Amplify non-alcoholic spirit distilled using an iStill, which is one of the latest and most advanced stills on the market, allowing more accurate temperature control and rectification.
Like traditional spirits, Amplify is distilled and made with a host of invigorating ingredients such as juniper berries, coriander seeds, Angelica root, lemon peel, lemongrass, and ginseng root.
These fragrant botanicals combine with vibrant, punchy orange and citrus notes to provide a drink that satisfies the taste buds, without any need for alcohol.
Amplify’s perfect serve is on the rocks with Fever Tree Mediterranean Tonic and a zingy twist of fresh pink grapefruit, but it’s refreshing flavour profile means it also tastes fantastic in classic cocktails, summery Spritzes, and spiced seasonal serves.
Amplify is available from Morrisons, Tesco, Amazon, Harrods, Drink Supermarket and Master of Malt.
Amplify non-alcoholic spirit – Spiced Espresso
- 50ml Amplify
- 15ml Kahlua
- 10ml Cinnamon Syrup
- 25mil Espresso
- Garnish: Orange zest
Fill a shaker with ice cubes before adding all ingredients. Shake and strain into a martini or coupe glass.
Amplify non-alcoholic spirit – Turmeric Rocks
- 70ml Amplify
- 1ml Fresh Pressed Turmeric Juice
- 3ml Cucumber Juice
- 15ml Sugar Syrup
- Half a passionfruit
- 1 dash Cardamom bitters (optional)
Shake all ingredients hard with ice, strain into a rocks glass filled with ice and garnish with mint sprig and passionfruit wedge.
To make your turmeric juice, place turmeric root or whole cucumber through a juicer and refrigerate
Amplify non-alcoholic spirit – Rock the Kasbah
- 50ml Amplify
- 50ml Pineapple juice
- 40ml Blood orange, grapefruit & cardamom sherbet
- 10ml Belvoir ginger cordial
- 2 dashes of rose water
Shake all ingredients hard with ice, double strain into a couple glass and enjoy
To make the blood orange, grapefruit & cardamon sherbet:
- 3 blood oranges; peeled
- 2 pink grapefruits; peeled
- 50g Caster sugar
- 5 cardamom, lightly crushed
In a bowl combine citrus peels, with pith removed, with the caster sugar. Rub the sugar into peels and leave covered overnight in the fridge. Juice the peeled citrus fruit, strain off bits and add to the bowl of sugar and peel. Stir ingredients together until all the sugar is dissolved, strain, bottle and refrigerate