Juices

Torres Natureo Muscat

Dark berries with a hint of spice. Vegan.

Torres Natureo Syrah Cabernet

Bon Voyage Sauvignon Blanc

Bon Voyage Merlot

Sea Change Sparkling

Tanqueray Sevilla 0.0%

Stryyk Not Vodka

Lyre's Aperitif

Lyre's Amaretto

Lyre's White Cane

Lyre's Dark Cane

Lyre's Italian Spritz

Heineken Zero

Guinness Zero

Thatchers Zero

Kingfisher Zero

Mango Lassi

House Lassi

Sweet Lassi

Coke

Cut off the top and bottom of the pineapple. Stand it upright and slice off the skin in strips from top to bottom, removing eyes. Quarter the pineapple lengthwise, remove the core from each quarter, then cut the flesh into chunks.

Prepare pineapple

Place pineapple chunks and 1 cup cold water into a high-speed blender. Blend on high for 45–60 seconds until very smooth.

Blend

If you prefer a sweeter or smoother juice, add up to 1 tablespoon sugar or honey and blend briefly to combine. For a smoother, pulp-free juice, pour the blended mixture through a fine mesh sieve or cheesecloth into a pitcher, pressing with a spatula to extract as much liquid as possible.

Sweeten and strain (optional)

Taste and adjust with more water if too intense. Serve over ice if desired. Keeps refrigerated in a sealed container for up to 48 hours; stir before serving.

Chill and serve

Wash the oranges. Roll each on the counter with your palm to loosen juices. Cut each orange in half crosswise.

Prepare oranges

Use a manual or electric citrus juicer to extract juice from all orange halves into a measuring cup or pitcher. Strain through a fine mesh sieve if you prefer no pulp.

Juice

If the juice is very thick, stir in up to 1/4 cup cold water to reach desired consistency. Taste and add up to 1 teaspoon sugar or honey if needed; stir until dissolved.

Adjust consistency and sweeten

Refrigerate until cold or serve over ice. Fresh orange juice is best consumed within 24–36 hours.

Wash apples thoroughly. Core and cut into quarters. Peeling optional — leaving skins on increases nutrients but may add cloudiness.

Prepare apples

If using a juicer: feed apple pieces through the juicer and collect juice. If using a blender: place apple pieces and 1/2 cup water in the blender and blend until smooth, then strain through a fine mesh sieve or cheesecloth into a pitcher, pressing to extract liquid.

Extract juice

Stir in 1 tablespoon lemon juice to preserve color and brighten flavor. Taste and add up to 1 teaspoon sugar or honey if additional sweetness is desired; stir to dissolve.

Prevent oxidation and sweeten

Serve over ice if desired. Store refrigerated up to 48 hours; shake or stir before serving.

Rinse cranberries. In a medium saucepan combine 4 cups cranberries and 4 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until majority of berries have burst, about 10–12 minutes.

Cook cranberries

Add 3/4 cup sugar to the saucepan and stir until dissolved. Simmer another 2–3 minutes to allow flavors to meld. Taste and adjust sweetness as needed. Stir in 1 teaspoon lemon zest if using.

Sweeten and simmer

Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve or cheesecloth into a pitcher, pressing on solids to extract as much liquid as possible. Discard solids.

Strain

Refrigerate until chilled. Serve over ice if desired. Homemade cranberry juice will keep refrigerated for up to 5 days; stir before serving.

fresh pineapple

cold water

sugar or honey (optional)

ice cubes (optional)

navel oranges (medium)

cold water (optional, to adjust consistency)

firm sweet apples (e.g., Fuji, Gala)

lemon juice

water (to thin as needed)

fresh or frozen cranberries

water

sugar

lemon zest (optional)

Place the Torres Natureo Muscat in the refrigerator for at least 2 hours before serving. If short on time, chill in an ice bath (equal parts water and ice) for 20–30 minutes until well chilled.

