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January 8, 2016updated 11 Feb 2016 9:12am

Blow the blues away with Seedlip’s non-alcoholic cocktail recipes

By Spear's

Craving a gulp of G&T and a swig of martini this dry January but without the guilt (and the hangover)? Seedlip has just the thing for you.

Post festive blues and dry Januaries needn’t be all boring and dull. Seedlip, the world’s first distilled non-alcoholic beverage have shared some of their signature cocktails with Spear’s to help you bypass the booze.

1. The Collier

Seedlip I Coconut Blossom I Smoke I Salt I Cherry


Wood Colliers (charcol crafters) have been part of British woodlands since before the Bronze age. In fact, it was charcoal that enabled tin and copper to be smelted together to create the bronze that defined the age. Colliers often lived alone in small huts in order to ten their wood piles and this short rich cocktail pays homage to their ‘old fashioned’ country pursuits.


50ml Seedlip
5ml Coconut Blossom Nectar
Pinch Smoked Salt
3x Drops of Oak Smoke Droplets

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Stir together & strain into an oak smoked glass, serve in a tumbler and garnish with a black cherry.

2. Seedlip Tonic

Seedlip I Tonic I Red Grapefruit


The G&T without alcohol.


50ml Seedlip
100ml Tonic


Build over ice, serve in a highball glass and garnish with a red grapefruit twist.

3. Seedlip Martini

Seedlip I Olive I Jalapeno I Lemon


A non-alcoholic martini? Why not.


50ml Seedlip
5ml Olive Brine
5ml Jalapeno Brine


Stir ingredients down cold and strain, serve in a coupe glass, and garnish with nocellara olive & blind lemon zest.

4. Madam Eliza Cholmondeley

Seedlip I Marmalade I Black Pepper I Dill


“A marmalet of Oranges” the earliest recipe for marmalade as we know today documented in 1677 by Madam Cholmondeley when jams were only eaten in the evening. This short shaken cocktail pays homage to marmalade’s early English evening antics and the Seville Orange season is now upon us for the next few months.


60ml Seedlip
7.5ml Seville Orange Marmalade
3 Drops Black Pepper Essential oil
2 Sprigs of Dill


Shake, Strain it, serve in a coupe glass and garnish with a sprig of dill.

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