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Brunch Cocktails


"Spring Peas & Love" - Spring Pea Mockito

The drink to drink when you’re not drinking. Seedlip Non-Alcoholic Spirit stands in for rum in this fresh mock mojito. Muddled peas pair perfectly with mint and make for a sweet, almost creamy mocktail.

Serves 1.


2 oz Seedlip Garden 108
1 oz Simple syrup (or 1 tbsp. raw sugar)
3 oz Fever Tree Soda Water
Fresh spring peas
1 sprig Mint, stripped
¼ Lime, squeezed



    1. Muddle peas in a shaker with simple syrup and lime juice. Add ice and quickly shake.
    2. Strain into an ice-filled Tom Collins glass.
    3. Add Seedlip and soda water.
    4. Press mint leaves firmly between your thumbs to activate the menthol. Add to cocktail.
    5. Stir gently and serve garnished with a lime wheel.


Hibiscus Champagne

Crimson coloured, with a tart-tanginess reminiscent of cranberries, wild Hibiscus flowers are flavour and fashion in one. Serves 1.


2 oz Champagne or Prosecco
1 Wild Hibiscus Flower Co. Hibiscus Flower
¼ oz
Wild Hibiscus Flower Co. Hibiscus Flower Syrup
Hibiscus Sugar



    1. Gently dip the rim of a champagne flute or coupé in water, then rim with hibiscus sugar.
    2. Add the hibiscus flower and syrup into the flute.
    3. Pour chilled champagne or prosecco overtop.


If you can’t find hibiscus sugar, you can easily make it by crushing equal parts dried hibiscus flowers and fine white sugar with a mortar and pestle. Flecked with red and purple flowers, it's fruity flavour makes it ideal for rimming cocktails, dusting over sweets or baking.


Spring Flower Paloma

Lavender is a beautiful, aromatic counter-balance to grapefruit in this fresh, floral take on the uber-popular Paloma. Serves 1.


1.5 oz Clear, good quality tequila
1 oz Simple syrup 
3 oz Bitamore Lavender Water
2 oz La Croix Grapefruit Sparkling Water
Fresh rosemary or lavender sprig 


    1. Build ingredients in the order listed in a tall, ice-filled glass. Stir.
    2. Garnish with lavender or rosemary sprig.


About Ida Pusateri