We recently caught up with the talented Imogen Davis, co-founder of Native restaurant, situated in London’s Mayfair. As previously noted in our article; In Conversation with Imogen Davis, Native is a zero-waste eatery with a strong focus on ingredients being foraged and sourced locally.
Within this article, Imogen gets creative in making a deliciously good punch made with mushrooms! (Yes, really mushrooms!). Being a non-alcoholic beverage, this drink is perfect for Dry January – to be enjoyed over ice to infuse the wintery, warming notes of the forest and freshly ground coffee. Additionally, we also managed to sit down and share a few details with the creator herself, where we get to know her tips for making a low/no alcohol tipple to understanding her own personal inspirations.
Mushroom Milk Punch
Imogen’s clarified milk punch with mushroom coffee takes a little advance preparation, but is 100% worth the effort for a showstopper of a silky smooth, slightly earthy non-alcoholic beverage – enhanced by a sprinkle of our Maldon Salt. The reason you add a pinch of Maldon to this drink is to enhance the sweetness and counteract the bitter notes of the ground and mushroom coffee.
Ingredients:
10g coarsely ground coffee
10g mushroom powder (Imogen used nootropics adaptogenic coffee)
200ml water
10g sugar
Pinch of Maldon Salt
100ml organic whole milk
10ml lemon juice
Method:
Brew the coffee, sugar and mushroom powder with 200ml boiling water, leave to infuse for a minimum 12 hours and then filter. As the mushroom powder is very fine, leave plenty of time to drip through.
Bring the milk to a slow boil in a saucepan over low-medium heat.
Once boiling, add the lemon juice and remove from heat, slowly stirring as the curds separate from the whey. Leave for 30 minutes until cool.
Strain the curdled milk through a fine cheesecloth into a large jug and watch the clear liquid slowly separate from the solid curds – have patience!
Once it has fully filtered and you have a clear liquid, stir the mushroom coffee cold brew into the whey, remove the curds from your filter and set aside to enjoy as a snack or to make a salted lassi.
Now reuse the cheesecloth to filter the mushroom-whey mix. You should see a very clear, golden liquid. Filter until you have the desired finish – it took Imogen three trips of drips.
Now to reap your rewards! Add a pinch of Maldon Salt (subbing in Smoked Salt will give a more wintery, rich notes) and 150ml of the punch mix you have made to a highball glass. Stir over ice.
Notes:
You can batch prepare this and keep in the fridge for 1 month.
If you want to add an alcohol element to the drink, just restrain together for a super silky, clear drink!
Tips, Tricks and More with Imogen Davis
Once the making this delectable punch was done, we were able to sit down and have a chat with Imogen, getting to know her tips on creating a low/no alcohol tipple, the benefits of Dry January and what motivates her being the co-founder of a restaurant with a zero-waste ethos and foraging fanatic!
What are your tips for creating no/low alcohol cocktail creations?
Just like all of our drinks, we look at classics and try and give them a native twist, I try not to define a drink by specifying that it contains alcohol or not, but create something that is inspired by the seasons, or a special ingredient we’d like to spotlight.
What are the benefits of Dry January?
January is a great time to reset and refocus for the year ahead. I tend to steer clear of demanding a whole dry month upon myself, but it’s definitely welcomed after an indulgent festive period – especially with the no/lo options that are now out there!
Name 3 things in your kitchen that you can’t live without.
A multi-tool! It’s so versatile- it’s a knife, I can take it foraging as well as the kitchen and even use it to fix broken things.
Kilner jars – kilners are perfect for organising everything from spices to my daily kombucha, as well as ensuring my freezer is prepared for all eventualities! It makes the mission of having no single use plastic a joy.
Maldon salt, of course!
What inspires/motivate you?
Bringing joy to people through food and drink – it really is as simple as that! (the process of getting there is often less-so!)
Still Wanting More?
If you are interested in creating more low/no alcoholic beverages during the month of Dry January, we have many delicious recipes to choose from! Our delicious Paloma mocktail using Feragaia is perfect to replicate a warming, wintery spice in the dark evenings.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your cocktail masterpieces on our socials.
A Premium Alternative to An Alcoholic Drink
We are delighted to team up Feragaia, the first ever working alcohol-free distillery in Scotland! Co-founders Bill Garnock and Jamie Wild combine traditional distillery methods with a bountiful of 14 botanicals from both land and sea, including seaweed, bay leaf and chamomile.