Chill the bottle

Once chilled, gently swirl the bottle to mix any settled aromatics. Do not shake.

Wash the orange and lemon thoroughly. Using a sharp knife, slice the orange into 6 thin rounds and cut the half lemon into 4 thin wedges. Reserve a few thin rounds/wedges for garnish and cut the remainder into smaller segments to release juice and aroma.

Prepare citrus

Rinse the mint leaves and pat dry. Lightly clap the mint between your palms to release the aroma. If using edible flowers, rinse gently and pat dry; set aside for final garnish.

Mint and flowers

Halve the seedless grapes and thinly slice the pear (leave skin on if preferred). These add texture and amplify the wine's floral and slightly sweet profile; toss lightly together if using.

Fill white wine glasses or stemless glasses halfway with ice cubes (optional: for a slightly more refreshing serve). Add 2–3 orange rounds or 1 orange round plus 1 lemon wedge per glass. Add 2–3 grape halves and 2–3 thin pear slices if using. Gently bruise and tuck 1–2 mint leaves into each glass.

Assemble glass

Open the chilled bottle and pour the Torres Natureo Muscat into each glass, filling to about two-thirds. Give each glass a gentle stir with a bar spoon to combine flavors without flattening aromatics. Garnish with an edible flower and a small mint sprig on the rim. Serve immediately.

Pour and finish

Optional serving note: For a lighter spritz, top each glass with 30–60 ml (2–4 tbsp) chilled sparkling water or soda and stir gently.

Torres Natureo Muscat (non‑alcoholic white wine)

Orange

Lemon

Fresh mint leaves

Edible flowers (optional, for garnish)

Seedless green grapes

Thinly sliced pear

Ice cubes

Chill the bottle in the refrigerator for at least 1–2 hours so the wine is slightly cool (45–60°F / 7–15°C) but not ice cold. When ready, remove from fridge and open the bottle carefully. Because this is an alcohol-removed wine, it will not aerate the same as alcoholic wine, but a short rest improves aromas.

Chill & Open

If you have a decanter, pour the wine slowly into it and let it sit 10–20 minutes to allow the dark berry and spice aromatics to open. For immediate serving, a gentle swirl in each glass will suffice.

Decanting (optional)

Pour about 5–6 oz (150–180 ml) per glass. Aim for about one bottle serving for 4 small pours; adjust according to glass size and guests.

Pour

Rinse the blackberries and raspberries and pat dry. Use a vegetable peeler or knife to cut a 1–2 inch wide strip of orange peel, removing as much white pith as possible. Lightly bruise the rosemary by slapping it between your palms to release oils.

Prepare Garnishes

Place 1–2 berries (a mix of blackberries and raspberries) into each glass on top of the poured wine. Float a small piece of orange peel in each glass, and add a sprig of rosemary or a single star anise to one or two glasses for a stronger aromatic presentation. The berries will echo the wine's dark fruit notes while the orange peel and star anise accent the spice.

Assemble Garnish

Present the glasses immediately so guests can inhale the complementary aromatics. Encourage gentle swirling to lift the bouquet of dark berries and spice.

Serve

Combine 1 cup water, 2 tablespoons sugar, 1 cinnamon stick and 3 whole cloves in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 4–6 minutes to infuse spices. Remove from heat and cool to room temperature, then strain out solids.

Make the Syrup

If you prefer the Natureo Syrah Cabernet slightly sweeter or more spiced, add 1–2 teaspoons of the cooled syrup per glass and stir gently. Taste before adding more — the wine should retain its dark berry character with only a subtle spiced lift.

