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Seedlip Recipes for the Adventuresome Soul
Posted on 22 March 2018
Seedlip is a non-alcoholic sophisticated distilled variety of spirits that is changing the face of cocktails. Gone are the days of the highly sweet & garish non-alcoholic cocktails; thankfully Seedlip have come along & saved the day. With a delicate mix of botanical flavours & aromas, Seedlip delivers something that is every bit as enjoyable as the most sophisticated alcoholic cocktail. Served in world class bars, restaurants & luxury hotels the world over, you can enjoy the Seedlip experience in the comfort of your own home.
Below you will find a carefully curated collection of Seedlip recipes to make your next quite drink after a long day at work that much more satisfying, or your next soiree the talk of the town.
Let's start with a simple Sugar Syrup that you will need in a few of the recipes:
1:1 ratio of brown sugar & boiling water, leave to cool. Bottle & used as needed.
Seedlip Garden Booch
Seedlip Garden 50ml I Top with Passion Fruit Kombucha I Method: Build over Ice I Garnish: Rocks with Mint
Seedlip Garden Sour
Seedlip Garden 50ml I Cloudy Apple Juice: 35ml I Lemon Juice: 15ml I Cider Vinegar: 5ml I Sprig of Rosemary & Thyme I Dash of Sugar & Egg White I Method: Shake I Garnish: Rocks footed (glassware) with Rosemary Needles
Seedlip Spice: 50ml I Pink Grapefruit Juice: 30ml I Lemon Juice: 20ml I Sugar Syrup: 15ml I Star Anise: 1 I Method: Shaken then Double Strained l Garnish: Margarita Saucer (glasware)
Seedlip Spice: 50ml I Lemon Juice: 15ml I Manuka Honey: 15ml I Hot Water: Top Up I Method: Build I Garnish: Glass Mug with a Lemon Slice.
If you fancy yourself as a bit of wiz, then why not give these numbers a go:
Ingredients: Seedlip Garden: 50ml I White Grape Juice: 20ml I Cold Brew White Peony: 30ml I Verjus: 10ml I Sugar Syrup: 15ml I Soda (top-up) I Ice: Cubed
Note: Cold Brew White Peony – Add 4 large tbsp. of loose leaf White Peony to 700ml of cold water. Infuse for 6 hours at room temperature. Strain & bottle.
Glassware: Wine Glass
Method: Build Over Ice
Ingredients: Seedlip Spice: 50ml I Cold Brew Lapsang Souchong: 20ml I Honey Water: 10ml I Citric Acid: 10ml I Ice: Cubed
Note: Cold Brew Lapsang – Add 4 large tbsp. of loose leaf Lapsang to 700ml of cold water. Infuse for 8 hours at room temperature. Strain & bottle.
Honey Water – Combine Honey & water 1:1 ratio.
Method: Add all ingredients to an ice filled rocks glass, stir.
Ingredients: Seedlip Spice: 50ml I Grapefruit Juice: 30ml I Lemon Juice: 20ml I Rhubarb Syrup: 15ml
Note: Rhubarb Syrup - Make a Sugar Syrup – 2 parts sugar 1 part water. Add 500g of fresh rhubarb (Don’t use leaves!). Muddle & add to the Sugar Syrup. Simmer for 20 minutes. Strain & bottle.
Glassware: Martini Glass
Method: Add all ingredients to an ice filled shaker with a star anise. Shake hard then double strain.
Garnish: Star Anise
(my personal favourite)
Ingredients: Seedlip Spice: 50ml I Marmalade: 2tsp I Lemon Juice: 25ml I Root Ginger: 1 tsp of grated ginger (for explosive flavor) or two pea sized pieces/slices (for more subtle flavor) I Ice for Shaker
Glassware: Martini Glass
Method: Add all ingredients to an ice filled shaker & shake. Double strain into martini glass.
Garnish: Slice of Ginger on side of the glass or orange peel spiral