Seedlip Martini

Our take on a classic Martini using Seedlip Garden 108 and the Dry variant



  • Seedlip Garden 108: 40ml
  • Æcorn Dry: 40ml


  • Short stir over ice & strain


  • Coupe or Martini glass
  • Lemon twist & Olive on a stick


Pink Summer Sangria

Use your favorite combination of herbs for this refreshing twist on sangria. We like to think of it as spa water but with a little buzz! It’s perfect to serve at picnics or on any warm summer night.


  • 8–10 Servings
  • 4 Persian cucumbers, divided
  • 2 750-ml bottles rosé
  • ½ cup Bianco vermouth
  • 1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided
  • 2 12-oz. cans citrus soda, such as Limonata or Sprite


  1. Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher.
  2. Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve.
  3. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to the pitcher.
  4. Cover and chill at least 3 hours and up to overnight for flavors to meld.
  5. Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.

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