FOOD + DRINK

VerGin: Guilt-free pleasure

Since today kicks off my weekly #NoWineWednesday feature, and is also World Cocktail Day, I am featuring this incredible #guiltfree gin, along with some tasty mocktail recipes.

VerGin is South Africa’s first distilled, non-alcoholic, organic botanical spirits. It makes the perfect G&T, without any naughty additives, artificial
sweeteners, colours or flavours, and gives people who don’t drink alcohol, for whatever reason, a sophisticated, complex, healthy alternative.

Bloom

Bloom is named after its beautiful rose-scented floral flavour profile, reminiscent of Turkish Delight. The lingering spiciness can be attributed to the addition of some more exotic seeds, spices, barks and petals with a burst of freshness from lemon peel.

This refined and complex blend of distilled organic botanicals glows with a pretty hibiscus blush and includes just the right amount of juniper berries to give it a real “gin kick”.

Limón

Limón has a vibrant green citrus flavour profile with abundant lemon and lime notes, underpinned by juniper that gives it a soft spicy edge and a distinctly gin-like complexity.

Cocktail recipes

Lavender Blue

Ingredients

25 ml Vermont Limón Botanical Spirit
Fitch & Leedes blue tonic
1/4 lime slice
1 cup sugar
25 ml lavender lemon syrup
lavender sprig
ice blocks
crushed ice

Method

Mix sugar with a few drops lavender lemon simply syrup and a splash of Fitch & Leedes blue tonic to create lavender-coloured sugar. Rub lime slice along rim of glass and turn upside down and dip rim into sugar mixture. Turn to coat.

In mixer filled with ice, combine Vermont Limón Botanical Spirit with lavender lemon syrup and shake. Pour into bottom of glass and add crushed ice. Fill glass with Fitch & Leedes blue tonic. Garnish with sprig of lavender.

Blushing Vergin

Ingredients

25 ml Vermont Bloom Botanical Spirit
Fitch & Leedes pink tonic
3 tablespoons pomegranate arils
rosemary sprig garnish
3 cardamom pods
lemon peel
ice

Method

Liquify 2 tablespoons pomegranate arils using a pestle and mortar. Bruise rosemary leaves and cardamom pods. Add pomegranate juice, rosemary and cardamom to shaker filled with ice cubes. Add Vermont Bloom Botanical Spirit and shake vigorously. Fine-strain into a chilled glass. Top with Fitch & Leedes pink tonic. Garnish with slice of lemon peel, sprig of rosemary and the remainder pomegranate arils.

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