BY Krista Simmons | April 30, 2019 | Food & Drink
Seedlip’s Garden Grass Is Greener cocktail is made with Seedlip Grass 108, meadow syrup, cut grass and soda, and garnished with cucumber flower.
Whether it’s simply to give their liver a break or a long-term choice, more Angelenos are choosing a sober lifestyle. But mocktail options tend to be lackluster, leaning toward the sweet and fruity. Enter Seedlip, a bespoke distiller crafting nonalcoholic spirits in clean botanical flavors. Inspired by the age-old practice of using herbal tinctures and distillations as remedies, the product has appeared in beverage programs at The Fat Duck, The Savoy and even Buckingham Palace. Locally, you can find bartenders using Seedlip spirits at places like Soho House West Hollywood, Otium and Ace Hotel DTLA, where they’ve launched a low- to no-alcohol cocktail menu at Best Girl and their rooftop bar, Upstairs. One standout is a riff on a Ramos Gin Fizz called the Sour Grove, made with Seedlip Grove 42, lemon, pineapple, orgeat, aquafaba and Fee Brothers Rhubarb Bitters. At cocktail bar Bibo Ergo Sum, veteran drink-slinger Daniel Zacharczuk created the Bid Well Spin—a refreshing mix of Seedlip Grove 42, fresh lemon juice, cherry, mint and seltzer. Gavin Humes, Scratch Restaurants’ director of food and beverage, loves Seedlip and sings of its virtues. “I appreciate the depth of flavor and complexity it provides,” he says. “If a guest doesn’t drink, they shouldn’t feel left out.” 23.7 fl. oz. for $36
Photography Courtesy Of: Rob Lawson