Modern non-alcoholic 'spirits' distilled from herbs and peas let you make a zero-proof G&T: 50 ml NA spirit, 150 ml tonic.
Serve & enjoy
With cucumber or citrus.
Ratings & notes
Loading…
save favourites, rate & comment
We use your Google name and photo to show your ratings and comments. We never post anything for you.
Modern non-alcoholic 'spirits' distilled from herbs and peas let you make a zero-proof G&T: 50 ml NA spirit, 150 ml tonic.
With cucumber or citrus.
Loading…
The classic dry gin style: juniper-forward, with coriander, citrus peel and angelica. 'London Dry' is a method (no flavour added after distillation), not a location.
A softer, earthier gin style from Plymouth, the historic gin of the Royal Navy.
A lightly sweetened 18th-century style, between Genever and London Dry; the original gin of the Tom Collins.
Amber-gold, top-fermented ale with balanced malt and hops; the classic English 'bitter' is its cousin.
A strongly hopped pale ale brewed in 19th-century England for export to India. Modern American IPAs are bursting with citrus and pine; hazy New England IPAs are juicy and soft.
The dark beer of 18th-century London's porters; stout began as 'stout porter'.
All the freshness of a Mojito without the rum. Spec: muddle 6–8 mint leaves with 2 tsp sugar and half a lime in wedges; fill with ice; top with 120 ml soda.
Said to have been created in the 1930s for child star Shirley Temple. Spec: 150 ml ginger ale (or lemon-lime soda), 15 ml grenadine, cherry.
Spec: 90 ml pineapple juice, 45 ml coconut cream, blended with ice.
A Bloody Mary without vodka: savoury, spicy and good for brunch.
Half iced tea, half lemonade, named after the golfer who ordered it.
Cola with a splash of grenadine and a cherry.