boisson pétillante aromatisée à la sangria rouge

SANGRIA ROUGE SANS

lime, menthe, soda, choisissez entre classique ou fruit de la passion

MOJITO SANS ALCOOL SANS

FIZZ ROSÉ SANS

STRAWBERRY LEMONADE SANS

ananas, sirop épicé aux jalapenos fait maison, lime, tonic

CANICULE TROPICALE SANS

spiritueux sans alcool seedlip spice 94, espresso, sirop simple

NOUVEAU ESPRESSO MARTINI ZÉRO SANS

spiritueux sans alcool seedlip grove 42, canneberge, orange lime, sirop de cane

NOUVEAU COSMO ESPRIT LIBRE SANS

spiritueux sans alcool seedlip notas de agave, ananas, sirop de piment, Jalapeño lime

NOUVEAU MARGARITA SEEDLIP ÉPICÉ SANS

tequila olmeca altos plata, mezcal, sirop de poire du désert

MARGARITA POIRE DU DÉSERT

2, tequila olmeca altos plata, cointreau, sirop épicé aux jalapenos fait maison, ananas, lime

PALOMA L'ANANAS ÉPICÉE

1 2, tequila olmeca altos plata, curaçao bleu, lime

MARGARITA BLEUE

gin tanqueray flor de sevilla, prosecco mionetto, slush bellini prosecco, liqueur de sureau st. germain, crème de cassis, citron, soda, menthe, bleuets

SPRITZ AUX AGRUMES AVEC GIN

1 2 OZ, vodka ketel one, fruits de la passion, lime, gingembre

MULE FRUIT DE LA PASSION

NOUVEAU MILESTONES LONG ISLAND

1 oz, vodka ketel one, liqueur florale, fraises, melon d'eau, aloès, pêche, menthe, soda

BRÛME DE FRAISES

NOUVEAU HUGO SPRITZ AUX BLEUETS

NOUVEAU NEGRONI SOUR

gin empress, grand marnier, liqueur de fleurs de sureau st – germain, mélange sucré & aigre

COSMOPOLITAIN AU GIN EMPRESS & FLEUR DE SUREAU

vodka absolut, prosecco, yuzu, sirop de fruit du dragon, mélange aigre – doux

BISOU DU DRAGON

NOUVEAU MARTINI MILESTONES

gin tanqueray, clamato de mott's, concombre broyé, sirop de lime et piment jalapeño, épices signature

SANS – ALC

vin rouge ou blanc, fruits de la passion, slush bellini

ROUGE OU BLANCHE

vodka absolut, clamato mott's, jus de cornichon, worcestershire, poivre noir concassé

CORNICHON L'ANETH

mélange signature aux pêches, complété par de la sangria dans un bol

Dans un pichet de 1,5–2 L, versez le jus de raisin rouge, le jus d'orange frais et le jus de cranberry. Remuez doucement à l'aide d'une cuillère longue pour homogénéiser le mélange.

Mélanger les jus

Goûtez le mélange et ajustez la douceur avec le sirop simple (ajoutez par cuillères si nécessaire). Si vous souhaitez une couleur plus vive et une note sucrée supplémentaire, incorporez la grenadine et mélangez.

Lavez soigneusement les fruits. Tranchez l'orange et le citron en rondelles fines, coupez les fraises en lamelles et les pommes en petits dés. Ajoutez tous les fruits dans le pichet contenant la base fruitée.

Préparer les fruits

Ajoutez les brins de menthe (légèrement froissés entre les doigts pour libérer les arômes) dans le pichet. Remuez délicatement pour répartir les fruits et la menthe sans briser excessivement les morceaux.

Laissez reposer la préparation au réfrigérateur pendant au moins 30 minutes, idéalement 1 à 2 heures, pour permettre aux saveurs de s'infuser.

Juste avant de servir, versez l'eau pétillante bien froide dans le pichet. Remuez délicatement une fois pour combiner l'effervescence sans trop faire de mousse.

Ajouter l'effervescence

Si le mélange parait encore trop sucré ou concentré, ajustez avec un filet d'eau pétillante supplémentaire ou ajoutez 1 tbs de sirop simple si besoin. Goûtez et corrigez.

Remplissez des verres de glaçons (ou utilisez des glaçons aux fruits pour éviter de diluer) puis versez la sangria sans alcool par-dessus, en répartissant fruits et liquide de façon égale. Décorez chaque verre avec une feuille de menthe et, si désiré, une fine tranche d'orange sur le rebord.

