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.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.