Non-alcoholic

Thanks to our friends at Libertine Blends for creating this refreshing and zingy iced tea recipe, which combines their Luxe Grey tea with our Raspberry & Lemon Syrup… Ingredients (makes two) 2 tbsp Luxe Grey tea (or 2 tea bags) 60ml Six Barrel Soda Raspberry & Lemon Syrup Fresh/frozen raspberries Sparkling water & ice Method Make a batch of sparkling cold brew Luxe Grey tea. Add the tea to 1 litre of sparkling water in a bottle; seal tight, and leave in the fridge for 3 hours. Put a few cubes of ice in a tumbler and pour in your cold brew tea, leaving...

Ingredients: 50ml Seedlip Garden 108 20ml Lemon Juice 25ml Six Barrel Feijoa Syrup 25ml Egg Whites (or aquafaba if vegan) Ice cubes Method: Add all ingredients into a shaker. Dry shake (shake without ice). Open the shaker – you should see a foamy head (if not, shake a bit more). Now add a good amount of ice. Shake once more, vigorously. Strain into a coupe glass. Garnish with rose petals or buds.

Our Raspberry Blackcurrant Lemonade has been a big hit at events this Summer, so we thought we'd share this simple and delicious recipe...     Ingredients: 30ml Six Barrel Soda Raspberry & Lemon Soda Syrup 3 dashes Raspberry & Blackcurrant Seltz Drops Fresh raspberries Soda water Ice Slice of lemon (fresh or dried) Method: Put 4 or 5 ice cubes in a tumbler or tall glass and top up with soda water, leaving about 3cm. Add the Raspberry & Lemon syrup, Seltz Drops and a few fresh raspberries, then garnish with a slice of lemon.  Add 30ml of gin or vodka if you want to make this boozy!

The good people at Metita in Auckland kindly shared this recipe for 'Princess Tears' – their delicious and non-alcoholic Cucumber & Mint Collins.  Ingredients: 45ml non-alcoholic gin  25ml coconut water 5ml Six Barrel Soda Cucumber & Mint Seltz Drops 60ml soda water Mint sprig and cucumber ribbon Method: Add all ingredients to a highball glass and fill with ice. Top up with soda water. Garnish with a mint sprig and cucumber ribbon. Make a boozy version by using regular gin.