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Glassware 101 - Cocktails At Home #seedlipdrinks - Cook & Nelson

Glassware 101 - Cocktails At Home #seedlipdrinks

by Jaz AKA @roamingcreative Ever wondered what drink goes in which glass? When it comes to making cocktails, glassware becomes much more than just a vessel. The visual appeal & functionality of a glass, like a flute or a coupe - can make a big first impression & add to the overall cocktail experience. ⁠   Highball Tall and narrow, highball tumblers are compatible with all sorts of libations, namely high cocktails such as Gin & tonic and Rum and Coke. Bartenders often build the drinks served in highball glasses directly inside the glass. Remember, the more ice the better. Lowball Also known as an old fashioned glass, lowball glasses are a shorter version of the highball glass and are often used for serving spirits such as bourbon. With a wide and sturdy base, lowball glasses are ideal for muddling non-liquid ingredients—think mint and other herbs—with the main liquid ingredients of the cocktail. Martini Glasses A stemmed cocktail glass defined by its V-shaped, conical bowl. The Martini glass was made famous by its namesake cocktail, the Martini, though it can be used for any cocktail that is served up. (Without ice). The wide mouth of the glass is intended to allow the aromas of gin botanicals to escape and float up, enticing the drinker to another sip. Coupe Glasses Coupe glasses are stemmed, and typically defined by their broad, shallow saucer. They're exclusively used for serving “up” drinks, meaning cocktails that are shaken or stirred until chilled and served without ice (as opposed to “on the rocks”). Like the Martini Glass the stem prevents your hand from warming it up too quickly. Copper Mugs & Julep Tins Long associated with Moscow mules and Mint juleps, copper & stainless vessels are known for their ability to instantly turn (and remain) cold—insulating the drink being served. Copper mugs typically feature a handle that minimizes heat transfer, whether enjoying an adult beverage or something non-alcoholic, such as iced tea, water and other chilled beverages. Julep tins which were made popular by the Kentucky Derby, are usually made of silver or pewter and are sought after as a souvenir. Nick & Nora Named after Nick and Nora Charles, the main characters in the 1934 timeless thriller, The Thin Man. It features a bell-shaped bowl that sits on top of a long stem—slightly resembling the design of a white wine glass. Nick and Nora glasses are most commonly used to serve drinks that are shaken or stirred. They are also used to serve any beverage that’s otherwise served in a martini glass. Rocks Glasses Short, broad and sturdy, rock glasses are used to serve spirits over ice, as well as distilled spirits and sweet drinks that are overwhelming in large quantities. Oftentimes, the drinks served from rocks glasses are built directly inside—making it easy to layer the different flavours with ice and liquor. Heaving the hand, there is something quite special about sipping from a rocks glass.

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Seedlip Light & Breezy - Cook & Nelson

Seedlip Light & Breezy

INGREDIENTS: 60ml Seedlip Grove 42  Ginger beer or Good Sh*t Ginger, to top  Lime, to garnish METHOD: Build over cubed ice in a Città Rib Tumbler. Top with ginger beer or Good Sh*t Ginger. Garnish with a lime wheel & enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson. Photo credit CITTÀ. We have added in an alternative to ginger beer to the original recipe posted on the CITTÀ site. This is an original recipe reposted from CITTÀ: www.styleyourspace.nz/home/citta-seedlip-cocktails. #Seedlipdrinks

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Spring Kombucha Highball - Cook & Nelson

Spring Kombucha Highball

Created by Kelly Gibney This simple cocktail transports you with the bright aromatics of spring. The scent of fresh herbs used as a garnish delivers a heightened sensory experience. Try to use an artisan kombucha with a natural, handcrafted flavour. INGREDIENTS  50ml Seedlip Garden 108 200ml Kombucha - approx Sprig fresh dill or fennel fronds Long piece sliced cucumber Nasturtium flower to garnish (optional). METHOD Fill a glass with ice (large ice cubes look great). Add Seedlip Garden 108. Top with kombucha and add fresh garnishes. FENNEL Fennel was valued as a magic herb. In the Middle Ages it was draped over doorways on Midsummer’s Eve to protect the household from evil spirits. As an added measure of protection, the tiny seeds were stuffed into keyholes to keep ghosts from entering the room. Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

