Sprigster is a Premium Spirit Substitute Within a G&T or Aperitif
Laura McQuarrie — July 25, 2022 — Lifestyle
References: sprigsterdrinks & foodanddrinktechnology
The newest creation from premium consumer drinks brand Sprigster is the Sprigster Fizz, a natural non-alcoholic product that's full of flavor or versatility. The refreshing non-alcoholic shrub infusion features hops for dryness, rhubarb for tanginess, ginger for zesty heat and fennel seeds for a touch of anise. And thanks to an English Discovery Apple reduction, the modern interpretation of an old English shrub is complete.
The foraged ingredients that make up Sprigster Fizz as a non-alcoholic shrub infusion are hot-steeped, fermented, distilled and infused for three weeks to develop its complex flavor profile.
Sprigster is a flavorful alternative for creating a gin and tonic or alcoholic aperitif and it was created by the team behind award-winning and critically acclaimed restaurant Pythouse Kitchen Garden.
The foraged ingredients that make up Sprigster Fizz as a non-alcoholic shrub infusion are hot-steeped, fermented, distilled and infused for three weeks to develop its complex flavor profile.
Sprigster is a flavorful alternative for creating a gin and tonic or alcoholic aperitif and it was created by the team behind award-winning and critically acclaimed restaurant Pythouse Kitchen Garden.
Trend Themes
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Non-alcoholic Beverages — Opportunities for creating unique and flavorful non-alcoholic beverages that can replace traditional alcoholic options.
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Foraging and Local Ingredients — Incorporating unique local ingredients and foraging into non-alcoholic beverage production for a unique taste.
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Fermented and Infused Products — The use of fermentation and infusion in non-alcoholic beverage production to develop complex flavor profiles.
Industry Implications
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Beverage Industry — There is an opportunity for the beverage industry to create unique and flavorful non-alcoholic options to appeal to a wider audience.
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Hospitality Industry — The hospitality industry can incorporate foraged and local ingredients into their non-alcoholic beverage programs for a unique and memorable experience for their guests.
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Restaurant Industry — Restaurants can use fermentation and infusion to create unique and complex non-alcoholic beverage options, providing a memorable experience for their diners.
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