Servir

Servez immédiatement pour conserver l'effervescence. Si vous préparez la sangria à l'avance pour une fête, conservez la base fruitée au réfrigérateur séparément et ajoutez l'eau pétillante et les glaçons juste avant de servir pour une meilleure tenue des bulles.

Jus de raisin rouge (100% pur)

Jus d'orange frais

Jus de cranberry non sucré

Tranches d'orange (environ 1/2 cm d'épaisseur)

Tranches de citron

Fraises tranchées

Pommes en dés (petits morceaux, variété croquante)

Brins de menthe fraîche

Eau pétillante bien froide

Sirop simple (1:1 sucre/eau) refroidi

Sirop de grenadine (optionnel, pour couleur et douceur)

Glaçons (ou glaçons aux fruits)

Place half a lime (about 1/2 lime) cut into 3–4 wedges into a sturdy highball glass. Reserve the other half for garnish if desired.

Prepare glass and citrus

Add the granulated sugar and the fresh mint leaves to the glass. Using a muddler or the back of a spoon, gently press and twist 6–8 times just to release the mint oils and juice from the lime. Do not shred the mint — bruise gently.

Muddle

Fill the glass about two-thirds with crushed ice (approximately 1 cup).

Add ice

Pour in 120 ml club soda or sparkling water over the ice to lift the muddled mixture into the drink.

Add liquid

If you choose classique, add 15 ml simple syrup to the glass. Stir gently two or three times with a bar spoon to combine the syrup, mint, lime and soda without over-agitating the carbonation.

Classique (non-alcoholic traditional)

If you choose fruit de la passion, add 30 ml passion fruit purée or syrup to the glass. Stir gently to combine. If using purée and you like texture, add 1 tsp of passion seeds as an option.

Fruit de la passion

Top the glass with a final small scoop of crushed ice if desired to create a frosty dome. Lightly slap a mint sprig between your palms to awaken the aroma and place it atop the drink. Garnish with a lime wheel or wedge on the rim. Serve with a straw and a small stirring spoon so the guest can re-mix as the flavors settle.

fresh lime (about)

granulated sugar

fresh mint leaves

club soda or sparkling water

ice (crushed)

simple syrup (1:1 sugar to water) — for classique option

passion fruit purée or passion fruit syrup — for fruit de la passion option

mint sprig

lime wheel or wedge

optional: extra passion seeds

Roll the pink grapefruit on the counter to loosen juices. Cut in half and juice until you have 3 oz fresh juice. Zest a small strip (about 1/8" wide) and finely grate 1/4 tsp of zest from the remaining grapefruit rind. Measure 1/2 oz yuzu juice (or diluted store-bought yuzu concentrate) and 1/2 oz simple syrup.

Juice and zest

Combine the 3 oz fresh grapefruit juice, 0.5 oz yuzu juice, 0.5 oz simple syrup and 0.25 tsp grapefruit zest in a cocktail shaker or mixing glass. Add two large ice cubes and shake vigorously for 8–10 seconds to chill and slightly dilute the mixture.

Strain the chilled citrus-yuzu mixture into a chilled Collins or highball glass filled with the 4 large ice cubes, leaving room for ginger beer and soda.

Gently pour 4 oz chilled non-alcoholic ginger beer over the strained citrus base, pouring down the side of the glass to preserve carbonation. Top with 1 oz chilled club soda to add a light, clean fizz. Stir once gently with a bar spoon to integrate flavors without flattening the bubbles.

Express the oils of the yuzu or lime twist over the drink by holding the twist over the glass and giving it a quick bend so the citrus oils spray onto the surface. Rub the twist around the rim if desired, then drop it into the glass.

Float a grapefruit wheel on top or garnish on the rim. Serve immediately with a straw or stirrer. Adjust sweetness to taste by offering a little extra simple syrup on the side.

fresh pink grapefruit juice

yuzu juice

simple syrup (1:1)

grapefruit zest

non-alcoholic ginger beer (chilled)

club soda (chilled)

grapefruit wheel

yuzu or lime twist

ice (large cubes)

Combine 0.75 cups granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves (about 3–4 minutes). Remove from heat and let cool 5 minutes.

Make Simple Lemon Syrup

Juice fresh lemons until you have 1.25 cups of lemon juice (about 6–8 medium lemons). Strain seeds and pulp if you prefer a clear lemonade.

In a pitcher, combine the warm simple syrup with the strained lemon juice. Add the remaining 3 cups cold water, stir well, and chill while preparing the strawberry purée.

Place 2 cups hulled fresh strawberries, 2 tablespoons sugar, and 1 tablespoon fresh lemon juice into a blender or food processor.

Blend until smooth (10–20 seconds). Taste and adjust sweetness with up to 1 additional tablespoon sugar if needed.

