Like a Virgin

RECIPES CRAIG LOVEDAY | IMAGES ASHLEE DECAIRES

The consumption of alcohol is falling, both globally and here in New Zealand. There are many reasons for this decline, from social media through to a more health-conscious population, especially among the younger generation. Whether you have eliminated alcohol completely, are embarking on Dry July, or just cutting down there is a growing number of options available. We asked Craig Loveday, Hamilton’s king of the cocktail and owner of Ernest, to create us a few virgin cocktails.

Pineapple and Honey Mojito

1/3 cup pineapple and honey syrup* 4 wedges of fresh lime 8 mint leaves, plus mint tip to garnish soda pineapple wedges

Add pineapple syrup, lime and mint to a tall glass then muddle. Add ice, then top up with soda and mix well. Garnish with a pineapple wedge and mint tip.

*PINEAPPLE AND HONEY SYRUP

2 cups of honey 1 cup boiling water 100 pink peppercorns (available from Vetro and The Herbal Dispensary) 1 pineapple, cubed Muddle pink peppercorns with the pineapple pieces. Add the honey and water, mix until well combined. Refrigerate overnight then strain and bottle.

WELLBEING STORE

Call in or shop online for our herbal teas, natural skincare, herbal supplements and tonics.

www.raglanherbaldispensary.nz

 raglanherbaldispensary.nz  theherbaldispensary

Berry Blast

8 frozen raspberries, plus extra for garnish 2 tbsp fresh squeezed lemon 2 tbsp passionfruit pulp ¼ cup cold brew black tea* ¼ cup cranberry juice ice

Add all ingredients into a shaker or glass jar with a small handful of ice. Shake well, then strain into a glass over new ice and garnish with a handful of crushed frozen raspberries.

*COLD BREW TEA

Add one English breakfast tea bag to one cup of cold filtered water. Let it sit for at least 4 hours, but overnight would be great. Once steeped remove the tea bag.

Passionfruit Spritz

3 tbsp passionfruit pulp 2 tbsp fresh lime juice 1 tbsp simple syrup* soda 10 dashes Angostura bitters sliced limes mint tips

Add ice to a glass along with the first three ingredients, top with soda and mix well. Dash the bitters on top so they float. Garnish with mint tip and lime wheel.

*SIMPLE SYRUP

Add 1 part sugar and 1 part water in a pot. Bring to the boil. Give it a stir, then take off the heat. Let it cool, then put into a glass jar. (This will last about a month in the fridge.)

Ernest 30 Alexandra Street www.ernestnz.com

INTRODUCING WYLD

The brainchild of Ali Titulaer and Jimmy Muir, filmmakers and coffee connoisseurs based in the wild and beautiful Coromandel Peninsula, Wyld is delicious organic coffee with healthenhancing adaptogens. Seeing a gap in the market for great-tasting, on-thego cold brew enhanced with the benefits of functional mushrooms, Ali and Jimmy set about researching, testing and finally creating Wyld – Aotearoa's first adaptogenic cold brew coffee blend. Head to La Cave to get your hands on a can. www.drinkwyld.com

Nourish Drinks

NEW BREWS FROM GOOD BUZZ

Good Buzz Beverage Co is launching another fruity addition to the range with Boysenberry Apple. Launching in both 328ml and 888ml on July 1st, it's sure to be a winter hit.

THIS IS NEAT!

World’s leading non-alcoholic spirits company introduces Highland Malt – a unique homage to whisky. Lyre’s Global Flavour Architect says, “Whether served neat or in mixers, whisky is a firm favourite for many around the world and understanding this, we’ve worked tirelessly to study the aromas and tastes whisky fans most enjoy, to deliver our Highland Malt. “People who enjoy the taste of a great whisky can experience our nonalcoholic version during occasions that would otherwise only feature its alcoholic counterpart – it extends the occasion to more people, more often.” RRP $54.99 (700ml bottle) or $24.43 (200ml bottle) www.lyres.co.nz