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Seedlip Garden Sour - Cook & Nelson

Seedlip Garden Sour

This is one of the most popular Seedlip Garden 108 cocktails globally. The Garden Sour is a complex herbal based non- alcoholic cocktail with hints of Apple, Lemon and Rosemary.INGREDIENTS: 50ml Seedlip Garden 108 35ml Cloudy Apple Juice 10ml Lemon Juice 20ml Sugar Syrup 30ml Egg White or Aquafaba 5ml Apple Cider Vinegar Sprig of Rosemary Sprig of Thyme Viola Flowers. METHOD: Measure and pour all ingredients into a cocktail shaker. Add in the rosemary and thyme. Add ice, seal and shake. Double strain into coupe glass. Garnish with a Viola flower or two! LOW ABV: Substitute 50ml Seedlip Garden for 30ml Seedlip Garden & 20ml Gin. VIOLA: The English word “violet” is taken from the Latin word “viola,” which means “violet flower” or “violet color.” Common violet flower meanings include innocence, everlasting love, modesty, spiritual wisdom, faithfulness, mysticism, and remembrance.Recipe taken from the Seedlip x Greenshoots Recipe e-book. Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

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Seedlip Spiced PaNOma - Cook & Nelson

Seedlip Spiced PaNOma

INGREDIENTS: Seedlip Spice 94: 60ml
 Fresh Grapefruit: 30ml
 Fresh Lime: 15ml
 Simple Syrup*: 15ml
 Soda Water: Top
 Ice: Cubed
 GLASS & GARNISH: Glass: Highball Garnish: Grapefruit Peel
 or Freeze Dried Blood Orange Slices METHOD: Add all the ingredients except the soda water into a cocktail shaker.
 Shake & strain into a highball glass.
 Top w/ soda & add fresh cubes of ice.
 Garnish w/ a grapefruit peel.

 *Simple Syrup: Warm equal parts water & sugar over medium heat. Stir until dissolved. Let cool.Enjoy!Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

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Seedlip Apple Highball - Cook & Nelson

Seedlip Apple Highball

INGREDIENTS Seedlip Garden 108: 60 ml (*Seedlip Spice 94 also works really well) Unfiltered Apple Juice: 15 ml Lemon Juice: 15 ml Maple Syrup: 15 ml Soda Water: 90 ml GLASS & GARNISH Highball Apple fan METHOD Add all ingredients except soda water to a cocktail shaker w/ ice. Shake & strain into a chilled highball glass. T op w/ soda water & add fresh ice. Garnish w/ an Apple fan. Enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

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The Land of Lemons & Honey w/ Seedlip Spice 94 - Cook & Nelson

The Land of Lemons & Honey w/ Seedlip Spice 94

Often at this time of year we are fighting winter sniffles with the loaded lemon trees in our backyards. Not that this is a cocktail for medicinal purposes, but it’s exactly what we all seem to long for in July. The delicious warming aromatics of Seedlip Spice 94 are brought to life with Lemon Peels & Mānuka Honey. Not to mention the bubbles of the Almighty Blood Orange Sparkling water giving us the pick up we all need! INGREDIENTS: 175ml Almighty Blood Orange Sparkling Water 50ml Seedlip Spice 94 35ml Lemon & Mānuka Honey Water Ice Garnish: Mānuka Sprig Glassware: Stemless Wine Glass METHOD: In a tall tumbler, measure and pour 50ml Seedlip Spice 94 and 35ml Lemon & Mānuka Honey Water. Add ice to the top of your glass. Slowly pour over Almighty Blood Orange Sparkling Water. (Approximately 175ml) Stir lightly with bar spoon to ensure the cocktail is mixed well. Garnish with a sprig of Mānuka LEMON & MĀNUKA HONEY WATER RECIPE: Peel 3 Lemons and add peels to a medium sized bowl. Add 1 Cup of Mānuka Honey on top of these and mix around with a wooden spoon. Cover bowl and place in refrigerator to sweat. Add ½ Cup of boiling water and stir to dissolve honey. Muddle peels then cover bowl.  Allow to sit for an hour. Strain peels& honey mixture into another bowl through a wide sieve. Once this has strained well, you are almost done. Funnel the liquid into a bottle with a lid. This will keep in the refrigerator for 1 week.

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