Autumnal, unexpected and delicious non- alcoholic spritzes

Inspired by seasonal produce, Leyla Kazim and Everleaf's founder, Paul selected perfectly ripe, current and delicious ingredients from Tooting Market for some of London's top bartenders to create seasonal spritz magic with.

Explore Everleaf’s seasonal non-alcoholic spritzes, crafted by bartenders Storm head bartender from Bacchanalia Mayfair, Angèle bar manager from Bar Amèricain, and Carlos creative mixoligist from Fallow Restaurant.

Each spritz reflects a unique style and understanding of ingredients and tastes while capturing the essence of Everleaf’s botanical, nature-inspired aperitifs, offering a refreshing, alcohol-free option for the autumn season.

Storm's Everleaf Marine Seasonal Spritz using beetroot, blackberries and dill

Ingredients:

For the beetroot and grape cordial:

  • 300ml Semillon juice
  • 70g sugar
  • 4g malic acid
  • 3g tartaric acid

Method:

Cook everything for the beetroot and grape cordial together on low heat for 10 minutes and leave to cool.

To make your spritz:

  • 50ml Everleaf Marine
  • 40ml cordial
  • Top with tonic water

Carlos's Everleaf Forest Seasonal Spritz using quince and dill

Ingredients:

For the Quince and dill cordial:

  • 1 quince
  • Pinch of sugar
  • Malic acid

Method for the Quince and Dill Cordial:

First, peel the Quince, chop it into small pieces and cook it with filtered water for about 30 mins at 80°C. Then remove from the heat and add the Dill to steep in with the quince while it cools down for 5 minutes, strain through a coffee filter and add sugar and malic acid.

To make your spritz:

  • 30ml Everleaf Forest
  • 45ml Quince & Dill cordial
  • Top Elderflower Tonic
  • Garnish dill

Angèle's Everleaf Mountain Seasonal Spritz using carrot and bay leaf

Ingredients:

  • 35ml of Everleaf Mountain 
  • 20ml of Fig leaves and carrots cordial
  • Slim light tonic / or tonic 

For the fig leaves and carrot cordial:

  • 550g of sugar 
  • 480ml of water 
  • 1150ml of carrot juice
  • 15g of citric acid 
  • 5g of tartaric acid (optional if don't have)

Method for the fig leaf and carrot cordial:

Dissolve the sugar in the water with a fig leaf in a Bain-Marie, let it cool down and then train (remove the leaf). Once cold, mix the syrup with the carrot juice, add the acids and then mix until dissolve.

To make your spritz:

  • 35ml of Everleaf Mountain 
  • 20ml of Fig leaves and carrots cordial
  • Top with slim light tonic / or tonic 

Try these sensational great-tasting non-alcoholic spritzes at home and discover how each bartender’s signature style shines through their seasonal spritz and embraces the art of non-alcoholic cocktails that celebrate nature and the seasons with Everleaf.