Mindful Drinking Festival

Need some inspiration? We figured that you, our festival go-ers and those who can’t make it, might like to have all of the recipes in one place, from the cocktails we’ve made using our festival brands in the lead up to the big day…and a few extras that you haven’t seen yet.

Cocktails & Soft drinks

Heineken 0.0 Water Melon Beer

This one’s reaaaally easy and really refreshing for a sunny day (if we get one ever again).

Cut up some fresh watermelon & blend it
Strain the mixture into a cup/bowl/jug & leave it to strain for at least 15 minutes, to make sure all the pulp & seed goo is separated.
Take a good-looking fancy glass
Fill it half full of Heineken 0.0
Add the juice…voila
*If you’d like it a little sweeter, add sugar or flavoured syrup.

Square Root Daiquiri

Mix a little sugar & the juice of one lime together
Add Square Root traditional Lemonade and mix
Add plenty of crushed ice to a fancy martini glass
Strain the mixture into the glass
Add thyme & lime to garnish

Orchard Mimosa

Find your favourite cider replacement – we used Thor’s Dry Apple Spritz (we have Newtons Apple Fizzics, Stowford Press, Westons Cider and Real Kombucha Smoke House at the festival)
Fill your favourite glass 2/3 full of ‘cider’
Add 1/3 orange juice
Add a generous dash of Fentiman’s House of Broughton Ginger Syrup
Give it a stir

Eisberg Summer Cobbler

First, you need to make a raspberry shrub: Combine 2 punnets of raspberries, 200g caster sugar, zest of 3 lemons & 250ml red wine vinegar in a lidded jar. Allow the mixture to sit for at least 2 days before pouring through a strainer into an airtight jar. Keep refrigerated until used.

Next, make the mint gomme: Add 500ml water & 500g caster sugar to a large saucepan & bring to boil – stirring constantly. When it reaches boiling point remove from the heat, add 12 sprigs of mint and allow to cool. Keep refrigerated until needed.

Add 125ml Eisberg Alcohol-Free Cabernet Sauvignon, 75ml cherry juice, 50ml raspberry shrub, 20ml mint gomme & 10ml lime juice to a mixing glass
Shake the ingredients in the mixing glass, then strain into a chalice glass with cubed ice
Garnish with a mint sprig, a couple of raspberries and a dusting of icing sugar

You’ll find a whole host of delicious Eisberg cocktail recipes on their website, covering all seasons.


Combine 1 tbsp balsamic vinegar, 1-litre diet lemonade, strawberries, mint sprigs, cucumber, lemon, orange, ice cubes in a lovely jug
Allow the mixture to rest for 30 minutes in refrigerator
Serve chilled

If you’re not a fan of balsamic vinegar, substitute it for your favourite cordial (raspberry & elderflower are our favourites), then sprucing it up with lemonade and delicious fruit for a refreshing summer cocktail.

Pimento Pink Hotpants

The most badass of all the ginger drinks, Pimento is the perfect base for this fiery rebellious cocktail. The fiery ginger & bitter grapefruit combined give it as good a kick as any hardcore spirit could muster up.

Serve on the rocks in fancy glass
Fill half glass with Pimento
Add half sparkling water
Add splash of grapefruit syrup
Add dash of grapefruit juice
Garnish with a sprig of mint

Botonica Colada

This cocktail remains one of our favourites – beautifully light & refreshing, packed full of flavour & smells like summer.

Fill a classy glass with crushed ice, layering with crushed pineapple
Add 2/3 Botonique
Then add 1/3 coconut water – leaving some space at the top
Gently pour some light coconut milk into the top, via the side of the glass, for a pretty top layer
Add umbrellas & straws as desired
Pretend you’re at the beach

Cherry Cola Float

This is the perfect treat for when you’re feeling blue. Or when you’re feeling great. Or for anytime you want it, really. It’s sweet but packed full of flavour & it’s wildly Instagrammable.

Plop a couple of scoops of organic vanilla ice cream into a glass
Pour in Fentiman’s botanically brewed Cherry Cola
Top with whipped cream
Add fresh cherries to garnish

Cawston Magenta Fizz

Pour 50ml each of Cawston Brilliant Beetroot, cranberry juice & orange juice into an ice filled glass & top with soda water
Stir & serve with a straw and orange slices
Tip: If you don’t add the soda water, it makes a lovely breakfast juice.


The colour of money

This bright and invigorating morning smoothie is perfect for a pre or post-workout energy boost, good for digestion & great for your skin. You can either simply whizz all of the following ingredients together in a blender & pour into a glass or you can:

Blend 1 banana, handful of spinach leave & 1 tsp spirulina
Juice 1 green apple, 1 pear, handful pineapple chunks & 1 lime
Add juice to blended mixture, pour

Purple rain

Whizz all of the following in a blender: Handful of blueberries, raspberries, strawberries, kale, cashews. 1 banana & coconut milk (we add around 250ml but you can add more/less depending how thick you like it, or replace with water/almond milk.)