It is this reason that makes Feragaia so unique, as the brand does not rely on alcohol to carry it’s flavours unlike other alcohol-free spirits; they use natural flavours and qualities to transform the spirit into having a complex yet clean taste which is making powerful movements within the drinking scene.
Traditionally distilled and bottled in the beautiful Scottish Lowlands, the natural flavours go through distillation runs, which are then blended with fresh, Scottish water to create a perfect balance of earthy, spice notes.
In Conversation with Feragaia
We recently had the opportunity to sit down with Feragaia and explore the inspirations behind the brand, from Bill and Jamie’s story to them letting us know the perfect food pairings that go well with the spirit. Make sure to have a tea and biscuit in hand as this makes a perfect read!
We are BIG fans of your drinks! Tell us, what inspired you to make an alcohol-free spirit?
We love to hear it, thank you! We’re huge admirers of the heritage and quality of Maldon. For me, Feragaia started with a question that I kept on coming back to. It was ‘why do I feel so trapped by alcohol?’ Working in spirits gave me a high exposure to alcohol, combined with a traditional English drinking habit – I found it relentless and restricting. I concluded that confidence could answer my question and so I set about developing a premium, unapologetic and confident alternative. So people can have a equal choice – very democratic!
How would you describe the taste of Feragaia?
It’s an original and unique taste, with a refreshing depth of flavour. 14 carefully selected botanicals create a layered and wild journey through land~sea~spice.
We’ve done some research and found that ‘Feragaia’ translates to ‘wild earth’. Is there a correlation behind your name and your drinks?
You got me! In a small way perhaps, but Wild fortunately evokes so much more than just me. Like so many, Earth’s wild places are places that Bill and I greatly value and crave connection to. It was this shared core belief that established the Wild/Fera seed!
Courier – Food & Drink – Julia Bryce – Feragaia Distillery story – CR0038565 – Glenrothes – Picture Shows: Bill Garnock (31) and Jamie Wild (31) at Feragaia Distillery, Scotland’s First Alcohol Free Spirit Distillery – Tuesday 27th September 2022 – Steve Brown / DC Thomson
What an accomplishment in becoming the first working alcohol-free distillery in Scotland! We would love to know Jamie and Bill’s story on how Feragaia was born to where it is now.
Thank you. It is something we are incredibly proud of. We’ve always wanted to set the benchmark for transparency and quality in this category, there is too much ‘smoke and mirrors’ and it’s hurting the reputation of alcohol-free spirits. Bill is the Scottish one in Feragaia and was the driving force behind our provenance and process, out of which was born Feragaia’s respecting of Scotland’s rich heritage of premium spirits and progressive nature.
Would you say the alcohol-free movement is becoming more popular as the years go on?
Absolutely! Since launching Feragaia in 2019 we have sampled thousands of people. I can confidently say people’s curiosity and confidence in alcohol alternatives has and continues to grow. I expect this to be the case for some time.
We’ve seen you make many delicious cocktails, what would you say your top 3 favourites are?
In order of simplicity. I love our perfect serve ‘Wild Ginger’ 50ml Feragaia, Ginger ale and a slice of lime. Next up, our most popular cocktail serve – ‘Paloma’ 50ml Feragaia, Pinch of Maldon salt, squeeze of pink grapefruit and topped with tonic. Finally, it took me months to perfect this one, but the ‘Smokey Old Fashioned’ with a large ice block brings me great joy. Lapsang Souchung tea, ginger syrup, lime and Feragaia. It really redefines in my mind what an alcohol-free drink can be.
How would you try and convince someone who has never purchased an alcohol-free spirit to give it a try?
“I still drink alcohol, but sometimes I can’t or I’d rather not. In which case why should I sacrifice my experience, and feel left out?” Feragaia, is the original-free spirit that is redefining alcohol-free through its refreshing depth of flavour that’s distilled at our very own distillery in Fife, Scotland. It allows you to have a sophisticated and delicious drink to savour and enjoy during those moments where alcohol is to be avoided – how about a taste?”
What food would you say pairs well with Feragaia?
We talk about depth and length of flavour as this is what slows you down and makes Feragaia ‘a drink’ apart from a soft drink, juice, tea etc. The long finish is very complimentary when eating as there isn’t too much of a clash on the top of the pallet. I’ve always liked the combination of some savoury appetisers like roasted nuts and Feragaia in that aperitif moment. If I’m really pushing the boat out then the link between our land & sea botanicals and oysters are quite special!