For a silky texture, pass the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract liquid and leave seeds behind. You should yield roughly 1 to 1 1/4 cups purée.

Add 3 cups ice to the chilled pitcher of lemonade or distribute ice into individual glasses (about 8–10 oz glasses).

Pour in the strawberry purée: use 1/2 cup purée per 8 oz serving (adjust to taste). For the full pitcher (about 6–8 servings), fold in all purée and stir gently to create a swirled or fully combined pink lemonade.

Top each glass with about 2 tablespoons cold sparkling water to add brightness and effervescence (use more or less as preferred).

Garnish with strawberry slices, a lemon wheel on the rim, and a sprig of fresh mint. Serve immediately with a straw.

fresh lemons (juice only)

water

fresh strawberries (hulled)

sugar

fresh lemon juice

cold sparkling water

ice cubes

fresh mint sprigs

strawberry slices

lemon wheels

If using whole pineapple, blend pineapple chunks with pineapple juice until smooth. Strain through a fine mesh sieve for a silky texture, pressing solids to extract as much juice as possible. You should end up with about 1 to 1 1/2 cups of fresh pineapple liquid.

Chill the pineapple juice in the refrigerator while you prepare the syrup so the final drink stays bright and cold.

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar fully dissolves and liquid just comes to a simmer.

Make the syrup

Add the thinly sliced jalapeño and lime zest to the simmering syrup. Reduce heat to low and allow to steep gently for 8–12 minutes, tasting after 6–8 minutes to check heat level. Longer steeping yields more heat; remove earlier for mild spice. Do not boil vigorously.

Remove from heat and let the syrup cool with the jalapeños still steeping for about 10–15 minutes if you want a little more infusion. Strain syrup through a fine mesh sieve into a jar, pressing down on jalapeño slices to extract flavor but discard solids. Refrigerate until cold. Yield: about 3/4 cup syrup.

In a shaker or mixing glass, combine chilled pineapple juice (about 1 1/2 cups), 1 oz fresh lime juice, and 1/2–3/4 oz of the jalapeño syrup (start with 1/2 oz for moderate heat and sweetness). If you prefer a sweeter drink, add up to 1/4 oz simple syrup. Stir or shake briefly to combine and chill the mixture.

Taste and adjust: add an additional 1/4 oz jalapeño syrup for more sweetness/heat or more lime for brightness. Keep notes of adjustments for consistency.

Fill a highball or Collins glass with ice (about 1 cup). Strain the pineapple–lime–jalapeño mixture over the ice, filling the glass about two-thirds.

Top gently with 6 oz chilled tonic water to preserve carbonation. Give the drink one very brief stir (1–2 turns) to integrate tonic without flattening it.

Garnish with a lime wheel on the rim and a mint sprig or small cilantro leaf tucked into the drink for aroma. If desired, float a thin jalapeño slice on top for presentation.

Serve immediately, and advise guests the drink carries a warm jalapeño bite; provide extra jalapeño syrup on the side if they want it spicier.

fresh pineapple juice

fresh pineapple chunks

jalapeño, thinly sliced (seeds kept for more heat or removed for milder)

fresh lime zest (optional, for aroma)

fresh lime juice

simple syrup (optional, if you want sweeter than jalapeño syrup provides)

chilled tonic water

lime wheel or wedge (garnish)

fresh mint sprig or cilantro (optional garnish)

Place a coupe or martini glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cold and foamy.

Chill glass

Brew 1 oz fresh espresso (preferably double shot scaled to volume) and allow it to cool slightly for 1–2 minutes. If using strong coffee, ensure it's hot but not scalding — cooling a little prevents melting too much ice and diluting the drink.

Brew & cool espresso

In a cocktail shaker, add 6 ice cubes, 2 oz Seedlip Spice 94, 1 oz cooled espresso, 0.5 oz cold brew concentrate (optional for more body), 0.5 oz simple syrup, and 0.25 oz nonalcoholic coffee liqueur substitute (or an extra 0.25 oz espresso if you don't have a substitute).

Combine ingredients

First, seal the shaker and shake vigorously for 10–15 seconds without ice (dry shake). This helps build a silky, espresso-martini‑style crema even without egg white.

Dry shake (for foam)

Add ice to the shaker if you removed it for the dry shake (or keep the original ice) and shake very hard for 15–20 seconds until the shaker is frosty and the exterior is cold. This chills and lightly dilutes the cocktail and develops a good fragrant foam.

Wet shake (chill & dilute)

Discard the ice water from the chilled glass if used. Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh (to catch any tiny ice shards) to create a silky surface and smooth texture.

