Seedlip Non-alcoholic Cocktails
Photography by 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:
The Christmas Issue is HUGE and we want to make sure you’re in it. So if you make sparkling superstars then best get a wriggle on and enter them NOW! And that means sparkling reds, rose’s, traditional methodes, zero and low alc’s, fizz of all descriptions
latest issue:
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!