This month are celebrating the low-and-no alcohol options that come with January through our friends at Seedlip! With a shared ethos of loving local and the natural world, we felt it was only fitting to get adventurous with our garden to glass cocktails.
Four years ago, we started working with Seedlip introducing some very special non-alcoholic serves with piggy twists across the litter. Working with their three unique & complex blends - the citrus Grove 42, aromatic Spice 94 and herbal Garden 108 – our teams were tasked to get creative to shake, smash and muddle together a winning zero-alcohol and zero-waste cocktail for us to share with you all. Sourcing ingredients from the grounds, the teams made the cocktail ingredients really go the extra mile, from dehydrating ingredients to garnish, to using leftover fruit to make syrup.
The teams really put their creative hats on and pulled out all the stops, finding ingredients in and around the hotels to create something truly unique. Experts at reducing ingredients down into syrups for cocktails, the teams mixed up ‘Seeds of Sensibility’ which was made with a zero-waste syrup using leftover oranges, rosemary and clove, as well as ‘Zhero’ created with Seedlip Spice 94, Champagne Soda and leftover beetroot reduced into a syrup. ‘Toast to the Garden’ took inspiration from Toast Beer, using strained focaccia from THE PIG Kitchens and rosemary from the garden. Also making the most of going from garden to glass was ‘Seedlip Spice and everything nice’ infusing Seedlip Spice 94 with mint and ginger from our gardens with a cucumber garnish.
The show-stopping serve was created by Calum and the Bar Team at THE PIG-in the South Downs. Introducing… The Crème Bru Nay.
“When it comes to toasting the occasion, nothing is ever quite able to replace that celebratory Espresso Martini. Even the bartenders valiant effort to muddle together some form of non alcoholic version often seems to fall short. That’s why we decided to create something that could rival even the very best espresso martinis out there and still contain zero alcohol. Introducing the Creme Bru Nay, our decedent non alcoholic Espresso Martini.”
“Our sustainable twist was something we wanted every household to be able to make the most of! Although you can use spent coffee grounds for many things: fertilizer for your garden, to exfoliate your skin, or to grow mushrooms, we have opted to infuse our used coffee grounds into Seedlip Spice 94. The warming flavours of allspice berries and cardamom along with the woody notes from two bark distillates of the Seedlip Spice 94, works great with the bitterness of the coffee grounds to produce the base of our non alcoholic espresso martini.”
This one was too good not to share - head to any PIG to try it for yourself this January, or if you’re feeling extra creative you can recreate at home…
The Crème Bru Nay
- 100g of used coffee beans
- 700ml Seedlip Spice 94
- Mix 100g of used coffee grains with 700ml of Seedlip Spice 94
- Mix well and leave to infuse for an hour.
- Strain mix through muslin cloth.
Creme Brûlée Cream
- 400ml Double Cream
- 100ml Whole Milk
- 50g Caster Sugar
- 1 Whole Vanilla Pod (split in half and scrape seeds into mix, then add the vanilla pod itself)
- Pinch of Salt
- (Pinch of espresso powder if you have it)
- Add all of the Crème Brûlée ingredients to a pan and bring to the boil. As soon as it begins boiling take it off the heat and allow to cool. Store away in a fridge.
Throw it all together:
- 35ml Used Coffee Ground Infused Seedlip Spice 94
- 35ml Fresh Coffee
- 35ml Creme Brûlée Cream
- 10ml Caramel Syrup
- Stir all ingredients in mixing glass with ice. Strain into Nick and Nora or Martini glass.
- Garnish with coffee beans
Feeling inspired? If you’re looking to take a break from your go-to tipples this January, we’re giving one lucky winner the chance to WIN a very special garden-to-glass prize! Tuck into THE PIG’s 25-mile menu with a Seedlip cocktail of your choice, plus get your very own Seedlip hamper packed full of botanical goodies sent straight to your door.