Louise has been making the most of the last seasonal plants before winter for her next seasonal drinking kit. Rosehips, bullaces, apples, cardamom, ginger & turmeric make up Louise's selection this November, with tips and recipes for creating your own Autumnal cocktails 🍁
non-alcoholic drinks christmas season


💚 Cardamom tincture
🌹 Hedgerow syrup
☀️ Ginger & Turmeric Jamu
Cardamom Tincture
We love cardamom for its aromatic, spicy flavour. Louise extracts this using high quality vodka for a concentrated tincture full of flavour. 
  • 90g green cardamom pods
  • 360ml high quality vodka
  1. Lightly grind the cardamom pods in a mortar & pestle, just until they open for better extraction.
  2. Add the vodka and the pods to a container and seal.
  3. Leave for 1 week to extract. Strain and decant into a tincture bottle with pipette. 
  4. Use within 6 months year. 
How to use:
Add a few drops to a glass of L.A Brewery lemongrass kombucha to create a delicious low alcohol cocktail to sip and savour. 
Hedgerow Syrup:
Mid October can be a fantastic time for hedgerow foraging. In Somerset, where Louise's mum lives, there was an abundance of late rosehips this year, as well as bullaces (wild plums that look quite like a sloe) & bramley apples. Edible hedgerow berries, fruits and flowers can be used to create an autumnal syrup - great for drizzling on puddings, or adding to a glass of sparkling. Plus, hedgerow syrups are thought to be a natural remedy for sore throats, perfect for this time of year!
  • 1 kilo of hedgerow fruit, I used rosehips, bullaces (wild plums) and bramley apples
  • 1 litre water 
  • 500g-700g sugar depending on your palate
  1. Wash the fruit and chop roughly before blending together.
  2. Add the fruit and water to a saucepan over medium heat. Bring to the boil and simmer until the fruit is soft and pulpy. 
  3. Strain through a muslin & leave to fully strain overnight.
  4. Heat the juice and add the sugar (using roughly 650g of sugar per 1L of juice), stirring to dissolve.
  5. Bring to a rapid boil for 10 mins and leave to cool. If you want to create a jelly instead of a syrup, keep boiling for 2 minute intervals and test for setting point after the rapid boil (see tips online for this).
  6. Use within 1 year.
How to use:
Use as you would a Kir in a Kir Royale. Add a dash to a champagne flute and top with Sparkling English Rose kombucha for a non-alcoholic Autumn Sparkling Rose Royale 🥂✨ 
Ginger & Turmeric Jamu
An Indonesian drink, the Jamu is known for it's immune-boosting properties. Main ingredients turmeric and ginger cover an array of benefits from anti-inflammatory to digestive - and they taste so good together. 
  • 1 cup fresh turmeric 
  • 1/2 cup fresh ginger 
  • 1L water
  • 1/2 cup honey
  • Juice of 2 limes
  1. Peel and slice your ginger & turmeric before blending together with a little water to loosen the mixture. 
  2. Heat the mixture in a saucepan and simmer for 15 minutes.
  3. Strain over a muslin.
  4. Add your lime juice and honey. Stir to dissolve and leave to cool.
  5. Keep refrigerated and use within a week. 

How to use:

We love a shot of this Jamu mixed with our Citrus Hops kombucha - serve it in a champagne flute for a non-alcoholic bucks fizz style drink. 

We will be giving Louise's kit to one winner across Instagram & the L.A mailing list on Monday 22nd November. For your chance to win, simply...

👉 Follow @labrewery on Instagram
💛 Like this post & comment tagging three friends you would share your drinks with this season.
Competition closes Sunday 21st November 11pm.