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Sip with Seedlip and THE PIGs this Dry January

We are celebrating the low-and-no alcohol options through our friends at Seedlip!


Many of us are trying Dry January this year or cutting down a bit this month after the Christmas festivities! With this in mind, we tasked our Bar Teams with creating a zero-alcohol and zero-waste cocktail using the delicious non-alcoholic distilled spirit from our friends at Seedlip. The winning cocktail would be selected for guests to enjoy across THE PIGs throughout January!

It was no surprise that our teams pulled it out of the bag and created some show-stopping zero-alcohol cocktails with sustainability in mind. The winning cocktail was created by Calum and the Bar Team at THE -PIG-in the South Downs: ‘The Crème Bru Nay created by Calum’, which we shared here at beginning of the month to get you kick-started this Dry January!

To keep you going on the home stretch, and because they were just too good not to share, we have shared all of the fantastic cocktail recipe entries below so you can sip until your heart is content!  

Seedlip Spice and Everything Nice – created by Jo and the team at THE PIG-at Harlyn Bay

This cocktail was inspired by zero-waste by making the most of the leftover kitchen garden ingredients including using the cucumber, ginger and freshly picked mint from the garden.


  • 50 ml Seedlip Spice 94
  • 30 ml spice syrup
  • 3 or 4 cucumber slices
  • Sweet and sour rim
  • Cucumber shaving garnish

Spice Syrup

  • 400 ml simple syrup
  • 10 or 12 mint leaves
  • A hand full of white peppercorns (cracked)
  • 5 or 6 ginger slices
  • 3-star anise
  • (To be left to infuse for 48 hours before straining into a bottle.)

Sweet and sour rim

On a plate mix 1-part citric acid to 5 parts sugar


  1. Prepare the coupe by running a slice of lemon on the edge and dip the coupe upside down on the plate with the sweet and sour mix
  2. In a stirring glass muddle 3-4 cucumber slices
  3. Add 50 ml Seedlip Spice 94
  4. Add 30 ml spice syrup
  5. Stir all ingredients
  6. Single strain into the coupe and garnish with a cucumber shaving

Zhero – created by Gabor at THE PIG-on the beach

The Zhero Cocktail was inspired by using lots of leftovers and even left-over fizz that would otherwise go to waste!


  • Seedlip Spice 94
  • Beetroot shrub
  • ‘Champagne’ soda


Beetroot tuile, rosemary & douglas fir


  1. To create the ‘champagne soda’ use any leftover/flat fizz and cook it until it is reduced mixed with sugar, citric and lactic acid.
  2. Then mix the reduction with filtered water and carbonated with Co2
  3. Mix the leftover beetroot with sugar turning it into a reduction/syrup mixed and then mix with a 1:1 ratio of cider vinegar to create a shrub.
  4. The leftover pulp/flesh can then be dehydrated and turned into beetroot powder which is used for the beetroot tuile garnish.
  5. Measure out your Seedlip Spice 94 to your desired amount, then add the beetroot shrub syrup and top with champagne. Then garnish with whatever you have in the kitchen!


We recommend an up-cycled fruit juice bottle

Toast to the Garden – created by Rebecca at THE PIG-on the beach

“There’s toast beer, why not a toast cocktail?! 

There’s not much happening in the kitchen garden at the moment. I could use the waste from brought in produce, but I wanted to use whatever we had homegrown. This meant using our rosemary and thyme. These are both used in the focaccia that is baked daily, of which there’s nearly always some leftover at the end of the day. When designing my Seedlip X THE PIG zero alcohol, zero waste Garden tipple I started with the citrus shells and left-over garnishes at the bar and then asked around the kitchen and restaurant to see what is left at the end of the day. That’s where the idea to use the focaccia came from.”


  • 50 ml Seedlip Grove 42
  • 35 ml citrus herb focaccia syrup
  • 25ml lime juice
  • Garnish - rosemary & thyme salt rim


At THE PIG, we ask the restaurant to save surplus focaccia and save the shells from juicing and leftover sliced citrus garnishes on the bar. Both can be kept in the freezer until ready to make a big batch. We would recommend buying some focaccia bread and any citrus fruits you fancy to juice!

To make syrup

  1. Defrost bread first if frozen
  2. Toast leftover garden rosemary and thyme focaccia
  3. Break up into chunks and weigh
  4. Add 5 times weight in hot water, let infuse for at least 1/2-hour, fine strain
  5. Add strained focaccia water to a pan with the same weight of unrefined soft brown sugar,  a few extra sprigs of rosemary and thyme from the garden and left-over citrus (can be used straight from frozen)
  6. Bring to the boil and simmer for 5/10 minutes
  7. Once cool, fine strain and chill - will keep up to 1 month.

To make herb salt 

Add rosemary and thyme leaves to sea salt and blend 


  1. Rim 1/2 the coupe with herb salt
  2. Add 50ml Seedlip Grove 42, 35ml citrus herb focaccia syrup & 25ml lime juice to shaker, shake with ice & double strain into a salt-rimmed coupe 
  3. Serve with a smile!

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