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).
Instagram: @cookandnelson
Facebook: @cookandnelson
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.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.