Seedlip Non-alcoholic Cocktails
Photography Sarah Tuck.
We're getting fancy with a few non-alcoholic cocktails courtesy of Seedlip Spice 94, a warm, aromatic blend of allspice and cardamom with fresh citrus top notes to balance the long bitter finish. Perfect for winter!
THE SADDLEBACK
INGREDIENTS
50ml Seedlip Spice 94
2 thin slices grapefruit
2 thin slices ginger
East Imperial grapefruit tonic
Sugar syrup to taste (see recipe below)
Ice cubes
METHOD
Place a few ice cubes into a glass, lay the grapefruit and ginger slices on top of the ice.
Pour over 50ml of Seedlip Spice 94 top with East Imperial grapefruit tonic and add sugar syrup to taste.
THE CORELEONE
INGREDIENTS
50ml Seedlip Spice 94
3 allspice berries
East Imperial clementine tonic
Sugar syrup to taste (see recipe below)
Orange peel to garnish
Ice cubes
METHOD
Place allspice berries in the bottom of the glass and top with ice cubes.
Pour over 50ml Seedlip Spice 94, top with East Imperial clementine tonic and add sugar syrup to taste.
Garnish with orange peel.
ICED 'G & TEA'
INGREDIENTS
50ml Seedlip Spice 94
250ml chilled ginger tea
2 tbsp grapefruit marmalade
Thin slice of lemon
Thin slice of ginger (optional)
Ice cubes
METHOD
Make the ginger tea and leave to cool in the fridge for a few hours or overnight.
Using a spoon, push the grapefruit marmalade through a sieve and into a small bowl. Pour the chilled ginger tea into the bowl and whisk together to combine.
Place a few ice cubes into a glass, pour over 50ml of Seedlip Spice 94. Top with the grapefruit marmalde and ginger tea combination and garnish with the slice of lemon and ginger (optional).
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Sugar Syrup
INGREDIENTS
1kg White Sugar
1 litre water
METHOD
Place the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.
Bring to the boil, without stirring, and once boiled removed from the heat and allow to cool.
Note: This will keep for about 2 weeks in the fridge.
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.