Adjust Sweetness & Add

Torres Natureo Syrah Cabernet (alcohol-removed red wine)

Red wine glasses

Decanter (optional)

Fresh blackberries

Fresh raspberries

Orange peel (wide strips, pith removed)

Whole star anise

Fresh rosemary sprigs

Water

Granulated sugar

Cinnamon stick

Whole cloves

Chill a large white-wine glass or small wine carafe in the freezer for 5–10 minutes. In a mixing glass or shaker (no ice yet), pour 12 oz chilled Sauvignon Blanc, 0.5 oz elderflower liqueur, 0.5 oz fresh lime juice and 0.25 oz simple syrup. Stir gently to combine — do not vigorously shake, to preserve the wine’s effervescence and delicate aromatics.

Measure and combine

Lightly bruise the 3 basil leaves between your fingers to release oils, then slap them once on the palm of your hand to awaken aroma. Add the bruised basil to the mixing glass and give two gentle stir-turns to infuse the wine for about 10–15 seconds.

Muddle basil

If using cucumber, use a peeler to slice one thin ribbon. Cut a fresh lemon slice and a lime wheel. Drop the lemon slice and lime wheel into the chilled serving glass, then add the cucumber ribbon along the inside of the glass so it adheres to the wall for presentation.

Prepare citrus and cucumber

Fill the serving glass with the ice (large cubes or crushed) leaving room at the top. Strain the wine mixture gently over the ice and garnishes so solids (basil bits) are minimized. Top with 1 oz chilled club soda for a subtle lift.

Assemble

Finish with a small mint sprig or an extra basil leaf tucked beside the cucumber ribbon. Optionally run a lemon wheel around the rim before placing it on the glass. Serve immediately with a short spoon or swizzle stick so the drink can be gently mixed once at the table.

Garnish and serve

good-quality Sauvignon Blanc (chilled)

elderflower liqueur (e.g., St-Germain)

fresh lime juice

simple syrup (1:1 sugar to water)

fresh lemon slice

fresh lime wheel

fresh cucumber ribbon (optional)

fresh basil leaves (small, aromatic variety) - plus extra for garnish

fresh mint sprig (for garnish)

club soda (chilled)

ice (large cubes or crushed)

In a mixing glass or shaker, place the fresh blackberries and plum jam. Muddle firmly with a muddler or the back of a spoon until the blackberries are broken down and the jam is evenly incorporated, releasing bright berry and plum flavours (about 20–30 seconds).

Muddle fruit and jam

Add the brandy, fresh lemon juice, simple syrup, and one dash of bitters to the muddled fruit. Pour in the Merlot.

Add liquids

Fill the mixing glass with ice and gently stir (or if you prefer slightly more dilution and a frothier texture, shake briefly for 6–8 seconds). If stirred: stir for about 20–30 seconds until well chilled and slightly diluted. If shaken: strain carefully to remove seeds and pulp.

Stir and chill

Double-strain the cocktail into a chilled rocks glass or medium wine glass over fresh ice (use a fine mesh strainer to remove seeds and large pulp pieces). Alternatively, pour neat into a stemmed wine glass without ice for a more wine-forward presentation.

Strain and serve

Garnish with a thin plum slice on the rim and a small mint sprig laid across the top. Optionally drop one muddled blackberry into the glass for visual appeal. Serve immediately.

Merlot (dry red wine)

Brandy (or Cognac)

Plum jam (or good-quality plum preserves)

Fresh lemon juice

Simple syrup

Bitters (Angostura or aromatic)

Plum slice

Fresh mint sprig

Combine 0.5 cup sugar and 0.5 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

Add the coarsely chopped Granny Smith apple, lemon zest and lime zest to the syrup. Reduce heat to low and simmer gently for 6–8 minutes until the apple softens and the syrup takes on apple flavor.

Remove from heat and let steep 15 minutes to extract more citrus and apple aromatics.

Strain the syrup through a fine mesh sieve, pressing on the apple solids to extract as much liquid as possible. Discard solids. Cool the syrup to room temperature and refrigerate in a sealed container. Yields roughly 5–6 oz; use 0.5 oz per cocktail.