Your bottle and cap are both 100% recyclable and the botanicals used are composted after distillation. Is this a topic in which you are passionate about?
We tried to register ourselves on B Corp before we registered on companies house! Then we realised we needed to have a registered business to apply for B Corp. At the core of our business lies a belief that truth, authenticity and purpose are ‘must haves’ today. We have developed a sustainable foundation on which Feragaia can grow and meaningfully support the changes that we need to make together in the world.
Now…we are very much excited to announce that Maldon Salt is in the Paloma recipe. What is your favourite way to enjoy Maldon Salt in a drink?
I love the story of land and sea, which could be more apt for Maldon Salt. Salinity when used in drinks correctly is really effective. You just can’t better the Paloma, bitter citrus, saline complexity and the defining depth of Feragaia – It is complete! Sláinte
Feragaia x Maldon Salt Cocktail
In celebration of Dry January, Feragaia and Maldon have come together to create a ‘Paloma Cocktail’.
This cocktail has a beautiful, fresh taste of citrus from the courtesy of Feragaia’s blackcurrant leaf and lemon verbena and Two Keys Pink Grapefruit Soda. Being naturally sweet, the flavour is hightended from a generous sprinkle of Maldon Salt on top to emphasise the sweet notes and counteract the bitterness…delicious!
Add 50ml Feragaia, 15ml Two Keys Pink Grapefruit Soda and a pinch of Maldon salt to a highball glass.
2.Stir until dissolved, add ice cubes and garnish with pink grapefruit.
Win a Bundle of Goodies!
You could be in the chance of winning one of our limited edition bundle packs, which includes a bottle of Feragaia, Two Keys Grapefruit Soda and an exclusive Maldon Salt Pinch Tin…the perfect combination to create our deliciously good Paloma cocktail!
Head over to our Instagram Giveaway now to enter… But be quick! There are only a number of limited bundles to win.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your cocktail masterpieces on our socials.
Want a Christmas Cocktail concoction to ‘wow’ your guests this year? We’ve teamed up again with Hayman’s Gin to make the delicious Pomegranate Fizz. Infused with their Sloe Gin, the vibrancy from the red pomegranate juice shaken together creates this cocktail to be perfect for the festive period.
Add ice to the shaker and shake again for 30 seconds until it feels cold. Add a pinch of Maldon Salt to enhance the sweetness and break down the bitterness of the gin.
Strain into the coupe glass. Garnish with a rosemary sprig and some pomegranate seeds.
We’ve teamed up with Hayman’s Gin to create our very own ‘Maldini’ cocktail. Using their London Dry Gin, we’ve paired this with a Maldon Salt solution base, where you use water and salt together to create a balance to the drink.
Salt with Gin? We know this might surprise a few people, but did you know that the use of salt with alcohol actually enhances the sweetness and balances the bitterness of a dry gin! It really is delicious and makes a great cocktail for your guests at a dinner party.
Add all ingredients to a mixing glass with ice and stir for approximately 15 seconds until diluted.
Pour into a Nick and Nora or Martini Glass (chilled) and serve with cornichon on a cocktail stick.
Wanting to taste vibrant, citrus notes to your cocktail? We’ve paired up withHayman’s in using their Exotic Citrus Gin, giving the Salty Dog a burst of flavour with a sharp twist of grapefruit and lime juice. We have also included our very own Maldon Salt rim to enhance the flavour of of the exotic fruit peels.
Why add a salt rim to your cocktail? Not only does it keep your garnish from falling into your cocktail and throwing the flavour off, but it adds flavour to the drink, allowing it to develop in stages. Did you know the taste of isolated salt can actually awaken your taste buds! Therefore this allows you to enjoy the variety of flavours within your cocktail…science and delicious!
Add all the ingredients to a mixing glass with ice and stir.
Shake and strain over ice in a Rock’s Glass.
Garnish the drink with a Maldon Salt rim and a slice of grapefruit.
Make the classic whiskey sour with a flowery twist from the infused flavours of lavender and nectarine syrup to give a subtle sweetness to the cocktail…delicious!
Prepare the syrup the day before by mixing the water, sugar, a pinch of Maldon Salt and the cut nectarine in a saucepan. Let it boil for 5 minutes, add the lavender and remove from the heat. Cover and leave to cool.
Mix the ingredients in a liquidiser at full power until the ice has started to crush and a thick foam has formed.
Serve and garnish with a sprig of lavender.