Double strain & serve

Garnish with 3 whole coffee beans placed gently on top of the foam in a triangular arrangement to echo classic espresso‑martini presentation.

If you prefer a slight sweet rim, wet the glass lip with a little espresso or simple syrup before pouring and dip the rim into 1 teaspoon of fine caster sugar. Use sparingly so the sugar does not dominate the cocktail.

Serve immediately while the foam is fresh and the drink is cold.

Seedlip Spice 94 (non-alcoholic spirit)

Freshly brewed espresso (or strong coffee, cooled)

Cold brew concentrate (optional, for extra coffee body)

Simple syrup (1:1 sugar to water)

Coffee liqueur substitute (non‑alcoholic) or extra espresso

Ice (for shaking)

Whole coffee beans

Fine caster sugar (optional, for glass rim)

Chill a coupe or rocks glass in the freezer for 5–10 minutes, or fill it with ice water while you assemble the cocktail.

Prepare glass

Measure 2 oz Seedlip Grove 42, 2 oz cranberry juice, 0.5 oz fresh orange juice, 0.25 oz fresh lime juice, and 0.5 tbs cane syrup.

Measure ingredients

Fill a cocktail shaker halfway with ice (about 1 cup). Add the measured Seedlip Grove 42, cranberry juice, orange juice, lime juice, and cane syrup. Seal the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Combine and shake

Discard ice or water from the chilled serving glass. Double strain the shaken mixture into the chilled coupe or over fresh ice in a rocks glass, depending on your preferred presentation.

Strain

If you prefer a slightly lighter, effervescent finish, top the cocktail with about 1 oz sparkling water or soda. Stir gently once to combine.

Optional top

Express an orange twist over the drink by holding the twist skin side down over the glass and giving it a quick squeeze to release oils, then rub the twist on the glass rim and drop it in. Add a lime wheel or wedge on the rim. Serve immediately.

Garnish and serve

If serving on the rocks, fill the rocks glass with crushed or fresh ice (about 1/2 cup) before straining the cocktail into it, then garnish as above.

Seedlip Grove 42 (non‑alcoholic spirit)

Cranberry juice (100% unsweetened)

Fresh orange juice

Fresh lime juice

Cane syrup (simple syrup from cane sugar, 1:1)

Orange twist (garnish)

Lime wheel or wedge (garnish)

Ice (for shaking and serving)

Sparkling water or soda (to top, optional)

Crushed ice (if serving on the rocks)

Combine 0.5 cup water and 0.5 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves. Add 1 tsp dried chile flakes (or a piece of dried guajillo/ancho) and 1/2 halved fresh jalapeño. Simmer gently for 5 minutes to infuse. Remove from heat and let steep 10–15 minutes for desired heat. Strain through a fine mesh, discard solids, cool to room temperature. Yield ~6 fl oz; use 0.5 oz per cocktail.

Make syrup

Chill a rocks or coupe glass in the freezer for 5 minutes or fill with ice water while preparing cocktail.

Rub the rim of the glass with a lime wedge, then dip into coarse or smoked salt to coat the rim evenly. Set glass aside.

In a mixing tin or shaker, add 3 jalapeño slices. Muddle gently (1–2 presses) to release aromatic oils without pulverizing—this yields a bright jalapeño note without excessive bitterness.

Add 2 oz Seedlip Spice (or Seedlip Grove), 1 oz fresh lime juice, 1 oz fresh pineapple juice, 0.5 oz agave syrup and 0.5 oz spicy syrup into the shaker.

Fill the shaker with ice and shake vigorously for 10–12 seconds to chill and slightly dilute the drink.

Double strain the mixture (through a Hawthorne or fine mesh) into the prepared chilled glass over 2–3 large ice cubes to keep the cocktail clean of jalapeño bits.

Sangria Rouge Sans

Mojito Sans Alcool Sans

Fizz Rosé Sans

Strawberry Lemonade Sans

Canicule Tropicale Sans

Nouveau Espresso Martini Zéro Sans

Nouveau Cosmo Esprit Libre Sans

Nouveau Margarita Seedlip Épicé Sans

Margarita Poire Du Désert

Paloma L'ananas Épicée

Margarita Bleue

Spritz Aux Agrumes Avec Gin

Mule Fruit De La Passion

Nouveau Milestones Long Island

Brûme De Fraises

Nouveau Hugo Spritz Aux Bleuets

Nouveau Negroni Sour

Cosmopolitain Au Gin Empress & Fleur De Sureau

Bisou Du Dragon

Nouveau Martini Milestones

Sans – Alc

Rouge Ou Blanche

Cornichon L'aneth

Bol