult liquid designed to stand confidently behind the bar.

Since its launch in 2024, Sammy Piquant has become one of Australia’s fastest-growing non-alcoholic drinks. It is now poured in over 500 restaurants, resorts and bars, including more than 120 chef-hatted venues.

It is now served at leading destinations such as Saint Peter and Porteño, while Opera Bar serves up to 1000 Sammy Piquant cocktails per week. This momentum reflects a global shift: drinking frequency is declining, intentional moderation is rising, and consumers are seeking flavour-forward alternatives that deliver the ritual of drinking without compromise.

Our vision is to live in a world where everyone can find social connection and refreshment without compromise –building bridges for healthy human interaction.

Sammy Piquant is designed for modern social occasions, offering layered, sophisticated non-alcoholic drinks that allow people to celebrate fully and remain present without sacrificing flavour, ritual or experience.

One of our most popular signature expressions, The Oaxacan (pronounced wah-ha-kan), delivers smoky agave, habanero and fresh lime, creating a compelling alcohol-free twist on a Tommy’s Margarita.