Drop of the Day – Seedlip's Grove Paddington
Photography by Babiche Martens.

Seedlip’s distilled non-alcoholic spirits are shaking up the cocktail scene with a selection of winter warming booze-free cocktails.
This article was created in partnership with Seedlip
Today’s drop of the day is the Grove Paddington, paying homage to the much adored Paddington bear and his love of marmalade.
A wise bear always keeps marmalade in the drinks cabinet so it can be easily matched with the citrus drive of Seedlip Grove 42. Add a dash of maple and you’ll have yourself the ultimate breakfast sour, usually only found in deepest darkest Peru.
Grove Paddington
Ingredients:
40ml Seedlip Grove 42
10ml Noble Maple Syrup
Teaspoon of Omahu Valley Grapefruit Marmalade
20ml Fresh Lemon Juice
10ml Aquafaba*
Garnish with orange zest or Fresh As Freeze Dried Blood Orange
Method:
Measure all ingredients and add into a shaker.
Fill shaker ¾ with ice.
Close shaker and shake vigorously.
Double Strain into a chilled chilled coupette.
Garnish with orange zest or Fresh As Freeze Dried Blood Orange.
*Chickpeas are incredibly good for you – they are high in protein and fibre and have more than ten micronutrients. Once you’ve used the aquafaba in your cocktail please use the remaining chickpeas to make hummus, or roast them and toss them in a salad.
Seedlip’s distilled non-alcoholic spirits are shaking up the cocktail scene with a selection of winter warming booze free cocktail kits. Get those mates over for a luxurious, warming and guilt free cocktail. This Seedlip Paddington Cocktail Gift Box is $119.95. For more info see cookandnelson.com.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!