Hierbas & Tonic
Hierbas de las dunas is a herbal liqueur made in Cadzand, The Netherlands. They emphasize the maritime character of the drink by using herbs from near the North Sea, giving it a complex and salty profile.
Share
Espresso Martini 0%
This after dinner cocktail is usually prepared with vodka but today we will turn it into a non-alcoholic variant using the complexity of the Stryyk Not Rum.
Instead of an espresso shot, we will use cold brew concentrate for the touch of coffee. The foam, normally achieved by shaking the coffee, will be achieved by using egg white.
Instead of an espresso shot, we will use cold brew concentrate for the touch of coffee. The foam, normally achieved by shaking the coffee, will be achieved by using egg white.
Share
Japanese Beetroot
This drink is a combination of an Italian vermouth and Japanese citrus. The perfect aperitif for the autumn/winter period. The bittersweet flavor of the vermouth induces the appetite while the yuze provides some freshness. Beetroot, a rather uncommon ingredient, gives the drink its earthy but sweet aftertaste.
Share
Restaurant Nathan *
1 Michelin Star (2019), for culinary lunch or dinner with honest seasonal product and a smooth service, fully focused on the guest. Chef Nathan got into the business at a…
Share
Red Red Wine
The base of the drink is built upon a juice from Alain Milliat, made from Merlot grapes. It’s very high quality and ideal to construct such a beverage. Supasawa is added to balance the sweetness from the grapes and Seedlip Spice 94 introduces an aromatic character into the blend. In this Seedlip, notes of oak and allspice can be detected.
Share
The Cure
This drink was developed during the launch of Seedlip at an exhibition in Belgium.
The fresh acidity of the Verjuice pairs well with the honey ginger syrup and the herbal Seedlip Spice 94. It was inspired by the Penicillin cocktail, a drink that incorporates lemon, honey and ginger. The same ingredients were once used to fight off the flu, hence the name Penicillin cocktail.
The fresh acidity of the Verjuice pairs well with the honey ginger syrup and the herbal Seedlip Spice 94. It was inspired by the Penicillin cocktail, a drink that incorporates lemon, honey and ginger. The same ingredients were once used to fight off the flu, hence the name Penicillin cocktail.
Share
Everleaf forest – Made for spritz drinkers
Everleaf is a bittersweet aperitif created by Paul Mathew from London. Next to being a bartender, Paul is also a biologist. A fairly unique combination, much like this non-alcoholic drink itself. Not a single tastebud remains untouched with its complex infusion of botanical extracts and distillates from all over the globe.
Share
Classic Cynar & Tonic
Cynar is an Italian bitter aperitif made with 13 herbs and spices.
It gets its bitter profile from their main botanical being the Cynara artichoke, macerated in alcohol. It can be mixed with a tonic or soda to create an easy but delicious aperitif.
It gets its bitter profile from their main botanical being the Cynara artichoke, macerated in alcohol. It can be mixed with a tonic or soda to create an easy but delicious aperitif.
Share
Stryyk – all the spirit, none of the alcohol
In the beginning of 2018, after several years of research and development, Alex Carlton launched Stryyk Not Rum & Not Gin. He noticed the world was changing. People started looking differently at going out and the awareness around alcohol grew. With Stryyk, he offered a tasty as well as trendy alternative to people who still wanted to enjoy a cocktail, but also wanted to feel fresh when morning came. A year later, Not Vodka entering the family. Using these spirits when creating an alcohol-free cocktail is effortless, since you can transform existing classics into alcohol-free ones without having to change the recipe.
Share
Cosmopolitan 0%
Everybody knows the Cosmopolitan as the perfect balance between the sourness of cranberry and lemon and the sweetness of orange. When you replace the standard vodka with Stryyk Not Vodka, you even add a little hint of pepper, mint and cucumber to the mix.
Share