This smoothie is great if you’re avoiding refined sugar, as it hits the sweet spot – you can add 2 or 3 dates if you want to ramp up the natural sweetness.


It’s still August, so there’s still a chance we’ll need popsicles in the next few weeks. These recipes have got you covered for a natural homemade refreshment.

Botonique Virgin Champagne Popsicles

Slice red & black fruit to taste. Tip: sliced strawberries look very pretty!)
“Build” them into the popsicle moulds. Tip: put the fruit in diagonally & use some whole bigger berries like blackberries to distribute fruit all over the mould – still leaving enough room for Botonique.
Pour in Botonique until the moulds are full.
Carefully transfer to the freezer.

Watermelon Lollies

Blend 100g strawberries & 60g deseeded watermelon with 130ml water.
Once the puree is smooth, pour into ice lolly moulds & add your sticks.
Freeze until solid (at least 3 hours or overnight).

This recipe makes 4 standard lollies.

Mango Lassi Popsicles

Combine 500ml chopped ripe mango, 350ml Greek yoghurt, 120ml milk, 2 tablespoons sugar, big pinch of ground cardamom, pinch of salt in a blender until smooth.
Pour the blended mango mixture into popsicle moulds & freeze until solid, preferably overnight.

This recipe makes from 8 to 12 popsicles, depending on the size of your moulds.


Eisberg Sgroppino Lemon Dessert

This refreshing dessert is based on an Italian recipe and is a lovely light way to end a meal or to enjoy as a summer afternoon refreshment.

750ml bottle Eisberg Alcohol-Free Sparkling White Wine
5 scoops of good quality lemon sorbet
3tsp of lemon curd
A few sprigs of fresh mint
1 lemon, zest only
8 almond biscotti, to serve

Serves: 4

Reserve a sprig of mint to garnish each glass and shred the rest.
Mix one scoop of lemon sorbet with the lemon curd and stir until well combined and slushy.
Place a scoop of sorbet into each of the four glasses and drizzle over the lemon curd mixture.
Top up with the Eisberg Alcohol-Free Sparkling White Wine, and garnish with the mint and pinch of lemon zest. Serve immediately with biscotti biscuits and a sprig of mint on the side.

For more Eisberg food recipes, visit their website.

Pimento fritter batter

(Recipe by Rosa Vanina Pavone)
Mix 150gr flour, 1 bottle of Pimento, ½ tsp turmeric, 1 tsp salt in a terrine.
Cover and leave to rest for one hour
Batter things with it to your heart’s content

Cawston Giant Couscous, Beetroot & Feta Salad

Delicious on warm or cold days, this salad is bursting with flavour. This recipe serves 2.

100g giant couscous
300ml Brilliant Beetroot
2 parsnips
1 beetroot
50g feta cheese
40g pecans
Handful of chopped parsley/mint
1 tsp cumin seeds
Olive oil
Salt & pepper to season
Squeeze lemon juice
Greek yogurt
Splash of water

Fry the giant couscous in a tablespoon of olive oil for 2 minutes in a non-stick frying pan until toasted. Then add the Brilliant Beetroot juice and simmer for approximately 15 minutes or until the juice is completely absorbed and the couscous is tender. Season with salt & pepper, dress with olive oil and lemon juice and allow to cool.
Meanwhile, fry or roast two peeled parsnips in olive oil with a little salt & pepper until tender and nicely burnished. Peel a beetroot, coarsely grate and mix into the couscous. Add a handful of freshly chopped parsley and/or mint. Toast and lightly crush 40g of pecans and do the same with one tsp cumin seeds.
Arrange some watercress on a plate and spoon over the couscous. On top of that scatter the parsnips, pecans, cumin seeds and about 50g crumbled feta cheese. Finally, spoon over some plain Greek yoghurt mixed with a small splash of water so it’s not too thick. Season and drizzle with olive oil.

Cawston Sparkling Rhubarb Cake

Making a sponge with carbonated drinks creates a lovely light dessert. Serve warm with poached rhubarb & cream or ice cream.

115g unsalted butter softened
400g tin condensed milk
1 tsp vanilla extract
200g self-raising flour
160ml CP Sparkling Rhubarb

Preheat oven to 180°C.
Line a 23cm square tin with baking paper (Tip: Scrunch up paper and wet under the tap. Unscrunch and shake off excess water. It is now much easier to use to line the tin.)
In a large bowl, beat the butter and condensed milk until thick and creamy.
Add the flour in two parts, beating in each time until incorporated.
Add the Sparkling Rhubarb and whisk in until just come together.
Pour directly into tin, smooth over the top with a spoon and bake at 180°C for 15 minutes, then turn the oven down to 160°C and bake for a further 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
Cool on a rack for 15 minutes then turn out of the tin.

For more amazing Cawston food & drink recipes, visit their website.


For more cocktail & smoothie recipes in the future, keep an eye on our social media pages. Enjoy!