Chill a flute or coupe glass in the freezer or fill with ice water to chill. In a cocktail shaker, add 1.5 oz gin, 0.5 oz Calvados, 0.5 oz fresh lemon juice, 0.25 oz fresh lime juice, 0.5 oz chilled citrus-apple syrup and a handful of ice (about 1 cup).

Build and shake

Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard ice water from the chilled glass if used. Double-strain the shaken mixture into the chilled flute or coupe (to remove any ice shards and pulp).

Strain and top

Top gently with 2.5 oz chilled sparkling wine or dry prosecco. Pour slowly down the side to preserve bubbles and create a light effervescent lift.

Express a lemon twist over the surface to release oils, wipe the rim with the twist and drop it in or set on the rim along with a thin apple slice or fan. Serve immediately.

Garnish

gin (London dry or botanical)

Calvados or apple brandy

fresh lemon juice

citrus-apple syrup (see syrup section)

sparkling wine or dry prosecco (chilled)

granulated sugar

fresh Granny Smith apple, peeled and coarsely chopped

lemon zest (about 1 lemon)

lime zest (about 1 lime)

thin apple slice or apple fan

small lemon twist

Juice the oranges and lemon to yield about 120 ml orange juice and 15 ml lemon juice. Strain the orange juice through a fine sieve into a measuring cup to remove pulp and seeds for a smooth mocktail.

In a cocktail shaker or mixing glass, add 3 tablespoons Tanqueray Sevilla 0.0%, 120 ml fresh orange juice, 15 ml fresh lemon juice, 15 ml simple syrup, and 2 tsp orange bitters (or a very small drop of orange extract).

Combine base ingredients

Fill the shaker halfway with ice, cap it, and shake vigorously for 10–12 seconds until the outside of the shaker is frosty. This chills and slightly dilutes the mix for balanced flavor.

Chill and dilute

Fill a highball or Collins glass with fresh ice. Double-strain the shaken mixture into the glass to remove any remaining pulp or ice shards.

Strain into glass

Gently top the drink with about 90 ml sparkling water or club soda. Stir once very gently with a bar spoon (3–4 slow turns) to combine without losing carbonation.

Top with sparkle

Finish with an orange wheel on the rim and a sprig of fresh mint tucked beside it for aroma. Serve immediately with a straw if desired.

Tanqueray Sevilla 0.0% (non-alcoholic)

Fresh orange juice (preferably Valencia or blood orange)

Simple syrup (1:1 sugar to water)

Orange bitters (non-alcoholic if available) or a dash of orange extract

Sparkling water or club soda

Orange wheel or slice (for garnish)

Fresh mint sprig (optional, for aroma)

Chill a coupe or rocks glass by filling it with ice and cold water or place it in the freezer for a few minutes. Gather all ingredients and fresh produce.

Prep

In a cocktail shaker, place the fresh cucumber slices and mint leaves. Add the 0.5 oz simple syrup. Gently muddle 6–8 times — press to release juices and oils but avoid pulverizing the mint into bits.

Muddle

Add 2 oz Stryyk Not Vodka (the non-alcoholic spirit), 0.75 oz fresh lime juice, 0.5 oz ginger liqueur (or ginger syrup), 2 dashes Angostura bitters, and a handful of ice to the shaker. Seal and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold.

Build & Shake

Discard the ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or a rocks glass filled with fresh ice using a fine mesh strainer to catch mint bits and cucumber solids. If you prefer a longer, lighter drink, pour over fresh ice in a highball and top with 1.5 oz club soda.

Express a cucumber ribbon or a lime twist over the drink to release aromatics, then place the cucumber ribbon and a mint sprig on or beside the glass. Optionally brush the rim with a tiny amount of lime juice and dip in superfine sugar for a faintly sweet rim.

Finish & Garnish

Serve immediately while cold. Stir gently if club soda was added. The finished drink should be bright, slightly spicy with ginger notes, cooling cucumber and mint, and the vegetal non-alcoholic spirit base.