Start your day with a vibrant burst of flavour and nourishment with a green smoothie. Blending fresh spinach, creamy avocado and a hint of ginger, it’s finishing touch of Maldon Sea Salt flakes elevates every sip. The clean saltiness brings out the natural sweetness of the fruit and the earthiness of the greens, making this smoothie a refreshing, energising drink to have with your breakfast.
How to make a green smoothie
Set up your blender on a cool, flat surface. Make sure it’s switched off whilst the plug is in.
Start filling the blender with your ingredients in this order: water, half an avocado, fresh ginger, cored apples, frozen spinach and a final pinch of Maldon Sea Salt flakes to elevate the sweetness of the smoothie and counteract the bitterness.
Place the lid securely onto the blender to prevent any spillage. Turn the switch/power button on.
Select the appropriate speed setting and begin blending. You will know when the ingredients have blended nicely together because the liquid will become vivid green with a medium-thick texture.
Pour the contents into a tall glass and drink immediately.
What are the benefits of a detox smoothie?
A detox smoothie helps detoxify your body, it can help with weight loss, it enhances immunity, improves digestion and is a great way of packing in extra vitamins and nutrients.
Are green smoothies good for you?
Medically reviewed by Dany P. Baby, green smoothies are nutrient-rich blends of fruits and vegetables which allow people to meet their recommended daily intake of vitamins and minerals all in one glass! Unlike juices, green smoothies retain beneficial fibre from whole foods that are blended together.
What to put in a green smoothie
Basic green smoothies contain leafy greens like spinach, kale and arugula. Alone, these greens blended can take quite bitter, however there are many combinations you can use to improve the flavour profile and add further nutritional value to the drink:
Fruits such as apple, avocado and banana add natural sweetness to a smoothie.
Vegetables such as carrots, cucumber and beetroot add texture.
Herbs and spices like ginger, turmeric and cinnamon give warmth.
Natural sweeteners like honey, dates and stevia are great if you like your smoothies ‘extra’ sweet!
Add creaminess with plant-based milks, yogurt or silken tofu.
Are green smoothies good for breakfast?
Green smoothies make a great breakfast option! You can make it quickly for a blender, it’s fresh tasting and it’s packed with nutrition from the amount of fruit and vegetables used. It contributes to your 5-a-day and is the ideal breakfast for when you are on the go.
Can you freeze green smoothies?
Yes. You can store your smoothie in the freezer for up to 3 months! It keeps the flavour, mouthfeel, colour and nutrition! Make sure you store your smoothie contents in BPA-free plastic, glass or bags designed for sub-zero temperatures so that you avoid cracking and freezer burn.
Can I make green smoothies the night before?
You can store your smoothie in the fridge for up to 1-2 days before drinking. However, we do recommend consuming the smoothie within 24 hours for optimal freshness. Make sure you container is covered with a tight-fitting lid
This take on a classic gin sour uses Pink Marmalade gin alongside the zesty and citrus flavours of Cointreau, lemon and Campari. When served in a beautiful couple glass with edible flavours it makes an elegant cocktail for entertaining guests.
Add all the ingredients apart from the ice into a shaker and shake vigorously for a few minutes. Then add the ice and shake again for a few minutes.
2. Strain into a chilled coupe glass, making sure to tap out all the frothy egg white. Top the glass with a few drops of angostura bitters and garnish with edible flowers.
Here is a classic Whiskey Sour recipe. A whiskey sour consists of malt whiskey, lemon juice, sugar syrup and egg white. Traditionally garnished with a glace cherry, this version uses a fresh cherry instead to nod towards Summer.
In a cocktail shaker add the malt whiskey, lemon juice, Maldon Salt, sugar syrup and egg white.
Fill the shaker with ice and shake well for 1 – 2 minutes. Fill a small rocks glass with ice and then strain the cocktail over.
Garnish with a slice of orange and a fresh cherry on a cocktail stick.
Finally add a couple of dashes of angostura bitters.
A salty dog is known to date back to the 1920s and consists of salt, gin and grapefruit juice – if you omit the salt rim then it is known as a Greyhound. It is refreshing, classic and simple.
Place the Maldon salt onto a small, flat plate. Run some of the fresh grapefruit around the rim of a tall highball glass. Turn the glass upside down into the salt and turn it so the salt sticks to the edge of the rim.
Carefully fill the glass with ice. Pour in the Tanqueray Gin and then fill the glass with the grapefruit juice, gently stir. Garnish with a slice of fresh pink grapefruit.
