Stir Creativity with Seedlip
Images: Seedlip. Graphic: Style / Substance x LKS
The rise in non-alcoholic beverages is projected for 2022 — keep an eye out at your local retailer. In the meantime, let's get to know Seedlip. A pioneer in the non-alcoholic category and a global lifestyle brand, Seedlip makes implementing sustainable balance in one's personal lifestyle possible by empowering all to explore sophisticated non-alcoholic alternatives to their favorite cocktails. They're calorie-free, sugar-free, alcohol-free spirits with aromatic notes, making them the perfect option for your next mocktail.
Whether you're continuing a dry January or you don't consume alcoholic beverages, Seedlip is the root of libations that can spice up spirited alternatives with flavor notes abounds. They distill ingredients sustainably derived from nature to create unique elixirs to be enjoyed simply with club soda, ginger ale, and a twist of lime, or as the basis of innovative, tasty non-alcoholic cocktails.
Stir creativity and mix up an innovative drink with Seedlip's Spice 94.
Seedlip highlights featured beverages from mixologists across the country and has shared the #MyRoots by Julia Momose for you to try at home!
Ingredients:
Hoji- Genmaicha (from Rare Tea Cellar)
Salt-Roasted Japanese Sweet Potato Syrup
Red Rooibos Chai (from Spirit Tea)
Verjus Rouge
Component Recipes:
Salt-Roasted Japanese Sweet Potato Syrup
Wash and dry Japanese sweet potatoes. Cast a layer of kosher salt on an aluminum foil lined sheet tray. Lay the clean sweet potatoes on the bed of salt and poke a few holes through the skin. Then, cover with foil. Bake at 400℉ for 1 to 2 hours, until fully cooked through and the sugars start to caramelize.
Remove from the oven and allow to cool until comfortable to touch. Peel away the skin and brush away the salt. Transfer the remaining sweet potato to a sauce pan, gently breaking them apart to increase the surface area, but not so far as to make a paste. Cover with filtered water and bring to a boil on medium heat. Once bubbling, turn the heat down to medium/low and simmer for 10 minutes. Cut the heat and strain and weigh the liquid. Add 2 times the weight of the sweet potato water in demerara sugar.
*The leftover cooked sweet potato can be blended with butter, cream, salt, pepper for tasty sweet potato puree, or you can use it as pie filling, or as filling for miso soup*
Tisane and Tea:
I brew concentrates for this recipe.
Hoji-Genmaicha
3 grams Tea
200 grams Water
Bring the water to a boil and measure over the tea. Steep for 3.5 minutes and strain.
Red Rooibos Chai
3 grams Tisane
250 grams Water
Bring the water to a boil and measure over the tisane. Steep for 6 minutes and strain.
The Build
1.5 oz Seedlip Spice 94
1 oz Genmai Hojicha
.75 oz Red Rooibos Chai
.5 oz Yaki-Imo Syrup
.25 oz Verjus Rouge
This recipe can be served hot or cold.
To serve warm, pre-batch and warm in a hot water bath. Serve in a tea cup with a cinnamon stick.
To serve chilled, measure ingredients into a mixing glass and stir without ice to evenly incorporate. Serve over a large piece of ice. Garnish with woodsy herbs like rosemary or thyme.
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