A refreshing, spicy spritz-style drink made with non-alcoholic vermouth
“I use a high acidity ginger beer which is on the sour side but still refreshing. The drink is heavy in flavour thanks to the coffee and roasted coconut. The citrus is easygoing with a contrasting coffee flavour which makes it interesting but still approachable.”
What you need
40ml Martini Floreale (non-alcoholic vermouth) 20ml Fresh pink grapefruit juice 40ml Cold brew coffee (Richard recommends Mode Cold Brew) 10ml Toasted coconut syrup* 70ml Ginger Beer (Richard recommends GodDryck)
“I think non-alcoholic drinks need something that makes them more difficult to drink. It’s bitterness, in this case, that makes it not so smooth and easy to drink too quickly.”
How to make it
Garnish with a wedge of grapefruit and serve in a 34cl stemmed wine glass.
- Pour all the ingredients besides the ginger beer into a cocktail shaker
- Fill the shaker with ice cubes and shake for five seconds
- Add the ginger beer to the wine glass
- Strain the liquid in the shaker into the glass
"I like the drink is heavy in flavour with the coffee and roasted coconut. So it's really contrasting. You have something citrusy, something easygoing, but then you have the contrast flavour on the side which makes it interesting but still approachable."
- Fill the glass with ice cubes and garnish with a wedge of grapefruit
- Enjoy! Pair it with grilled meat or vegetables
Toasted coconut syrup (c.30 cl)
A tasty syrup great for many types of drinks and desserts. Try it with pancakes! Note: save the used coconut flakes for baking. Works great with muffins.
1 dl Coconut flakes 2 1/2 dl Water 3 dl Caster sugar 1/4 tsp Salt 1 Thin slice of ginger
Roast the coconut flakes in a dry saucepan over a high heat until golden brown in color. Be careful not to burn the coconut flakes!
Add water, sugar, salt, ginger and stir. Raise the temperature and bring to a boil.
Remove the pan from the heat as soon as the syrup starts to boil. Let it cool to room temperature.
Strain the syrup into a clean glass jar and seal. Store in the refrigerator overnight.
Remove the solidified fat with a spoon and fine strain into a clean bottle. Seal and store in the refrigerator where the syrup will last at least two weeks.
Words by Sophie Miskiw. Photography by Johan Ståhlberg.