The ritual of cocktail hour without the alcohol
BROUGHT TO YOU BY Cook & Nelson
We love the ritual of cocktail hour, taking time to craft a little alchemy in a glass to help unwind at the end of the day.
The world’s first non-alcoholic distilled spirit, Seedlip has forever changed how we view that ritual. Providing all the sensory pleasure of a spirit without the alcohol, this innovative product is also free of calories, sugar, sweetener or artificial flavours.
Blended and bottled in England, Seedlip is now served in over 200 Michelin-starred restaurants and some of the world’s – and New Zealand’s – best cocktail bars, and can be bought locally in supermarkets and at Smith & Caugheys, Farro Fresh, Glengarry and cookandnelson.com
Whether you’re abstaining for the month of July or just curious to try a non-alcoholic cocktail, see below for a chance to win one of two Seedlip prize packs.
And for something special to try at home, why not try recreating this delicious Plum Martini from Daphnes in Ponsonby, made with Seedlip Spice 94, plum, ginger and blackberry.
Daphnes Plum Martini with Seedlip Spice 94, Babiche Martens
@cookandnelson @seedlipdrinks @daphnes_taverna
GIVEAWAY:
We have two Seedlip Margarita Cocktail Kits to giveaway to lucky readers, thanks to our friends at Cook & Nelson.
Each pack includes a bottle of Seedlip Grove 42, a jar of J-Friend and Co Beechwood Honeydew Honey, St Andrews Limes Lime Juice, a pack of Peel & Tonic Luscious Lime and a recipe card, worth $100.
To be in to win, simply enter your details below!
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.